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Bulgur & Sundried Tomato Salad


- two cups of smooth Bulgur

- 1 cup of sun dried tomato cut into slices

- ½ cup of fresh pomegranate

- ½ cup of parsley, minced smoothly

- ½ cup of dill, minced smoothly

- ¼ cup of mint, minced smoothly


- put bulgur in lukewarm water for 30 minutes, then sift

- in a big bowl, we add the Bulgur and season with salad dressing

Skillet Lasagna


-1 Tbsp

- 1 small onion, finely shopped

- 3 garlic cloves, minced

- ½ cup of parsley, minced smoothly

- 500g ground beef

- ½ tsp salt

- ¼ tsp black pepper

- 1400g Signature Select diced tomatoes can

- ½ tsp dried basil

- ½ tsp dried oregano

- ½ tsp salt

- ¼ tsp black pepper

- 1 can Al Marai evaporated milk (170g)

- 12-14 no boil lasagna noodles (250g)

- 12-14 no boil lasagna noodles (250g)

- 1 cup AlMarai shredded mozzarella cheese.


- Heat olive oil in a large cast iron skillet. Once hot, add the diced onions and cook for a few minutes until softened. Add garlic and cook for another minute.

- Add the ground beef to the skillet, and brown. Once beef has cooked through, drain the fat, then stir in the seven spices, salt and pepper.

- Add the diced tomatoes, and tomato sauce and mix to combine. Stir in the basil, oregano, salt and pepper.

- Add the evaporated milk- anywhere between 1/2 can to a full can depending on how creamy you want the sauce. Stir again.

- Break the lasagna noodles over the skillet into the sauce. Press the noodles down into the sauce to cover them as much as possible. Cover the skillet with a lid, and simmer on medium for 15-20 minutes until noodles have cooked through.

- Add a handful of mozzarella cheese and stir to combine, Top the lasagna with the rest of the shredded mozzarella cheese. If you like, place the skillet in the oven for a few minutes on broil to get the top golden brown and bubbly.Enjoy!