Ingredients of North Africa & the Eastern Mediterranean

INGREDIENTS OF NORTH AFRICA & THE EASTERN MEDITERRANEAN

THE MEDITERRANEAN has been called

the Cradle of Civilization. Layer upon layer of civilizations overlapped for millennia, allowing for the development of a stunning set of cuisines. In this book we will explore the cuisines of the Eastern Mediterranean and North Africa. While each country in this region has its own set of specialties, they also share a common palette of ingredients and intricate flavor patterns.

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It is difficult to determine the exact birthplace of the prominent dishes in these areas, but the proliferation of similar ingredients and techniques is a testament to the migration and cultural assimilation that makes the cuisine of this region so rich and vibrant.

TUNISIA

HARISSA MERGUEZ SAUSAGES COUSCOUS SHAKSHUKA

MOROCCO TAGINE COUSCOUS PASTILLA MINT TEA

ALGERIA

COUSCOUS SHAKSHUKA MERGUEZ SAUSAGES MAKROUDH HONEY COOKIES

LIBYA

KESKSOO (COUSCOUS) DATES BOUREK LEBRAK (DOLMAS)

THE MEDITERRANEAN REGION was the center of the world for many millennia. Successive waves of conquests and migrations laid the foundation for its multi-ethnic and multiconfessional cuisine. The Persian Empire brought poultry, rice and fruits; figs, dates and nuts were brought in by Arabian warriors. Very few of the spices that are used are local: they came with merchants from the Far East. Both sides of the Mediterranean also influenced each other: as Jewish and Muslim Europeans fled persecutions in Spain in the 15th century, they brought their culinary traditions to Northern Africa. The Moroccan specialty known as the pastilla is said to have been brought over from Spain during this period.

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NORTH AFRICAN AND EASTERN MEDITERRANEAN CUISINES SHARE MANY FEATURES,

TURKEY KABOB DOLMAS SUÇUK BAKLAVA BÖREK

including ingredients, dishes and cooking methods.

PERSIAN REGION THE LEVANT

EGYPT

FALAFEL HUMMUS KOFTE BABA GANOUSH TABOULI LABNE KEBAB

TAHDIG PERSIAN KEBOB NAN-E BREAD ASH RESHTEH

BABA GANOUSH KOFTA SHAWARMA FALAFEL

Here are just a few shared characteristics: • All dishes are served at once and are meant to be shared.

• Utensils are rare: diners eat with their hands (always the right), and chunks of pita bread are used to sop up sauces and stews.

• A recurring use of spices and fresh herbs, as well as yogurt and dairy sauces.

• Savory dishes often feature sweet and tangy notes: dried fruits, olives and preserved lemons are common ingredients.

YEMEN

SCHUG SHAWARMA KEBAB

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EASTERN MEDITERRANEAN

cuisine, once daunting, has been growing in popularity in the United States. The concept of Mediterranean cuisine became popular with the American public in the 1990s with the rise to fame of the Mediterranean diet. Olive oil, Greek yogurt, pita bread and whole grains slowly became mainstream.

Today’s American consumers are now looking to North Africa and the Eastern Mediterranean for more exciting flavors and ingredients. This food trend, although young, is already well established: hummus can now be found in most grocery stores and on many restaurant menus.

The newfound love for these cuisines in the U.S. can easily be explained; with their emphasis on fresh ingredients, vibrant flavors and healthy grains, Eastern Mediterranean and North African cuisines are perfectly on trend . They also strike the right note for foodies seeking authentic ethnic food and “street” food. Moreover, a new generation of media-friendly chefs has been promoting Middle Eastern cuisines in the past few years, keeping it on the front page of food magazines and online publications.

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Americans are not the only ones craving this spicy and aromatic cuisine. Most European countries have been familiar with these cuisines for decades, if not centuries. European countries exerted a strong influence in North Africa and the Middle East from the 18th to the 20th century. These years of intense political, economic and cultural exchanges entailed culinary cross-pollination.

Travelers came back from these regions with a newfound appetite for exotic dishes.

Immigrants from Turkey, Morocco, Algeria and Lebanon settled in Europe and brought their pantry of spices and condiments with them. North African and Eastern Mediterranean food is therefore heavily ingrained within the food landscape in Europe.

Germany’s large Turkish population has led to doner kebab being as popular as the more traditional bratwurst sausage. Couscous was elected France’s second favorite dish in 2012.

Although these regionally-authentic dishes enjoy a long-lasting popularity, chefs are also looking to this ethnic pantry as the ideal catalyst for fusion dishes. The following pages aim to inspire you to think out of the box ‌ and into the frying pan.

