Zaffron, also known as azafran or osfer, are actually the threads of the safflower plant and serve as a common alternative to the expensive threads of the crocus flower, saffron. It does not have the same flavor as saffron, but it will color foods in a...
Sejouk (also known as sudjuk, sujuk, or merguez) is a spicy version of sausage that is common in Middle Eastern cuisine, stemming from places like Morocco, Algeria, Turkey, Bosnia, Albania and more. They are not made from pork, but typically beef and...
Quail eggs are tiny eggs that can be cooked just like your average egg, although some chefs like to add it raw to many dishes. If you decide to eat it raw, make sure you have purchased it from...
If there's one ingredient that says "Moroccan cooking" it's preserved lemons. They're smaller than most lemons found in the U.S. and also sweeter. Traditionally preserved in salt and lemon juice, they are used in tagines, stews and other dishes...
Ostrich eggs might not even be on your radar as anything other than what you might see at a zoo, but kid you not they are available if you seek them out. I found these at Chicago's Green City...
To make a pot roast, you will need a boneless cut of beef that's commonly referred to as chuck roast, pot roast (top blade) or rump roast. Approximately 5 pounds will make a nice roast and serve 6-8 people...
Gorgeous lamb steaks are all I need to see to start thinking about what to do with them next- roast in the oven or lightly pan saute for an incredibly quick and easy weeknight meal or make it a...
Hen eggs, a.k.a. chicken eggs, are the most commonly consumed eggs in America, but not all eggs are the same. Depending on the type chickens and the way they are raised, quality can vary greatly.  Choose free range eggs...
Ghee, or clarified butter, is a wonderful healthy source of cooking fat. Commonly used in Indian and often in Middle Eastern cuisine, too, it's making waves in American cooking, too, due to its high tolerance for heat and positive...
Cardamom is one of the most fragrant spices in the world and it's popular in North African, Middle Eastern and Indian cooking. It's used to spice rice, tea, and even salads. Break open the pod to release the fragrant...

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