In Lebanon, this mix of warm and lemony flavours is used in mezze. Add an oriental touch to your Mediterranean vegetables, white meat and smoked salmon and your marinades!
The sweet and juicy flesh so characteristic of pears goes wondrously with the animal notes of white Penja pepper and will enchant all your poultry and blue cheese. Truly divine with foie gras!
Dukkah (pronounced “douka”) is a spice mix from Egypt. It is made from hazelnuts, sesame, coriander, cumin and grilled spice. In Cairo, the Egyptians traditionally serve Dukkah with their pre-dinner drinks by dipping pitta bread into olive oil and then into Dukkah!
Its notes of toasted spices and hazelnuts are delicious with sweet wine, warmed goat’s cheese on toast or fresh pasta. It releases its oriental flavours wondrously with chicken skewers or marinated fish. Sprinkle it over your mixed salads or on steamed vegetables to add a crunchy touch.
Timiz pepper releases intense aromas of tobacco and resin. It will enliven your chicken liver terrines, fresh goat’s cheese with olive oil and fresh herbs, and bitter chocolate desserts.