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Ingredients

• 2 spoonfuls of Colavita extra virgin olive oil
• Darinne halawa
• Cooking chocolate
• Pistachio
• Sea salt
• Sesame seeds

Ready in

5 minutes

Directions

1. Melt the chocolate.
2. Crush the halawa
3. Mix the melted chocolate with sesame seeds, pistachio, half a teaspoon of sea salt and the crushed halawa. Stir well.
4. Line a baking tray with parchment paper, pour the mixture and place the tray in the fridge. Leave to cool for one hour before serving.

Ingredients

• 2 spoonfuls of Colavita extra virgin olive oil
• Darinne chickpeas
• Bella Rosa passata in tetrapack
• Bella Rosa chopped tomatoes
• Abido 7 spices mix
• 1 onion
• 2 garlic cloves
• Paprika powder
• Garlic powder
• 4 cups of chicken broth
• Boneless chicken thighs
• 1 ½ lemon

Ready in

40 minutes

Directions

1. Heat up the olive oil in a medium-sized pan. Season the chicken thighs with garlic powder, paprika powder, salt and Abido 7 spices mix. Add the chicken to the well heated olive oil and sear for about 10 minutes (5 minutes on each side).
2. Add the finely diced onion, sliced garlic cloves, a pinch of paprika powder, ½ teaspoon 7 Spices mix and a spoonful of passata. Cook for further 7 minutes.
3. Add the chicken broth and the chopped tomatoes and leave to simmer for 20 minutes, until the chicken becomes tender.
4. Remove the chicken from the pan and add the chickpeas to the sauce. Cook for about 5 minutes.
5. Slice the chicken thighs and add them back into the pan, with the chickpeas.
6. For serving, add a few drops of lemon juice.

Ingredients

• Darinne Lebanese aubergine salad, 370 g
• 2 spoonfuls of Darinne sesame paste (Tahini)
• 2 spoons of Colavita extra virgin olive oil
• 1 finely diced tomato
• 1 crushed garlic clove
• Lemon juice from ½ lemon
• Fresh parsley
• Salt

Ready in

7 minutes

Directions

1. Mix the crushed garlic clove with the lemon juice from ½ lemon and a pinch of salt.
2. Add the dressing to 1 can of Darinne aubergine paste, then add 2 spoonfuls of Darinne sesame paste. Mix well.
3. Put mixture in a bowl and decorate with the finely diced tomato, fresh parsley and Colavita extra virgin olive oil.

The aubergine paste has a slightly sour taste, just like the tradtional Lebanese recipe. If this is not to your liking, do not add the lemon juice mentioned in the directions above.

Ingredients

• 250 g Darinne chickpeas
• 4-5 Darinne pickled cucumbers 2-5 cm
• 300 g Sidi Daoud tuna filet with lemon in vegetable oil
• 100 g Maestro de Oliva green olives stuffed with peppers
• 50 g Shehrazade Kernels nut mix
• Colavita extra virgin olive oil
• 200 g cherry tomatoes
• 150 g fresh baby spinach
• Salt
• Pepper
• Lemon juice from 1 lemon
• Orange juice from ½ lemon
• Honey

Ready in

10 minutes

Directions

1. For the dressing, mix olive oil with the lemon juice from one lemon, orange juice from ½ orange, then add honey, salt and pepper to taste. Mash 1/3 of the chickpeas wit a fork and mix with the dressing.
2. For the salad, mix the fresh baby spinach, the rest of the chickpeas, the green olives, cherry tomatoes (whole or halves). Add the pickled cucumbers and the tuna filet. Pour the dressing all over the salad, then add the nut mix.
3. Bon appetit!

Ingredients

• 1 pouch of Abido falafel mix
• 1-2 teaspoons of Abido cumin
• 1 teaspoon Abido falafel spices
• ½ glass warm water
• 1 L sunflower oil
• 2 spoonfuls of Darinne sesame paste (Tahini)
• 2 spoonfuls water
• A pinch of salt
• A pinch of lemon salt
• A garlic clove
• Lemon juice from ½ lemon
• Lettuce
• 3 pickled chilies
• 1 tomato
• Fresh parsley

Ready in

25 minutes

Directions

1. Mix a pouch of Abido falafel powder with ½ glass of warm water. Mix well and let it settle for 15 minutes.
2. For the tahini sauce, mix a crushed garlic clove, he lemon juice from ½ lemon and 3 spoonfuls of sesame paste (tahini).
3. Deep fry the falafel balls in the heated sunflower oil.
4. When fried, remove the falafel from the pan and place them on kitchen towel so remove excess oil. Serve them hot with the tahini dressing and salad.

