FAQ
Short answers about our store, opening hours and prices, and about mooneh itself: makdous, labneh, jameed, Nabulsi cheese and their seasons.
Khan Al Moneh is a Levantine mooneh (pantry preserves) house in Riyadh whose family story began in 1979. It brings labneh and cheeses, makdous and pickles, olives and olive oil, honey, jams and molasses, za'atar, spices and herbs under one roof, displayed the way a Levantine souk would. Find it at our Al Sulaimaniyah store.
Read our storyMooneh is the food a Levantine household prepares in season and stores to last the year: vegetables pickled in vinegar and salt, makdous in olive oil, labneh balls kept in oil, jams and molasses, and dried za'atar and herbs. It is preserved with salt, vinegar, oil and drying, so the home always holds enough, and a little more.
The mooneh calendarKhan Al Moneh is in Al Sulaimaniyah, Riyadh: Prince Mamdouh Bin Abdulaziz St, Al Sulaimaniyah, Riyadh 12241. The store page has the phone number and map directions.
Address and directionsOpening hours: Sun–Wed 9:00 AM – 1:00 AM, Thu–Sat 9:00 AM – 2:00 AM. Hours can change around holidays, so it's best to check on WhatsApp before you visit.
Yes. Add products to your cart on the website or in the Khan Al Moneh app and place the order; we let you know when it's ready to collect from the Al Sulaimaniyah store, and you pay on pickup. Delivery and online payment aren't available yet.
Each product's page on the website and in the Khan Al Moneh app shows its prices and sizes, and you can order there and collect from the store. For any question about stock, message Khan Al Moneh on WhatsApp at +966 54 500 8149, or call the same number.
Makdous is baby aubergine that is boiled, salted and pressed, then stuffed with walnut, red pepper and garlic and covered in olive oil to cure. It is one of the best-known Levantine mooneh dishes, usually eaten at breakfast with bread. The makdous season starts in August and peaks in September; at Khan Al Moneh it is sold by the kilo and in jars, alongside makdous salad.
Makdous & stuffedLabneh balls are strained labneh rolled into balls, dried a little and kept in olive oil, or rolled in za'atar. They're served at breakfast with bread and vegetables, and the oil keeps them longer than fresh labneh. Khan Al Moneh sells them in oil or with za'atar, by the kilo and in jars.
Labneh & cheesesJameed is strained, salted sheep's-milk yoghurt dried into hard balls, and it is the base of mansaf: it is soaked and dissolved to make the sauce. Because it is dried it keeps for a long time, which made it a staple of Levantine pantries. Khan Al Moneh sells country jameed in its labneh and cheese section.
Country jameedNabulsi cheese is a white cheese boiled in brine and named after the city of Nablus, usually flavoured with nigella seed. It is eaten as it is or fried, and it is the cheese in Nabulsi knafeh. Khan Al Moneh's is made from sheep's milk and sold by the kilo and in a 1.5 kg tin.
Nabulsi sheep's cheeseEach kind of mooneh has its season: green thyme is dried in March, vine leaves are brined in April, apricot jam is made in May, grape molasses and dried figs in August, makdous in August and September, cracked green olives in September, black olives in October, and the olive harvest and pressing in November. The mooneh calendar shows every month in detail.
The mooneh calendar