ENJOY THE JOURNEY!

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DUKKAH [doo-kah]

is an Egyptian dry spice blend, made with a nutty base (peanuts and sesame) and dried herbs. Dukkah is traditionally served with olive oil and flatbread. Use as a crust on fish or lamb and sprinkle it atop salads, fried chickpeas or popcorn.

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1 squash soup sprinkled with toast with sliced radishes & is a traditional thick yogurt used 1 Butternut 2 Avocado 3 Labne DUKKAH, with labne & pumpkin oil and a DUKKAH with a squeeze of fresh in Eastern Mediterranean cooking with side of fried chickpeas & pita chips

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lemon juice

countless applications.

ZA’ATAR [zah-tahr]

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is one of the cornerstones of Eastern Mediterranean cuisine. A fine mix of herbs (thyme and oregano), sumac and sesame seeds. It is traditionally served on top of thick yogurt known as labne or over hummus. Use as a rub on roasted chicken or vegetables such as eggplant, carrots, or potatoes.

6 scrambled eggs sprinkled Salmon gravlax crusted with meze spread with Tunisian extra 4 Traditional 5 Fluffy with ZA’ATAR, feta, arugula & field 6 ZA’ATAR, served with cucumber virgin olive oil, grilled seasoned bread & oil-cured olives, with DUKKAH & ZA’ATAR

greens

& lemon on cocktail toast

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SCHUG [zhug]

This Yemeni spice blend can be found as a paste as well as a dry spice mix. Blend this fiery mix of chili peppers and spices with water and olive oil to form a perfect spread for falafel sandwiches. Try it out in meat marinades and BBQ sauces to give them a pungent kick of heat.

2 1 grilled 1 SCHUG-rubbed shrimp skewers

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SCHUG-rubbed lamb chops 2 Grilled with rosemary & roasted garlic

While most SCHUG is a fiery red, an equally spicy green version exists. It is usually made with green chilis, garlic, cilantro and parsley.

HARISSA [ha-ree-sah]

This Tunisian spice mix is a vibrant and spicy blend. Sweet paprika is complemented by garlic, caraway and hot chili powder. Blend with olive oil or a little water and rub on poultry for a delicious tagine, or use as a dry crust on colorful carrots.

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4

hot wings with 3 HARISSA creamy labne dipping sauce on flatbread

HARISSA-spiced carrots 4 Roasted with Greek yogurt sauce

Spicy, complex, ridiculously addictive: we like to think of HARISSA as the North African counterpart to Sriracha.

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RAS EL HANOUT [rahs-al-hanoot]

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translates to “best of the shop�.

Originally from Morocco, it owes its heady fragrance to turmeric, allspice and cumin. There is no definitive recipe; each family has its own preferred blend! It is commonly used in tajines or as a dry rub for lamb or poultry.

with peppers, 1 Shakshuka tomatoes & onions, spiced with RAS EL HANOUT

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2

pitas stuffed with RAS EL 2 Grilled HANOUT-seasoned lamb kofta, mixed greens, radish & cilantro

Shakshuka [shahk-shoo-kah] is a North African dish.

Eggs are gently poached in a fiery tomato sauce spiked with a variety of spices. RAS EL HANOUT is perfect to complement the rich flavors of the sauce and egg yolk.

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SHAWARMA [shuh-warm-uh]

is a fragrant and earthy spice blend brightened up by citrusy coriander and sweet fenugreek.

It is typically blended with yogurt, vinegar, garlic, and onions and poured over thin slices of meat. Traditionally, the thin slices of meat are skewered over a long spit and grilled to juicy perfection.

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charred SHAWARMA-rubbed 3 Skillet cauliflower with a tart green relish of lemon, parsley, cilantro & capers

& grilled tomato shish-kebabs 4 Lamb seasoned with SHAWARMA

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3

SUMAC [soo-mack]

This tart and citrusy deep red spice is made with crushed sumac berries. It acts like vinegar or lemon juice to liven up a dish. Try it sprinkled on grilled meats, or dust it atop cucumber and tomato salad.

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& SUMAC-rimmed blood orange breaded fish fillets with butter green bean salad with feta, 1 Honey 2 Pan-fried 3 Fresh Old Fashioned & SUMAC, sliced lemon & fennel radishes, red onions, yellow carrots, mint & lemon-SUMAC vinaigrette

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5 SAFFRON [saf-ron]

threads are the stigmas of a specific crocus flower that blooms only once a year. The pistils are handpicked and carefully dried before packing.

