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Salads from the Grill - Flavor Footprint - Eastern Mediterranean-North Africa

DK PublishingDK Publishing 2/07/2014 DKBooks
Photo: Signature ingredients - Top row (left to right): cardamom, walnuts, dried chiles, dill; second row: saffron, sumac, cinnamon, pistachio nuts; third row: dried limes, oregano, pine nuts, pomegranate molasses; bottom row: parsley, fenugreek, rosewater, mint © Provided by DKBooks Signature ingredients - Top row (left to right): cardamom, walnuts, dried chiles, dill; second row: saffron, sumac, cinnamon, pistachio nuts; third row: dried limes, oregano, pine nuts, pomegranate molasses; bottom row: parsley, fenugreek, rosewater, mint

Signature ingredients - Top row (left to right): cardamom, walnuts, dried chiles, dill; second row: saffron, sumac, cinnamon, pistachio nuts; third row: dried limes, oregano, pine nuts, pomegranate molasses; bottom row: parsley, fenugreek, rosewater, mint

Flavor Footprint - Eastern Mediterranean-North Africa

There are important distinctions among the many cuisines of the Eastern Mediterranean and North Africa. However, they do all share a basic approach to flavor, as well as many common ingredients. Nuts are very prevalent in these cuisines, as are honey, a wide range of highly aromatic, often floral spices, and many types of ground dried chiles, from relatively mild to quite hot. We think these cuisines are poised to skyrocket in popularity, and this handful of make-ahead flavoring dishes lets you bring their exotic allure to your own table.

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