You're 
The Spice House x ATK Middle East and North Africa Collection
Spices of the Middle East and North Africa
For the Middle East and North Africa collection, we partnered with The Spice House to pick a selection of the regions’ spices we often use in our recipes. Sprinkle a bit of sumac on grilled chicken to add some brightness, or shake some za’atar on warm pita for a simple but elevated snack.
Inspiration can come from anywhere, so we’ve included a collection of our favorite spice-forward recipes! Simply scan the QR code (or enter the link) included with your collection to access an exclusive recipe collection from America’s Test Kitchen
Spices Featured In This Collection
Berbere
Amharic for pepper, berbere forms the flavor base of classic Ethiopian dishes such as doro wot and misir wot. Like baharat and ras el hanout, it is ubiquitous in the land, but flavor composition varies from region to region, and even from household to household.
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, and to the now-global phenomenon that is avocado toast, these pepper flakes add color, mild heat, and a unique salty-raisiny flavor.
Za’atar
From the Arabic word for thyme, our za'atar is mixed with lemony sumac, nutty sesame, marjoram, thyme, and oregano. Za’atar recipes can be very simple, spread it on a flatbread with olive oil, or use it in a chickpea salad. You can sprinkle it on meatballs, and kebabs for an extra level of flavor. For a great dip, simply mix into olive oil and plain yogurt.
Sumac
The recipe for hummus at Israel's Abu Hassan restaurant has been a secret since the 1950s, but its presentation is a spectacle. A server with a big spoon scoops chickpea puree onto a plate, then spins the spoon and plate in opposite directions to spread it. A drizzle of olive oil and a healthy sprinkle of lemony-tart sumac powder completes it.
DETAILS
Spices Included: Berbere - 2.5oz, Aleppo Peppers - 2.4 oz, Za’atar - 2.1 oz, Sumac - 2.5 oz
Care: Store in a cool, dry place
Each Collection includes access to exclusive recipe content from America’s Test Kitchen