ATK x The Spice House: North Africa & Middle East Collection

You've got the spices. We've got the recipe inspiration.

Published June 1, 2022.

Thank you for purchasing the North Africa and Middle East spice collection, one of our collaborations with the Spice House! Now it's time to get cooking. Here are some of our favorite ways to use these spices.

Berbere

A popular spice mix of Ethiopia and Eritrea, berbere is both spicy and sweet, and adds intriguing notes of chiles, fenugreek, coriander seeds, sweet paprika, and warm spices (such as cardamom, cinnamon, and ginger).
a plate of chicken with sauce being poured over it

INSTANT POT BERBERE-RUBBED CHICKEN

We use a few tricks—a time-saving appliance and a complex spice blend—to get a whole chicken on the table in just over an hour.

Berbere-Spiced Bloody Marys

BERBERE-SPICED BLOODY MARYS

In this fiery spin on a classic mix, berbere supplies a complex sweet and spicy flavor profile that we can't get enough of. Berbere-rimmed glasses further emphasize the spice.

Aleppo Peppers

Named after the Syrian city, the Aleppo pepper found its way along the Silk Road into kitchens and recipes across Central Asia. From Turkish kebabs to Uzbek lamb braises to the now-global phenomenon that is avocado toast, these pepper flakes add color, mild heat, and a unique salty-raisiny flavor.
GREEN SHAKSHUKA

GREEN SHAKSHUKA

The classic Tunisian dish is a humble yet delicious one-pot meal. In this version, Aleppo peppers' citrusy notes allow the greens' vibrant flavors to stay center stage.

Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper

BRAISED OXTAILS WITH WHITE BEANS, TOMATOES, AND ALEPPO PEPPER

In this popular Turkish dish, Aleppo pepper combines with sweet whole tomatoes and pungent oregano to give the braising liquid its character.

Za'atar

From the Arabic word for thyme, our za'atar is mixed with lemony sumac, nutty sesame, marjoram, thyme, and oregano. It adds tartness, crunch, and herbaceousness to everything from simple dips and roasted vegetables to meatballs and roasted chicken.
roast chicken on cutting board

ZA'ATAR-RUBBED ROAST CHICKEN WITH MINT VINAIGRETTE

We brushed a thick paste of za'atar and extra-virgin olive oil on the chicken. As the bird roasts, the paste turns into a distinct, aromatic crust.

plate of roasted vegetables

CRISPY ARTICHOKE SALAD WITH LEMON VINAIGRETTE

A hint of za’atar adds tartness and some needed crunch to this vegetable salad.

Sumac

Ground sumac livens up everything from dry rubs to dressings. We also like it sprinkled over vegetables, grilled meats, stews, eggs, hummus, and even popcorn, so as not to mute its bright flavor.
VOSPOV KOFTE

VOSPOV KOFTE

Vospov kofte—a red lentil–bulgur mixture seasoned with warm spices (including sumac) and served with loads of fresh herbs and soft, stretchy flatbread—is meatless cooking at its best.


Mushroom Musakhan

MUSHROOM MUSAKHAN

This vegetarian version of the popular Palestinian dish features chewy flatbread topped with sautéed portobello mushrooms and a sticky-sweet caramelized onion jam spiced with sumac, allspice, and cardamom.

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