Every item is hand-selected, verified for fair artisan compensation, and shipped in plastic-free packaging from our workshop
Raw, unfiltered honey gathered by beekeepers from wild thyme and orange-blossom hives in the Bekaa Valley — amber, floral, and slow-crystallising.
First cold-pressed Beldi olive oil from century-old groves — peppery, grass-green, and bottled within hours of harvest in hand-thrown earthenware jugs.
Aromatic wild thyme, sumac, and toasted sesame seeds blended with cold-pressed olive oil — the essential Levantine breakfast, gathered from mountain slopes above the Bekaa.
Slow-cooked from sun-ripened Khalas dates grown in the palm groves of Al Ain — thick, caramel-dark, and naturally sweet. Drizzle over bread, yoghurt, or morning porridge.
Sun-dried Halaby chillies, stone-crushed coarse and folded with a little olive oil and salt — fruity, warm, and only gently hot. The spice that defines an Aleppine kitchen.
Cinnamon, cardamom, clove, allspice and black pepper toasted and ground to order — the seven-spice rub Beirut grill houses have used for generations, in a small kitchen jar.