Pomegranate molasses, olive oil & tahini

Pomegranate molasses is a thick, dark brown liquid, it is very much recognized and known today in many kitchens as well as in traditional Lebanese restaurants. Pomegranate molasses is dense and sour with a trace of sweetness which give some food an amazing distinctive taste. Many dishes won’t be the same without it like fattoush, sfiha and many more. Add pomegranate molasses to your sausages after cooking, it gives it an amazing sweet and sour taste. Once you try it, it will always be found in your pantry too.

Olive oil is among the most outstanding Lebanese signature in agro-industrial products, and a proud part of the country’s history and culinary tradition. Lebanon's diverse topography, fertile soil, microclimates, and olive varieties allow farmers to produce uniquely flavored products.

Olive oil is rich in monounsaturated oleic acid. This fatty acid is believed to have many beneficial effects. This is the reason it is essential in almost every dish I prepare especially vegetarian dishes and salads to get all its benefits and maintain a healthy choice of cooking for my family.

Tahini is a Lebanese pantry essential and is the basis for many recipes like hummus, baba ghanoug, shawarma, fish dishes and many more.

It is a paste made from toasted ground sesame seeds which can be the oldest condiment known to humankind in addition, it contains several essentials-benefiting nutrients, minerals, antioxidants and vitamins.

Tahini is always mixed with lemon and sometimes adding garlic to it which resulting to a distinguished and delicious taste you can’t resist. Actually it is a favorite to many considering its tangy and creamy taste.