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This anise-flavoured spirit traditionally accompanies mezze in the Arab world. It’s affectionately called ‘lion’s milk’ because it turns cloudy when water and ice are added. We like to use it throughout our cooking – the aniseed works well with fish and is also great in desserts.
This is a key ingredient in one of the cookbook Jerusalem's most popular recipes, roasted chicken with clementines and arak. As-Samir distilled from grapes grown in Bekaa, Lebanon, flavoured with aniseed and aged in clay pots for 2 years in accordance with traditional Lebanese methods.
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