KHAIRAT SAHAMNot a factory.
Homes.
The labneh that reaches you was pressed in a home kitchen, the za'atar picked from a rooftop, and the oil comes from groves whose owners we know by name. This page is so you know who's behind it.
The village
Sahm al-Kafarat — a village on the edge of Bani Kinana, north of Irbid. Its olives are older than its roads, and most of its homes still stock their own winter pantry by hand.
The families
photoUm Anas — za'atar and sumac. She picks at dawn, roasts over a low flame, and says the secret is the sesame.
Um Saleh — labneh, ghee and cheese. Baladi milk from the village flock, pressed the old way.
Um Yousef — molasses, makdous and makbous. Pomegranate season at her house is a feast of its own.From tree to jar
1
The harvest — October, by hand, family by family.
The harvest — October, by hand, family by family.2photoThe press — First press, the same week.
3
The cooking — In homes, over a low flame, no preservatives.
The cooking — In homes, over a low flame, no preservatives.4
The jarring — A glass jar, cloth and twine, and the name of who made it.
The jarring — A glass jar, cloth and twine, and the name of who made it.