Condiments & Sauces

There's magic to having that first bite of a perfectly made eggplant makdous. Early season eggplants are fermented in a garlicky chili paste with lots of walnuts - it’s spicy,...

Zaatar is one of the most definitive ingredients of Belad Al Sham. Many of us eat it everyday, one way or another. However, very few of us actually know anything...

Olives are a staple of any pantry. While there are many ways to ferment olives, we like to take it a step further and marinate the finished product in aromatics...

Smooth and creamy labaneh using fresh local cow's milk. Sourced from Robou' El Azraq, one of our preferred cheesemakers in Amman.

Our green labaneh is inspired by a traditional method used to render an indigenous herb, Hweirneh, palatable.At the restaurant, we’ve adapted this technique using many different kinds of bitter seasonal...

If zaatar is a herb blend, dukka is it’s spice blend cousin. Whereas zaatar has general rules to follow, dukka is unique to every region and home.  Our dukka blend...

Labaneh balls are a funkier version of labaneh as they are left to ferment a little longer and are bursting with umami. Our labaneh balls are prepared by Taymour of Robou Al...

Our sumac is locally grown, then dried and ground to give you a citrusy, tart aroma that is great in salads, marinades or stews. Sumac was historically used as a substitute...

Handcrushed, sun-dried local chillies give a needed kick to any dish, whether as a background spice or central taste they are a pillar of any pantry.