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*Wild Zaatar Mix with Seafoods:

Our Wild Zaatar Mix is totally organic, not certified yet, but your palate will do it for us! Since it is a a mix (oregano, sumac and roasted sesame) it is a recipe by itself so here are multiple options you can use with this delicious mix:

1-LELO  Zaatar Mix with Mussels. Serves 4 

  • 2 lb fresh mussels
  • 1 lemon slice
  • 2 shallots finely chopped
  • 1 garlic clove finely chopped
  • 2 tablespoons of Wild LELO Zaatar Mix
  • ½ teaspoon paprika
  • Light sprinkle of dried red pepper flakes
  • Garnish with one teaspoon of Wild Zaatar Mix


  • Clean the mussels several times with fresh cold water and discard any ones that are closed or empty
  • Boil the mussels with a slice of lemon for 3-4 minutes until they  start foaming
  • While saving the liquid, drain the mussels and remove them from their shells
  • Heat extra virgin olive oil in a pan and once hot, add the mussels
  • After about a minute, add the chopped garlic and shallots
  • After five minutes of cooking, lower the heat and add Wild Zaatar Mix, paprika, red pepper flakes and the remaining mussel juice.
  • Allow for all of the ingredients to fully combine and remove the pan from the heat.

Serve warm with a sprinkle of Zaatar Mix.


2- Trout with LELO Wild Zaatar Mix. Serves 6

  • 6 Trout
  • 2 Zucchinis
  • 2 onions
  • Fresh flat-leaf parsley
  • 1 teaspoon Wild Zaatar Mix
  • 4 cups white wine
  • Salt & Pepper


  • Clean the trout, remove the gills and wash the cavity.
  • Slice zucchini and onions in an average slices.
  • Boil the wine with 2 cups of water, the onions, zucchini and Zaatar Mix.  Allow to reduce by half.
  • Lay the trout in a flameproof grating dish, cover with hot stock, cook with low heat for 15-20 minutes.
  • Garnish with parsley and season to taste


*Wild Zaatar with Salad:

LELO Zaatar Mix with Goat cheese, Avocado & Pine Nuts Salad. Serves 4

  • ½ cup pine nuts
  • 2 scallions
  • 1 small Mediterranean cucumber
  • 6 ounces mache salad
  • 1 ripe avocado, peeled
  • 16 ounces goat cheese
  • 6 ounces heirloom cherry tomato
  • Small sprinkle of salt and ground black pepper
  • 1 lemon
  • 5 teaspoon of olive oil
  • 3 teaspoon of Wild Zaatar Mix


  • Combine the Zaatar Mix with the olive
  • In a separate bowl, add the avocado and cut it in a banana slice style
  • Pour 3 teaspoons of olive oil in a pan, add pine nuts and sauté until browned
  • Remove from oil and allow to cool.
  • Chop the cucumber in rings
  • Cut goat cheese in a small squares.
  • Cut tomato in half
  • Cut the scallion into very small rings
  • Squeeze lemon and save into a separate cup
  • Place the mache in a large serving bowl
  • Then arrange the avocado, cucumber, tomatoes and scallions
  • Add salt, pepper and lemon juice  and gently mix the salad
  • On top, add the goat cheese and roasted pine nuts
  • Add the mixture of olive oil and Zaatar at the time of serving


*Wild Zaatar Mix with Meat

1-Roast Leg of Lamb with LELO Wild Zaatar Mix.  Serves 6-8

  • 6 pounds leg of lamb
  • 4 garlic cloves, halved
  • 2 teaspoons of Wild Zaatar Mix
  • ¼ cup of extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon very hot water
  • 1 pound Brussels sprouts
  • 2 large onions
  • 2 pinches of salt
  • 2 pinches of black pepper
  • Fresh flat-leaf parsley


  • Preheat the oven to 350F
  • Make several incisions in the meat and insert the garlic halves
  • Mix the oil, lemon juice and Zaatar in a bowl.
  • Rub the mix over the meat and marinate for 2 hours.
  • Clean the Brussels sprouts and cut each in a half
  • Cut the onions into thick slices
  • Layer the Brussels sprouts and onions in a large roasting pan.
  • Remove the lamb from the marinade and place the meat on the top of Brussels sprouts and onions mix, with fat side up.
  • Roast for around two hours basting occasionally.
  • Remove the lamb from oven let rest for 15minutes, covered with  aluminum foil.
  • Slice the meat, add the Brussels sprouts onions and garnish with parsley
  • Serve hot and enjoy!


