Cooking Tips
| Middle Eastern Food Glossary |
• Biryani: Meat and rice dish
• Boti Kabab: Marinated lamb kabobs cooked in a
tandoor
• Cardamom: Seed with aromatic flavor - 4 whole pods
make 1/4 teaspoon ground cardamom
• Coriander: Available as a ground spice or fresh
coriander leaves
• Chili Peppers: Jalapenos and milder Anaheim chili
peppers
• Chutney: Fresh relishes made with fruits, vegetables,
and herbs
• Dal: Dried beans, peas, and lentils - Can also be used
to describe a dish prepared with legumes
• Boti Kabab: Marinated lamb kabobs cooked in a
tandoor
• Cardamom: Seed with aromatic flavor - 4 whole pods
make 1/4 teaspoon ground cardamom
• Coriander: Available as a ground spice or fresh
coriander leaves
• Chili Peppers: Jalapenos and milder Anaheim chili
peppers
• Chutney: Fresh relishes made with fruits, vegetables,
and herbs
• Dal: Dried beans, peas, and lentils - Can also be used
to describe a dish prepared with legumes
• Ghee: Clarified butter used in sauteeing and less commonly for deep frying
• Gulab Jamun: Deep-fried cake balls served with aromatic syrups
• Koftas: Lamb meatballs
• Korma: Rich nut-based sauce used in lamb dishes
• Kulcha: Flatbread often stuffed with onion or vegetables (potatoes and cilantro)
• Kulfi: Sweet, aromatic ice cream made from pistachios
• Gulab Jamun: Deep-fried cake balls served with aromatic syrups
• Koftas: Lamb meatballs
• Korma: Rich nut-based sauce used in lamb dishes
• Kulcha: Flatbread often stuffed with onion or vegetables (potatoes and cilantro)
• Kulfi: Sweet, aromatic ice cream made from pistachios
• Masala: Spice mixture
• Mattar Paneer: Curried peas (mattar) with cubes of paneer
• Moghlai Kabab: Skewered lamb
• Murgh Kari: Curried chicken
• Naan: Flatbread made from wheat and baked in a tandoor
• Pakoras: Deep-fried vegetables snack first dipped in chick-pea batter
• Palak: Spinach
• Paneer: Home-made cheese similar to firm ricotta
• Paratha: Whole-wheat flatbread - sometimes meat-filled
• Poppadums: Thin wafers made from lentils
• Pulau: Indian version of pilaf
• Puris: Deep-fried whole-wheat flatbreads
• Mattar Paneer: Curried peas (mattar) with cubes of paneer
• Moghlai Kabab: Skewered lamb
• Murgh Kari: Curried chicken
• Naan: Flatbread made from wheat and baked in a tandoor
• Pakoras: Deep-fried vegetables snack first dipped in chick-pea batter
• Palak: Spinach
• Paneer: Home-made cheese similar to firm ricotta
• Paratha: Whole-wheat flatbread - sometimes meat-filled
• Poppadums: Thin wafers made from lentils
• Pulau: Indian version of pilaf
• Puris: Deep-fried whole-wheat flatbreads
• Raan: Leg of lamb marinated in yogurt-based masala
• Rayta: Vegetable and yogurt salad
• Roghan Josh: Rich lamb curry
• Saag Curry: Aromatic curried dish made from greens (saag)
• Saffron: An expensive yet important herb collected from the crocus
flower - has a distinct flavor and also imparts orange color
• Samosas: Deep-fried pastry appetizers filled with vegetable or
meat mixtures
• Sultana: Golden raisins used in Indian cooking
• Seekh Kabab: Kabobs of ground lamb cooked in a tandoor
• Rayta: Vegetable and yogurt salad
• Roghan Josh: Rich lamb curry
• Saag Curry: Aromatic curried dish made from greens (saag)
• Saffron: An expensive yet important herb collected from the crocus
flower - has a distinct flavor and also imparts orange color
• Samosas: Deep-fried pastry appetizers filled with vegetable or
meat mixtures
• Sultana: Golden raisins used in Indian cooking
• Seekh Kabab: Kabobs of ground lamb cooked in a tandoor
• Tamarind: pulp of a fruit that resembles gigantic vanilla beans with
a distinct sour-sweet flavor - used in marinades, sauces, and
chutneys
• Tandoori murgh: Chicken (murgh) cooked in a tandoor
• Tikka kabobs: Skewered boneless chicken cutlets (tikka) cooked in a
tandoor
• Turmeric: slightly bitter ocher-yellow powder ground from boiled and dried
rhizome
• Wet Masala: A thick marinade "paste" for meats
• Yogurt: Adds important texture and flavor to dishes - use plain yogurt for
home-cooking
a distinct sour-sweet flavor - used in marinades, sauces, and
chutneys
• Tandoori murgh: Chicken (murgh) cooked in a tandoor
• Tikka kabobs: Skewered boneless chicken cutlets (tikka) cooked in a
tandoor
• Turmeric: slightly bitter ocher-yellow powder ground from boiled and dried
rhizome
• Wet Masala: A thick marinade "paste" for meats
• Yogurt: Adds important texture and flavor to dishes - use plain yogurt for
home-cooking
Signature Spices (c) 2005 All rights reserved
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