Beans, Grains & Pulses

Locally grown flours including barley and chickpea are milled by the women of Ibda'a Al Balqaa in Bayouda. Our Bread flour is a special blend from Latvia that we use mixed with local...

It’s surprising how relatively underutilized butter beans are compared to other white beans even though they are creamier and absorb flavors better.  We marinate our beans in red pepper molasses,...

It is believed that freekeh was developed when a tribe set fire to another tribe's young wheat crops. Rather than starving, they cooked the burnt, green wheat and freekeh was...

A traditional Palestinian grain, handmade and versatile. Ours is homemade by Um Shaker using local semolina. Try our carrot maftoul recipe or simple prepare it by steaming lightly using water...

A staple grain used in mediteranean cooking, burghol is made of parboiled cracked wheat. Traditionally used coarse as a flavorful substitute for rice and in soups, or fine to make...

Dried, organic peas harvested and dried by hand by the women of Bayoudha village. High in dietary fibre and protein, dried peas can be rehydrated or ground into a flour to nutiritonally...

Local, brown lentils that are farmed and manually harvested in the south of Jordan. These lentils are the backbone of traditional dishes like mjaddara and are great for stews (they...

An heirloom, local variety of chickpeas grown and harvested in the South of Jordan. Rehydrate them overnight and boil until soft (might take slightly longer than commercial chickpeas but will...

Also known as loubya, cook these beans with peeled tomatoes, onion, garlic and olive oil for a simple and filling meal (add a knob of ginger for a twist).

These locally grown red lentils are high in protein and iron with one cooked cup providing more than 80% and 30% of male and female daily iron needs respectively.

Locally grown white butterbeans are a versatile addition to your pantry. You can use them anywhere you use white beans, throw them into a soup, salad or serve them on...