BALKAN CREAMERY Bulgarian White Sheep Cheese 800g

Summer savory has been described as a cross between thyme and mint, with a hint of marjoram. It’s similar to winter savory, though bears a more mild and delicate flavor. Even if you have never grown or bought summer savory, you’ve probably tried it without even knowing. It’s used in many dried herb mixtures for stuffing and meat dishes. Summer savory is the kind of herb that’s compatible with a wide array dishes, just the way thyme in. In fact, the two can be easily used interchangeably. It’s one of the main ingredients in the herb blend, herbs de Provence, and is commonly paired with beans, vegetables, pork, lamb, stuffing, and sauces.

Lovage belongs to the parsley family, and its seeds, leaves, and roots are commonly used in Europe for flavoring foods and beverages and for their medicinal properties. The leaves are used in soups, stocks, flavored vinegars, pickles, stews, and salads. In Italy, lovage is used with oregano and garlic for tomato sauces. The seeds are sprinkled over salads and mashed potatoes and are crushed for breads, pastries, biscuits, and cheeses. The stems and stalks are chopped for use in sauces and stews, while the crystallized leaves and stems are used for decorating cakes. Lovage is great when cooking lentils- sweat a few leaves with onions , then let the lentils cook slowly with the lovage. Pesto is traditionally made with basil, but can be made with most herbs. Try it using sorrel and lovage. Lovage can be used on a pizza topping or add a handful of chopped lovage on pasta. Lovage is excellent with fish, such as salmon. Chop the leaves in a fresh leaf and herb salad- dress with your favorite dressing. Lovage soup is delicious. Leek and lovage soup really work well together.

Labneh (also pronounced as labaneh, lebnah or labne) is a cheese made from salted strained yoghurt by draining its whey. It is also known as strained yoghurt, yoghurt cheese or Greek yoghurt. Traditionally in Arabian countries, the whey is strained in paper bag or filter, made of muslin. While Labneh is classified as a cheese, it retains the distinctive sour flavour of yoghurt. It forms a traditional and important ingredient of Middle Eastern and south Asian cuisine. The procedure of making Labneh is same as strained yoghurt, that of boiling off some of the water content, adding salt, butterfat and powdered milk. Eaten both cooked and raw, it is used in savoury sauces as it does not curdle at high temperatures, unlike normal yoghurt, due to its high fat content. It is used as dip for bread, added to stew, and to add creaminess to soups. Also used as a sandwich spread. The cheese has to be consumed within a week of its preparation. Nowadays this cheese is also available in low fat variety..❄️❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using UPS express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Bakkal International Foods will not be responsible for any damages that may occur.

This Romanian classic chocolate bar contains a dark outer chocolate filled with a creamy caramel and rum-flavored filling.