Techniques
A smoky eggplant dip made by roasting eggplant and emulsifying it with tahini, lemon juice, and water.
Pilaf and risotto are two distinct rice cooking techniques that manipulate starch through heat and mechanical action.
North African and Middle Eastern cooking technique involving simmering vegetables, meat, and spices in a flavorful oil-based sauce.
Emulsification of pistachio oil and cream with sugar and stabilizers.
Milk protein coagulation through lactic acid production by bacterial fermentation rather than enzymatic action.
A method of cooking that adheres to Islamic law, using specific techniques and ingredients to prepare halal dishes.
Chymosin-mediated cleavage of κ-casein triggers micelle aggregation into firm curds.
Semi-liquid edible substance
Fermentation transforms raw ingredients into culturally iconic foods through controlled microbial activity.
Enzymatic cleavage of κ-casein micelles causing milk protein aggregation into a gel matrix.
Proteolytic enzymes break down muscle proteins to enhance tenderness and flavor absorption.
Aquafaba is the liquid from cooked legumes that can be whipped into a foam or used as an emulsifier, mimicking egg whites.
Chickpea protein shear extrusion uses heat, shear, and moisture to unfold, align, and cross‑link protein chains into a fibrous snack texture.
Traditional Middle Eastern pastry made with flour, sugar, and butter.
Middle Eastern mezze preparation involves various techniques to create dishes like hummus and baba ganoush.