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Lebanese pastes, sauces and basics recipes

4 Lebanese pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Baharat, sourced from Lebanon. Allspice leads it, and the whole spices are toasted and ground together rather than blended from jars. vegan.
• Shanklish, sourced from Lebanon. The curd balls are left to grow a mould, then washed, dried and rolled in za'atar — the mould is the method, not a mistake. vegetarian.
• Tahini, sourced from Lebanon. The seeds are ground while still warm from the pan, which is the only way they release their own oil. vegan.
• Za'atar, sourced from Lebanon. The sumac is nearly a third of the blend, which is what makes the Lebanese version sour rather than merely herbal. vegan.

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