The​ ​time​ ​has​ ​come​ for me ​to​ ​share​ ​another​ ​​recipe​ ​with​ ​you, a​ ​new​ ​one​ ​using​ ​wonderful​ ​products​ ​from​ ​THE WHITE​ ​SHEEP.  Now​ ​imagine​ ​the​ ​flavours​ ​of​ ​the​ ​Eastern​ ​Mediterranean​ ​and​ ​the​ ​Middle​ ​East…​ ​Imagine​ ​the​ ​aromas​ ​of the Levant​ ​in​ ​your​ ​kitchen.​ ​​​I​ ​am​ ​often​ ​inspired​ ​by​ the ​traditional​ ​recipes​ ​of​ ​Jordan,​ ​Syria,​ ​Lebanon,​ ​Palestine… If​ ​you​ ​are​ ​like​ ​me,​ ​then​ ​you​ ​wouldn’t​ ​remain​ ​indifferent​ ​to​ ​all​ ​the​ ​spicy​ ​aromas​ ​and​ ​oriental​ ​flavours, and​ you​ ​would​ ​really​ ​enjoy​ ​THE​ ​WHITE​ ​SHEEP’s​ ​wide​ ​range​ ​of spices,​ ​herbs​ ​and​ ​other​ ​products​ ​of​ ​ARABICA FOOD & SPICE CO.

I​ ​have​ ​a​ ​pantry​ ​stocked​ ​with​ ​all​ ​sorts​ ​of​ ​products​ ​from​ ​dried​ ​spices​ ​to​ ​pickles.​ ​I​ ​have​ ​a​ ​selection​ ​of aromatics​ ​which​ ​do​ ​little​ ​wonders​ ​in​ ​the​ ​kitchen​ ​with​ ​anything​ ​you​ ​add​ ​them​ ​to.​ ​I​ ​add​ ​the​ ​​ROSEWATER to​ ​salad​ ​dressings​ ​and​ ​summer​ ​drinks​ ​and​ ​it​ ​gives​ ​them​ ​such​ ​a​ ​delicate​ ​and​ ​elegant​ ​​​aroma​ ​of​ ​Damask rose​ ​petals!​ ​I​ ​love​ ​to​ ​add​ ​​ORANGE​ ​BLOSSOM​ ​WATER​​ ​to​ ​cakes​ ​and​ ​lamb​ ​stews​ ​to​ ​give​ ​them​ ​a​ ​floral exotic​ ​fragrance.​ ​​TAHINI​​ ​and​ ​​POMEGRANATE​ ​MOLASSES​​ ​are​ ​used​ ​in​ ​dips,​ ​salad​ ​dressings​ ​and marinades.​ ​If​ ​I am feeling a little​ ​lazy,​ ​I​ ​take​ ​a​ ​ready-made​ ​​POMEGRANATE​ ​DRESSING​​ ​–​ ​an​ ​exotic​ ​mixture​ ​of​ ​peppery extra virgin​ ​olive​ ​oil,​ ​fruity​ ​pomegranate​ ​molasses​ ​and wild​ ​Jordanian​ ​thyme. The​ ​collection​ ​of​ ​herbs​ ​and​ ​spices from THE​ ​WHITE​ ​SHEEP​ ​is​ ​my​ ​very​ ​own​ ​Eastern​ ​Spice​ ​Market.​ ​

