Uhmami Mushroom Spread - Uhmami Uhmami Mushroom Spread reinterprets kechek el fouquara, a speciality from the Lebanese tradition, offered in a spreadable version. The recipe combines porcini and shiitake mushrooms, whose aromatic notes evoke the scent of the forest, with a base of wheat bulgur and cold-pressed sunflower seed oil. Its spreadable consistency makes it suitable for a wide range of preparations, from bruschetta to sandwiches, as well as pasta, risottos, fillings and savoury pies. It pairs particularly well with pumpkin, sweet potatoes, carrots, cabbage and onions, offering new ways to enrich everyday cooking with the aromatic character of mushrooms.

Uhmami Rosemary and Ginger Balls - Uhmami Uhmami Rosemary and Ginger Balls are a plant-based speciality inspired by kechek el fouquara, a traditional Lebanese preparation known as “the poor man’s cheese”. Made with wheat bulgur, cold-pressed sunflower seed oil, rosemary and ginger powder, they stand out for the combination of herbaceous notes and spicy aromatic nuances. Their consistency makes them suitable for serving as part of an aperitif, accompanied by toasted bread, olives, taralli and fermented vegetables. They can also enrich bruschetta, sandwiches, flatbreads, sauces and savoury pies, offering a versatile option for those who enjoy experimenting with new food pairings.

Uhmami Curry and Sesame Balls - Uhmami Uhmami Curry and Sesame Balls are a plant-based speciality inspired by kechek el fouquara, a preparation from the Lebanese tradition known as “the poor man’s cheese”. Made with wheat bulgur, they are characterised by the combination of curry and toasted black sesame, which defines their spicy and toasted aromatic profile. Ideal for an aperitif, they are suitable for filling toast, sandwiches, bruschetta and flatbreads, enriching sauces and savoury pies, or creating triangular filo pastry parcels with herbs in an Indian style. A versatile option for exploring new food pairings and bringing different interpretations of plant-based cuisine to the table.