Chef Tarek Alameddine’s contemporary approach and Em Tarek’s traditional recipes have resulted in a product line that can now be incorporated in the kitchen for everyday cooking. Em Tarek is all about foraged and indigenous ingredients. Plenty of thought is given to each ingredient in order to preserve it in the finest possible way.
The product range includes: zaatar and summac, from the mountains of Mount Lebanon; akkoub, an excellent meat substitute; rose vinegar made using Damask roses; verjus (unripened grape juice), which is an excellent addition to marinations, sauces, and tabbouleh; and sour orange marmalade, a great addition to cheese platters and an outstanding addition to fattoush.
The products can be ordered on Instagram or via telephone, with worldwide shipping available.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
