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  • Red Zhoug

    Dried red chilies, a full bunch of cilantro, garlic, cumin, coriander, and lime pulsed into a thick, coarse Yemeni spiced sauce. Deeper, earthier, and more complex than the green version — with a heat that develops over the first 30 minutes after making.

  • Green Zhoug

    Green jalapeños, a full bunch of cilantro with stems, fresh mint, garlic, cumin, coriander, and lime pulsed into a thick, coarse, herbaceous Yemeni herb sauce. Ten minutes, no cooking, and the condiment that makes everything it touches more alive.

  • Muhammara

    Charred red bell peppers, toasted walnuts, pomegranate molasses, and Aleppo pepper pulsed into a thick, rustic, deeply flavoured Syrian dip — smoky, sweet, sour, nutty, and warmly spiced simultaneously. The most assertive thing on any mezze table.

  • Authentic Labneh

    Plain whole milk yogurt, salt, cheesecloth, and 24–48 hours in the refrigerator — the simplest and most honest preparation in the collection. Creamy, tangy, and deeply flavoured, finished with olive oil and za’atar or sumac.

  • Harissa & Mint Hummus

    Harissa paste and fresh mint blended into the classic chickpea-tahini base — warm, complex, building heat balanced by cooling aromatic freshness. The most dynamically flavoured variation in the hummus collection, and specifically North African in character.