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!
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.
Bergamot is the fruit of the bergamot tree, with an appearance similar to that of a green orange. Very practical in powder, it can be added as a topping on your cheesecakes, panacottas or yogurts. It will also enhance your sorbets and madeleines!
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.