Origin: Lebanon Ingredients: pistachios, almonds, cashews, hazelnuts, macadamia nuts, salt, starch, acidity regulator: E330, wheat flour, sugar, vegetable oil (coconut), smoked flavour

Ingredients: yerba mate leaves To enjoy yerba maté, you need three essentials: maté, a calabash, a bombilla1- Prepare the hot water, not boiling, ideally between 70° and 80°.2- Pour the mate into the calabash up to ¾ and shake it while closing the container with your hand3- Place the bombilla in the empty hollow of the inclined calabash4- Add the...

Ingredients: yerba maté leavesTo enjoy yerba maté, you need three essentials: maté, a calabash, a bombilla1- Prepare the hot water, not boiling, ideally between 70° and 80°.2- Pour the mate into the calabash up to ¾ and shake it while closing the container with your hand3- Place the bombilla in the empty hollow of the inclined calabash4- Add...

Mahaleb (mahlab, mahlep) is an aromatic spice widely used in the Middle East. It comes from the pit of the black cherry, this spice with a bittersweet taste gives an incomparable flavour to the preparations that incorporate it.  Traditionally, mahaleb is added to festive biscuits such as maamoul, barazek, etc., and in certain types of cheese.

Origin: Netherlands Ingredients: mechanically boneless separated turkey 25%, mechanically boneless separated chicken 23%, veal lung 20%, water, beef fat 7%, veal heart 6%, potato starch, mustard flour, salt, stabilizer : E451, spices, antioxidant : E316, preservative : E250

Ingredients: vine leaves, rice, sunflower oil, tomato, spices (parsley - mint - pepper - onion), water, salt, citric acid

Store in a cool, dry place.

Ingredients: dried mint Store in a cool, dry place.

Sumac is a spice widely used in the Middle East. With its acid and lemony taste, it is the main ingredient in skewer marinades.  such as the famous chich taouk (chicken), zaatar mixes, salads such as fattoush and many others...

Origin : Lebanon Ingredients: nutmeg Store in a cool, dry place.