Why stress over complicated techniques or fancy equipment when a cast-iron pan and a little turmeric and dried lime will get you a meal you can happily share with friends? Michael Solomonov has been the pied piper of the lush flavors of his native Israel, spreading the word though his celebrated restaurants Zahav and Federal Donuts. We asked the Philadelphia chef and James Beard Award winner for his list of seasoning essentials. Here are his top 10 picks.

 

Photography by Heather Ramsdell

A staple of Iranian cooking, these are limes that have been brined and left to dry. "They smell like orange Tang," says Solomonov of the citrusy spice. "We grate a lot at a time in a spice grinder for the restaurant, but you can use a rasp grater. It works well in stews, particularly Persian style. I like it with turmeric, black-eyed peas and fresh dill."

"Urfa peppers [left] evoke dried fruit, raisins and cinnamon, almost like a chipotle or roasted coffee," says Solomonov. "We do a hot Turkish hummus with Urfa pepper, and I use it in white chocolate desserts," he says. "It works for sweet and savory." He keeps his fresh in the refrigerator. Aleppos (right) are from Syria. "They're not as sharp as Urfa peppers. They have a sweet heat. I like to roll goat cheese in them. Or to dust fried okra." And sumac? "Like pink lemonade, sumac (center) is sour and lemony," says Solomonov of the ground dried berries. "Before the Moors brought lemon to the Middle East, they used this. It's rosy, like grenadine. Sprinkle it on cucumbers or arugula. I like to mix it with onions on top of grilled meat."  

"There are many versions in the Middle East," says Solomonov. Most contain a blend of green herbs (like thyme), sumac, sesame seeds and salt. "It is probably the most-important spice blend. It goes well with everything savory — on top of any red meat, fish or fowl on the grill. It goes incredibly well on bread with a drizzle of bitter olive oil. Or on feta with olives and olive oil. On top of tomatoes. On top of potatoes and chicken. Sprinkle it on at the end and in the beginning."