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Pomegranate molasse

Pomegranate molasse

by | Jul 4, 2020

Pomegranate molasse is the syrup of pomegranate. The molasse is made by cooking the pomegranate juice for a long time until it has become syrupy. The taste is a combination of sweet and sour. A combination of balsamico vinegar and apple syrup. Its taste works really...
Preserved lemon

Preserved lemon

by | Jul 4, 2020

Preserved lemons are lemons that have spent couple of weeks or months in a pot with salt, lemon juice (and some add water). This way they’ve gotten an intense taste. You only use the peel of the lemon. Normally half the lemon peel or all of it.
Tahin(a)

Tahin(a)

by | Jul 4, 2020

Tahina is a paste made of sesame seeds. It it the base for tahin sauce that is served with falafel. Also hummus and baba ganoush cannot do without tahina. At least that’s what I strongly believe as I was brought up in Lebanon.
Harissa

Harissa

by | Jul 4, 2020

Harissa is the North-African version of a hot chili sauce. It is made of red chili peppers, tomatoes, cumin, coriander and garlic. It is used in tagines, sauces and soups. Nowadays you can get it in tubes and pots in the supermarket. Moroccan use it at the table. You...
Garlic

Garlic

by | Jul 4, 2020

Sometimes garlic is already sprouting en you see a green little sprout coming out of a clove. If you are in a kitchen in France, then the risks are high that someone will warn you that ‘oh la la’ you really need to take out the green sprout. It is said in...