shorkk fork logo

a quick way to add flavour

a bowl of spring greens topped with souri black olives
souri black olives
a plate with black souri olives on top of spaghetti kale and ricotta
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.

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.

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.

summer cooking

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 .
Mezze by Barbara Abdeni Massaad

Origanum syriacum

origanum syriacum in the mountains in April

za'atar mix

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.

Philippe met up with Yasmina Zahar, one of Bassatin Baanoub's founders, at Beirut's Souk el Tayeb recently.

za'atar for breakfast

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?
credit:João Sousa


Kara baking bread in a tannour oven taken by Joao Sousa
Randa mart Ali from Hakkour
credit:João Sousa
A recent article in Lebanon's L'Orient Today by Amanda Haydar illustrates the importance of this breakfast staple in Lebanon.

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.

shorkk markets & fairs

We've added a click and collect option to our website for:

Eat Festival Clevedon Queen's Square next to Jenny's Cafe
Saturday 20th May 10am - 4pm

Tobacco Factory Market Bristol Sunday 21st May 10am - 2.30pm

Frome Summer Vegan Fair
Cheese & Grain Market BA11 1BE Sunday 28th May 10am - 3pm
information about eat festival clevedon
We are very excited to have been selected to join the Abergavenny Food Festival in September. Tickets are on sale now.
nemlieh cupboard logo
facebook twitter instagram 
Email Marketing Powered by MailPoet