Soak a pinch of saffron in warm water before adding it to your recipe: the threads will bloom and release their heady aroma and vivid gold color.

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bouillabaisse with SAFFRON & BASMATI RICE dappled 4 Seafood 5 SAFFRON tomato cream broth with pomegranate seeds, pistachios, raisins, scallions & mint

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1 TAHINI [tuh-henee] is a spread made

with ground hulled sesame seeds. It is used throughout the Mediterranean region.

It is used as a dipping sauce, as part of hummus and baba ganoush, and also in desserts.

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SESAME SEEDS

come from the pods of the flowering sesame plant. They are used to make tahini, and are also a crucial ingredient for crunchy falafels, za’atar spice mix and even sweet halva.

3 with HARISSA 1 CruditĂŠs TAHINI hummus topped with cilantro

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GARLIC TAHINI Falafel with WHITE SESAME 2 ROASTED hummus with extra virgin olive 3 SEEDS, served with TAHINI oil & pomegranate seeds

lemon dip

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BLACK TAHINI

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ZA’ATAR TAHINI

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HARISSA TAHINI 4 Spicy dipping sauce TAHINI hummus 5 ZA’ATAR with radishes & pickled beets

HARISSA TAHINI

ganoush with ROASTED GARLIC 6 Baba TAHINI, sprinkled with SCHUG eggplant drizzled with 7 Charred BLACK TAHINI

BLACK TAHINI is made with ground hulled 100% black sesame seeds

ROASTED GARLIC TAHINI 15

BULGUR is parboiled

cracked wheat, and is a staple food throughout the Mediterranean and the Balkans. This nutrient-packed grain is used in stuffed vegetables, meatballs, and also the ubiquitous tabbouleh salad.

2 1

GOLDEN BULGUR

is made with hard white durum wheat, while the usual dark brown bulgur is made from soft red wheat.

salad made with and BULGUR kibbeh 1 Tabbouleh 2 Beef BULGUR, cucumbers, mint, spiced with SUMAC parsley & tomatoes

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How are kibbehs [kee-beh] made? A coarse and pliable paste made of BULGUR and spices is hand-formed in the shape of a hollow ball; it is then filled with a savory stuffing made with ground meats and sweet spices. The bulgur case is then sealed and deep fried.

EINKORN WHEAT

was one of the first wheats ever cultivated. It’s an ancient grain, and is considered a “superfood”.

It has a slightly chewy texture and delicious nutty taste. It remains popular throughout the Middle East.

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harvested while still immature and lightly roasted; its parched husk is then rubbed off. Freekeh has a nice chewy texture and a slightly grassy and nutty taste, enhanced by a subtle smokiness.

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FREEKEH gumbo WHEAT cooked 3 Smokey 5 EINKORN with andouille sausage in broth with cauliflower, squash & grilled haloumi & SHAWARMA 4 SAFFRON infused TURANICUM pilaf with slivered almonds & raisins

FREEKEH [freekeh] Young wheat is

TURANICUM is another ancient grain. Its long grains are remarkably high in iron, and have an intensely nutty flavor. In Turkey, it is known as “Camel’s tooth”!

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2

3

COUSCOUS is made

with semolina, durum wheat flour. Traditionally, couscous is made by hand: flour is lightly moistened and rubbed until small, uniform grains form.

It is then steamed in a “couscoussier”.

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WHOLE WHEAT COUSCOUS

BARLEY COUSCOUS 18

minced lamb with COUSCOUS, 1 Spiced dried apricots, cashews & mint COUSCOUS seasoned with 2 BARLEY ZA’ATAR & extra virgin olive oil

WHEAT COUSCOUS 3 WHOLE seasoned with RAS AL HANOUT seasoned 4 COUSCOUS with dry HARISSA & sesame oil

ISRAELI COUSCOUS

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is also known as “Ptitim”.

Israeli Couscous is not a grain: it is a lightly toasted round pasta.

5 TRI-COLOR

WHOLE WHEAT

with apricots & spiced 5 MAFTOUL roasted squash COUSCOUS salad with heirloom 6 ISRAELI tomatoes, caperberries, parsley & cucumbers

MAFTOUL is also known as Middle Eastern couscous or mograbieh. Maftoul is a traditional Palestinian couscous made by rolling bulgur in wheat flour. The irregular pearl-shaped grains have a nutty taste and bouncy texture.

