A trip to the za­atar fields

When Fady Aziz wanted to spend more time in the coun­try­side away from his desk, his mind went back to his child­hood in South Le­banon. Grow­ing up in a fam­ily that al­ways ad­mired the craft of za­atar mak­ing, Aziz de­cided to in­vest in his own thyme plan­ta­tion

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The Good Thymes

WHY DID YOU CHOOSE ZA­ATAR AS OP­POSED TO OTHER HERBS OR SPICES?

I like to think of The Good Thymes as a fam­ily af­fair and za­atar is some­thing we are all crazy about at home. So when the time came for me to have my own project, I nat­u­rally wanted to work on some­thing I truly love.

HOW IN­VOLVED ARE YOU IN THE PRO­DUC­TION PROCESS?

I spend my week­ends at the farm and at the work­shop over­see­ing the grow­ing process and the pro­cure­ment of all the in­gre­di­ents we use. My wife and I are the only ones who blend the fi­nal se­cret mixes. We have an amaz­ing team of work­ers, in­clud­ing housewives and stu­dents, who come from the vil­lage to help us.

HOW WOULD YOU BEST DE­SCRIBE YOUR BRAND?

A su­pe­rior, nat­u­ral and au­then­tic prod­uct that rep­re­sents Le­banese taste and savoir­faire abroad.

HOW CAN PEO­PLE VISIT YOUR FARM AND WORK­SHOP?

The work­shop is open to the pub­lic ev­ery week­end. It’s a great way for vis­i­tors to see how we make our za­atar and taste the end prod­uct. Prior ap­point­ments are nec­es­sary to visit the farm but every­one is wel­come.

Photo: Joelle Kanaan

Photo: Joelle Kanaan

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