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Zaytoun Organic Extra Virgin Olive Oil
Zaytoun’s Fairtrade organic extra virgin olive oil has been sourced through Canaan Fair Trade in Jenin. The Palestinian extra virgin olive oil is pressed from the fruit of ancient trees nestled on stone terraces in the sun-drenched West Bank hills, which have been tended by hand through generations of family farmers.
This is a superior category of olive oil, obtained from olives solely by mechanical means.
|Settings||Zaytoun Organic Extra Virgin Olive Oil remove||Urfa / Isot Chilli Flakes remove||Zaytoun Palestinian Za'atar 750g remove||Freeze-Dried Pomegranate Molasses Powder remove||Mymoune Mulberry Syrup remove||Dukkah remove|
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|Content||Zaytoun’s Fairtrade organic extra virgin olive oil has been sourced through Canaan Fair Trade in Jenin. The Palestinian extra virgin olive oil is pressed from the fruit of ancient trees nestled on stone terraces in the sun-drenched West Bank hills, which have been tended by hand through generations of family farmers. This is a superior category of olive oil, obtained from olives solely by mechanical means.||Urfa chilli flakes, or isot biber in Turkish, is a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çiğ köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat. To use, sprinkle over salads and meat.||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. This 750g bag is ideal for catering purposes. A smaller 80g jar of Palestinian za'atar is also available. 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.||Sabrina Ghayour and Yotam Ottolenghi have introduced you to the flavour of pomegranate molasses, and now it’s time to try it in a whole new way – freeze-dried powder! The caramel-coloured powder has a lustrous sheen, and dissolves on the tongue with an intense hit of sweet-sour pomegranate flavour. Use the freeze-dried pomegranate molasses powder to reinvent the salad dressing – sprinkle over salads and starters instead of using the liquid molasses. The coarse powder or ‘grit’ has a slight crunch, which also adds a new textural element. You could even use the powder on sweet dishes – try sprinkling over a rich, dark chocolate torte for a surprising twist. Ingredients: pomegranate molasses, maltodextrin. Once opened, keep tightly sealed in a dry place.||For a classic Lebanese alternative to fruit cordials, try Mymouné’s Mulberry Syrup diluted in water, known as Sharab El Toot. Thick and sweet it also makes a great topping for ice-cream when served on its own. If you feel experimental try adding it to a cocktail in place of grenadine. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: mulberries, sugar.||Dukkah is a savoury Egyptian blend of nuts and spices used to flavour marinades and a wide range of side dishes. The combination of hazelnuts, almonds, cumin and coriander bring rich, aromatic notes to simple meat or grain dishes. Pop a bowl of dukkah on the table when serving bread and oil – it adds an exotic twist on the normal aperitif. Also sprinkle a little over cooked vegetables, add a pinch to meatballs, or rub into lamb or chicken before cooking. Ingredients: Almonds, hazelnuts, coriander seeds, cumin, sesame, salt, pepper. Contains nuts & sesame.|
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