for the lamb stew known as tu’hu, first you get water. Then you sear leg meat in fat. In go salt, beer, onion, rocket, coriander, Persian shallot, cumin, beets, water. Crushed leek and garlic and more coriander, for a fiery taste. Then add kurrat, an Egyptian leek.
A word that is sometimes used is “piquant”, rocket is just another kind of mustard essentially and it can be hot like mustard can be (think how wasabi is spicy; the greens are not as spicy as wasabi generally, but it’s on the same spectrum).