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.
Beyond their incomparable beauty, these four palaces have incredible stories to tell. Author Désirée Sadek takes us on a tour.
Regarded as a meticulous practice, we explore the intricate art of Arabic calligraphy.
Music has always played an integral role in Lebanese culture and the oud is one of the nation’s most beloved instruments, as we discover with celebrated oud maker Fadi Matta.
An iconic landmark in the heart of the city, Beirut Hippodrome continues its 100-year horse racing tradition.
Building boats for the fishermen in Lebanon, one modest workshop in the southern city of Saida continues the ancient traditional practice.
The Food Heritage Foundation’s Zeinab Jeambey meets rural women around the country continuing the tradition of collecting and cooking edible wild plants.
The Food Heritage Foundation’s Zeinab Jeambey goes on a countrywide journey to discover producers making Arabic ice cream the traditional way.