Ingredients: golden sultanas, distilled white vinegar, verjus, sugar, lemon, crystallized honey, caraway, saffron, sea salt, assorted spices
You can never have too much of a good thing! Fragrant Afghan saffron, licorice-scented caraway, citrusy lemon and Wölffer Estate Vineyard’s verjus all conspire to produce an evocative marmalade reminiscent of the dried fruit preserves of Turkey.
Particularly good with goat and sheep’s milk cheeses, pork, smoked chicken or white fish. Drizzle it on cheesecake for an unusual dessert, use it in a classic bread pudding or stuff it in a crêpe with mascarpone cream.
Alongside a rubble of toasted pistachios or your favorite granola in a creamy yogurt, this marmalata lends a perfectly sweet start to your day or drizzle on a slab of country toast with tahini for a late afternoon snack.
- goat cheese
- sheepsmilk cheese
- smoked chicken
- oil-rich fish
- linzer thumbprint cookies
- yogurt or labneh
- dessert topping
Made by: Naomi J. Mobed, who's bio reads like a novel: born in Karachi; raised in Tehran; lived in Hong Kong; educated in Princeton, Boston and London; worked in New York, Paris, then Dubai, then Muscat, then Johannesburg and all points in-between... Inspired by her heritage and experiences in Africa, Middle East and South Asia, Le Bon Magot products are developed from heirloom recipes using natural ingredients, high-quality and seasonal produce, custom-blended aromatics and no preservatives. Made in the USA in small batches and created in the artisan tradition, the products rely on classical cookery methods and all-natural preservation techniques to create special flavors, which we hope will inspire cooks and diners on their own culinary journeys.
Winner of 2017 sofi™ Bronze for Best Jam or Preserve.