MAFTOUL 19

BASMATI RICE

Long-grain rice has been part of the Levant cuisine since the Persian Empire (500 BC). Rice is cooked following the pilaf method or steamed, often flavored with spices, nuts and dried fruits.

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2

CHICKPEAS are a

Middle Eastern staple: they are used in soups and stews, and are also the most important ingredient of hummus or Levant-style falafels.

CHICKPEA cakes with Mujuddara with BASMATI RICE, 1 LENTIL 2 BASMATI RICE and HARISSA CHICKPEAS, LENTILS, fried TAHINI sauce onions, SAFFRON & cilantro

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Mujaddara is Eastern Mediterranean comfort food at its best: a hearty dish of rice, lentils and fried onions.

A Middle Eastern proverb says “A hungry man would be willing to sell his soul for a dish of mujaddara.”

GREEN LENTILS

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RED LENTILS LENTILS have been a

staple food in the Middle East for centuries. Hearty and filling, they are often served in a dish called Mujaddara: a delicious bowl of rice, lentils and fried onions.

RED LENTIL soup with 3 Pumpkin tomatoes, carrots & potatoes

SCHUG-spiced cod over a bed of 4 Baked GREEN LENTILS

Turkish Mercimek Corbaci, Moroccan Harira, Lebanese Shorbat Adas; three names for the same comfort food: a delicious RED LENTIL soup.

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OIL-CURED OLIVES are a Moroccan

delicacy. Raw olives are left to ferment with salt, rinsed and immersed in olive oil.

Oil-cured olives are more pungent and salty than the in-brine variety.

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HARISSA PASTE

is a fiery and aromatic blend of dried hot peppers, garlic, lemon juice, cumin and spices. Roland® Harissa has a warm and spicy flavor profile and a slightly chunky texture, characteristic of homemade harissa pastes.

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BELDI [bel-dee] preserved lemons or “citrus 22

beldi” are a Moroccan breed of lemons that have been preserved in a spiced brine. They are traditionally served in poultry tajine.

grilled sardines topped with a chermoula of 1 Fresh BELDI lemons, parsley, garlic & salt tagine with OIL-CURED OLIVES, 2 Chicken BELDI & HARISSA PASTE

NORTH AFRICAN AND EASTERN MEDITERRANEAN DESSERTS are

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mouthwatering gems, featuring paper-thin filo dough, glistening honey, jewel-like pomegranate seeds and tender green pistachios. These intensely flavored desserts are usually enjoyed with tea or coffee, and eaten any time of the day. Dates, apricots, raisins and nuts are often showcased, as are scented waters such as rose and orange blossom water. Spices also come into play; cinnamon and also cardamom, powdered cloves and ginger.

5 pastries including baklava with shortbread cookies topped with 4 Assorted 3 TAHINI honey, pistachios & ground sesame seeds BLACK SESAME SEEDS

spice cookies sprinkled 5 Ginger with SUMAC

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EASTERN MEDITERRANEAN AND NORTH AFRICAN COOKING SOMETIMES CALLS FOR SPECIFIC TOOLS AND UTENSILS.

These pots, skewers, pans and molds have been perfected over centuries to achieve food of perfect consistency, flavor and aroma. While a couscoussier is not mandatory, it certainly is the fastest way to achieve light and fluffy couscous. This list of cookware and techniques can also inspire new spins on traditional recipes; a couscoussier could be used to steam rice, tofu or even vegetables and poultry.

KABOB refers to any kind of meat grilled on

a stick or spit. It is popular throughout all of North Africa and the Middle East. A popular kind of kabob is the doner kabob, which is said to have been created in Turkey in the 19th century. Thin slices of meat are marinated in a flavorful mixture of yogurt and spices; they are then stacked onto a spit, which can be vertical or horizontal. As the meat cooks, it is delicately shaved off and served as part of a platter or in a sandwich.

Kabob also refers to Middle Eastern meat skewers. The metal skewers themselves are long, large and flat, similar to a sword.

They are especially useful when making kabob with minced meat: the meat mixture is packed evenly around the blade; the large surface area allows for a delicious caramelization. While lamb kabobs are the most popular, chicken and beef are also quite common.

MA’AMOUL are delicious semolina cookies

stuffed with dates, pistachios or walnuts. The semolina dough can be flavored with rose water or orange blossom water. They owe their beautiful shape to small wooden molds. The molds are chosen to reflect the content of the Ma’amoul.

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A COUSCOUSSIER is a traditional

cooking vessel, often used in North African cooking. It consists of two pots which fit snugly on top of each other. The bottom pot is larger than the top one, which has a perforated bottom. The bottom pot is filled with water, stock or stew. The top pot is filled with uncooked couscous. The steam rising from the bottom pot eases its way through the couscous and gently steams it, infusing it with the aroma of what is bubbling below.