 ARABICA FOOD & SPICE’s ​blends​ ​are​ ​roasted​ ​and​ ​ground​ ​in​ ​small​ ​batches​ ​for​ ​optimum​ ​freshness​ ​and​ ​it​ ​makes​ ​a​ ​huge difference​ ​to​ ​other​ ​products available on the market.​ ​​A​ ​few​ ​pinches​ ​of​ ​spice​ ​blend​ ​transforms​ ​any​ ​dish,​ ​making​ ​it​ ​so​ ​aromatic and​ ​so​ ​appetizing!​ ​I​ ​use​ ​​ZA’ATAR​ ​​or​​ ​DUKKA​ ​​over​ ​yoghurt​ ​or​ ​home-made​ ​labneh,​ ​in​ ​salads​ ​and,​ ​of course,​ ​mixed​ ​with​ ​olive​ ​oil​ ​for​ ​dipping​ ​warm​ ​bread.​ ​​COUSCOUS​ ​SPICES​,​ ​​LEBANESE​ ​7​ ​SPICE​,​ ​​ROASTED CUMIN​​ ​bring​ ​an​ ​Eastern​ ​flavour​ ​to​ ​any​ ​dish​ ​from​ ​soups​ ​and​ ​stews​ ​to​ ​cakes​ ​and​ ​biscuits.​ ​You​ ​definitely must​ ​try​ ​the ​WILD​ ​SUMAC​, ​known​ ​as​ ​​‘Lemons​ ​from​ ​God’ which are​ ​prepared​ ​by grinding​ ​wild​ ​berries.​ ​It​ ​is​ ​truly​ ​a unique​ ​spice​ ​with​ ​a​ ​sharp​ ​lemony​ ​taste,​ ​which​ ​is​ ​divine​ ​with​ ​chicken​ ​or​ ​in​ ​salad​ ​dressings. Having​ ​all​ ​these​ ​in​ ​my​ ​kitchen​ ​I​ ​can​ ​turn​ ​even​ ​a​ ​simple​ ​dish​ ​into​ ​a​ ​little​ ​feast​ ​like​ ​I​ ​did​ ​this​ ​time.​ ​In addition​ ​to​ ​all​ ​my​ ​favourite​ ​products​ ​I​ ​used​ ​something​ ​new​ ​–​ ​​FREEKEH​​ ​–​ ​a​ ​product​ ​that​ ​was​ ​recently added​ ​to​ ​the​ ARABICA FOOD & SPICE ​range​ ​at ​THE​ ​WHITE​ ​SHEEP.​ ​Freekeh​ ​is​ ​an​ ​ancient​ ​grain​ ​used​ ​for​ ​centuries​ ​in​ ​Levantine cuisine,​ ​a durum​ ​wheat​ ​which​ ​is​ ​harvested​ ​when still​ ​young​ ​and​ ​green.​ ​It​ ​is​ then ​sun​-dried​ ​and​ ​roasted.​ ​It​ ​has an​ ​earthy,​ ​smokey​ ​flavour​ ​and​ ​makes​ ​an​ ​excellent​ ​addition​ ​to​ ​soups​ ​and​ ​stews.​ ​You​ ​can​ ​use​ ​it​ ​as​ ​a substitute​ ​in​ ​any​ ​dish​ ​requiring​ rice or ​​bulgur.

Our​ ​wonderful​ ​Levant​ine​ ​lunch​ ​started​ ​with​ ​The White Sheep’s warmed​ ​up​ ​​PIADINA​​ ROMAGNOLA ​[which doubled up as the Middle Eastern flatbread] dipped​ ​in​ ​a​ ​mixture​ ​of​ ​olive​ ​oil​ ​and ZA’ATAR​.​ ​Honestly,​ ​it​ ​tasted so good​ ​that​ ​I​ ​could​ ​be​ ​happy​ ​​having​ ​only​ ​this​ ​for​ ​lunch​ ​or​ ​dinner,​ ​even for breakfast!​ ​Then​ ​we​ ​had​ ​a ​delicious​ ​FREKKEH​ ​and​ ​Grilled​ ​Peach​ ​Salad​ ​with​ ​gorgeous​ ​barrel-aged​ ​​FETA and​ ​simply​ ​grilled​ ​lamb​ ​chops​ ​rubbed​ ​with​ ​the absolutely​ ​divine​​ ​​KABSA​ ​SPICE!​ ​Open​ ​a​ ​small​ ​jar​ ​of it​ ​and​ ​you​ ​will​ ​smell​ ​the​ ​feast!​ ​This spice mixture is traditionally used to prepare Kabsa – ​a​ ​classic Bedouin​ ​dish​ ​​ ​[think paella style​] made ​with​ ​rice and​ ​meat. But, the Kabsa spice mix works​ ​equally​ ​well​ ​when​ ​simply rubbed​ ​in​ ​meat, as a marinade,​ ​especially​ with ​lamb.​ ​Try​ ​it, ​I​ ​am​ ​sure​ ​you​ ​won’t​ ​be disappointed!

PIADINA​​ ​with​ ​​ZA’ATAR
Simply​ ​warm​ ​​PIADINA​​ ​in​ ​a​ ​hot​ ​pan​ ​for​ ​a​ ​minute​ ​or​ ​so​ ​on​ ​each​ ​side,​ ​slice​ ​it​ ​and​ ​dip​ ​in​ ​olive​ ​oil​ ​mixed​ ​with a​ ​generous​ ​addition​ ​of​ ​​ZA’ATAR​.

