Embark on a culinary journey through Palestine with the akub Deluxe: The delights of Palestine. This exquisite collection celebrates the rich flavours and vibrant culture of the terroir, featuring a selection of artisanal products that embody the essence of Palestinian tradition.
Inside this luxurious hamper, you will discover:
Luxury Nabulsi Soap: Handmade using ancient techniques in the oldest soap factory in Nablus, this olive oil-based soap offers a gentle, moisturising cleanse.
Embroidered Box by Inaash: A hand-embroidered box crafted by female Palestinian artisans. Passed down from mother to daughter through the ages, embroidery is an ancient skill and a key part of Palestine’s cultural history. Inaash’s vision is to conserve it, promote its beauty, and keep it relevant in today’s world on behalf of those who produce it.
Luxury Nabulsi Soap: Handmade using ancient techniques in the oldest soap factory in Nablus, this olive oil-based soap offers a gentle, moisturising cleanse.
Palestinian Sumac Spice Jar: The finest sumac grown in Hebron and transported to Bethlehem for drying and crushing by the oldest spice makers in the region. Treasured for its zesty, citrusy notes and ability to lift any dish, you’ll find sumac in many of the dishes and cocktails served at akub.
Palestinian Zaatar Mix: Za’atar is an aromatic herb mix produced from an indigenous variety of thyme that can be used as a dip, topping or seasoning. The thyme is mixed by hand with sea salt, toasted sesame and sumac.
Extra Virgin olive Oil - Cold Press: Ethically sourced from small-scale farmers, this premium olive oil adds authentic, fruity richness to your culinary creations. At akub, we use it in many of our dishes including our Bukjet Mousakhan and Dagga Ghazzawieh.
Bag of Maramiya (Sage): Enjoy the aromatic, soothing essence of dried Palestinian sage. Infuse with water to create a cleansing tea or add into marinades to bring an earthy, sweet-yet-savoury flavour. You’ll find lots of ways to use this cherished Palestinian herb throughout Fadi’s cookbook, Bethlehem.
Freshly Ground Arabic Coffee: Experience the rich, bold taste of Arabic coffee sourced from the oldest coffee roaster in Bethlehem. This particular blend is Chef Fadi’s favourite, combining dark and blond roasted coffee with cardamom to add a subtle warmth and floral note.
Fadi's Teta Julia's Cake: Following Fadi’s grandmother’s recipe, this richly spiced cake is packed with Palestinian dates, walnuts, dried figs and apricots, and date molasses. A recipe that’s very close to Fadi’s heart and one that symbolises Christmas for the whole of his family. You can also find the recipe on page 230 of Fadi’s cookbook, Bethlehem.
“Bethlehem” Book: In “Bethlehem”, Fadi unveils the hidden gems of this historic city that he calls home, immersing readers in the vibrant colors, enticing aromas, and bustling markets and spice shops that define Bethlehem's culinary landscape. He introduces us to the local farmers and artisans who play an integral role in bringing his culinary visions to life. At the heart of “Bethlehem” are the inspiring stories of the unsung heroes behind the cuisine who, generation after generation, contribute to the culinary tapestry of the region.
Serving Dish: Stoneware black clay ceramic deep dish by 3rd generation Palestinian ceramicist, Nur Minawi. Stunning serving dish for serving salad, fruits or a main dish or simply as a centre piece for a modern yet natural touch to any table. You can place it in an oven, dishwasher and microwave.
Aida, Jascala Winery, 2011, Galilee Highlands
Made only in the best years from a handpick Cabernet Sauvignon, Merlot and Cabernet Franc
with quantities ranging from 400 to 1000 bottles only, makes it a very rare find.
Each variety is vinified separately and aged for 18 months in French oak before blending and aging for further 6 months in oak to integrate the blend. Lush notes of black currant and sweet raspberry jam, cherries and plums with secondary notes of cured black olives, cocoa nibs and warm spices with wild herbs create a complex and bold experience. Long chewy tannins and hint of saddle adding extra dimension to long and persistent finish.
Nadim, Chardonnay, 2022, Taybeh Winery, Palestine
The grapes for this premium Chardonnay come from Deir Rafat that used to be a Palestinian village in the Jerusalem Subdistrict.
It is an un-oaked Chardonnay, made by fermenting the grape juice in stainless steel tanks only, which helps keep the wine fresh and fruity.
This elegant Chardonnay burst with ripe stone fruit, juicy golden apple, yellow plum, peach and guava with green mango notes. The finish is crisp and clean with bright and vibrant acidity. The mineral verve adds extra touch to the citrus driven, zesty finish.