A SAJ OR TAVA is a dome-shaped griddle

used in Levant cooking. It is typically used to cook thin breads such as saj breads, markook or yufka. Saj griddles exist throughout Eastern Europe, the Middle East and even India; a testament to global cooking!

TAGINE (OR TAJINE) refers to a

specific type of cooking vessel used in the region, and to the stew which is often cooked in it. They are traditionally made from clay, a heritage from the Roman presence in North Africa. A tagine is made of two parts: a deep plate, and a conical lid. The inside of the tagine remains unglazed, while the exterior can be richly decorated. Tagines should be seasoned before use, just like cast-iron skillets.

The conical shape of the lid allows for an even distribution of heat and for steam to condense back into moisture. This method means that very little water has to be used, and keeps the meats and vegetables tender and highly flavorful.

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ROLAND FOODS NORTH AFRICAN & EASTERN MEDITERRANEAN PANTRY

PRODUCT

ITEM# CASE

SIZE

PACKAGING

CHILI PEPPERS, WHOLE, DRIED

84208

1 x 30

16 OZ

BAG

CHILI POWDER

84212

1 x 100

4 OZ

BAG

84224

1 x 30

16 OZ

BAG

PRODUCT

ITEM# CASE

SIZE

PACKAGING

BANANA PEPPERS, SLICED

45776

1 x 12

11.5 OZ

GLASS JAR

CHILI POWDER

BANANA PEPPERS, SLICED

45778

1x4

1 GALLON

PET JAR

COUSCOUS

72070

1x4

26.45 OZ

BASMATI RICE

72500

1x4

11 LB

BAG

PLASTIC CANISTER

BASMATI RICE

72502

1x4

35.2 OZ

PET CANISTER

COUSCOUS

72072

1x6

13.2 OZ

PLASTIC CANISTER

BASMATI RICE, BROWN

72520

1x2

11 LB

BAG

COUSCOUS

72102

1x4

11 LB

BAG

72104

1 x 20

17.6 OZ

BOX

BASMATI RICE, BROWN

72522

1x4

35.2 OZ

PET CANISTER

COUSCOUS

BULGUR WHEAT

72130

1x1

25 LB

BAG

COUSCOUS

72106

1 x 12

17.6 OZ

BOX

72108

1 x 12

12 OZ

BOX

BULGUR WHEAT

72136

1x4

23 OZ

PET CANISTER

COUSCOUS

BULGUR WHEAT, GOLDEN

72134

1x4

23 OZ

PET CANISTER

COUSCOUS

72116

1x1

55 LB

BAG

72066

1 x 12

17.6 OZ

BOX

CAPERS, CAPOTE

70014

1x6

32 FL OZ

GLASS JAR

COUSCOUS, BARLEY

CAPERS, CAPOTE

70028

2 x 12

3 FL OZ

GLASS JAR

COUSCOUS, WHOLE WHEAT

72110

1 x 12

12 OZ

BOX

72118

1x2

5 LB

BAG

CAPERS, CAPOTE

70032

1 x 12

16 FL OZ

GLASS JAR

COUSCOUS, WHOLE WHEAT

CAPERS, CAPOTE

70050

1 x 12

9 FL OZ

GLASS JAR

46518

1 x 24

14 OZ

TIN

CAPERS, NONPAREILLE

70008

1x6

32 FL OZ

PET JAR

DOLMAS, STUFFED VINE LEAVES, 15 COUNT

CAPERS, NONPAREILLE

70010

1 x 12

32 FL OZ

GLASS JAR

DOLMAS, STUFFED VINE LEAVES, 60 COUNT

46530

1x6

70 OZ

TIN

CAPERS, NONPAREILLE

70018

1x6

32 FL OZ

GLASS JAR

DUKKAH SPICE BLEND

