Every season has its mooneh

The Mooneh Calendar

An approximate calendar of what is prepared and stored through the year in a Levantine kitchen. Timings shift a little with the season and the harvest.

January

Deep winter

Pressing the new olive oil
Citrus and bitter-orange preserves
Storing the finished makdous

February

Late winter

Pickling turnip and beetroot
Carrot and mandarin jam
Starting the apple vinegar

March

Early spring

Drying green thyme
Pickling green beans and cucumber
Za'atar blends

April

Spring

Cooked and brined vine leaves
Rose and flower preserves
Drying chamomile and herbs

May

Late spring

Apricot and strawberry jam
Drying apricots and apricot leather
First of the strained-labneh season

June

Early summer

Fruit molasses and syrups
Pickling peppers and hot chillies
Drying cherries and mulberries

July

High summer

Tomato paste (rubb al-banadura)
Drying aubergine and okra
Mixed pickles

August

Late summer

Start of the makdous season
Grape and carob molasses
Drying figs and grapes

September

Early autumn

Peak makdous, cured in oil
Fig and quince preserves
Cracked green-olive cure

October

This month

Black-olive season and curing
Pomegranate molasses
Pickled beetroot and carrot

November

Late autumn

Olive harvest and pressing
Freekeh and maftoul
Storing grains and pulses for winter

December

Early winter

Fresh olive oil on the table
Kishk and semolina blends
Checking the pantry and topping up