FREKKEH​​ ​and​ ​​Roast Peaches​ ​​with​​ ​FETA
serves​ ​4​ ​to​ ​6

150​ ​g​ ​FREKKEH
20​ ​g​ ​PISTACCHIOS
1​ ​large​ ​shallot
a​ ​bunch​ ​of​ ​fresh​ ​mint
a​ ​bunch​ ​of​ ​fresh​ ​coriander
a​ ​bunch​ ​of​ ​fresh​ ​parsley
150​ ​g​ ​​ ​barrel-​aged​ ​FETA
3​ ​ripe​ ​but​ ​still​ ​firm​ ​peaches
3​ ​Tbsp​ ​of​ ​freshly​ ​squeezed​ ​orange​ ​juice
2​ ​Tbsp​ ​of​ ​POMEGRANTE​ ​MOLASSES
50​ ​ml​ ​extra​ ​virgin​ ​olive​ ​oil
1​ ​Tbsp​ ​ORANGE​ ​BLOSSOM​ ​WATER
1​ ​tsp​ ​of​ ​ZA’ATAR
¼​ ​-​ ​½​ ​tsp​ ​URFA​ ​CHILLI​ ​FLAKES
½​ ​tsp​ ​freshly​ ​grated​ ​ginger
salt
You​ ​can​ ​either​ ​soak​ ​FREKKEH​ ​overnight​ ​to​ ​shorten​ ​the​ ​cooking​ ​time​ ​or​ ​cook​ ​it​ ​without​ ​soaking.​ ​It​ ​will take​ ​approximately​ ​20-25​ ​minutes​ ​simmering,​ ​you​ ​don’t​ ​want​ ​it​ ​to go too​ ​soft.​ ​It​ ​should​ ​be​ ​firm​ ​to​ ​the bite.​ ​Rinse it​ ​well​ ​and​ ​add​ ​to​ ​the​ ​salted​ ​boiling​ ​water.​ ​Use​ ​one​ ​part​ ​FREKKEH​ ​to​ ​three​ ​parts​ ​water​.​ ​Drain​ ​it once​ ​cooked​ ​and​ ​let​ ​it​ ​cool​ ​to​ ​room​ ​temperature. Toast the​ ​PISTACCHIOS​ ​in​ ​a​ ​hot​ ​dry​ ​pan,​ ​transfer​ ​to​ ​a​ ​chopping​ ​board,​ ​let​ ​them​ ​cool​ ​and​ ​chop​​ ​roughly.​ ​Very finely​ ​slice​ ​the​ ​shallot.​ ​Wash​ ​and​ ​dry​ ​herbs.​ ​I​ ​strongly​ ​recommend​ a​ ​salad​ ​spinner​ ​to​ ​dry​ leaves​ ​as nothing​ ​can​ ​be​ ​more​ ​sad​ ​than​ ​wet​ ​herbs.​ ​When​ ​dry,​ ​pick​ ​out​ ​the​ ​leaves​ ​and​ ​discard​ ​the​ ​stalks.​ ​Cut​ ​FETA in​ ​small​ ​cubes.​ ​Cut​ ​peaches​ ​in​ ​halves,​ ​remove​ ​pits​ ​and​ ​cut​ ​in​ ​quarters.​ ​Slightly​ ​brush the peach slices with​ ​olive​ ​oil and​ ​cook​ ​on​ ​a​ ​very​ ​hot​ ​grill​ ​or​ ​griddle​ ​pan​ ​until​ ​slightly​ ​charred.  For​ ​the​ ​dressing,​ ​mix​ ​lemon​ ​juice,​ ​POMEGRANATE​ ​MOLASSES,​ ​olive​ ​oil,​ ​ORANGE​ ​BLOSSOM​ ​WATER, ZA’ATAR,​ ​URFA​ ​CHILLI​ ​FLAKES,​ ​ginger​ ​and​ ​salt.​ ​Mix​ ​everything​ ​very​ ​well. The best​ ​way​ ​to​ ​do​ ​this​ ​is​ ​to​ ​shake​ ​all the ingredients well​, ​in​ ​a jar with a tightly closed lid. In​ ​a​ ​large​ ​bowl,​ ​mix​ ​FREKKEH,​ ​PISTACCHIOS,​ ​shallot,​ ​herbs,​ ​FETA​ ​and​ ​drizzle​ ​with​ the ​dressing.​ ​Toss​ ​well. Transfer​ ​it​ ​to​ ​a​ ​serving​ ​dish​ ​and​ ​top​ ​with​ ​peaches.
Sprinkle​ ​the lamb chops  ​generously​ ​with​ ​KABSA​ ​SPICES​ ​add​ ​some​ ​salt​ ​and​ drizzle with ​just​ ​a​ ​little​ ​bit​ ​of​ ​olive​ ​oil and​ ​let​ ​to​ ​marinate​ ​for​ ​30-40​ ​minutes.​ ​Bring​ ​to​ ​room​ ​temperature​ ​before​ ​cooking.​ ​Cook​ ​it​ ​to​ ​your​ ​liking on​ ​a​ ​very​ ​hot​ ​grill,​ ​on​ ​the​ ​bbq​ ​or​ ​under​ ​the​ ​broiler.​ ​For​ ​medium-sized chops,​ ​you​ ​need​ ​about​ ​3​ ​–​ ​3​ ​½​ ​minutes​ ​per​ ​side, but​ ​it​ ​largely​ ​depends​ ​on​ ​the​ ​thickness​ ​of​ ​chops. Enjoy​ ​your​ ​lunch​, ​full​ ​of​ ​the beautiful​ ​and​ ​rich​ ​flavours​ ​of​ ​the Levant!

