Israel
SEASONINGS
Israel is a melting point of flavors: Mediterranean with olives, citrus, parsley, cilantro, rosemary, sage; Middle Eastern with cumin, coriander, Za’atar, Baharat, tahini, rose water, sumac; Sephardic and Mizrahi with above-mentioned cumin and coriander; as well as paprika, cinnamon, and chili peppers; Ashkenazi flavors from East and North, that are on the mild side in terms of spicing, but rely on onions, garlic, dill, and caraway. Israel doesn’t have native or unique peppers exclusive to its region; cooks use a variety of Bell, Jalapeno, Serrano, Poblano, Banana, and Anaheim peppers.
SAUCES
HARISSA, North Africa- hot dried chili paste with garlic, caraway, coriander, cumin, and extra virgin olive oil.
SCHUG, Yemen – fresh hot green peppers, garlic, cilantro, parsley, cumin, cardamom.
FILFEL CHUMA or PILPELCHUMA, Libya – garlic chili paste, made from dried and steamed red peppers, garlic, olive oil, lemon juice and spices, salt.
AMBA, Iraq – is a tangy mango pickle condiment from pickled green mangoes, vinegar, salt, turmeric, chilies, and fenugreek. It has become very popular in Israel since its introduction to the country by Iraqi Jews in the 1950s and 1960s. Now it is one of the most common condiments in sandwiches, as a topping for hummus and other mezze.
MATBUCHA, Morocco – a sauce made from tomatoes, peppers, garlic, olive oil, and paprika, now wildly popular in Israel.
Algeria
SEASONINGS
The seasoning profile of Algerian cuisine is more about spices than high spiciness. Sweet and savory combinations are not as common in Algeria as in Morocco. In a global context, Algerian flavor building sits in the moderate range — not as minimalist as Northern European cuisines, but simpler and more direct than Persian or Indian cooking. Parsley, cilantro, and mint are the most popular herbs, alongside generous use of cumin, cinnamon, coriander, paprika, caraway, ginger, and turmeric. Spices are usually added together early in cooking. Base building starts with onion, garlic, oil or smen (fermented butter), followed by ground spices.
Spice mixes Ras el hanout, Hror, Za’atar, Tabil are popular.
RAS EL HANOUT – a complex blend of spices that can include up to 80 (!) ingredients, is popular with cumin, coriander, cardamom, cinnamon, nutmeg, turmeric, and ginger at its core.
HROR is a mixture of dry-roasted peppercorns, cumin, coriander, cloves, and nutmeg until they’re toasted and gain a distinctive smoky flavor. The mix of flavors in slow-cooked stews adds a robust and warm spice profile. This is a lesser-known but valued regional spice blend of French origin.
Levantine ZA’ATAR – dried oregano, thyme or marjoram, sumac, sesame seeds, salt.
TABIL – a warm and earthy spice mix beloved in Algeria and Tunisia, used to flavor meats, stews, and vegetables. Made of caraway, coriander seeds, cumin and dried chili.
SAUCES
Popular Algerian sauces are harissa, derssa, and hmiss. Also, chermoula, which may be more associated with Moroccan cuisine, yet some versions are used in Algerian seafood and vegetable dishes. Also, the garlic-based toum, originating from Lebanon, is not traditionally Algerian but has found a way to urban areas.
HARISSA – spicy chili paste from dried chili peppers, garlic, olive oil, cumin, coriander. It is used as a condiment to add heat and flavor to stews, soups, and grilled meats and as a marinade for proteins.
DERSSA is a slightly milder, made of garlic, chili, caraway, lemon juice, olive oil, parsley, cilantro, and mint. It is often used as a dipping sauce for bread, vegetables, and grilled meats, as a marinade or dressing for salads. It might sound similar to harissa, but dersa is garlic-forward rather than chili-forward, and has a unique flavor profile due to the caraway seeds and fresh herbs.
HMISS is another popular spicy and tomatoey condiment from roasted red peppers, tomatoes, garlic, olive oil, and chili peppers. Usually served as a dip or spread with bread or grilled meat, it can also be used as a topping for sandwiches or pizzas. In some parts of Algeria, hmiss is made with the addition of cumin and paprika, giving it a unique regional variation.
