Origin: Lebanon Ingredients: saffron, coriander, paprika, black pepper, cardamom, cumin, bay leaf, galanga, dried lemon, cinnamon, ginger, fennel, mustardStore in a cool, dry place.

Origin: Greece Ingredients: extra virgin olive oil, first cold pressing, acidity level below 0.3%

Preparation of basmati rice - measure out a volume of rice  - strain - soak in a container of warm water for about 10 minutes, then drain. - boil in a heavy-bottomed saucepan 1 volume and 3/4 of water - salt, add a knob of clarified butter (ghee, smen) - pour the rice into the boiling water - mix gently with a fork - lower the heat after resumption of...

Ingredients: wheat flour, sugar, butter, sourdough, dates, water, flower water

Origin : European Union

Origin : Netherlands Ingredients: milk fat 99.8% min, moisture 0.2% max aroma clarified butter made from cow's milk (Al Bakara Al Haloub).Can be kept for several months at room temperature (below 21°), if kept in an airtight container.

Origin : Indonesia Ingredients: coconut shells

Ingredients : sesame cream, sugar, pistachios, modified rapeseed and palm oil, halva extract, citric acid, vanillin, artificial flavour, geranium oil

Origin : Lebanon Ingredients : red watermelon seeds

Ingredients : ground coffee beans, cardamom Oriental coffee preparation -dose a coffee cup of water at room temperature -pour water into a rakweh (oriental coffee maker, cezve) -add a teaspoonful of ground coffee (and possibly sugar) to the water. -mix continuously over low heat until the mixture simmers. -pour immediately into the serving cup. -taste

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.

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...