Description
Zaatar is usually mixed with olive oil It is staple in the lebanese diet. It is also used in manakeesh.
AED 70,00
Thyme mixed with sumac and roasted sesame.
Zaatar is usually mixed with olive oil It is staple in the lebanese diet. It is also used in manakeesh.
Weight | 0,500 kg |
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Net Weight | 550 Grams |
Settings | Thyme Extra remove | Coarse Brown Bulgur - Cracked Wheat remove | Fine Brown Bulgur - Cracked Wheat remove | Mloukhieh remove | Sumac remove | Dried Mixed Herbs and Flowers remove | ||||||||||||||||||||||||
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SKU | GH-00010 | GH-00050 | GH-00051 | GH-00030 | GH-00080 | GH-00020 | ||||||||||||||||||||||||
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Price | AED 70,00 | AED 20,00 | AED 20,00 | AED 50,00 | AED 60,00 | AED 30,00 | ||||||||||||||||||||||||
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Description | Thyme mixed with sumac and roasted sesame. | Durum wheat ground into coarse, fine grains. | Durum wheat ground into coarse, fine grains. | Dried whole green leaves of mouloukhieh. | Reddish brown sour powder obtained from the grinding of the berries of a wild plant. | Mix of different herbs. | ||||||||||||||||||||||||
Content | Zaatar is usually mixed with olive oil It is staple in the lebanese diet. It is also used in manakeesh. | Burgul is a staple ingredient in the Lebanese diet. The different grades are used for different purposes in the cuisine. | 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. | 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. | ||||||||||||||||||||||||
Weight | 0.500 | 1.00 | 1.00 | 1.00 | 0.500 | 0.200 | ||||||||||||||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||||||||||||||
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