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Ask me what my favourite cookbook is and I'm likely to say Ottolenghi (right). Published in 2008, it has become something of a cult book. The food is irresistible: much of it is vegetarian, all of it is gutsy, flavourful stuff with plenty of Middle Eastern influence, such as cucumber and sesame seed salad with a vinegar dressing, roast chicken with rosewater and hazelnuts and a wonderful salad of chargrilled courgettes, roasted tomatoes, grilled halloumi and chargrilled asparagus, with rocket, all anointed with basil oil. And the really good news is that Yotam Ottolenghi has just brought out his second book, Plenty (Ebury) packed with vegetarian feasts. 

Ottolenghi uses ingredients that may be unfamiliar to some of you, in which case this list should prove invaluable... even if you don't use his books, they're ingredients that are increasingly cropping up in recipes and in magazines. By Delia Online editor Jo Hill.

Pomegranate molasses This is made from pomegranate juice, which is then reduced until it thickens and turns a dark brown-red colour. Drizzle it over salads, incorporate into dressings, use to glaze meat or poultry or in marinades or add a spoonful to tagines for a rich sweetness.

 Tahini paste An oily, thick paste made from sesame seeds and one of the main components of hummus. In Mediterranean and Middle Eastern countries it’s used in both sweet and savoury cooking. A great way of adding seeds, packed with selenium and omegas, to your diet.

 Orange blossom (orange flower) water This is made from the flowers of the bitter (Seville) orange, which are macerated and distilled to give orange flower water, widely used to flavour milk puddings, pastries, cakes, syrups and confectionery. It is particularly popular in North Africa, Greece and Sicily. In fact, in Morocco orange flower water is also sometimes used to flavour salads and tajines.

Preserved lemons These lovely lemons are very popular in the Mediterranean where they are used in appetisers, stuffings and slow-cooked dishes such as tagines. They’re quite easy to make: simply cut 1kg of untreated lemons into thick slices, dust with 3 tbsp fine salt and leave for 12 hours so that the juices leach out. Drain, place in a large jar and cover with olive oil. Leave in a cool place for one month before using. Make sure you keep them in a cool, dark place as it’s very easy for mould to form. In our next newsletter, look out for some exclusive information about preserved lemons, with tips for using them in your cooking.

Pomegranate seeds Separated from the flesh, the seeds are dried then used in Eastern cookery to add a acidic flavour to curries, stews and preserves. You can find them in Asian stores. Incidentally, on the subject of pomegranates, the best way to get the seeds out is to halve the fruit, hold it in your hand cut side down over a bowl and whack the skin with a wooden spoon. The seeds should fall through your fingers into the bowl...

Sumac This purple powder is made from ground berries which are from a shrub that grows wild in mountainous areas in the Middle East and originated in Turkey. It has a sour, lemony taste and can be used, mixed with water, instead of lemon juice. It is one of the ingredients that gives za’atar its characteristic flavour and is often used in marinades, with tomatoes, onions and in savoury pastries.

Za’atar (zaatar) means thyme in Arabic. It is also mixed with sumac and blends well with oil, garlic and chillies. Za’atar is believed to stimulate the brain and gives food a wonderful aroma and flavour.

Rosewater Originating in the medieval Islamic world, rosewater is widely used across the Middle East for flavouring milk-based desserts, tea, cakes and fruit. Try drizzling some over pomegranate seeds, or mix cooked couscous, sugar, pomegranate seeds and rosewater together for a refreshing Tunisian dessert.

Mograbiah Also called pearl couscous, this is just a large version of couscous and is used in the same way. Fantastic for salads, or as an accompaniment for meat ragout-type dishes. You can cook and eat it in the same way as pasta (even combine it with sauces) or serve as a side dish. Children love its appearance – a bit like savoury tapioca, only bigger!

Find out where to buy these ingredients

In our next run-down of unusual ingredients we’ll take a look at items that crop up in the cuisines of Thailand, Indonesia, Malaysia and Vietnam.

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