About us
Namliyet Setti is a family business operating from Ghineh - Keserwan. We prepare homemade authentic goods following Setti’s traditional recipes. Our ingredients are harvested from Jedo’s garden, prepared and delivered to your doorstep with no additives and preservatives.
A PRODUCT OF NECESSITY
Constituting a big part of Lebanese food culture, moune is considered a sacred ritual among the Lebanese people. Virtually every house in the country still practices some form of moune making, and every house claims theirs is the best!
Moune is the practice of preserving food through various techniques (drying, pickling…etc.). This was common in the old days due to the different seasons we had. Back then, the harsh cold seasons made fresh produce hard to come by. Thus, people had to find a way to make their spring and summer crops last through the winter to be able to survive.
Different techniques
Depending on the product, there are different ways to make provisions. The most common ways are:
Drying: One of the most common ways many preserves are made not just in Lebanon, but the entire Arab world. Most notably in village houses, wicker baskets and trays hanging on the front porches or the roofs with produce ranging from fruits to herbs to grains (and even meat) is a common summertime sight.
Pickling: Another way of preserving foods is pickling, the most common way being with the use of vinegar. This practice is used on various vegetables, including (but not limited to) cucumbers, onions, carrots, cauliflower, chili peppers, turnip and beetroot.
Preserves: Another common summertime sight is large pots of mashed produce boiling over wood-fire, making all sorts of jams, jellies and pastes. These commonly include fruits such as apricots and figs as well as some vegetables such as tomatoes and chili peppers.
Oil-Packing: This process is very similar to pickling, with oil substituting for vinegar. The most common items include dried labneh, dried kishk balls and eggplants (makdous). Some moune items are made in different ways. For instance, meat preserves (also known as awarma) is made by rendering the fat of the animal, then slowly cooking the minced meat and storing it (with very large amounts of rendered fat) in a jar. The meat preserves would then be added to hot stews and dishes during the winter.
SUMMERTIME AFFAIR
Mouneh was initially a way of preserving produce and crops, which are mostly in season in spring and summer. Thus, moune making mainly takes place starting late spring until the end of summer, with some moune being made in the fall. Keeping in mind that some preserves are made during winter, and some all-year-round, here is a general breakdown of the moune making timeline:
LOCAL SPECIALTIES
Though most moune is made everywhere in Lebanon, some regions shine brighter with their moune variety.
AN EVERLASTING TRADITION
Making moune was originally a way to make food last longer and, more importantly, to have food around for the times of the year when nature isn’t as giving. Nowadays, modern technology has developed ways for us to have produce all-year-round.
However, that hasn’t stopped families from preserving the tradition of making moune. Why? Because it’s become part of our culture. People have acquired a taste for the moune product itself, rather than the original produce it preserves. Could you imagine having that taouk sandwich with fresh cucumbers, for instance? Moreover, moune is still a source of pride for many, as it is considered a sign that the person (mainly the housewife) is taking good care of their land and their house. Try going to any teta‘s without having her or her family tell you she makes the best jam in all of Lebanon.
A PRODUCT OF NECESSITY
Constituting a big part of Lebanese food culture, moune is considered a sacred ritual among the Lebanese people. Virtually every house in the country still practices some form of moune making, and every house claims theirs is the best!
Moune is the practice of preserving food through various techniques (drying, pickling…etc.). This was common in the old days due to the different seasons we had. Back then, the harsh cold seasons made fresh produce hard to come by. Thus, people had to find a way to make their spring and summer crops last through the winter to be able to survive.
Different techniques
Depending on the product, there are different ways to make provisions. The most common ways are:
Drying: One of the most common ways many preserves are made not just in Lebanon, but the entire Arab world. Most notably in village houses, wicker baskets and trays hanging on the front porches or the roofs with produce ranging from fruits to herbs to grains (and even meat) is a common summertime sight.
Pickling: Another way of preserving foods is pickling, the most common way being with the use of vinegar. This practice is used on various vegetables, including (but not limited to) cucumbers, onions, carrots, cauliflower, chili peppers, turnip and beetroot.
Preserves: Another common summertime sight is large pots of mashed produce boiling over wood-fire, making all sorts of jams, jellies and pastes. These commonly include fruits such as apricots and figs as well as some vegetables such as tomatoes and chili peppers.
Oil-Packing: This process is very similar to pickling, with oil substituting for vinegar. The most common items include dried labneh, dried kishk balls and eggplants (makdous). Some moune items are made in different ways. For instance, meat preserves (also known as awarma) is made by rendering the fat of the animal, then slowly cooking the minced meat and storing it (with very large amounts of rendered fat) in a jar. The meat preserves would then be added to hot stews and dishes during the winter.
SUMMERTIME AFFAIR
Mouneh was initially a way of preserving produce and crops, which are mostly in season in spring and summer. Thus, moune making mainly takes place starting late spring until the end of summer, with some moune being made in the fall. Keeping in mind that some preserves are made during winter, and some all-year-round, here is a general breakdown of the moune making timeline:
LOCAL SPECIALTIES
Though most moune is made everywhere in Lebanon, some regions shine brighter with their moune variety.
AN EVERLASTING TRADITION
Making moune was originally a way to make food last longer and, more importantly, to have food around for the times of the year when nature isn’t as giving. Nowadays, modern technology has developed ways for us to have produce all-year-round.
However, that hasn’t stopped families from preserving the tradition of making moune. Why? Because it’s become part of our culture. People have acquired a taste for the moune product itself, rather than the original produce it preserves. Could you imagine having that taouk sandwich with fresh cucumbers, for instance? Moreover, moune is still a source of pride for many, as it is considered a sign that the person (mainly the housewife) is taking good care of their land and their house. Try going to any teta‘s without having her or her family tell you she makes the best jam in all of Lebanon.
