“Mouneh” or “Lebanese Mouneh” is a term used in Lebanese cuisine to refer to a variety of preserved and dried food items that are traditionally prepared during the summer and early autumn months to be consumed during the winter season when fresh produce is scarce.
Lebanese mouneh includes a wide range of foods such as pickles, jams, dried fruits, vegetables, nuts, grains, and dairy products. Some examples of Lebanese mouneh include:
- – Labneh: A strained yogurt that is salted and preserved in olive oil.
- – Kishk: A fermented mixture of cracked wheat and yogurt, which is dried and then ground into a fine powder.
- – Dehydrated fruits and vegetables: Such as figs, apricots, tomatoes, and eggplants.
- – Olives: Lebanese mouneh includes various types of pickled olives, including green, black, and brown olives.
- – Spices and herbs: Dried mint, oregano, sumac, and za’atar are commonly used in Lebanese cuisine and are often included in mouneh.
Mouneh is an essential part of Lebanese culinary heritage and is still prepared and consumed by many Lebanese families today.
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