Grocery

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,...

Lumi are dried limes that are used across the Arab World and more extensively in the Gulf. Ground them to add an acidic punch to dishes or throw them in...

The classic red shatta completes any table spread and is key to spicing up any recipe. This shatta is prepared simply using dried red chilis, salt and olive oil.

Irresistable sandwich cookies made with tahini shortbread stuffed with date molasses and topped with halaweh, pistachio, rose and sea salt. Wonderful as a gift or when entertaining guests. This product is not...

A delicate local cheese handmade using fresh cow's milk by Taymour the cheesemaker at Robou' Al Azraq in Bayader Wadi Al Syr. Each order is half (approx. 400G) of a...

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...

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...

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

Most people don’t know how to define ‘tursha’, probably because it is a word that is widely used across different cultures. At Shams, we define it as any vegetables that’s...

These sun-dried rose petals are a great addition to desserts such as rice pudding or our Date and Rose Taboon. You can rub them over anything from grilled fish to soft cheese to...

Classic coco cookies just in time for christmas. These simple yet indulgent cookies are just what we need this time of year.

Nabulsi cheese gets its name from the city of Nablus in Palestine where this cheese has been made for centuries. It’s made with mastic, mahlab and nigella seeds for a fresh...

Our pickles are naturally fermented using only water and salt. This means that they are packed with beneficial probiotic bacteria and a more complex flavour than cucumbers pickled in vinegar....

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...

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...

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...

Cold pressed the morning of your delivery using Jordan Valley lemons and then blended with fresh mint.

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.