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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3
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
6 7
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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3
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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1
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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