Aleppo thyme continues to hold its place as one of the prominent culinary traditions for which the city of Aleppo and its countryside are renowned. Women pass down the secrets of its preparation from generation to generation, preserving a traditional recipe that has made this product a regular presence on breakfast tables both inside and outside Syria.
Umm Faraj, a woman from the Aleppo countryside, has been practicing this craft for more than fifteen years. She emphasizes that the quality of Aleppo thyme lies not only in its ingredients, but also in the care it receives from harvesting through to packaging. “This is the secret of Aleppo thyme... It requires effort, time, and care at every stage,” she says.
The process begins with harvesting wild thyme that grows in the Aleppo countryside and is characterized by its fragrant aroma and strong flavor. It is then carefully washed and naturally dried before being prepared as the base of the blend for which the city is famous.
Aleppo Thyme: A Staple Pantry Item in Syria (Annahar)
The traditional blend relies on a balanced mixture of wild and cultivated thyme, along with sumac flower, pistachios, salt, zucchini seeds, cumin, coriander, fennel, anise, and roasted chickpeas, as well as carefully prepared sesame.
Umm Faraj explains that all the ingredients are handpicked, ensuring the selection of the finest varieties. This, she says, gives Aleppo thyme its distinctive flavor and high quality.
She points out that there is a clear difference between green and red thyme. In green thyme, the proportion of cultivated thyme is higher than that of wild thyme in order to maintain its bright green color. Red thyme, meanwhile, relies on a larger amount of wild thyme, with a higher proportion of sumac flower added to give it its red color and pleasant sour taste.
As for the sesame, it is thoroughly washed and cleaned, then roasted for about fifteen minutes until it develops a golden color and distinctive aroma before being added to the other ingredients.
Aleppo Thyme: A Staple Pantry Item in Syria (Annahar)
Once all the ingredients have been prepared, they are thoroughly mixed to combine the flavors, then ground to achieve the desired texture. After grinding, the thyme is carefully sifted to remove any impurities before being left to cool completely, helping preserve its flavor and quality.
In the final stage, the thyme is packaged. Half a kilogram of roasted sesame is added to each half kilogram of ground thyme, along with the appropriate amount of sumac flower, before the mixture is packed into containers ready for the market.
Despite the development of production methods, the traditional homemade method followed by the women of the Aleppo countryside continues to hold its place, offering unmatched quality and an authentic taste. Amid effort, patience, and attention to detail, Aleppo thyme remains more than just a blend of herbs and spices; it is a story of heritage, a reflection of the city’s identity, and a flavor that has made its way onto breakfast tables around the world.
This special Annahar dossier explores “Mouneh” across Lebanon and the Arab world, where preserving food means preserving memory, identity, and heritage. From Lebanese Mouneh and Zhourat to Tunisian couscous, regional thyme traditions, Palestinian provisions, and UAE dates, the dossier traces how these traditions endure, evolve, and face the pressures of modern life, war, and changing economies. Read more about the dossier:
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