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    Al Hatab Feta Sundried Tomato & Kalmata Olive 190g

    27.94 QAR
    Sundried Tomato Paste 38.9%, Water, Feta Cheese (Sheep’s & Goat’s Milk, Rennet, Salt) 17%, Extra Virgin Olive Oil, Kalamata Olives
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    Al Hatab Italian Crackers Plain 200g

    17.86 QAR
    Wheat flour, Wheat starch, Malt flour, Co-rn oil, Eggs, Salt, Yeast. This product contain Gluten, Eggs & Malt. Produced in
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    Al Hatab Italian Crackers Zaatar 200g

    18.82 QAR
    Wheat flour, Wheat starch, Malt flour, C- orn oil, Eggs, Zaatar, Salt, Yeast.
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    Al Hatab Kalamata Olive Wedges 290g

    26.54 QAR
    Kalamata Olive Wedges, Water, Sea Salt, Acidity Regulator Citric Acid.
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    Al Hatab Maamoul Dates 225g

    26.54 QAR
    Wheat Flour contains Gluten (with Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin) Dates, Butter, Non Hydrogenated Palm Oil, Sugar, Milk
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    Al Hatab Maamoul Mix 225g

    26.54 QAR
    Wheat Flour contains Gluten (with Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin) Dates, Butter, Non Hydrogenated Palm Oil, Cocoa, Milk
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    Al Hatab Olive Rusk 140g

    18.82 QAR
    Wheat flour, Black olives, Corn oil, Malt flour, Wheat starch, Yeast, Salt, Eggs, Sodium Bicarbonate (E500ii).
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    Al Hatab Organic Apricot Jam 370g

    30.41 QAR
    apricots (50%)*, grape juice concentrated (49%) *, acidifier: tic aid E330, pectin E440. Prepared with 50g of fruits for 100g.
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    Al Hatab Organic Blueberry Jam 370g

    30.41 QAR
    blueberries (50%)*, grape juice concentrated (49%)*, acidcitric acid E330, pectin E440. Prepared with 50g of fruits for 100g.
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    Al Hatab Organic Four Fruits Jam 370g

    30.41 QAR
    Strawberries, sour cherries, red currant, and raspberries (50%) Grape juice concentrate (49%) AcidCitric acid E330 Pectin E440 Prepared with 50g
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    Al Hatab Organic Strawberry Jam 370g

    30.41 QAR
    Strawberries (50%)*, grape juice concentrated (49%)*, acidcitric acid E330, pectin E440. Prepared with 50g of fruits for 100g. Organically-grown product
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    Al Hatab Passata 680g

    16.89 QAR
    Tomato , Salt .
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