Wild Zaatar Mix is Also Delicious with:

  • Plain yoghurt
  • As appetizer mixed with extra virgin olive oil
  • Add on to grill octopus or pulpo
  • Your favorite Omelette
  • Over a bagel spread
  • Add when making bread or croissants
  • Over pasta
  • Over any cheese
  • Mixed with extra virgin olive oil on a crostini
  • As an add on to hamburgers, Croque Monsieur Sandwich and  popcorn
  • As a glaze on roast beef, lamb, grilled, poached or sautéed salmon, grilled roasted duck


*Rose Water

1- LELO Rose Water Crème Brûlée.  Serves 6

  • 1½ cup heavy cream
  • 2/3 cup whole milk
  • 1 vanilla bean (pod), cleaned and halved
  • 4 cardamom pods
  • ½ cup granulated sugar
  • 3 eggs
  • 2 egg yolks
  • Juice of 1 lemon
  • 1 teaspoon Rose Water
  • Raw sugar for decoration


  • Preheat the oven to 300F.
  • Pour the cream and milk into a sauce pan and add the vanilla bean halves.
  • Add cardamom pods, bring to a boil and remove from heat.  Cover and allow to rest for 10 minutes.
  • Beat the sugar with the eggs and eggs yolks in a bowl until light and creamy.
  • Remove and discard vanilla pods from the cream, return it to heat and bring back to a boil.
  • Remove it from heat a slowly whisk it into the eggs mixture.
  • Strain the custard into a small bowl and pour it into 6 ramekins.
  • Place the ramekins into a roasting pan and pour in water and the rose water about half way up.
  • Bake in the oven for about 20 minutes or until the custard looks set.
  • Remove from the pan and let it cool off.
  • Before serving, sprinkle the raw sugar all over, caramelized it with a cook’s blow torch.


2-LELO Rose Water Walnuts Ice Cream with Cooked Figs. Serve 2

  • 5 ounces unsalted shelled walnuts
  • 4 ounces superfine or granulated sugar
  • 4 egg yolks
  • 8 ounces whole milk
  • 8 ounces heavy cream
  • 1½ teaspoon rose water
  • 1 whole figs cooked in syrup


  • Put half the nuts and half the sugar in a food processor and process to a very fine finish.
  • Coarsely chop the remaining nuts, beat the egg yolks with the remaining sugar until it became pale and creamy.
  • Pour the milk and cream into a saucepan and add the walnuts mixture, bringing it almost to a boil.
  • Remove from the heat and strain into the egg yolk mixture, stirring constantly.
  • Pour the custard back into a clean saucepan and stir over a medium heat until it starts to thicken and will just coat the back of a wooden spoon.
  • Remove from the heat, pour into a bowl and let cool.
  • Stir in the rose water, then chill in the refrigerator for at least 30 minutes before churning in an ice cream maker until almost frozen.
  • Gently fold in the chopped walnuts, transfer to a freezer-proof container, store in the freezer.
  • Chop the fig into thin slices to garnish the ice cream at serving time

Also great with:

  • Cocktails
  • Iced Tea
  • Sorbet
  • Fruit Salad
  • Mix with plain yogurt
  • Pastry tarts
  • Pastry cake
  • For the ladies it is a great face cleaner!


*Orange Blossom Water

1-Duck with LELO Orange Blossom Water. Serve 6

  • 3 Fat duck breasts
  • 4 oranges
  • 1 teaspoon honey
  • 1 cup soy sauce
  • 1 teaspoon ground cinnamon
  • 2½ teaspoon butter
  • 2 teaspoon Orange Blossom Water


  • 24 hours preparation is needed prior to cooking!
  • Slash the fatty side of the duck breasts in a crisscross style (until  the flesh is visible).
  • Take the zest of two oranges with the juice of three oranges and mix them with cinnamon, honey, soy sauce and Orange Blossom Water
  • Place the duck breasts in a dish, skin side up, pour the orange marinade over them. Chill for 24 hours!
  • Pan-fry the duck, skin side down for about 10 minutes with low heat, so the fat gets brow and renders.
  • Drain off the fat and return the breast to the pan.
  • Peel and segment the remaining orange and add the orange segments with half the marinade to the pan
  • Allow to reduce for 5 minutes
  • Remove the meat, whisk in butter to make sauce. Serve hot.


