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GLOSSARY

BARBERRY—red berry that is tart like a cranberry, BASTURMA—air dried beef with Armenian spices, BLACK LIME—dried Persian lime,
CACIK—cucumber yogurt sauce with mint, CHERMOULA—relish for fish with Moroccan spices, EN CROUTE—in pastry, FATTEH—crisp pita casserole, FREEKAH—smoked green wheat, GIGANTE—giant white bean, GYRO—Greek dish of roasted meat, HALOUMI—brined sheep’s milk cheese from Cyprus, KAZANDIBI—caramelized milk pudding, KOFTE—fritter or dumpling made with bulgur wheat, LAMEJUN—flatbread with ground meat topping, MA’AMOUL—filled cookie, MEZE—small plates that are perfect to share, MIZITHRA—tangy ricotta-like fresh cheese, MUNG BEAN—similar to a black eyed pea, OUZO—anise-flavored aperitif, SARMA—rolled grape leaf, SORREL—tart, lemony spring green, SPOON SWEETS—fruit preserves, TARATOR—almond sauce, TOPIK—stuffed hummus, ZA’ATAR—wild herb blended with sesame and sumac