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Middle Eastern Grocery & Food Ingredients In Our Minneapolis (Osseo) Store
 

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Middle Eastern Cuisine & Foods & Grocery In Minneapolis

Cuisine in the Middle East is diverse as its people and changes depending on the country you are in. Some of the common ingredients in its cuisine are olives, chickpeas, wheat, sesame seeds, rose water, orange blossom water, pomeganate and tamarind. Chicken, beef and lamb are popular meats and yogurt and feta cheeses are common. Lentil and bean soups and stews flavored with lemon omani and side dishes made with lentils, beans, peppers or other vegetables are often served with a main course. Middle Eastern food is flavorful and aromatic, and it uses spices to achieve flavorful dishes that are unique to the cooking of the region.

The Middle East consists of: Algeria, Bahrain, Egypt, Iraq, Iran, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, Syria, Tunisia, Turkey, United Arab Emirates, and Yemen.

tags: arabic, middle eastern, food, grocery, minneapolis, hummus, hommus, mid east, spices, kabobs, orange blossom, rose water, coffee, tea, rice, beans, garbanzo

copyright Kavita Mehta, Minneapolis

 
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Our wide array of Middle eastern food choices in our ethnic food store will inspire you to make multifaceted Middle Eastern meals, Mediterranean kibe of fava beans, hummus, and orange scented rice pudding. You will be able to fuse fresh meat, veggies, and spices into sizzling aromatic kabobs and shawarma, and mouth watering cous cous meals drizzled with Tzatziki sauce with helpings of lentil and bean soups and rice flavored with herbs and dill on the side.

Our store has the following Essentials to Cook Middle Eastern dishes.

Spices in Middle Eastern Cooking
Arabic and Middle Eastern food is known for its fragrance, flavor from the wonderous spices making it one of the most tantalizing cuisine on earth.. Arabic traders shipped in spices from India to trade with Europe. They also added these spices to add aroma, lovely flavor making it some of the most delicious and appetizing food dishes in the world from hummus to kababs to spiced rice dishes. Middle Eastern teas are served with meals and now flavored with such aromatic spices as cardamom, cinnamon, or cloves. Mint tea is is also popular.

Allspice Bihaar Hilou Allspice is used in many types of food, not just desserts. You will find it is used to flavor meats and stews, as well as sweets.
Caraway Caraawya
Cinnamon Kirfah
Citric Acid Mileh Laimoon
Caraway Caraawya - Caraway is sharp, spicy, yet sweet with a dill flavor. Popular in North African cuisines.
Aniseed Habbat Hilwa - Aniseed is one of the world's oldest spices. It is popular in sweets and has many medicinal purposes. Anise is also used often as a spice for rice dishes.
Parsley Maadanose
Nutmeg Jose Boa - nutmeg is used primarily in dessert dishes, however in the Middle East it is used in meat dishes also.
Cinnamon Kirfah , Cinnamon Darseen
Citric Acid Mileh Laimoon
Coriander Kouzbara
Parsley Bakdounis, Parsley Maadanose
Pepper Filfel 
Salt Mileh
Thyme Za'tar Zaatar
Turmeric Alkurkum
Tamarind is also used in Middle Eastern cookery. It is known for its tart, tangy flavor and is absolutely delicious in soup, or on chicken or fish. Lamb is also delicious broiled in a tamarind sauce.
Fennel Showmar
Nutmeg Jauz il Teeb
Black Caraway Habbat Soda
Middle Eastern Spice Boharat, Middle Eastern Spice (Boharat) is a popular spice is made from blending and grinding several aromatic spices which gives the Middle Eastern food its distinctive taste and aroma. It includes allspice, nutmeg, cardamom. 
Cardamom Hale - Cardamom is used in many beverages. It is used mostly ground, however the pods are sometimes used. Cardamom give Arabic and Turkish coffee it's unique flavor. Cardamon is used in teas, soups, and in rice dishes to add a spicy exotic flavor.
Cayenne Filfil Ahmar
Paprika Filfil Hiloo
Cinnamon Darseen
Coriander Kizbarah
Black Caraway Habbat Soda
Cumin Kammoon
Coriander Kizbarah
Nutmeg Jose Boa
Turmeric Kurkum
Oman Lemon Noomy Basrah
Paprika Filfil Hiloo
Mint (Naanaa): Mint Naanaa is an aromatic plant enhances many recipes from this region
Oman Lemon Noomy Basrah ; Oman Lemon (Noomy Basrah) is a special variety of the lime family, this plant is unique to the Middle East region. It looks like a small brown dehydrated lime and has a strong tangy aroma. It can be found in Middle Eastern stores under a variety of names, such as Basrah Lemon or Oman Lemon. Sometimes you may find it in plastic bags without a label.  
Curry Karry Curry (Karry): many Middle Easten cuiisnes have developes their own blends of spices that are mainly Indian but to local tastes. Curry is used in rice curry dishes, as well as scrumptious fish and meat curries, often many other spices are used with curry as well.
Rose Water My Warid - Rose Water is heavenly aromatic rose water to flavor desserts, rice and sherbets.
Saffron (Zaafaran): Saffron is the deep-orange, aromatic, dried stigmas of a purple-flowered crocus. It is used to colour and flavour foods such as rice. Saffron is very expensive and is therefore sold in small quantities. Saffron is also a popular spice. It is used to color rice and give some flavor. The flavor is very delicate, but the color varies varies from a light pale yellow to a bright orange.
Garlic Thoum - Although not considered a spice, garlic is a main ingredient of Middle Easter fare. It is often used in most any kind of main dish or appetizer.
Ground black cherry seed Mahlab
Jew's Mallow Meloukhiya
Lupine Tourmoss
Mallow Khoubbaizi
Mastic Mistaka
Orange Blossom Water - Flavor Mazaher
Smeed
Sumac Simmak Sumac Simmak Sumac is sour and is sometimes substituted for lemons in recipes.. Sumac is also extremely well-liked. It is a reddish-brown spice that adds a tangy yet aromatic flavor to many dishes and is sprinked on hummus, rice and kabobs for color and taste.