75058

1x4

16 OZ.

BAG

CAPERS, NONPAREILLE

70026

2 x 12

3 FL OZ

GLASS JAR

DUKKAH SPICE BLEND

75068

1 x 12

2.29 OZ.

PLASTIC JAR

CAPERS, NONPAREILLE

70038

1 x 12

16 FL OZ

GLASS JAR

EGGPLANT, GRILLED SLICED

31040

1x2

63.5 OZ

TRAY

CAPERS, NONPAREILLE

70054

1x4

1 GALLON

PET JAR

EINKORN WHEAT, ORGANIC

72400

1 x 12

17.6 OZ

BAG

CAPERS, NONPAREILLE IN SHERRY VINEGAR

70002

2 x 12

3.75 OZ

GLASS JAR

FARRO, PEARLED

72140

1 x 12

17.6 OZ

BAG

CAPERS, ORGANIC NONPAREILLE

70004

2 x 12

3.75 OZ

GLASS JAR

FARRO, PEARLED

72142

1x4

3 LB

BAG

FREEKEH, CRACKED

72654

1 x 12

8 OZ.

CAPERS, SUPER NONPAREILLE

70012

1x6

32 FL OZ

GLASS JAR

STAND-UP POUCH

FREEKEH, CRACKED

72656

1x2

5 LB.

BAG

CAPERS, SUPER NONPAREILLE

70036

1 x 12

16 FL OZ

GLASS JAR

GRAPE LEAVES

46542

1 x 12

16 OZ

GLASS JAR

CAPERS, SURFINE

70016

1x6

32 FL OZ

GLASS JAR

GRAPE LEAVES

46556

1x6

32 OZ

GLASS JAR

CAPERS, SURFINE

70034

1 x 12

16 FL OZ

GLASS JAR

GREEN PEPPERS, ROASTED STRIPS

45616

1x6

88 OZ

TIN

CAPERS, SURFINES IN SALT

70006

2 x 12

2.65 OZ

GLASS JAR

HARISSA SPICE BLEND

75052

1x4

16 OZ.

BAG

CHICK PEAS

46332

1 x 24

15.5 OZ

TIN

HARISSA SPICE BLEND

75062

1 x 12

2.47 OZ.

PLASTIC JAR

76110

1x6

6.7 OZ.

GLASS JAR

CHILI FLAKES

84206

1 x 30

16 OZ

BAG

HARISSA SPREAD

CHILI FLAKES

84214

1 x 100

4 OZ

BAG

HARISSA SPREAD

76112

1x6

28 OZ.

TIN

ISRAELI COUSCOUS

72074

1x6

10.5 OZ

PET CANISTER

ISRAELI COUSCOUS

72100

1x4

5 LB

RE-SEALABLE BAG

CHILI PEPPERS, WHOLE DRIED

84230

1 x 100

4 OZ

BAG

CHILI PEPPERS, WHOLE DRIED

84234

1x1

5 LB

BAG

PRODUCT

ITEM# CASE

SIZE

PACKAGING

PRODUCT

ITEM# CASE

SIZE

PACKAGING

ISRAELI COUSCOUS

72090

1x4

21.16 OZ

PET CANISTER

45926

1x6

32 OZ

POUCH

ISRAELI COUSCOUS

72098

1x1

22 LB

BAG

OVEN-ROASTED CHERRY TOMATOES

ISRAELI COUSCOUS, TRICOLOR

72078

1x6

10.5 OZ

PET CANISTER

OVEN-ROASTED SLICED TOMATOES

45934

1x6

32 OZ

POUCH

ISRAELI COUSCOUS, TRICOLOR

72084

1x2

5 LB

BAG

OVEN-ROASTED TOMATOES

45920

1x6

32 OZ

POUCH

1x6

32 OZ

POUCH

72088

1x4

21.16 OZ

PET CANISTER

OVEN-ROASTED YELLOW TOMATOES

45928

ISRAELI COUSCOUS, TRICOLOR

PRESERVED LEMONS, BELDI

61002

1 x 12

13 OZ

GLASS JAR

ISRAELI COUSCOUS, WHOLE WHEAT

72094

1x4

5 LB

BAG

RAS EL HANOUT SPICE BLEND

75072

1 x 12

3 OZ.

PLASTIC JAR

ISRAELI COUSCOUS, WHOLE WHEAT

72076

1x6

10.5 OZ

PET CANISTER

RED & YELLOW PEPPERS, GRILLED

31070

1x2

67 OZ

TRAY

ISRAELI COUSCOUS, WHOLE WHEAT

72082

1x1

22 LB

BAG

RED & YELLOW PEPPERS, ROASTED

45644

1x6

88 OZ

TIN

ISRAELI COUSCOUS, WHOLE WHEAT

