Every autumn, Lebanese kitchens fill up with the smell of mouneh. Zaatar is dried and mixed, kishk is ground, makdous is stuffed, and jars of pickles and jam line up on the counter.
All that work deserves to last. Here's how to store your mouneh so it stays fresh, organized and easy to find until next season.
1. Know your dry mouneh from your wet mouneh
Not all mouneh is stored the same way:
- Dry mouneh: zaatar, sumac, kishk, dried mint, burghul, freekeh, lentils, chickpeas. These need airtight jars kept in a dry place.
- Wet mouneh: makdous, pickles, jams, labneh balls in oil. These need clean, well-sealed glass jars. Follow your family's trusted recipe for sterilizing and sealing.
- Olive oil: keep it in glass, away from light and heat.
2. Choose glass over plastic
Glass doesn't absorb smells or stains, it's easy to clean, and you can see exactly what's inside and how much is left. For something you'll keep all year, glass is worth it.
3. Airtight is non-negotiable for dry goods
Humidity and insects are the two biggest enemies of dry mouneh. Once air gets in, zaatar loses its flavor and grains can attract bugs.
Airtight hexagonal glass jars and ribbed glass jars with bamboo lids keep zaatar, sumac and kishk sealed and fresh. For bigger quantities like burghul, lentils and rice, airtight rectangular glass containers give you more space.
4. Match the jar to the amount
- Small jars for spices and herbs you use a little at a time, like 120ml glass spice jars for sumac, dried mint and seven spices
- Medium jars for zaatar and kishk
- Large containers for grains and legumes
Half-empty big jars let in more air, so size down as you use things up.
5. Label everything, with the date
After a few months, every jar of dried herbs looks the same. Label each one with what's inside and when you made it.
Our waterproof pantry labels come in English and Arabic, so everyone at home can find the kishk without opening five jars.
6. Store it cool, dark and dry
Keep your mouneh away from the stove, the sink and direct sunlight. Heat and humidity shorten shelf life fast. A cabinet or a dedicated shelf works best.
If you're short on cabinet space, a 4-tier bamboo storage shelf with fabric drawers turns a corner of the kitchen or pantry into a proper mouneh station.
7. First in, first out
When you make a new batch, put it behind last year's. You'll use the older jars first and nothing gets forgotten at the back of the cabinet.
8. Keep your olive oil at its best
Store the big supply somewhere cool and dark, and only fill a small bottle for daily use. A glass oil dispenser with a bamboo lid keeps your everyday oil on the counter while the rest stays protected.
Your mouneh, organized
Mouneh is a lot of love and work. A few good jars, clear labels and the right spot in your kitchen make sure every bit of it lasts until next season.
Browse our food storage collection to get your mouneh ready. Cash on delivery 🚚