The very best of Lebanon. Customers at the farmers markets we attend who enjoy an Ottolenghi recipe or two, have marvelled at the tastes of Zejd ingredients. They’re surprised by the tanginess of Zejd’s pomegranate molasses, and how zingy the sumac is, quite different from generic supermarket brands.
Zejd’s extra virgin olive oil, which has a gentle peppery aftertaste, illicits a “wow” every so often from customers brave enough to taste olive oil so close to breakfast time. Many comment on how Zejd’s souri green cracked olives taste creamy, not a word they were expecting to use in connection with an olive. Nor did they expect Zejd’s souri black olives to taste quite so “meaty”. Their taste buds are then prepped, ready for the intense taste of Zejd’s pomegranate tapenade, made from Lebanese ingredients. Hard not to be seduced by the savoury layers of flavour.
Perhaps the most surprising is not that the tiny jar of saffron which has such a reassuringly powerful aroma. But Zejd’s olive leaf infusion. Chilly shoppers easily accept something hot at the markets, but most are very surprised at the deliciously mellow grassy notes in the infusion.
Barbara Massaad‘s cook book Mezze is a collection of Lebanon’s best loved recipes for sharing. Illustrated by Pascale Hares, we’re delighted it has been vote as best cookery book of the year by Max Minerva’s Bookshop in Bristol!
And finally, the shorkk tote, made by the Tahaddi sewing workshop in Beirut, so that you can now gather the remaining ingredients for your tabbouleh or baba ghannouj! All these gifts are carefully packed with tissue paper in a large wicker hamper, either white or brown. A gift card of a Lebanese larder, by Zelfa el Khazen, is included for your Christmas message.