Voantsy Perifery wild pepper - 170g
Lyonnais sausage to cook with pistachio 3% - 350g
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Cod brandade - 250g
Tied shoulder of lamb ±1,2kg
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Prepared in Cap-Bon in Tunisia, this blend of sun-dried spices is made of finely crushed red peppers in a wooden mortar, mint leaves, garlic, coriander, caraway, orange zest, cinnamon, thyme and rosemary.
This mix of spices brings an explosion of flavors and colors to dishes in sauce, meat, fish or salads.
Ojjet Mayou, literally means May Omelette. It is a traditional recipe that celebrates spring and seasons a typical Nabeul dish, the Ojja de Mayou, an omelet that looks like a donut.
Country of production Tunisia - Cap-Bon region