Mouneh
The Heart of Lebanese Culinary Heritage
Lina Saad
In Lebanon, food is more than just sustenance – it is a legacy, a connection to the land, and an expression of love passed down through generations. At the core of this tradition is Mouneh, the ancient practice of preserving nature’s abundance to sustain families through the seasons. From sun-dried herbs like zaatar, mint and coriander to rich preserves, preparing Mouneh is a ritual that has been lovingly passed from great - grandmothers to mothers and daughters, carrying with it the spirit of generosity, exchange, and resilience.
A Tradition of Preservation and Exchange
Summertime in Lebanese households is a time of preparation. As the sun ripens fruits and herbs to their peak, families gather to dry, pickle, ferment, and bottle nature’s bountiful gifts. This is not just a practical endeavour; it is am act of love and foresight, ensuring that the flavours of summer endure through winter.
Regional specialities are often exchanged, strengthening bonds between families and communities. My grandmother, known for her expertise in making zaatar and sumac and olives, would eagerly share her creations with loved ones. On the other side of the south, my paternal grandmother would craft her exquisite Kamouneh or Cumin Spice Blend, pomegranate molasses, and rich tomato puree. They delighted in exchanging kishk from Baalbeck and preserved Labneh balls, each jar or bundle is a token of heritage yet also a trustworthy friendship.
Mouneh Across Generations and Borders
Even as migration has spread Lebanese families across the world, the tradition of Mouneh has endured. Parents continue to send their children treasured condiments from home – vaccum-sealed vine leaves, fragrant zaatar, dry molokhieh or Jews Mallow for comforting stew, and a hearty awarma jar (preserved lamb confit) to enrich breakfast with Kishk or even fried eggs.
Some of these delicacies, like shankleesh (aged and spiced fermented cheese), demand time and care, while others, such as sun- dried tomatoes and preserved figs that is then cooked in figs molasses flavoured with aromatic aniseed, walnuts, almonds and plenty of sesame seeds; are simple yet incredibly nostalgic for the Lebanese across borders. Regardless of their complexity, they all carry the same essence: a reminder of home, a taste of childhood, and a link to generations before us.
The Spirit of Giving and Sustainability
Beyond its culinary value, Mouneh represents a sustainable way of living, minimising waste and making the most of seasonal harvests. It is also an act of giving – sharing the bounty of nature with family, friends and neighbours, ensuring that no table is ever empty.
In every jar of Mouneh, there is a story - of grandmothers who gathered wild thyme on the hillsides, of hand - stained red from pressing pomegranates, mulberry and picking and pounding sumac. The conversations with an early sips of Kahweh (Arabic coffee) over rolling dried kish into balls under the sun or even stuffing mini aubergines to make Makdouss (stuffed aubergine pickles). These are stories that persist, lovingly packed into care packages, carried across oceans, and passed on with every shared meal.
Drying Figs to be consumed for winter or also to made Figs and Nuts jam
As Lebanese families continue this tradition, Mouneh remains a testament to their resilience, generosity, and deep - rooted connection to the land. It is not just food – it is a memory, love, and a promise to keep the Lebanese heritage alive, one preserved bite at a time.
Picture below: pounding sumac to become a powder
Plucking Molokhieh leaves (Jews Mallow - left to dry out on cotton sheets for winter stew)