Tomato paste stewing on an open fire… Various batches of Keshek in different stages of fermentation… Chilis, okra, and green beans, all drying in the sun. Sawsan Chaaban's home in Ramliyeh, Shouf is a series of ongoing mouneh-making. Fermented jars of halyoun (wild asparagus), zeitoun (olives) and labneh mkaazaleh (dried yogurt balls) line her shelves. Sawsan is always cooking up something. "Even when I'm not cooking, I'm thinking of the next thing I want to try out," she says.
