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Middle Eastern and African cuisines are very diverse, with many cultural and regional influences, as well as rich histories. There are some common foods throughout these countries, such as the use of tahini (extraordinarily easy to make) hummus and other chickpea dishes, hearty spices and sometimes generous amounts of butter or oil. Flavors are meant to wake up the tongue, making use of ingredients like olives, dates, sumac, mint and parsley, and aromatic spice mixes, with lamb taking first place as a favored meat.