Jerusalem cookbook
Ottolenghi recipes
Jerusalem cookbook
In stock

Best of Nabali spices


9,26 6,58 / 100 g

Delivery time: approx. 1-2 days

Set consisting of:
Shakshuka, Zaatar, Dukkah, Sumac,
Harrisa, black cumin seeds, cookbook

  • Purely natural
  • Without artificial flavours
  • No genetic engineering
  • Free from preservatives
  • No flavour enhancers

Product contains: 500 g

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Consisting of sumac, zatar, dukkah, black cumin seed, harisa, shakshuka + 220 page cookbook.

If you want to bring the scents and flavors of the Orient into your home, this spice quartet is perfect for you. It contains four different spice powders, all in the highest processing. They are 100% natural, free of preservatives, without artificial flavors and without flavor enhancers. All contained flavors are completely natural. Genetic engineering has also been completely avoided. Three of the spices come from Palestine, a very sunny region, one comes from Egypt, here from the desert oases.

In addition to high quality, these products, which are all handmade, secure jobs and thus economic security in crisis-ridden regions.


The name of this spice blend comes from its main ingredient, wild thy- mian, because it is the Arabic name of the herb used. It corresponds in taste to the local oregano.

It also contains sesame seeds, sumac and some salt. This spice mixture is known as the most popular in Palestine and it is even used for breakfast. It is used with olive oil and fresh wholemeal bread.

Zatar: This ingredient is the freshly picked wild thyme. It gives the spice mixture its characteristic flavor.

Sesame: The intense flavor comes from a light toasting. Sesame provides the oily portion in this mixture.

Sumac: This spice is characteristic of Turkish, Syrian and Lebanese cuisine. It is mainly used for stews with chicken, lamb and fish.

Salt: This mineral is used primarily as a flavour enhancer to bring out all the intense other spices.


If you want a flavorful oriental dip, the spice mixture Dukkah from Gaza is perfect. It is sprinkled on fresh bread and, depending on taste, drizzled with olive oil or argan oil and becomes

thereby becoming a delicious paste. However, this spice mixture does not tolerate too long storage.

Wheat: Finely ground, it becomes a kind of semolina that makes the paste you can make from it particularly creamy.

Sesame: Also for this spice mixture, the sesame seeds must be roasted to intensify the flavor. This creates the special taste of this spice blend.

Cumin: The name of this herb is twofold and so are the meanings. The leaves are slightly cruciform and the fruit is somewhat reminiscent of caraway seeds in shape. In fact, the plant is not related to caraway. It is also called cumin and has a very special taste. Connoisseurs automatically place this taste in the Orient, for which it is typical.

Sumac: Dukkah also contains the typical Turkish, Syrian and Lebanese spice. It is used for stews with chicken, lamb and fish.


This also exotic spice is not a spice mixture per se, but comes solely from the eponymous sumac, the vinegar tree.

The use of this spice is manifold and ranges from cooking to tanning leather to dyeing hair. However, the spice offered here should be limited to the kitchen.

Sumac is a so-called stone fruit and produces a sour spice. Especially in Turkish, Arabic and Persian cuisine, the spice is indispensable.

It is a spice that tastes intense, but can still be used generously. It is used to refine rice dishes, but also with meat such as the well-known lahmacun, fish and salads. It is not only used for marinating, i.e. before preparation, but also during cooking and even as a table spice.

Even in ancient Rome, people were aware of the intensity of sumac's flavour. Here, the spice was boiled down to an intense decoction that was captivating due to its red colour alone. This decoction was comparable to the well-known tamarind. Boiled down in this way, the spice could be used wonderfully for cooking.

Black cumin seed

These are the seeds of true black cumin. This actually belongs, contrary to what one might think, neither to caraway nor to cumin. However, it has been used as a peppery spice and medicine in the Orient for over 2000 years. This spice is especially popular in Asia, the Orient, but now also in Europe. It is also called "bread root".

