Tagine
A clay pot with a cone for a lid: steam falls back as dew, and a courtyard meal cooks without wasting a drop.
Middle Eastern cuisine · Cookware
Middle Eastern hearths
The pots, disks, and ovens that make Middle Eastern food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Middle Eastern cooking · Open the Middle Eastern pantry · All cookware
Tandoor
A clay oven standing like a well of fire: bread slaps the wall, and meat takes the perfume of the pit.
Couscoussier
Two pots stacked: a stew below, a rain of steamed semolina above — Friday lunch in a single column of steam.
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Mangal
A low charcoal brazier: skewers and bread that cook over a rectangular bed of coals.
Saj
A convex metal griddle: markook and gözleme baked on a dome over fire.
Rakweh
A long-handled coffee pot: Arabic coffee boiled with cardamom and poured for a guest.
Taboon
A clay oven in the ground or on a stand: bread that takes the heat of a wall and the perfume of a pit.
Keep cooking
The Middle Eastern pantry, pots, and table
The spices, mixes, and hearths that belong to Middle Eastern cooking — then the people around them, and the kitchens still joining the table.
Open the Middle Eastern pantry Open Middle Eastern cookware The Middle Eastern table Host a Middle Eastern night Join the community