72092

1x4

21.16 OZ

PET CANISTER

RED LONG PEPPERS, MARINATED WHOLE

45672

1 x 12

24 FL OZ

GLASS JAR

JALAPEﾃ前 PEPPERS, SLICED

45772

1x4

1 GALLON

PET JAR

RED PEPPER SPREAD

46746

1 x 12

12 OZ.

GLASS JAR

JALAPEﾃ前 PEPPERS, SLICED

45770

1 x 12

11.5 OZ.

GLASS JAR

RED PEPPERS, OVENROASTED

45960

1x6

32 OZ

POUCH

JALAPEﾃ前 PEPPERS, SLICED

45798

1x6

88 OZ

#10 TIN

1 x 12

24 FL OZ

GLASS JAR

46306

1 x 10

35 OZ

BAG

RED PEPPERS, QUARTERED & MARINATED

45670

LENTILS, SPLIT RED, DRIED FRENCH

45742

1 x 12

28 OZ

TIN

LENTILS, BELUGA, DRIED FRENCH

46326

1x1

25 KG

BAG

ROASTED RED PEPPER STRIPS W/ GARLIC AND OIL

1 x 12

28 OZ

TIN

46304

1 x 10

35 OZ

BAG

ROASTED RED PEPPERS, DICED

45578

LENTILS, BELUGA, DRIED FRENCH

45590

1x6

88 OZ

TIN

LENTILS, GREEN, DRIED FRENCH

46300

1 x 12

17.6 OZ

BOX

ROASTED RED PEPPERS, DICED

1 x 12

24 FL OZ

GLASS JAR

46302

1 x 10

35 OZ

BAG

ROASTED RED PEPPERS, MARINATED

45660

LENTILS, GREEN, DRIED FRENCH

45636

1x6

5 KG

TIN

LENTILS, GREEN, DRIED FRENCH

46324

1x1

25 KG

BAG

ROASTED RED PEPPERS, MARINATED

1 x 12

24 FL OZ

GLASS JAR

46316

1 x 12

17.6 OZ

BOX

ROASTED RED PEPPERS, MARINATED W/ GARLIC

45658

LENTILS, LE PUY, DRIED FRENCH

45674

1 x 12

24 FL OZ

GLASS JAR

MACEDONIAN GREEN PEPPERS, CHEESE-STUFFED

31210

1x2

67 OZ

TRAY

ROASTED RED PEPPERS, STRIPS

1 x 12

28 OZ

TIN

31200

1x2

67 OZ

TRAY

ROASTED RED PEPPERS, STRIPS

45594

MACEDONIAN RED PEPPERS, CHEESE-STUFFED

45628

1x6

88 OZ

TIN

MAFTOUL

75200

1x6

12 OZ.

STAND-UP POUCH

ROASTED RED PEPPERS, STRIPS

1 x 12

7.5 OZ

GLASS JAR

71456

1x2

5 LB

BAG

ROASTED RED PEPPERS, WHOLE

45652

OIL-CURED BLACK OLIVES, MOROCCAN, PITTED

45654

1 x 12

12 OZ

GLASS JAR

OIL-CURED BLACK OLIVES, MOROCCAN, WHOLE

71474

1x2

5 LB

BAG

ROASTED RED PEPPERS, WHOLE

1x6

88 OZ

TIN

71478

1x6

5 OZ.

GLASS JAR

ROASTED RED PEPPERS, WHOLE

45630

OIL-CURED OLIVES, WHOLE

ROASTED RED PEPPERS, WHOLE

45638

1x6

65 OZ

GLASS JAR

PRODUCT

ITEM# CASE

SIZE

PACKAGING

PRODUCT

ITEM# CASE

SIZE

PACKAGING

ROASTED RED PEPPERS, WHOLE

45650

1 x 12

28 OZ

TIN

SUN-DRIED TOMATOES, DICED

46884

1x4

5 LB

BAG

ROASTED YELLOW PEPPERS

45634

1x6

88 OZ

TIN

1x6

1 LB

BAG

45648

1 x 12

28 OZ

TIN

SUN-DRIED TOMATOES, HALVES

46834

ROASTED YELLOW PEPPERS SAFFRON

70414

1x1

1 OZ

TIN

SUN-DRIED TOMATOES, HALVES

46858

1x6

2 LB

BAG

SAFFRON

70434

6 x 10

.25 GRAM

ACRYLIC BOX

1x1

20 LBS

BAG

70436

1 x 10

.25 GRAM

ACRYLIC BOX

SUN-DRIED TOMATOES, HALVES

46860

SAFFRON SAFFRON POWDER

70450

1 x 20

50x130 MG

ENVELOPE

46880

1x4

5 LB

