The Brunch ^Sale

Brunch may have been invented in the Middle East. Buttered with apricot and almond jams, fig jams, date and tahini molasses, pistachio halva, all served with braided cheeses, tomato platters, cucumbers sprinkled with zaatar and olive oil... With us, 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 in this set all the essentials to cook a Syrian brunch.

Includes:

• The cookbook signed by Adelle Tarzibachi
•  Pomegranate molasses 375 ml
• Ground sumac 50 g
• Tahini 400g
• Zaatar 100g
•  Rose flower water 250 ml
• Olive oil 500ml
• Date molasses 450 g
• Apricot and almond jam 300 ml
• Fig jam 300 ml
• Pistachio Halva 400 g