This plant is particularly popular in Egypt. Here, not only culinary qualities are attributed to it, but also healing ones. During excavations, small vials of black cumin oil were even found in the tombs of pharaohs, and it was also used as a burial gift here.

The processing of black cumin seeds is relatively complex. However, our suppliers are happy to accept this effort in favour of the high product quality.

Who decides for this spice quartet, gets the concentrated taste of the Orient into the house. All spice mixtures can be processed excellently to pastes and dips. As is customary in the Orient, fresh bread is often served. In addition, you will find various spices and spice mixtures on the table, along with high-quality oils. Often there are also other ingredients such as cream cheese. While sitting together for hours, one can always take from the fresh bread and optionally spread it with cream cheese and then sprinkle it with the spice of choice. Alternatively, you can just drizzle the bread with a little oil and then add a desired spice mixture to get a paste out of it.

If you want a little variety, you can use the spice mixtures to make dips. Then you serve antipasti, various vegetables and of course bread again. Everyone can now take hold and refine vegetables and bread as desired.

This way of eating is not yet so well known in this country, but has always been the order of the day in the Orient.

All spices offered here are imported from economically weak regions. Here they provide the people with much needed security by maintaining jobs and creating income. Especially Berber women and local farmers then benefit from their traditional knowledge and the fact that they can produce their products in a traditional way. This results in a uniquely high quality.


Bring the fire from the north of Africa to your table at home.

Harissa is a truly fiery spice blend that is an integral part of traditional cuisine in countries such as Morocco, Tunisia, Algeria and Libya. In Arab countries, as well as in Israel and Europe, harissa is now also gaining in importance. It is usually served as a paste. To create such a paste, the harissa powder is mixed with olive oil.

Harissa is simply part of daily meals in many countries in North Africa. It is used here with couscous, rice, in soups or also as an ingredient in marinades for chicken, lamb, beef and fish. But think also of the North African lamb sausage merguez, which gets its characteristic taste from harissa. Europeans like to use harissa to give classic dishes such as pasta sauce, goulash or tomato soup a fiery kick.

The main ingredient of harissa is chilli, which essentially explains its spiciness. It is best to dose it carefully and feel your way towards the spiciness. If you actually "get" too much, a milky component can help to bind the spiciness. Be careful with the combination with water, as this only distributes the spiciness in the mouth.

At Nabali Fairkost, we stand for fair and sustainable trade. Our premium harissa spice blend is made according to a traditional Tunisian recipe and we source it directly from the producer.

The ingredients of harissa in detail are coriander, cumin, chilli, garlic, paprika and sea salt.


Who invented shakshuka? Is it Israeli, Arabic or does it come from North Africa! We don't really care, because we know it's delicious and easy to prepare. In Israel, shakshuka is considered the national dish and is eaten mainly for breakfast. In Palestine, on the other hand, it is preferably eaten as an evening meal, along with delicious bread. Our spice mix comes from Palestine and was made in the traditional Arabic/Israeli way. This makes shakshuka a success right away, just as Ottolenghi would like it to be in his Jerusalem cookbook.

Our promise to you:

  • 100% PALESTINE for your kitchen - only the best spices - just as celebrity chefs such as Ottolenghi would like for you.
  • NATURAL - Our spice blends are WITHOUT artificial flavours, preservatives, genetic engineering and flavour enhancers I Gaza Dukkah Chilli is slightly hot and ideal for all those who like it Indian.
  • VERSATILE - Nabali Dukkah is ideal as a gift I for dishes from Ottolenghi's Jerusalem cookbook I for oven-roasted vegetable salad dressing I ideal flavour for vegetarian / vegan diets
  • SUSTAINABLE & FAIR - our young company from Düsseldorf always acts sustainably and ecologically - from cultivation to packaging - with products from economically disadvantaged regions.
  • SERVICE - We want you to be satisfied and are always available to answer your questions by phone or e-mail - if you are not satisfied, we will reliably find a solution.

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