In 2005, Iraqi-born British Palestinian Hanan Samara (@terrarossauk), whose passionate about Middle-Eastern cuisine, opened the doors to Terra Rossa (named after the Biblical name given to the Levant and fertile crescent of the Middle East) to introduce the mostly unexplored Arabian flavours to the UK.
Hanan started importing the traditional breakfast: Zait & Zaatar – Arabic for olive oil and a scrumptious mix of thyme, sesame seeds and sumac – is also the famous topping for Manaqeesh – the ubiquitous Levant Pizza. The Zait that Hanan chose is Sinolea, one of Jordan’s finest and premium extra virgin olive oils. Unlike most olive oils, it’s un-pressed being extracted using a cold-dripped method, unfiltered, and made from hand-picked, stone-crushed and half- green olives, making it high in nutrients, antioxidants and polyphenols.
Eight years on, the range today has won multiple awards from the UK and abroad and has grown to include repeat Great Taste Award winning products such infused olive oils; Dukka and Sumac herb mixes; Pistachio & Apricot Nougat and Manna from Heaven; a host of UK-made sauces such as Dukka Harissa and Fiery Zhoug which usually top fresh dips such as Baba Ghanouch, Houmous and Lebny.
Terra Rossa’s Award-Winning range is also perfect as gifts for foodies being beautifully presented in jute dipping kits with hand-painted Palestinian dipping bowls, corrugated cartons and Hampers.
Terra Rossa will be featuring on Saturday during The Jewelled Kitchen cook book launch. Why not Dunk ‘n’ Dip our delicious products for yourself at the #FBC5 StrEAT Party!
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