Ingredients

• Darinne ful medammas, Lebanese recipe, 400 g
• 3 spoonfuls of Darinne sesame paste (Tahini)
• 2 spoonfuls of  Colavita extra virgin olive oil
• ½ spoon of Abido cumin
• 1 finely diced tomato
• 1 garlic clove
• Fresh parsley
• Salt
• Lemon juice from ½ lemon

Ready in

15 minutes

Directions

1. Heat up the content inside a Darinne ful medammas tin. Bring it to boil. Remove from hob and empty out half of the quantity of liquid.
2. Mix a crushed garlic clove with a pinch of salt, ½ spoon of Abido cumin, lemon juice from ½ lemon and 2 spoonfuls of Colavita extra virgin olive oil.
3. Add the hot ful and 3 teaspoons of Darinne sesame paste. Stir well.
4. Place the mixture in a bowl and cover it with the diced tomato, fresh parsley and a red onion chopped in quarters.

Ingredients

• Darinne chickpeas
• 2-3 spoonfuls of Darinne sesame paste (Tahini)
• 3 spoons of Colavita extra virgin olive oil
• Darinne sundried tomatoes
• Lemon juice from ½ lemon
• 1 medium-sized red onion
• 100g fresh spinach
• 200g linguine
• Salt

Ready in

25 minutes

Directions

1. Drain the liquid from the tin of chickpeas.
2. Put the chickpeas in a blender with 2-3 spoonfuls of sesame paste (tahini), 3 spoons of extra virgin olive oil, lemon juice, a garlic clove and a pinch of salt. Blend the ingredients together.
3. Slice the red onion and brown in olive oil.
4. Add a crushed garlic clove and the finely chopped sundried tomatoes. Cook on low heat for a few minutes.
5. Add the chopped fresh spinach.
6. Add the hummus and ½ glass of water (from the water left after boiling the pasta). Stir well and cook on low heat for approx. 5 minutes.
7. Mix the boiled pasta with the sauce and enjoy 😊

Ingredients

• Darinne Chickpeas
• 2-3 spoonfuls of Darinne sesame paste (Tahini)
• Colavita extra virgin olive oil
• Abido Zatar Extra
• Lemon juice from ½ lemon
• 1 garlic clove
• Lebanese pita bread

Ready in

20 minutes

Directions

Hummus

1. Drain the liquid from the tin of chickpeas.
2. Put the chickpeas in a blender with 2-3 spoonfuls of sesame paste (tahini), 3 spoons of extra virgin olive oil, lemon juice, a garlic clove and a pinch of salt. Blend the ingredients together.

Zatar pita chips

1. Cut the pita bread into slices and place them onto a baking tray.
2. Sprinkle with olive oil and add plenty of zatar. Mix the ingredients until the zatar is distributed evenly on the slices of pita.
3. Place the slices on a baking tray.
4. Place in the oven and leave to bake for approx. 2-3 minutes, until the slices become crunchy.

*The baking time may vary, depending on the type of oven used. Keep an eye on the chips to prevent them from getting burned.

Ingredients

• Baltic Club herring in vegetable oil
• Darinne 2-5 cm pickled cucumbers
• Colavita extra virgin olive oil
• Potatoes
• Eggs
• Spring onion
• Yoghurt
• Mayonnaise
• Sweet mustard
• Salt

Ready in

45 minutes

Directions

1. Cut the potatoes into cubes, add a pinch of salt and olive oil and bake for approximately 30 minutes.
2. Let the potatoes cool, then add the sliced pickled cucumbers and the spring onion. Add the 3 ingredients for the dressing: mayonnaise and yoghurt in equal quantities (to taste) and a spoonful of sweet mustard.
3. Mix all the ingredients and add the sliced boiled eggs and the herring.

Ingredients

• Bella Rosa whole peeled tomatoes
• Bella Rosa passata
• Colavita extra virgin olive oil
• Spaghetti
• Fresh chili
• Pecorino cheese
• Garlic
• Rosemary
• Fresh basil

Ready in

75 minutes

Directions

1. Brown the sliced garlic cloves in a few drops of olive oil.
2. Drain the Bella Rosa whole peeled tomatoes and add them to the pan. Leave to boil for a few minutes, then add the tomato juice leftover from the whole tomatoes and a few spoonfuls of passata.
3. Add rosemary, the finely chopped basil and thin slices of fresh chili
4. Leave to boil on medium heat for approximately 60 minutes.
5. Boil the spaghetti, then add them to the sauce. Stir well.
6. Place on a plate and decorate with thin slices of pecorino cheese and a few basil leaves, for some extra Mediterranean flavor.