Embark on a culinary journey through Palestine with the akub Deluxe: The delights of Palestine. This exquisite collection celebrates the rich flavours and vibrant culture of the terroir, featuring a selection of artisanal products that embody the essence of Palestinian tradition.
Inside this luxurious hamper, you will discover:
Luxury Nabulsi Soap: Handmade using ancient techniques in the oldest soap factory in Nablus, this olive oil-based soap offers a gentle, moisturising cleanse.
Embroidered Box by Inaash: A hand-embroidered box crafted by female Palestinian artisans. Passed down from mother to daughter through the ages, embroidery is an ancient skill and a key part of Palestine’s cultural history. Inaash’s vision is to conserve it, promote its beauty, and keep it relevant in today’s world on behalf of those who produce it.
Luxury Nabulsi Soap: Handmade using ancient techniques in the oldest soap factory in Nablus, this olive oil-based soap offers a gentle, moisturising cleanse.
Palestinian Sumac Spice Jar: The finest sumac grown in Hebron and transported to Bethlehem for drying and crushing by the oldest spice makers in the region. Treasured for its zesty, citrusy notes and ability to lift any dish, you’ll find sumac in many of the dishes and cocktails served at akub.
Palestinian Zaatar Mix: Za’atar is an aromatic herb mix produced from an indigenous variety of thyme that can be used as a dip, topping or seasoning. The thyme is mixed by hand with sea salt, toasted sesame and sumac.
Extra Virgin olive Oil - Cold Press: Ethically sourced from small-scale farmers, this premium olive oil adds authentic, fruity richness to your culinary creations. At akub, we use it in many of our dishes including our Bukjet Mousakhan and Dagga Ghazzawieh.
Bag of Maramiya (Sage): Enjoy the aromatic, soothing essence of dried Palestinian sage. Infuse with water to create a cleansing tea or add into marinades to bring an earthy, sweet-yet-savoury flavour. You’ll find lots of ways to use this cherished Palestinian herb throughout Fadi’s cookbook, Bethlehem.
Freshly Ground Arabic Coffee: Experience the rich, bold taste of Arabic coffee sourced from the oldest coffee roaster in Bethlehem. This particular blend is Chef Fadi’s favourite, combining dark and blond roasted coffee with cardamom to add a subtle warmth and floral note.
Fadi's Teta Julia's Cake: Following Fadi’s grandmother’s recipe, this richly spiced cake is packed with Palestinian dates, walnuts, dried figs and apricots, and date molasses. A recipe that’s very close to Fadi’s heart and one that symbolises Christmas for the whole of his family. You can also find the recipe on page 230 of Fadi’s cookbook, Bethlehem.
“Bethlehem” Book: In “Bethlehem”, Fadi unveils the hidden gems of this historic city that he calls home, immersing readers in the vibrant colors, enticing aromas, and bustling markets and spice shops that define Bethlehem's culinary landscape. He introduces us to the local farmers and artisans who play an integral role in bringing his culinary visions to life. At the heart of “Bethlehem” are the inspiring stories of the unsung heroes behind the cuisine who, generation after generation, contribute to the culinary tapestry of the region.
Serving Dish: Stoneware black clay ceramic deep dish by 3rd generation Palestinian ceramicist, Nur Minawi. Stunning serving dish for serving salad, fruits or a main dish or simply as a centre piece for a modern yet natural touch to any table. You can place it in an oven, dishwasher and microwave.
Aida, Jascala Winery, 2011, Galilee Highlands
Made only in the best years from a handpick Cabernet Sauvignon, Merlot and Cabernet Franc
with quantities ranging from 400 to 1000 bottles only, makes it a very rare find.
Each variety is vinified separately and aged for 18 months in French oak before blending and aging for further 6 months in oak to integrate the blend. Lush notes of black currant and sweet raspberry jam, cherries and plums with secondary notes of cured black olives, cocoa nibs and warm spices with wild herbs create a complex and bold experience. Long chewy tannins and hint of saddle adding extra dimension to long and persistent finish.
Nadim, Chardonnay, 2022, Taybeh Winery, Palestine
The grapes for this premium Chardonnay come from Deir Rafat that used to be a Palestinian village in the Jerusalem Subdistrict.
It is an un-oaked Chardonnay, made by fermenting the grape juice in stainless steel tanks only, which helps keep the wine fresh and fruity.
This elegant Chardonnay burst with ripe stone fruit, juicy golden apple, yellow plum, peach and guava with green mango notes. The finish is crisp and clean with bright and vibrant acidity. The mineral verve adds extra touch to the citrus driven, zesty finish.
