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Split Fava Beans
Split fava beans are nutty-flavoured broad beans which have been dried, skinned and cracked. The peeled split fava beans are an enormous time saver, as you do not need to peel the beans before cooking. Split fava beans are the main ingredient in falafel and Egyptian fried fava bean patties, tamiya.
Fava beans are an ancient food, first eaten in Egypt 5,000 years ago. Split fava beans spread throughout the Middle East and are now used in a wide range of cuisines ranging from Malta’s bigilla dip to Morocco’s bessara dip. Also use the split fava beans in stews, curries and soups.
Brand may vary depending on availability
|Settings||Split Fava Beans remove||Terra Rossa Herby Zaatar remove||Olives et Al Egyptian Dukkah remove||Ground Cardamom 50g remove||Zaytoun Palestinian Za'atar 80g remove||Falafel Spice Mix remove|
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|Content||Split fava beans are nutty-flavoured broad beans which have been dried, skinned and cracked. The peeled split fava beans are an enormous time saver, as you do not need to peel the beans before cooking. Split fava beans are the main ingredient in falafel and Egyptian fried fava bean patties, tamiya. Fava beans are an ancient food, first eaten in Egypt 5,000 years ago. Split fava beans spread throughout the Middle East and are now used in a wide range of cuisines ranging from Malta’s bigilla dip to Morocco’s bessara dip. Also use the split fava beans in stews, curries and soups. Brand may vary depending on availability||Terra Rossa’s Herby Zaatar – also known as za’atar, or zatar – is the quintessential Arabian seasoning. Made primarily with wild Jordanian thyme, the za’atar will bring a taste of the exotic Middle East to your dishes. Nutty, fragrant and with subtle aniseed flavours, zaatar seasoning is wonderful with chicken, white fish and lamb. This zaatar spice mix is also great to sprinkle over hummus and yoghurt to make easy dips. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. Their spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted thyme, roasted wheat, roasted sesame seeds, sumac, sunflower oil, coriander, fennel, dill, salt, citric acid. Contains allergens: wheat (gluten), sesame.||Olives et Al Egyptian dukkah is a nutty, savoury spice blend that livens up salads and roasted vegetables. In Egypt, it’s commonly served in a dish for people to dip olive oil-soaked bread into as a starter. Dukkah is a traditional Egyptian spice blend of roasted nuts and mixed spices. Almonds, hazelnuts, coriander and cumin are found in nearly every dukkah blend, but each family will have their own secret recipe. This recipe is inspired by a blend that the Olives et Al founders tasted while on a trip to Egypt. A sprinkle of Egyptian dukkah puts a new twist on hummus and plain yoghurt dips. Rub it into lamb or chicken before roasting, or scatter over roasted vegetables and potatoes. It’s also a great crunchy salad topper, or stir through cooked rice for an easy side dish. Ingredients: sesame seeds (36%), mixed spices (coriander, cumin) (29%), mixed nuts (almonds [12%], hazelnuts [12%]), salt, garlic, thyme, black pepper. Contains allergens: sesame, nuts.||Ground cardamom is made from cardamom pods which have been finely milled into a powder to release their distinctively spicy-sweet notes. One advantage of using ground cardamom is that it dissolves in flavoured custards or milk, ensuring a silky-smooth texture. As well as working well in creams, custards and sweet Scandinavian pastries, cardamom powder can also be used to enhance savoury food such as fritters, spiced chickpeas and tabbouleh. Ingredients: 100% cardamom||Za'atar is aromatic blend of herbs and seeds famously used across the Middle East. Za'atar is traditionally eaten as a dip with olive oil and bread or used to season meat, fish or roasted vegetables. Try tossing sliced butternut squash with oil and za'atar, and roast for 40-60 minutes at 180 C. Serve with a spoon of creamy yoghurt. Zaytoun products are fairly traded and sourced from Palestinian farmers, and their za'atar is beautifully aromatic. Ingredients: za'atar-majorana syriaca (55%), sesame, sumac, sea salt, olive oil. This za'atar does not contain wheat and so is gluten free.||Falafel spice mix is a beautiful and complex spice blend of ten spices to season homemade falafels. Also blend the falafel spice with oil and garlic as a meat rub or marinade, or sprinkle over popcorn just before serving. The Arabic word for spices is baharat, so the falafel spice mix is also an example of baharat. Ingredients: coriander, cumin, cloves, caraway, fennel, turmeric, nutmeg, cardamom, chilli pepper, garlic|
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