نحن من أبناء المدينة المنوّرة. على موائدنا نُقدِّم ما تُعطي وديانها من تمرٍ وعسل، وما تُنبت أرضها من شجرٍ وثمر — بطُرق نَقَلَها الناس عن آبائهم، ومن غير ما يُضاف من قَولٍ كثير.
We are sons of al-Madinah al-Munawwarah. On our table we offer what its wadis give — dates, honey, fruit from its trees — prepared in the ways carried down to us, and with very little said.
— Mohammed, founder
The Seven Holy Plants.
Seven small jars in a single box. Each named. Each numbered. Each holding one of the plants honoured in scripture — prepared as food, not relic. The booklet inside names each in Arabic and in English, and offers a single way to serve it.
Curds. The founding collection.
The maison began here. Lemons washed in clay, cooked slowly in copper, set into glass while still warm. We make in batches the size of a working week; we will make more in autumn.
Tear bread by hand. Spread the curd while it is still warm. Pour tea unsweetened, in small glass cups. Two or three on a sufra; the rest of the table catches up.
Read in the Journal →The story of the table.
Jazla was founded in Madinah by Mohammed al-Otaibi in spring 2026. The maison takes its name from the word jazl — abundance with restraint — and its work from the wadis around the city.
The first collection was lemon curd. The second, the dates of al-Awali. The third, the honey of the Talh tree, brought to us by a single beekeeping family north of Madinah. Each collection earns its place in the maison; none is added quickly.
Read the founder’s letter →The maison opens in Madinah, autumn 2027.
A single room in the old quarter — the cipher above the door. Tea will be poured. Honey will be tasted. Boxes will be wrapped by hand. We will not advertise the address.
In the meantime, we attend two seasons:
حين يَأتي الموسم — نُخبرك.
When a season arrives, we say so. Otherwise we do not write.