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The Argan tree, which only grows in southwestern Morocco, is believed to date back 25 million years. Now endangered and under the protection of the United Nations, the Argan tree flourishes in sandy soil at the edge of the Sahara Desert. In fact, the preservation of this tree, with its deep root system, is vital to protect against erosion.
Argan oil, taken from this tree's hard-shelled nuts, has a rich earthy flavor unlike any other nut oil. It is lighter in weight than nut and olive oils, having a weight and body similar to seed oils like sesame. This however, is where the similarity ends. The aroma hits you as soon as you open the bottle, and its flavor is as big and bold as the aroma. It opens with a hint of nuttiness, and this expands to toastiness and spice - something akin to pumpkin seeds but more pungent. It provides an oh-so-light, buttery mouth feel, and a sharp finish. It is truly a memorable flavor, and essential to the Berber cuisine of southwest Morocco. Argan Oil is used most often as a finishing oil drizzled over grilled fish or chicken. Combined with lemon juice, Argon oil also makes an excellent salad dressing. Delicious in soups or over grilled Halloumi cheese. |
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Our Tahini is produced by Krinos using traditional methods. This involves a laborious process of soaking, crushing, and soaking again; this time in heavily salted water. Kernels are then skimmed from the surface and then grilled before being sent off to the mill. Here, they are ground until they release the thick, oily paste we all know and love as Tahini.
High in protein and other essential nutrients, Tahini is a wonderful all-natural ingredient to keep around. Makes a great base for appetizer spreads and is a great addition to salad dressings. Indispensible when preparing Greek mezzes and is a welcome ingredient in desserts such as halva. |
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For centuries, a staple in the diet of the captivating Mediterranean island nation of Cyprus, Halloumi has now gone beyond these borders to be loved worldwide. Combining the texture of mozzarella with the briny moisture of feta, Halloumi
is easily one of the world's most versatile cheeses. Instead of melting when cooked, Halloumi browns beautifully, especially when grilled. Alternatively, this lively 100% pure sheep's milk cheese can be served fresh in a salad or sandwich.
- Made from sheep's milk.
- Photo depicts whole 8.8 oz. form of cheese.
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Basket Cheese is a salty, soft white cheese shaped from small wicker-textured baskets. This traditional cheese is circular and weighs about 12-18 oz. Basket cheese is among the top three Middle Eastern cheeses sold in the United States. Because of the cheese's distinctive form, it's difficult to mass produce, and the genuine product is easily recognized by basket cheese lovers. Excellent with pita breads and water wheel crackers. |
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Ackawi is a soft, white delight native to Lebanon and Syria. This cow's milk cheese is popular in the Middle East and the best selling Middle Eastern cheese among Arab-Americans. Specialty Cheese Co. produces their cheeses to ensure that the finished product has a traditional smooth texture with no acidity. The cheese is brined to perfection.
- Made from cow's milk.
- Photo depicts whole 12 oz. form of cheese.
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An essential ingredient in Middle Eastern Cuisine, Harissa is also a small village in the Lebanese Mountains, approximately 30 miles northeast of Beirut. Whilst many varieties exist, (Tunisian Harissa generally contains Cumin, whilst the Cypriot version often uses Garlic), ours is the classic Moroccan Harissa. A hot pepper paste simply blended with olive oil and salt, Harissa can be used to flavor everything from couscous to salads and brochettes. Decidedly spicy, yet wonderfully flavorful, use sparingly on grilled meats or in sauces and broths. |
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Israeli Couscous was created specifically for the Israeli market in the 1950's during a national recession. Made of hard wheat instead of semolina, it has become a staple of the Israeli diet. This couscous features large granules that hold a sweeter, nuttier flavor, which is achieved by a toasting process that caramelizes the starch. This allows it to absorb liquids while remaining “al dente”. It makes a perfect side dish to meat, poultry or fish. It is also delicious as a main course; mixed with vegetables; or with your favorite pasta sauce. It is also great as a cold pasta salad.- 10 minute preparation time.
- Certified by
Rabbi Jacob Moshe Charlap-Osem Isreal- Kosher Parve.
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