Thyme is a wonderful spice that I like to use in almost anything. It has a delicious taste and brings out the flavor in any meat or other recipes as well. I like the Zattar, which is thyme and sesame seeds combined. It is delicious mixed with a small amount olive oil, then spread on a pita.


Arabic meats are always flavored with baharat or spices, such as allspice, sumac, and parsley. Arab people also love trose water in their rice and semolina and wheat cereals and puddings to give it delicate flavor.

Middle Eastern Grains

Bulgur (Birghil): or Cracked Wheat. It is made from wheat that has been cracked. It is available in three sizes: large, medium, and small (fine). The small variety is used in this book as the ingredient for recipes such as Tabuli and Kibba. Bulgur is available in our online store
Cardamom (Hale): Due to the Arabic trade with India this spice is a common ingredient in recipes from the Middle East and Eastern Europe. Bulgur, also known as cracked wheat, is used in such recipes as Tabouli (salad) and Kibba (hamburger and bulgar shell with a meat and spice filling). It is readily available in most health food and Middle Eastern specialty stores.

Couscous: Couscous is a Moroccan staple. It is eaten with many meals, and almost every day. It is made from durum-wheat semolina with salt and water.

Semolina, Cream of Rice is a staple ingredient in many middle Easten Cuiinses
Cream of Wheat: it is made of ground-up wheat pearls. 

Freekah Freekah

Middle Eastern Lentil & Beans

Fava Beans (Bajilla): Fava Beans Bajilla is a bean variety can be found in health-food and Middle Eastern stores in a dehydrated or canned form. Fresh Fava Beans can sometimes be found in supermarkets during the summer season.

Garbanzo Beans (Himmus): Garbanzo Beans Himmus are beans are also known as channa beans and Chickpeas and is a must for a Middle Easten pantry. The Middle Eastern wonderful and popular dish hummos is made with garbanzo beans and garlic, cumin, sprinkled with lemon or lime or sumac, then drizzled with olive oil. It is traditionally eaten with round flat pocket breads, called Pita.

Whole Brown Lentils Adas Hab

Red lentils

Tahini & Ghee
Tahini (Rashi): This tan-coloured substance, made from sesame seeds, is thick in consistency. The seeds are first toasted and then ground with peanut oil. Because no emulsifiers are used, the Tahina will separate with time. This is normal; just stir before using. Its most popular use is in the Hummus Be-Tahina dish. Tahini is an extremely popular ingredient in Middle Eastern cuisine. It is made from crushed and ground sesame seeds mixed with peanut oil. It is used for a variety of recipes, including fish, salad, and sauce for other dishes.

 
Clarified Butter Zibdy Saafi

Yogurt Laban

Dates Tammer 
Pine Nuts Snowbar
Rue Fayjann
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Cooking techniques

Middle Eastern Culinary Highlights

   

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