Baba Ganoush:

A Middle Eastern dip similar to Houmous, made with roasted eggplant, garlic and Tahini.

Baharat:

A spice blend used in Middle Eastern cuisine. Baharat is the Arabic word for ‘spices’.

Couscous:

A Berber dish of granulated semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.

Djellaba:

The Moroccan traditional dress for men and women; a long, loose, hooded garment with full sleeves.

Falafel:

One of the most popular vegetarian foods in the Middle East. Falafel is made with ground chickpeas, herbs and spices, formed into golf ball size then lightly fried. It is a simple yet delicious food that is often served in Pitta bread with salad and Tahini.

Fattoush

A typically Lebanese salad made up of fresh vegetables and pieces of toasted Pitta bread as croutons.

Fez:

A brimless felt hat, once widespread in the Ottoman Empire.

Harissa:

A smooth hot paste of chillies and garlic originating in Tunisia. There are many variations of Harissa which also include tomatoes and spices. From the Arabic word "Har" meaning hot.

Houmous:

An Arab dip or spread made from cooked, mashed chickpeas, blended with Tahini, olive oil, lemon juice, salt and garlic. Houmous is popular throughout the Middle East and in Middle Eastern cuisine around the globe.

Kofta:

In the simplest form, Koftas consist of balls of minced or ground meat - usually beef or lamb - mixed with spices and/or onions.

Maghreb:

A collective term for the North African countries of Libya, Tunisia, Algeria and Morocco as well as Mauritania. In Arabic language, Maghreb means "West" or "Western". Before the voyage of Columbus in 1492, the Atlantic Ocean was the western end of the known world, for the Arabic speaking countries as well as for Europe. So, the Arabians called the regions of Northern Africa simply the "West" (al maghreb), or the "far West" (al maghreb al aqsa). Today, several Maghreb countries have formed the "Union of the Maghreb Countries", which is, due to a number of political diversities, not much more than an idea of a common cultural background.

Marrakech:

Also known as ‘The Red City’, Marrakech is the second largest city in Morocco.

Mehraz:

A Moroccan mortar and pestle, typically made of brass.

Morocco:

The Kingdom of Morocco is the most westerly of the North African countries known as the Maghreb

Rabat:

The capital and third largest city of Morocco with a population of approximately 650,000.

Ramadan:

The ninth month of the Islamic calendar, which lasts 29 or 30 days. It is the Islamic month of fasting.

Ras El Hanout:

Translated to, ‘top of the shop’ in Arabic, Ras El Hanout refers to a mixture of the best spices a seller has to offer.

Salam:

The Arabic greeting, meaning "peace".

Sumac:

A flowering plant that grows in subtropical and temperate regions throughout the world. Sumac's purple coloured berry is ground and used in Middle Eastern cuisine for its tart flavour.

Tabouleh:

A typically Lebanese salad traditionally made of bulgur wheat, tomato, cucumber, finely chopped parsley and mint. Tabouleh often includes onion and garlic, seasoned with olive oil, lemon juice and salt.

Tahini:

A paste of ground sesame seeds used in cooking. The Arabic word tahain simply means flour. Tahini is a major component of Houmous and other Greek and Middle Eastern foods. High quality Tahini typically uses Humera Sesame Seeds of Ethiopian origin.

Tagine:

The name given to both the traditional North African conical cooking vessels and to the 'stew' recipes themselves.

Za'atar:

A savoury blend of Oregano, Thyme and Sesame seeds. Za'atar is typically enjoyed for breakfast in Lebanon and the Middle East, or simply enjoyed as a dipping blend of herbs with bread and olive oil.