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Labanesemoune is regarded as a sacred ritual by the people of Lebanon, where it is an important part of the food culture. Almost every house in the country still makes moune in some way, and every house says that theirs is the best! Set Balkis, an authority on moune, joins us to discuss this centuries-old custom in greater detail. In addition, with the assistance of the service industry, Buy Lebanese Moune Online, we present to you this guide that organises everything Moune.

Labanesemoune is the practise of drying, pickling, and other methods of food preservation. Due to our various seasons, this was common and even necessary in the past. Produce was hard to come by during those harsh, cold seasons. As a result, in order for people to continue living, they needed to devise a strategy for ensuring that the crops they planted in the spring and summer would continue to grow throughout the winter.

Different strategies There are various strategies for making provisions based on the product. The most typical methods are:

Drying is one of the most common methods used to make many preserves throughout the Arab world, including Lebanon. During the summer, it is common to see wicker baskets and trays filled with fruits, herbs, grains, and even meat hanging on the front porches or roofs of village homes.

Pickling: Pickling is another method for preserving food, with vinegar being the most common ingredient. Cucumbers, onions, carrots, cauliflower, chilli peppers, turnips, and beets are just a few examples of the many vegetables that are subjected to this method.

Preserves: Large pots of mashed produce boiling over a wood fire to make a variety of jams, jellies, and pastes are another common sight in the summertime. A few vegetables, such as tomatoes and chilli peppers, as well as fruits like apricots and figs, are frequently included in these.

Oil-Packing: Oil is used instead of vinegar in this process, which is very similar to pickling. Dried labneh, dried kishk balls, and eggplants (makdous) are the most common items.

There are many different ways to make some Labanesemoune items. For example, meat jelly (otherwise called awarma) is made by delivering the fat of the creature, then, at that point, gradually cooking the minced meat and putting it (with an exceptionally large amount of delivered fat) in a container. In the winter, the meat preserves would be added to hot stews and dishes.

Labanesemoune was initially used to preserve crops and produce, which are typically in season in the spring and summer. As a result, most Lebanese Moune production takes place from late spring to the end of summer, though some Lebanese Moune is made in the fall. The following is a general timeline for making Lebanese Moune, keeping in mind that some preserves are made all year and others only in the winter: