“Understanding Syrian food requires a willingness to look hard, go deep,” says Anissa Helou, the London-based Syrian-Lebanese cookbook writer. Here, some essential ingredients to Syrian cooking.

Plus: The Best Syrian Food Unveiled

Aleppo Pepper

Named after the town of Aleppo, these small, red and mildly hot chiles are sun-dried and ground into a powder.

Recipes

• Ful Medammes
• Shaved Summer Squash with Lemon-Thyme Vinaigrette
• Circassian Chicken Salad

Bulgur Wheat

The fine grade is used in kibbe (Middle Eastern meatballs); the coarse grade is eaten on its own, or in stuffings for vegetables like zucchini.

Recipes

• Kibbe in Yogurt Sauce
• Hanger Steak with Warm Bulgur Salad
• Bulgur with Tangy Artichokes

Labneh

This strained yogurt (often made from sheep’s or goat’s milk) makes a lovely dip mixed with fresh tarragon and chopped garlic.

Tahini

This sesame-seed paste is used in hummus and the Syrian dressing taratour, which is eaten with vegetables like beets or Swiss chard.

Recipes

• Ful Medammes
• Parsley Salad with Pine Nuts and Lemon-Tahini Dressing
• Roasted Cauliflower with Tahini and Parsley

Za’atar

A versatile spice blend. In addition to the dried thyme, sumac and sesame seeds in Jordanian and Lebanese za’atar, the Syrian version has ground roasted chickpeas, fennel seeds, coriander, cumin and black sunflower seeds.

Recipes

• Warm Olives with Sesame Seeds and Oregano

Published May 2009