The Brunch ^Sale

Brunch may have been invented in the Middle East. Buttered apricot and almond jams, fig jams, date molasses and tahini, halva with pistachios, all accompanied by braided cheeses, tomato platters, cucumbers sprinkled with zaatar and olive oil... In our region, meetings around the table are long and generous. "Al akel a add el mahbé" (Eat as much as you love me) says the hostess to her guests. Find all the essentials for cooking a Syrian-style brunch in this set.

Includes:

• Recipe book signed by Adelle Tarzibachi
• Pomegranate molasses 360 ml
• Ground Sumac 50 g
• Tahini 400 g
• Zaatar 100 g
• Rose flower water 250 ml
• Olive oil 500 ml
• Date molasses 450 g
• Apricot and almond jam 300 ml
• Fig jam 300 ml
• Pistachio halva 400 g