| Description | Reddish brown sour powder obtained from the grinding of the berries of a wild plant. | Mix of different herbs. | Used in a lot in Lebanese traditional cuisine. | Durum wheat ground into coarse, fine grains. | Dried whole green leaves of mouloukhieh. | Thyme mixed with sumac and roasted sesame. |
| Content | Sumac is stored in nylon bags and in low humidity places. It is mainly mixed with thyme to give it a sour flavor. It is added to some Lebanese dishes as Fattoush. It is also used to season salads, stuffing, fried eggs and grilled fish or meat. | Used as a warm drink. | Used in a lot in Lebanese cuisine, but mostly in traditional dish called Mjaddara. | Burgul is a staple ingredient in the Lebanese diet. The different grades are used for different purposes in the cuisine. | Mouloukhieh is a very traditional staple of the Lebanese cuisine is cooked as a stew with chicken or meat and eaten with rice along with grilled bread croutons and onion vinaigrette. | Zaatar is usually mixed with olive oil It is staple in the lebanese diet. It is also used in manakeesh. |
| Additional information |
| Weight |
0,500 kg |
| Net Weight |
550 Grams
|
|
| Weight |
0,200 kg |
| Net Weight |
200 Grams
|
|
| Weight |
1,00 kg |
| Net Weight |
1 Kg
|
|
| Weight |
1,00 kg |
| Net Weight |
1 Kg
|
|
| Weight |
1,00 kg |
| Net Weight |
1 Kg
|
|
| Weight |
0,500 kg |
| Net Weight |
550 Grams
|
|
