SPISA IS GOOD FOOD
PLEASURABLE ENJOYMENT OF FOOD AND DRINK
Glossary
We have taken the liberty of interpreting a number of recipes and spice mixtures in our own way.
Here comes a short guide with what we mean.

Baba ganoush: Middle East, Lebanon
Mixed eggplant with lemon and sesame seeds

Bagna Cauda: Italy, Piedmont
Warm dip with anchovy, garlic and olive oil

Boquerones: Spain
Vinegar cured anchovy with garlic and lemon

Chermoula: North Africa
Spice mix with celantro, cumin and cured lemon

Espelette: Origin Mexico Now Southwest France
Dried chilli, fruity and sweet, not hot

Frekkeh: Middle East, Suria
Blackened, green durum

Harissa: North Africa, Tunisia
“Tunisian ketchup”, chili, garlic, coriander, cumin

Labneh: Lebanon
Grounded yogurt, like cream cheese

Nduja: Italy, Calabria
Spreadable strong salami (chili) made of pork meat

Pulpo: Mediterranean Seat
Octopus

Pangriata: Italy
Bread crouton with herb oil

Shakshuka: North Africa
Spicy red pepper stew, served with egg

Shawarma: Middle East
Spice mix with cumin, cinnamon, all spice and black pepper etc.

Sumak: Mediterranean Seat
Dried, sour berries

Spisa’s Baharat: North Africa, Middle East
Black pepper, coriander seeds, nutmeg, dried mushroom, cardamom and cinnamon

Tahini: Middle East
Paste of roasted sesame seeds

Za’atar: Tunisia & Morocco
Spice paste of sumac, sesame seeds and herbs

Dukkah: Egypt
Dry spice mix with sunflower seeds, pumpkin seeds, cumin, sesame seeds and coriander seeds