Mixed Spices
Turn your ground beef into a kafta in an instant, This spice makes any dish you make Arabic
How to use
Sauté with ground veal or lamb on olive oil then add washed rice and cook to make hashweh. Add on whole chicken and roast in the oven for a proper Arabic Flavored Roast chicken. Add to chopped onions cooking in a pot with beef for the perfect lahmeh mafrome. add to rice mixed with meat and stuff into zucchini, potatoes or vine leaves. The possibilities are endless
Ingredients
black pepper, cardamom, cinnamon, saffron, turmeric, saffron, cloves, mastic, nutmeg, allspice
Beit Sitti Stock Mix
Save yourself the exposure to bouillon cubes and their preservatives. This is a combo that we developed ourselves, Use it on any dish you make for an added kick! Let’s call it what is it our homemade stock mix
Ingredients
Parsley, Coriander, Saffron, Garlic, onion, salt, fennel, Turmeric, Mint, flour
Zaatar
When Sumac, Sesame and Dried Thyme get together… the result is a wild Thyme (Get it?) But also something we call Za’atar. How do you know you have good quality Zaatar firstly the zaatar needs to smell great the aromatics comes from the zaatar leaves, it could be a bit too strong which is why we add ground chickpeas
How to use:
Dip your bread in olive oil and Za’atar in the morning for a light, uplifting breakfast. while your grilling your chicken add your zaatar with a bit of olive oil on top and give it another 2-3 minutes for the perfect zaatar coated chicken, add to avocado on toast or labneh sandwiches, and mix with your salad dressings for an added kick
Ingredients
Rainfed Zaatar and Sumac, Salt, olive oil, Sesame, Chickpeas, Wheat
Sumac
how do you know you have good quality Sumac. 1. the color needs to be bright red (not purple) . Sumac is a berry that comes from the sumac tree. If your sumac is dark it means there are seeds inside which is a waste of weight and flavour 2. Put your sumac in a glass of water, if the water turns red it means there is food coloring in your sumac with a mix of salt and citric acid (that’s no good either) 3. taste this sumac and compare it with others… you know you have the real deal with ours. enjoy
How to Use
Use in salad dressing, rub your finely chopped onions in sumac to remove the bitterness before adding it to salads. Rub on chicken before cooking or sprinkle on avocado toast sandwiches, pairs perfectly on tomatoes with garlic sauce. Add on spinach to make fatayer and as a topping for all your mezzas, humus, moutabal and labneh.
Ingredients
Pure Sumac
How do you know you have good quality Sumac.
- The color needs to be bright red (not purple). Sumac is a berry that comes from the sumac tree. If your sumac is dark it means there are seeds inside which is a waste of weight and flavor
- Put your sumac in a glass of water, if the water turns red it means there is food coloring in your sumac with a mix of salt and citric acid.
- Taste this sumac and compare it with others… you know you have the real deal with ours. enjoy
Olive oil
How do you know you have good quality olive oil, the smell and taste, our Beit Sitti olive oil has been cold pressed from hand picked olives that come from trees that are rain fed in the north of Jordan from our grandmother’s farm Wadi Veras farm around the olive trees we have pine nuts and walnuts and peppers giving the olive oil a flavour that is earthy, nutty and with a hint of heat from the pepper
How to use it
use it fresh on salads, and as a topping on mezzas, to saute ingredients on a low heat. Make sure you don’t use olive oil with excessive heat as it becomes rancid when it goes over 80C
Ingredients
Cold pressed olives
How do you know you have good quality olive oil
The smell and taste, our Beit Sitti olive oil has been cold pressed from hand picked olives that come from trees that are rain fed in the north of Jordan from our grandmothes farm Wadi Veras farm around the olive trees we have pine nuts and walnuts and peppers giving the olive oil a flavour that is earthy, nutty and with a hint of heat from the pepper
Tahini
How to use it
It works well everywhere! Mix with lemon juice, salt, garlic and yoghurt, add roasted eggplants and you get Moutabal. Switch the eggplants with shredded boiled beetroots and you get Moutabal Shamandar. Switch the beetroots with boiled chickpeas and you get our world famous Hummus…
Ingredients
Sesame Seed Paste, oil
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How do you know you have good Tahini
Firstly look at the top of your jar. If the oil is less than a finger width thick it means your tahini is not just oil and a bit of sesame. Our sesame is roasted before pressing which means it is darker and more pronounced and finally if it makes your mouth dry when you taste it this is a sign of good quality. Enjoy
Pomegranate Molasses
we understand you’re skeptical. Because when something without sugar tastes this good, you know something is up. This molasses is made from hand picked pomegranates, juiced and reduced on a low heat for hours.
How to Use
on salad dressings and on stews for a special tangy kick
Ingredients
Pomegranate
How do you know you have good pomegranate molasses
Our molasses does not have any additional sugar or preservatives. It is picked at the end of the season which means its ripened the longest on the vine, if you twirl it around you will see that there are no crystals forming on the side which means that it is mostly sweet from the pomegranates themselves.
Date Molasses
How to use it
Use it in cookies and cakes. The best suggestion, pair it with tahini for a great vegan dessert enjoy it with a spoon or a piece of arabic bread. for a dairy free, sugar free, gluten free dessert that is creamy and very satisfying
Ingredients
Medjool dates
How do you know you have good Date Molasses
our molasses is made using the best quality medjool dates. Do not be fooled with the sweet taste of this jar. We understand this might be hard to believe but we do not use sugar. This is a sugar alternative that helps boost your calcium, B12 and iron intake
Ma Zaher
What makes this orange blossom so special is that we distill it ourselves, the trick is to make sure your orange blossom petals are in perfect condition before distilling them. you have a two day window to do this at the perfect time. plus these petals come from organic orange blossom trees. with its heavenly smell you can’t help but wonder… is this edible. It is indeed. It’s a great digestive when mixed with hot water and is very prominent in arabic desserts.
- Reduces cortisol levels.
- Lowers blood pressure.
- Improves menopausal symptoms.
- Reduces inflammation.
- Acts as an antimicrobial substance.
- Exerts antispasmodic effects.
- Acts as an anticonvulsant. not to mention it’s excellent as a skin tonicÂ
How to use
mix one tspn of orange blossom with hot water for a cafe blanc. add it to milk puddings or simple syrups for a medeteranian twist on your desserts
Ingredients
water and orange blossom
Additional spices for the future
Falafel Spice
The perfect amount of spice to your falafel
How to use
In a food processor mix chickpeas (soaked in water overnight) coriander and garlic and some if this falafel mix and enjoy, you can make different falafel versions using fava beans or peas, any pulses work.
Ingredients
allspice, cumin, coriander black pepper
Maaloubeh Spice
Maaloubeh can be made using different vegetables and either meat chicken or fish, this spice blend goes on all kinds for the perfect Maaloubeh every time
How to use
fry your vegetables, boil your meat/chicken andlayer with rice mixed with maaloubeh spice and salt 
Ingredients
Beit sitti stock mix, cinamon, black pepper, mixed spice, turmeric
Khushkhash
This cordial comes from organic sour oranges at Issa Halabis Organic farm. We juice them then mix it with sugar to preserve it. Teta Veras Specialty!!! made by naturally preserving organic sour orange juice.
How to use
This preserve is a refreshing juice mix that can be made in seconds, add a capful into a glass and fill with cold water a little bit of lemon juice and orange blossom and taste away!
For an added kick add a teaspoon of orange blossom and a bit of lemon juice.
Ingredients
Sugar, bitter orange juice
