(AHM-bah)Tangy mango pickle condiment popular in Indian and Middle Eastern cuisine. Typically made of mangoes, vinegar, salt, mustard, turmeric, chilis and fenugreek; similar to savory mango chutneys.

(ah-RAHK) Around the Mediterranean region practically all countries produce a version of anise flavored distillates under a range of names: Arabs call it "Arak", Turks "Raki", Greeks "Ouzo", Italians "Sambucca", French "Pastis" and Spaniards "Anisado". Raki and Ouzo are closest in style, but lighter in flavor than Arak, whereas Sambucca, Pastis, and Anisado are much different - sweeter style liqueurs.

Arak, native to Israel, Palestine, Lebanon, Syria, Iraq, and Jordan, is commonly served in social settings and gatherings, the drink is famous for its potency and for the translucent milky-white color it turns when water is added to it (hence the nickname, "lion's milk"). Arak has a particularly high alcohol content, so water and ice are almost always added to dilute it. It is also commonly served with lemonade.

(eh-ZOH-v) "Hyssop" in Hebrew

(fah-LA-fell) Deep fried ball-shaped fritter, made of chickpeas, herbs and spices. Popular all over the middle east as a street food.

(FRENN-uh) Morrocan flatbread - a richer, fluffier cousin of pita, also compared to Georgian lavash.

(LAH-be-neh) Soft Middle Eastern cheese made from strained yogurt.

(sah-BEEK) A sandwich of pita, frena, or laffah, stuffed with fried eggplant, hard boiled egg, hummus, tahini, cucumbers, tomatoes, onions, herbs, and pickles.

(skOOg) Condiment extremely popular in Yemenite Jewish cuisine. There are two types of schug – schug yarok (green) and schug adom (red). The green tends to be more common. It is a mixture of chili peppers, herbs and spices made into a paste-like condiment.

(sha-WARM-uh) Popular Middle Eastern dish consisting of meat cut into thin slices, stacked in an inverted cone, and roasted on a slowly-turning vertical rotisserie or spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal.

(SOO-mack) The dried, ground berry from a sumac bush, dark red in color, used for centuries culinarily, medicinally, and as a dye. Tart, slightly sweet, and floral.

(taught-BEE-la) condiment similar to hot sauce, typically served as a topping for hummus. Spicy, sour, made with pickled green peppers, garlic, salt, and cumin.

(tah-HEE-nee) Condiment made from toasted ground hulled sesame seeds. It is served by itself (as a dip) or as a major ingredient in hummus, baba ganoush, and halva. Also used as a cooking sauce for meat and fish.

(zah-TAR) Spice blend that originated in the Middle East and always includes Hyssop, Sumac, Sesame Seeds and Salt, and usually includes toasted earthy spices like cumin and coriander.