I have very pleasant news! I am honored to announce a collaboration between me and The White Sheep, a one of a kind and decidedly the best deli food store on the island! This collaboration has grown naturally from a long lasting relationship. I became a devotee of this shop from the very first time I stepped into it a few years ago. Since then, The White Sheep has become my number one destination for both stocking my pantry and buying top quality cheese and charcuterie.

As a matter of fact, my pantry consists of the goodies from The White Sheep for 80 per cent at least. My spices from simple pepper to wild sumac, all types of rice, tea and coffee, preserves, oils and vinegars and much more are all coming from my beloved shop. And not to mention the farmhouse cheese that I buy almost exclusively from The White Sheep.

The expansive range never compromises on the quality of the products. Whoever knows me well enough understands that I am very particular when it comes to the quality of food I buy. Well, I have peace of mind here because the shop specializes in artisanal products that are free from preservatives and additives, sourced from small-scale producers who provide the finest quality. So, whatever I buy at The White Sheep, I am sure that I am getting the best possible – be it cheese or cured meats to accompany a glass of wine, sweet treats for my kids, or coconut water.

I admire the fact that The White Sheep has never failed to provide the high quality and, moreover, they continuously expand their range with new delicious items that are worth of being presented in the store.

In a nutshell, I do enjoy using the amazing products from The White Sheep on a daily basis and I will now be sharing my ways of using them with you all. I hope you will discover something new and I am absolutely sure that you will love The White Sheep’s range of goods. Let’s start!

Today I am going to share an idea of quick bites made using the products from The White Sheep and an easy recipe with silky egg pasta La Campofilone perfect for summer dinner!

I must admit, I tend to be quite laid back in summer when it comes to cooking. It gets too hot to cope with the heat of the cooker, so normally I make salads and gazpacho. When my kids are visiting their grandparents, I do stop cooking completely. If we feel like having a light meal with some wine, I usually prepare something using the delish goods from The White Sheep. Here is an idea of a super quick savoury tuna and artichoke paté bruschetta with sun dried tomatoes.

Tuna and Artichoke Paté Bruschetta

Plain ciabatta (TWS)
Raw Artichoke Paté, Seggiano (TWS)
White Tuna fillets in olive oil, Ortiz (TW)
Fresh baby spinach
Organic Roasted Tomatoes in EVOO, Seggiano (TWS)
Fresh Mint
Erbe Piccanti, Falorni (TWS)
Riné Blanc, Simon di Brazzan (TWS)

Slice ciabatta, toast or grill it and spread it with the Artichoke Paté. Flake the Tuna and distribute among the pieces of bread. Top with some spinach, Roasted Tomatoes, and some fresh mint. Sprinkle each bruschetta with a small pinch of Erbe Piccanti. Ready to be served!
Do not forget a glass of Riné Blanc!

For a light, fresh and zesty summer dinner find my recipe of Pasta with spinach and preserved lemons. Honestly, this pasta is so good, so silky and light that you can eat it without any additions, just a drizzle of olive oil! It is a must to have in your pantry!

Fettuccine with baby spinach and preserved lemons

serves 2
2 tbsp EVOO, Olive Gregori (TWS)
½ pack of Fettuccine, La Campofilone (TWS)
1 small garlic clovechili flakes
½ tsp of freshly grated lemon zest
Salt
½ tbsp or more of very finely sliced Preserved lemon peel, Arabica Food & Spice Co (TWS)
a good handful of baby spinach
Burrata Pugliese (TWS)
Côtes de Provence Rosé, Corail (TWS)

Heat the oil in a large pan over a medium heat. Add garlic and a sprinkle of chili flakes, cook gently until fragrant, do not let the garlic to brown. Add the lemon zest. Off the heat. Leave to infuse. Boil the water for pasta, add salt. Gently heat the pan again adding more oil if needed. Cook the pasta for 1-2 minutes. Drain reserving a little bit of cooking liquid. Add the pasta to the pan together with preserved lemon peel, spinach and season to your liking.  Loosen the pasta with cooking liquid if needed.

For a more luxurious version, top pasta with the gorgeous Burrata.

I hope you will enjoy cooking with me and I am sure you will love these products! Follow us as much more deliciousness is on the way!