2-LELO Orange Blossom Water Cake. Serves 6

  • 4 eggs
  • 3 oranges
  • 1 cup of butter
  • ¾ cup medium-grain semolina
  • 1¼ cup all purpose flour
  • 1½ Baking powder
  • 2 teaspoons LELO Orange Blossom Water
  • 1½ cup of sugar


  • Beat the 4 eggs with 1 cup of sugar
  • Melt the butter in a cake pan and use some of the melted butter to coat the pan sides
  • Mix the melted butter with the eggs
  • Mix this with the flour, the semolina and the baking powder
  • Mix in the orange zest and the juice.
  • Pour the batter into the cake pan and bake in a preheated 350F oven for about 30 minutes
  • Make syrup with the remaining sugar, Orange Blossom Water mixed with the orange zest, and juice of the two remaining oranges
  • Remove the cake from the oven and remove it from the cake pan  immediately and moisten the cake with the syrup
  • Serve cold.


3-LELO Orange blossom fruit salad. Serve 4 

  • 2 apples
  • 2 oranges
  • 2 strawberries
  • 2 peaches
  • 8 lychee nuts
  • 2 teaspoons lemon juice
  • 3 teaspoons LELO Orange Blossom Water
  • 1 teaspoon confectioners sugar
  • Some fresh mint leaves


  • Peel the oranges, remove all pits and slice them in a small wedges
  • Peel and core the apples thinly
  • Clean the strawberries and slice them in small pieces.
  • Peel and slice the peaches. Slice the lychee nuts in small pieces
  • Mix all in a fruit bowl
  • Add the lemon juice, the Orange Blossom Water and add sugar accordingly
  • Pour in any remaining fruit juice.
  • Garnish with fresh mint leave and serve.


4-LELO Orange Blossom Water Cocktail . Serve 2

  • 3½ ounces vodka
  • 2 teaspoons Orange Blossom Water
  • 2 teaspoon sugar syrup
  • Ice for mixing
  • 1 orange for juice
  • 1/2 Pint club soda
  • Rose petals
  • Thin slice of orange zest


  • Place ice into a cocktail shaker.  Add the vodka, Orange Blossom Water, sugar syrup, orange juice and shake until the shaker is frosted
  • In chilled martini glass, add the club soda and the strained cocktail mix
  • Decorate with a rose petal and orange zest. Serve and enjoy!

Also great with:

  • Cocktails
  • Iced Tea
  • Ice cream and sorbet as add on or can be used as a base
  • Fruit salad
  • Add to plain yogurt
  • Pastry tarts
  • Pastry cake


*Carob Molasses

1-Duck breast with LELO Carob. Serve 6

  • 3 fat duck breasts
  • 1¼ cup Red wine
  • 1 shallot
  • ½ cup of water
  • 1 teaspoon black currants
  • ½ cup LELO Carob molasses
  • 2/3 Cup of butter
  • 1 celery root
  • 1 lemon
  • Salt and pepper


  • Peel the celery root and cut it into cubes
  • Cook in a boiling water and add the juice to it.
  • Puree the cooked celery root, adding two thirds of the butter and season it
  • Peel and finely chop the shallot, boil the wine, mix them together, reducing by half
  • Add the carob molasses, the water and black currant and reduce by the boil again.
  • Once the we have a syrupy sauce, whisk in the remaining butter to finish the sauce
  • Using a sharp knives, crisscross the fatty side of the duck breasts, pan-fry them, skin side down for about 10 minutes in a gentle heat, so the fat melts and turns to a brown color.
  • Flip the duck breast to cook the other side for an additional 5 minutes
  • Once cooked, slice the duck breasts into six pieces, garnish with the sauce, serve with the celery root


2-Pear, Red fFruits with LELO Carob. Serve 4-6

  • 6 pears
  • 1 pint rasberries
  • 1 pint strawberries
  • 1 pint blueberries
  • 2/3 cup of sugar
  • 1 lemon
  • 1 cup of LELO Carob


  • Peel and core the pears and cut them into quarters
  • Cook them in a saucepan with a little water
  • Add the berries, sugar and juice from the lemon
  • Stew, puree and pour the carob on the top and serve chilled.


