The Middle Eastern Hamper

The Middle Eastern Hamper

The Middle Eastern Hamper

Availability: In stock

£75.00

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What's included

Baharat
Baharat, literally translated from Arabic as ‘spices’ is used for flavouring meats, fish, stews and various pulse and grain dishes. There’s an infinite number of spice blends across the Middle East, depending on what’s championed by each region. No single flavour dominates here: it’s an aromatic, warm spice made up of black peppercorns, coriander seeds, cinnamon, cloves, allspice , cumin, cardamom and nutmeg. Adding a sweet depth and flavour to a huge range of dishes, this is a pantry must-have.

Freekeh
Freekeh is made from processed durum wheat, where the scorch and chaff have been removed by burning the wheat head, a process that gives the freekeh a smoky aroma. Freekeh can be used like rice or bulgar.

 

Ground cardamom
Cardamom gives an aromatic sweetness to cakes, desserts and sweets as well as to savoury dishes.

Pomegranate molasses, 100%
Made from 100% pomegranate molasses, this is a seriously superior concentrate. Use as the base for a bold and tangy salad dressing or to marinade a range of meat and fish. A little drizzle on top of roasted vegetables and meat also goes a long way to boost and finish off a dish. This is as different from everyday pomegranate molasses as top-quality thick balsamic vinegar is from the thinner, more acidic varieties: there is a danger you'll never look back but its a risk we encourage you to take!

Tahini
This tahini comes from a small business in Nazareth, Northern Israel, run by an Arab family. The tahini is considered by many to be the best in the country. It is made in a traditional method using natural ingredients and best quality sesame seeds sourced in Ethiopia. Kosher.

Sumac
Crushed berries from the sumac shrub give a musty lemony flavour and dark red colour. Sumac is one of our favourite spices and features heavily in our cookbooks. Use for a sharp, acidic kick to vegetables, chicken or seafood.

Palestinian za'atar
A Middle Eastern blend consisting of dried and ground sumac, sesame seeds and thyme, a Middle Eastern herb also known as hyssop with a flavour reminiscent of thyme, oregano and marjoram. Za'atar can be sprinkled on hummus, labneh, fried eggs or roast meat. Or try to dip a thick, fluffy and warm pitta bread first in great olive oil and then in za'atar - sensational.

Whole dried lime
Also known as Noumi basra or Oman lemon. These are small lemons (or limes) that are left to dry in the sun for a very long time until they turn rock-hard. They have a sharp flavour and are very aromatic. They are added whole to stews, tagines and soups and lend a very unique flavour (remember to puncture them! ). We also like grinding them (in a spice grinder) and add to salads, particularly those containing pulses and grains.

Pine nuts
These pistachio kernels are the longer distinctive variety. They are suitable for any recipe that calls for untoasted whole or crushed pine nuts.

Date syrup
Date syrup is a natural sweetener with richness and treacly depth. Can be used - sparingly though, it's very sweet - as dressing on salad and vegetables, to sweeten stews or just drizzle over yoghurt or porridge in the morning. Also try mixing date syrup with tahini and spread on toast.

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