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GLOSSARY

AMBA—pickled mango condiment, BARBERRY—tart red berry, BAHARAT—Turkish spice blend with warm & sweet spices, BASTURMA—thinly sliced cured beef with spices, BRIOUAT—filled pastry or pie, CHERMOULA—Moroccan spice & herb relish, CREMOLATA—almond milk sorbet, DUKKAH—Egyptian spice blend with nuts & seeds, EKMEK KATAIFI—Greek dessert made of layers of kataifi pastry, custard & whipped cream, EZME—finely chopped vegetables with pomegranate molasses and chiles, FATTEH—crisp pita casserole, FREEKAH—unripe, smoked wheat, GRIBICHE—egg, caper & herb sauce, HALVA—candy made from sesame paste, 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, KÖFTE—bulgur based meat or vegetarian dumpling, KUBBA—stuffed rice & potato fritter, LABNE—very thick yogurt, OM ALI—Egyptian dessert made with puff pastry soaked in milk, PASTITSIO—Greek style baked pasta dish with mornay sauce, SAHLEP—orchid root powder with a floral, vanilla flavor, SHATTA—hot sauce with herbs & chiles, SKORDALIA—Greek-style nut, potato & garlic purée, TARATOR—Turkish-style nut & garlic sauce, TOUM—garlic sauce, ZHOUG—green chile sauce with cilantro & spices