Spices & Soup

Zahter, which is similar to thyme in appearance, can also be called "black thyme". It has a very sharp, even bitter odor. It grows wild in Central and Southern Anatolian regions. In addition to being used as a spice in meals, zahter, which is also a tea, has many benefits.

Known for its tangy taste, this small dried fruit from Iran brightens up both sweet and savory dishes! Whether in a crumble, with roasted meat, or to accompany rice, barberry has many tricks up its sleeve to win over numerous palates. Our tip: sauté it in butter before using to rehydrate it.

This really colorful spice mix is one of the most typical spices in Bulgaria and has been used in Bulgarian cuisine for centuries. Ingredients: Salt 52%, roasted and ground corn, savory, sweet red pepper.

Kunafa Ccoloring, a vibrant orange pastry coloring, is used to make the iconic Middle Eastern dessert Kunafa.

Mansaf Spice is a harmonious blend of cumin, paprika, cardamom, turmeric, cloves, allspice, and salt – a symphony of flavors that captures the essence of Jordan's beloved national dish. Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is the national dish of Jordan, and it is also common in Palestine, Iraq, Syria, and Saudi Arabia. The name of the dish comes from the term “large tray” or “large dish”.

Kibbeh is a popular dish in Middle Eastern cuisine, made with bulghur (cracked wheat) and minced lamb, shaped like oblong balls or patties and baked, cooked in broth, or served raw as an appetizer or side dish.