3-Annie Carob Molasses Cocktail:

  • 2 ounces bourbon (Knob Creek)
  • 1 ounce grapefruit juice
  • 1/2 ounce honey syrup (2:1 honey to water)
  • 1/4 ounce carob syrup (2:1 water to molasses)
  • Shake and serve up!

Also great with

  • Tahini for spread
  • Cakes for baking
  • Add on fruit salad to finish
  • Great on pain brioche
  • Glaze on roast beef, roast lamb, roast duck, grilled, poached or sautéed salmon
  • Cheese platters
  • Cocktail to mix
  • Crepe as stuffing or add on
  • Macaron making
  • Croissant for stuffing or to add on


*Whole Cooked Figs

1-Ricotta pudding with LELO Whole Cooked Figs in Syrup. Serve 4-6

  • 1 package ricotta cheese
  • 1/3 cup raw pistachio
  • ¼ cup sugar
  • 4 tablespoons sweet Marsala wine
  • 1 cup heavy cream
  • Finely grated zest of orange
  • 1 jar 314gr LELO Cooked Figs
  • Strips of thinly pared orange zest to decorate


  • Roast the raw pistachio in the oven until brown.
  • Press the ricotta through a sieve into a bowl to remove any lumps
  • Finely chop the figs with a sharp knife and stir into the sieved ricotta with half of the marsala.
  • Put cream, the sugar and grated orange zest in another bowl and whip until the cream is standing in soft peaks.
  • Fold the whipped cream into the ricotta mixture
  • Spoon into individual glass serving bowl and top with the  roasted pistachios.
  • Chill until serving time
  • Sprinkle with the remaining marsala, lightly pour some syrup from the jar on the mixture and dust the top of each with sugar.
  • Decorate with the pared orange zest and serve!


2-Foie Gras with LELO whole cooked figs in syrup.Serve 6

  • 1 jar LELO 314gr LELO Figs
  • 1 Lobe of fresh foie gras
  • ½ cup Sauternes
  • 6 slices of toasted baguette
  • Sea salt
  • Coarsely ground black pepper


  • Use vegetable peeler to create shavings of fresh foie gras.
  • Arrange the shaving on the toasted baguette slices
  • With a sharp knife, slice each fig into thin slices
  • Using a brush, daub the shavings with sauternes
  • Season with sea salt, coarsely ground black pepper and some figs
  • Top the shaving of foie gras with some figs slices.

Also great with:

  • Cheese platters
  • Ice cream
  • Roast beef
  • Duck confit
  • Sweet crepe
  • Fruit salad
  • Regular desserts such as profiterole au chocolate, apple tart, fantasia au fruit
  • As Chocolate stuffing


*Stuffed Baby Eggplants:

1-LELO Makdous (Walnuts & Almonds Stuffed Eggplant) a L’orange with Yogurt – Appetizer size. Serves 4

  • 9 baby eggplants
  • 2 cloves of garlic
  • 1 fresh orange
  • ½ teaspoon of salt
  • 1 pint plain yogurt


  • Clean and crush the garlic cloves
  • Clean and thinly slice the orange into very small cubes
  • Mix the garlic and the salt with the yogurt.
  • Place the baby eggplant in the serving plate, pour yogurt on, add the orange slices on the top
  • Serve 3 Makdous eggplant per person and add the yogurt, decorated with the orange cubes on the yogurt.


2-LELO Makdous Pyramid au Zaatar Mix & Yogurt – Appetizer. Serves 4

  • 12 LELO stuffed baby eggplants
  • 2 garlic cloves
  • 1 cup of fresh pomegranate seeds
  • 1 teaspoon sumac
  • 1 endive
  • 1 small fresh mint bunch


  • Peel the endive to separate leaves
  • Crush the garlic cloves to a finely puree finish
  • Mix the garlic with the yogurt in a bowl.
  • Build the pyramid: put one baby eggplant on one endive leave, add the second endive leave on a cross position over the first one, build a third pyramid layer with the same principle.
  • Gently pour the yogurt over the pyramid
  • Garnish with the fresh pomegranate seed
  • Sprinkle on the sumac
  • Finish with a fresh mint leave on the top to decorate.

Also great with:

  • Charcuteries platter