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Nicknamed the granary of the Roman Empire, flours, pulses and grains have been embedded into Middle Eastern cuisine for centuries. They are still the backbone of most dishes: couscous, bulgur wheat, freekeh, rice, semolina, fava beans and flat bread. Chickpeas for hummus and falafel and sesame seeds for oil, tahini and halva.
Spices are important in colouring and flavouring dishes. Sumac, za’atar and baharat are rubbed into meat before cooking. Cumin and coriander are used in lamb koftas, and tagines are infused with saffron. Main courses mix sweet and savoury – lamb with prunes, chicken with orange and couscous with sultanas. Desserts are sticky and sweet from atar syrup, flower water and nuts, and are often enjoyed with black coffee or herbal tea.