This is a pretty comprehensive list of things I always always have in my kitchen and that I use weekly and a lot of the time daily. If you have these things in you will more or less be able to make most of my recipes. If I was just able to take a handful of items with me to a desert island, I would probably take: tahini, za’atar, olive oil, pita bread, almonds, garlic, tomatoes, aubergines, Ful beans, fresh mint, yoghurt and bulghar wheat. so maybe start there…

My Store Cupboard
Tahini
Sumac
za’atar
Extra virgin olive oil
Pomegranate molasses
Date molasses
Dried mint
Dried green za’atar
Dried parsley
Mixed Spice
Paprika
Bay leaves
Rice- basmati and egyptian/ arborio
freekah
bulghar wheat
lentils- brown and red
vermicelli
apple cider vinegar
blanched almonds
vermicelli
walnuts
cashews
pine nuts
pistachio nuts
Ful beans (Canned)
Dried chickpeas
Flour
Good quality salt (I used Maldon Sea salt)
Rose water & Orange blossom water
Yeast
milk powder
maftool
nigella seeds
corn flour
semolina
sesame seeds
fenugreek
bizr
My Fridge
fresh mint
fresh parsley
baby cucumbers
Aubergines
natural yoghurt
courgettes
olives- black and green
pickles- our favourite are pickled turnips, cauliflower and pickled gherkins
okra
green beans
halloumi
shatta and shatta sauce
(any opened nuts)
My Counter Top
plump on-vine tomatoes
limes
lemons
fresh pomegranate
onions
garlic
My Freezer
vine leaves
pita bread
molokhia
coffee
I always keep in good quality beef, lamb, chicken and cod for easy non-planned supers.
Pingback: Rice with zahra and louz | The Olive Tree Kitchen