Mount Lebanon Pantry•
Fresh wild Zaatar, cold stone-pressed Extra Virgin Olive Oil, sun-dried Kishk, and homemade jams from local families in Baysour.
A rich, savory paste made from sun-fresh peppers, slow-cooked to bring out their deep, smoky flavor.
Traditional white cheese pressed with pure olive oil for a smooth texture and a subtle, rich flavor.
A delicious blend of plump olives, crunchy vegetables, and tangy pickles, perfect for any table.
A fragrant house blend of thyme, sumac, sesame, black seed, almonds, and roasted chickpeas, made the traditional way.
A traditional fermented blend of goat milk and bulgur, sun-dried and ground into a rich, tangy powder for hearty soups.
Hand-picked wild thyme, dried to preserve its intense aroma and earthy flavor.
Pure, slow-cooked grape juice reduced into a thick, naturally sweet syrup.
Traditional homemade clarified butter, slow-cooked for a rich, authentic taste and aroma.
Everything we pack is prepared by village families in Baysour. We follow old recipes and traditional methods.
Wild thyme, sumac, and roses picked by hand in the early morning.
Kishk and pepper pastes dry in the sun on village rooftops.
Olives are pressed within 24 hours of picking for pure extra virgin olive oil.