Here are some different names for some of the ingredients
Aubergine: Eggplant
Breakfast cream: Thick cream, has the consistency of creamy yogurt.
Chick peas: Garbanzo beans
Coriander leaves: Cilantro, Chinese Parsley, Fresh coriander
Corn flour: Cornstarch, Maizena
Courgettes: Zucchini
Clarified butter: Samneh, Smen, Ghee
Dried limes: Loomi Basra, Loomi Omani
(these are whole limes dried in the sun till they are hard,black or brown)
Green pepper: Bell pepper, Capsicum
Jew's mallow: Molokhia , Egyptian spinach
Okra: Lady's finger
Silverbeet: Bland spinach-like greens, can be substituted with swiss chard or bok choy.
Spring onions: Green onions, Scallions
Sumac: reddish purple dried sour flowers sold in middle eastern and Persian foodshops
Za'atar: dried wild thyme mixed with salt,sumac and sesame sold in middle eastern foodshops, usually green in colour
Aubergine: Eggplant
Breakfast cream: Thick cream, has the consistency of creamy yogurt.
Chick peas: Garbanzo beans
Coriander leaves: Cilantro, Chinese Parsley, Fresh coriander
Corn flour: Cornstarch, Maizena
Courgettes: Zucchini
Clarified butter: Samneh, Smen, Ghee
Dried limes: Loomi Basra, Loomi Omani
(these are whole limes dried in the sun till they are hard,black or brown)
Green pepper: Bell pepper, Capsicum
Jew's mallow: Molokhia , Egyptian spinach
Okra: Lady's finger
Silverbeet: Bland spinach-like greens, can be substituted with swiss chard or bok choy.
Spring onions: Green onions, Scallions
Sumac: reddish purple dried sour flowers sold in middle eastern and Persian foodshops
Za'atar: dried wild thyme mixed with salt,sumac and sesame sold in middle eastern foodshops, usually green in colour
