Feryal

Mouneh or what we like to call the “bare necessities” come from a long Lebanese heritage and in that sense a mediterranean one too which in short is the idea to spend a season preparing food and storing it to be consumed in the one that comes after it. It is the processing of fruits, vegetables, herbs, flowers, and animal by-products done naturally and according to availability during each season. For example, Keshek is prepared in summertime and left to dry in the sun then stored to come in handy in winter time. The benefits of these traditions and the reason why we encourage to keep them is that these essential foods are cropped and consumed in their season, and part of the crop is carefully prepared following very specific recipes to enhance their taste and keep their incredibly nutritious ingredients.