Menu

GLOSSARY

BARBERRY—tart red berry, BASTURMA—thinly sliced cured beef with spices, BÖREK—filled pastry or pie, CREMOLATA—almond milk sorbet, EKMEK KATAIFI—Greek dessert made of layers of kataifi pastry, custard & whipped cream, EZME—finely chopped vegetables with pomegranate molasses and chiles, like salsa, FATTEH—crisp pita casserole, HALVA—candy made from sesame paste, HARRA—spicy sauce, HAWAIJ—Yemenite spice blend with fenugreek and sweet chiles, KATAIFI—thin, crisp long strands of pastry used to wrap, KAYMAK—thick cream similar to clotted cream, KUBBA—rice & potato fritter, MANOURI—creamy white sheep’s milk cheese from Greece, MORNAY—cheese sauce, NIGELLA—a celery-flavored small black seed, OM ALI—Egyptian dessert made with puff pastry soaked in milk, PASTILLA—Moroccan savory pie made with brik pastry, PIYAZ—a baked bean or bean salad, SHATTA—hot sauce with herbs & chiles, SKORDALIA—garlic sauce thickened with nuts, TARATOR—nut and garlic sauce, TOUM—garlic sauce, URFA—dark, earthy chili from Turkey