We weren't lucky enough to visit the markets of Aleppo before their devastation but we've enjoyed the cuisine of both Southern Turkey and the Lebanon which shares many flavours and ingredients with that of Syria. In this blend we've used our favourite, so useful and versatile Pul Biber (also known as Aleppo Pepper) for warmth, Sumach for a tang of citrus and Za'atar for its slightly sour, woody notes and mellowed them all out with a pinch of oregano. This blend has a real Middle Eastern savour to it and we use it on roast lamb and chicken, on fried eggs, on foccacia and flatbread, on tomato salads, grated carrot salad and in our favourite cacik (tzaziki)
Ingredients: Sea salt (79%), pul biber (8%), Za'atar blend (wild thyme, sesame, salt, vegetable oil (5%), red pepper, sumach, oregano Allergens in bold
Intended for use as a seasoning
Packed in a home-compostable bag. The tin is recyclable but you'll need first to remove the top and wrap labels made from vinyl and dispose of them in the general waste
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