BAG

SAFFRON POWDER

70462

8 x 25

3x 130 MG

ENVELOPE

SUN-DRIED TOMATOES, HALVES

SCHUG SPICE BLEND

75050

1x4

16 OZ.

BAG

SUN-DRIED TOMATOES, HALVES, SULFITE-FREE

46840

1 x 12

2 LBS

BAG

SCHUG SPICE BLEND

75064

1 x 12

2.82 OZ.

PLASTIC JAR

46864

1x2

2.5 LB

BAG

SEMI-DRIED TOMATOES

45970

1 x 12

27 OZ

TIN

SUN-DRIED TOMATOES, READY-TO-USE, DICED

SEMI-DRIED TOMATOES

45972

1x6

3 KG

TIN

SUN-DRIED TOMATOES, READY-TO-USE, HALVES

46886

1x4

3.5 OZ

BAG

SHAWARMA SPICE BLEND

75060

1x4

16 OZ.

BAG

46890

1x4

5 LB

BAG

SHAWARMA SPICE BLEND

75070

1 x 12

3 OZ.

PLASTIC JAR

SUN-DRIED TOMATOES, READY-TO-USE, HALVES

SKEWERS L-10” x D-2.5MM

71512

12 x 16

100 COUNT

BAG

SUN-DRIED TOMATOES, STRIPS

46896

1x2

2.5 LBS

BAG

SKEWERS L-10” x D-3MM

71524

12 x 12

100 COUNT

BAG

1x2

2.5 LBS

BAG

71522

10 x 10

100 COUNT

BAG

SUN-DRIED TOMATOES, STRIPS W/ HERBS

46894

SKEWERS L-10” x D-4 MM SKEWERS L-10” x D-4MM

71520

10 x 10

100 COUNT

BAG

46862

1x6

32 OZ

GLASS JAR

SKEWERS L-10” x D-5 MM

71528

6 x 10

100 COUNT

BAG

SUN-DRIED TOMATOES, SULFITE-FREE MINCED

SKEWERS L-12” x D-3 MM

71516

12 x 12

100 COUNT

BAG

TAHINI

70150

1 x 12

16 OZ

PLASTIC TUB

SKEWERS L-7” x D-2.5MM

71506

12 x 16

100 COUNT

BAG

TAHINI

70152

1 x 12

32 OZ

PLASTIC TUB

SKEWERS L-8” x D-2.5 MM

71500

12 x 16

100 COUNT

BAG

TAHINI

70160

1x1

40 LB

PAIL

SUMAC SPICE BLEND

75054

1x4

16 OZ.

BAG

TAHINI, BLACK

70166

1x6

12.3 OZ.

PLASTIC TUB

SUN-DRIED TOMATOES IN E.V.O.O.

46800

1 x 12

3 OZ

GLASS JAR

TAHINI, HARISSA

70168

1x6

12.3 OZ.

PLASTIC TUB

TAHINI, ORGANIC

70148

1x6

16 OZ

PLASTIC TUB

SUN-DRIED TOMATOES IN OLIVE OIL

46802

1 x 12

6.3 OZ

GLASS JAR

TAHINI, ROASTED GARLIC

70170

1x6

12.3 OZ.

PLASTIC TUB

TAHINI, ZA’ATAR

70172

1x6

12.3 OZ.

PLASTIC TUB

SUN-DRIED TOMATOES IN OLIVE OIL

46808

1 x 12

12 OZ

GLASS JAR

TUNISIAN EXTRA VIRGIN OLIVE OIL

70656

1x4

1 GALLON

TIN

SUN-DRIED TOMATOES IN OLIVE OIL, SULFITE-FREE

46810

1 x 12

12 OZ

GLASS JAR

TURANICUM, ORGANIC

72620

1 x 12

17.6 OZ

BAG

SUN-DRIED TOMATOES IN OLIVE OIL, SULFITE-FREE

46816

1x6

32 OZ

GLASS JAR

TURKISH OLIVE OIL

70640

1x4

1 GALLON

TIN

ZA’ATAR SPICE BLEND

75056

1x4

16 OZ.

BAG

SUN-DRIED TOMATOES IN OLIVE OIL, SULFITE-FREE

46826

1x6

66 OZ

GLASS JAR

ZA’ATAR SPICE BLEND

75066

1 x 12

2.47 OZ.

PLASTIC JAR

SUN-DRIED TOMATOES IN SUNFLOWER OIL, SULFITEFREE

46824

1x6

66 OZ

GLASS JAR

ZUCCHINI, GRILLED, SLICED

31080

1x2

70.5 OZ

TRAY

SUN-DRIED TOMATOES, DICED

46866

1 x 20

20 LB

BAG

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