Description
Zaatar is usually mixed with olive oil It is staple in the lebanese diet. It is also used in manakeesh.
Quick Comparison
| Settings | Thyme Extra remove | Red Lentil remove | Mloukhieh remove | Coarse Brown Bulgur - Cracked Wheat remove | Sumac remove | Freekeh remove | ||||||||||||||||||||||||
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| SKU | GH-00010 | GH-00040 | GH-00030 | GH-00050 | GH-00080 | GH-00060 | ||||||||||||||||||||||||
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| Price | AED 70,00 | AED 20,00 | AED 50,00 | AED 20,00 | AED 60,00 | AED 40,00 | ||||||||||||||||||||||||
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| Description | Thyme mixed with sumac and roasted sesame. | Used in a lot in Lebanese traditional cuisine. | Dried whole green leaves of mouloukhieh. | Durum wheat ground into coarse, fine grains. | Reddish brown sour powder obtained from the grinding of the berries of a wild plant. | Dried toasted green wheat. | ||||||||||||||||||||||||
| Content | Zaatar is usually mixed with olive oil It is staple in the lebanese diet. It is also used in manakeesh. | Used in a lot in Lebanese cuisine, but mostly in traditional dish called Mjaddara. | 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. | Burgul is a staple ingredient in the Lebanese diet. The different grades are used for different purposes in the cuisine. | 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. | Popular dish, can be served with chicken or meat and also as soup. | ||||||||||||||||||||||||
| Weight | 0.500 | 1.00 | 1.00 | 1.00 | 0.500 | 1.00 | ||||||||||||||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||||||||||||||
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