Mouneh, the practice of preserving food through various techniques, constitutes an important part of Lebanese food culture.
Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs.
Harvesting fruits and vegetables is a typical summertime activity in Lebanon; the air is dry, the temperatures are high, and the trees are teeming with succulent treasures.
Hrisseh is a rich porridge prepared in commemoration to the feast of the assumption of the Virgin Mary that is celebrated by Christians in Lebanon on 15 August.
It’s easy to feel overwhelmed in a city as chaotic as Beirut, especially if you’re a first-time visitor. But if you know where to go, you’ll quickly get to grips with the captivating capital and realize how eclectic — and compelling — it really is.
Kibbeh is considered one of Lebanon’s most cherished national dishes. We take a trip across the country to discover kibbeh in all its forms.
Escape the summer heat in Beirut by heading to the roof, where you can enjoy the gentle breeze and cool down with a drink or two.
The Food Heritage Foundation’s Zeinab Jeambey meets rural women around the country continuing the tradition of collecting and cooking edible wild plants.
The holy month of Ramadan is upon us once again. With the help of our friends at Taste & Flavors, we’ve compiled a list of some of the best places to enjoy an Iftar (& Suhour) in Beirut.
We sat down with passionate foodie and founder of Tawlet restaurants and Souk el Tayeb, Kamal Mouzawak, to learn more about his favorite spots around Lebanon and his latest projects.