lemon-sultana marmalata

Semolina Pudding With Spiced Raisins, Pistachio and Rose Water

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This warm pudding can be eaten as a hearty breakfast treat or rich dessert.

Serving: Serves 6-8


  • 4 tbsp. pistachios

  • 1 tsp. cardamom pods

  • 1 tsp. mace

  • 1 tsp. nutmeg

  • ¼ lb. cream of wheat

  • 3 oz. butter

  • ¼ cup sugar

  • 4 cups whole milk or half-and-half

  • 2 oz. heavy cream

  • 7 oz. condensed milk

  • 6 oz. organic unsweetened full fat evaporated milk

  • 2 tsp. rose extract or water

  • Pinch sea salt

  • 4 tbsp. Spiced Raisin Marmalata with Ras al-Hanout & Smoked Cinnamon

  • 1 tbsp. dried rose petals 


  1. Preheat the oven to 375° F. Spread the pistachios in a small roasting tray and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool and then chop coarsely.

  2. Grind cardamom pods, mace and nutmeg. Set aside1/8 tsp. (save the remainder for another time).

  3. Fry the cream of wheat in butter until it turns light golden. Then, add sugar and slowly add the whole milk (or half-and-half) taking care not to form lumps. Cook low and slow stirring constantly.

  4. When slightly thickened (so that mixture coats the back of your spoon), add evaporated milk slowly, stirring constantly as the milk becomes absorbed.

  5. When it reaches a thick consistency (like a soft porridge), it is almost ready. Add condensed milk, stirring constantly as the milk becomes absorbed. This will take aroughly 2 minutes. Do not over cook as it thickens upon cooling.

  6. Once absorbed, remove from stove and add rose extract, cardamom-mace-nutmeg mixture and sea salt; and, stir.

  7. Decant into large serving bowl and layer with pistachios and Spiced Raisins, reserving some for the top layer. Along with the pistachios and spiced raisins, sprinkle a few dried rose petals on the top layer (do not overdo as the rose petals are more for color than texture and taste).

  8. Serve warm.


Spicy Aubergine Topped with Saffron-Spiced Yogurt

Recipe by Sheeraz Wania

1 tbsp olive oil
3-4 tbsp Greek yogurt
2 tbsp Le Bon Magot Lemon Sultana Marmalata
a few strands of saffron, optional

1 long aubergine or eggplant
½ tsp chili powder, according to taste
¼ tsp turmeric
½ tsp cumin powder

Cut the aubergine into long thick wedges. In a bowl, combine the chili powder, turmeric, cumin, salt, and vinegar to make a paste. Marinade the the sliced aubergine, remembering to turn them to ensure an even coat.

Heat the oil in a cast iron or heavy pan, brown the aubergines on all sides and then lower the flame, covering the pan to let the aubergines cook until they are tender.

Mix a tbsp of the Le Bon Magot preserve and the extra saffron (if using) in the greek yogurt. Serve aubergines warm, topped with the yogurt mixture and an added blob of the preserve.

Topli Na Paneer with Figs and Lemon-Sultana Marmalata

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Recipe and photo courtesy Niloufer Mavalvala

1 quart organic whole milk
10 drops of vegetable rennet
1/4 tsp salt
Le Bon Magot® Lemon-Sultana Marmalata, to serve

Place milk into a stainless steel pot (do not use nonstick) and heat over low heat until it reaches 105F (40C). Anything warmer will turn the milk into grainy cottage cheese. Add the rennet and salt. Give it 10 slow turns with a metal spoon. Remove from heat and cover with a cloth. Place in a room temperature area and allow to set for three to twelve hours, preferably overnight.

When ready, place a thin cheesecloth over a large strainer and place this over a large bowl. Place heaping spoonfuls of the solidified cheese into the strainer until only liquid remains in the pot. Carefully bring the corners of the cheesecloth together and twist lightly to form a ball. Tie at the twist with string and allow to hang for one to two hours over a bowl to drain excess liquid.

TO SERVE: Remove cheese ball from cheesecloth and place into bowl. Serve with Le Bon Magot® Lemon-Sultana Marmalata, fresh figs and freshly baked pita. Best enjoyed fresh.

TIP: Try using milks with higher fat content for a richer, creamier cheese. For example, organic grassfed water buffalo milk at eight percent milkfat yields a deliciously nutty and luxuriously creamy paneer.

Roasted Tomato and Saffron Shorba with Labneh


Recipe courtesy Naomi J. Mobed

3 lbs ripe plum or vine tomatoes, cut in half lengthwise
1/4 cup + 3 tbsp good olive oil
1 tbsp + 1/8 tsp sea salt
2-3 tsp freshly ground black pepper, to taste
2 cups white vidalia onions, chopped
8 garlic cloves, minced
2 tbsp unsalted butter
3/4 tsp crushed red pepper flakes
1 can (28 oz) plum tomatoes, in own juice
2 tsp Rumi saffron, ground
1 tsp caraway seeds, cracked
1 quart chicken stock
2-3 cups full fat plain yogurt (or crème fraiche)
Le Bon Magot® Lemon-Sultana Marmalata with caraway & saffron

Rich Roma or Plum Tomatoes and the highest quality saffron add a depth to an every day staple while Labneh adds a creamy. Our choice of Saffron, always Rumi, an Afghan saffron rated #1 three years running by The International Taste & Quality Institute and chosen by world-class chefs and Michelin-rated restaurants.

Serves 6-8 as a starter

The Soup

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10-15 minutes, until the onions start to brown. Once the onions are golden but soft, add the canned tomatoes, saffron, caraway seeds and chicken stock. Add the oven-roasted tomatoes, including juices from the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Pass through a food mill fitted with the coarsest blade or blend in a Vitamix. Taste for seasonings.

Serve hot with a garnish of labneh or crème fraiche, chopped flat leaf parsley and a sprinkling of caraway seeds (if needed).


Decant yogurt into white muslin cloth and hang over a sink or bowl for about 8 hours. The longer you hang it, the more water will be expressed.

Remove from muslin and whip. Add 1/8 teaspoon of sea salt and swirl in 2-3 teaspoons of the Lemon-Sultana Marmalata.