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a quick way to add flavour
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We've had fun this week, trying out different ways of using Zejd's souri black olives so that with minimal effort your time spent in the kitchen leaves everyone marvelling at your cooking.
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Apart from serving them with a slice of lemon and a bit of Zejd EVOO, these Lebanese olives add a flavour boost to your dishes. Try folding them into kale, ricotta & mushroom spaghetti, or mixing them with summer greens fried quickly with garlic. For a crispy pork escalope, we chopped them into sage and breadcrumbs before frying the pork in some Zejd EVOO. A handful mixed with some prawns, garlic and tomatoes, and flamed with a bit of arak or Pernod, makes an impressively quick summer supper. The combinations are endless.
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If you're looking for a present for a foodie friend, this variety, unique to the eastern Med, is sure to impress. Zejd's green cracked souri olives are "buttery" and firmer than the souri black olives, and the brine is delicious in a Martini! An elegant jar is always a bonus, and when not full of olives, it's a handy size for storing dog treats, dried fruit or legumes.
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summer cooking
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As the sun starts to shine, seasonal produce means interesting things to cook and eat. If you need some inspiration, Barbara Abdeni Massaad's cook book, Mezze, illustrated by Pascale Hares, is a wonderful collection of Lebanese dishes .
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Origanum syriacum
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za'atar mix
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Delighted to say that Bassatin Baanoub's za'atar mix, made with Origanum syriacum, sesame seeds and sumac, as well as dried oregano are on their way to join the shorkk family shortly. With positive feedback from friends in Bristol, we're thrilled that these 2 ingredients will be on sale in the UK exclusively through shorkk.
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Philippe met up with Yasmina Zahar, one of Bassatin Baanoub's founders, at Beirut's Souk el Tayeb recently.
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za'atar for breakfast
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In Lebanon, dough rolled thinly, quickly baked in an oven, is a manoushé. The herby mixture of origanum syriacum, sesame, sumac and often thyme is mixed with olive oil and spread over the dough. Cooked in minutes this is fast food at its best. Would it take off in the UK?
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Randa mart Ali from Hakkour
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A recent article in Lebanon's L'Orient Today by Amanda Haydar illustrates the importance of this breakfast staple in Lebanon.
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Traditional mills and ovens, called tannour, are still used in remote areas. Amanda's story highlights traditional bread baking in Akkar, not far from where Zejd's olives grow, in the north.
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We've added a click and collect option to our website for:
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Saturday 20th May 10am - 4pm
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Cheese & Grain Market BA11 1BE Sunday 28th May 10am - 3pm
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