A traditional culinary gem, Sujuk is a wonderfully aromatic air-dried sausage. Originally introduced by Armenian migration into the Middle East, Sujuk has become adopted as “local” fare across the region, and has enriched palates from the Balkans and Turkey through to most of the Levant, including Lebanon. How to use this spice: Add 3 tbsp […]
Shish Tawook is a deliciously versatile Middle Eastern chicken dish. It can be grilled on a large rotating spit and sliced into a wrap or barbecued using skewers and served on a plate with your favourite salad. Mum’s favourite winter alternative is to marinate larger pieces of chicken and roast in the oven with potatoes […]
Zaatar is a wonderful adaptable blend of herbs and spices to be found in absolutely every Middle Eastern kitchen. In fact, most countries from Lebanon, Syria and Jordan through to Morocco will have their own version of Zaatar, although it is generally always based on Thyme. Thyme typically used for Zaatar in the Middle East […]
Prior to the introduction of lemons, the Romans used Sumac because of its pleasant sour taste and hint of citrus fruitiness. An essential ingredient in Middle Eastern cuisine, the fruits of the Sumac shrub are ground into this unique, reddish brown powder and used to add a tangy touch to spice rubs, marinades, and dressings. […]
Breathe mystique and tradition into your kitchen with this finely balanced infusion of fragrant ingredients. North African cuisine is incredibly rich and diverse, owing much to centuries of influence from the Berber nomads, Moors, and Arabs. Spices feature heavily, particularly in Moroccan food, and this Sami’s Kitchen Ras El Hanout blend reflects the essence of […]
Shawarma is one of the most popular meat dishes in the Middle East. It is traditionally grilled on a large rotating spit and sliced into a wrap with Tahini sauce. At home, you can simply barbecue or stir fry the marinated meat. An alternative method is to rub or marinate the meat, then cook in […]
Turks will stuff or roll anything that can be made to have a space in the middle. In fact, records from the Sultan’s Palace show that since the 15th century, Turks have stuffed everything from onion, eggplant, and pumpkin through to apples, quince, melons, and even mackerel and mussels. How to use this spice: Fry […]
In typical Middle Eastern spirit of fun and collaboration, this spice blend is a contribution of authentic Turkish flavour from our good friend Somer Sivrioglu. The chef behind Sydney’s celebrated Efendy Restaurant, Somer tells this story… “I grew up fishing on the Bosphorus with my father, who had a boat and taught me how the […]
In the centre of Istanbul’s Sultanamet Square, just near the Topkapi Palace, you will see rows of Köfte sellers claiming to be “the original, “the historical”, and “the traditional”. The best, first, and original doesn’t display any of those adjectives. Since 1920, Selim Usta (Selim the master) has made Köfte from spiced beef, served with […]
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Invite the essence of Middle Eastern flavours into your cooking with Sami’s Kitchen premium spice blends. Since 1991, Sami’s Kitchen has been combining the finest ingredients with their passion for cuisine to create a blend of quality spices and traditional flavours. Sprinkle our authentic spice blends with your own recipes (or try our suggestions) and weave a mystic tale that captivates your tastebuds until the last bite.