Pantry

Famously used in Persian cuisine recipes, this unripe or sour grape juice is the perfect tart flavor to add to soups, stews, meat, and chicken stocks. Try mixing into your favorite cocktail as an alternative to lemon or lime juice. Ingredients: Pure Sour Grape Juice 80%, Distilled Water 20%

Dibs el kharrub, or carob molasses, is a thick syrup made by soaking milled carob pods in water and reducing the extracted liquid. ... The name “carat” appears to be derived from carob. In Lebanon, carob molasses was traditionally used as an alternative to sugar.

In the cuisines of the former Ottoman Empire, dolma is a family of stuffed vegetable dishes that consists of stuffed peppers or grape leaves. Dolma are part of the Balkan cuisines and surrounding regions, such as Middle Eastern countries like Iraq, Iran, Turkey, Azerbaijan, Armenia and also Central Asia. In Greek, they are known as yemista or gemista. In Tunisia, they are known as Filfil Mahshi.

It can be used to zest up a salad or dress a fish dish either on its own or as a dressing with Extra Virgin Olive Oil.