Author, photographer and Slow Food advocate Barbara Massaad’s work for the past two decades has been a love letter to Lebanon, its people, landscapes and timeless food traditions. With “Lubnan”, her sixth book, she turns her lens to the world of dairy, shepherds and the fragile heritage that shapes our daily tables.

What is this book about?

“Lubnan” is a tribute to our shepherds, our mountains, our milk and the hands that sustain Lebanon’s oldest traditions. The book gathers recipes, essays, stories and photographs from years spent walking through farms, speaking with producers and documenting the rhythms of rural life .It also features prose by Omar Abou Ezzeddine. When I read his story about three shepherds seeking shelter from a storm, something clicked. His book is divided into eight chapters same as mine. I felt it was a sign, and each chapter of “Lubnan” now ends with one of his texts.

How did you come up with the idea?

The seed was planted while working on my book “Mouneh.” Dairy is at the heart of our preservation traditions, from cheese to labneh to kishek. I spent years in the company of goats, shepherds and families who turn fresh milk into something that lasts seasons.

This book has been with me for nearly a decade. Life kept interrupting it, but last year I told myself you must finish. There’s a saying that when you don’t complete something, you lose your inner peace. Finishing Lubnan restored mine.

Even the size of the book is intentional. I wanted something intimate, a book you can take with you to your couch, to bed, to your kitchen counter.

Why is it important to highlight dairy?

Because dairy is part of our culinary identity. A Lebanese household without labneh on the breakfast table is unthinkable. Dairy is comfort, capital C comfort, something we grow up with, crave and rely on.

People ask me why I am writing a book about dairy now, when many talk about lactose intolerance. My answer is simple: if you consume real milk from a good source, you won’t face these issues. That’s one of the book’s messages, a return to authenticity, to the real things.

What can you tell us about your journey with Slow Food?

Slow Food came into my life in 2006, right after the war and it gave me purpose. Meeting Carlo Petrini was the vitamin I needed to continue. The movement became my anchor.

Slow Food’s motto, good, clean and fair, is exactly what my books are about. They honor the people behind the food: farmers, shepherds, bakers, small scale producers. These hands feed us, yet they are often invisible. My work is to make them seen.

Through Slow Food, I met incredible people from around the world. Since childhood, I dreamed of traveling and connecting with different cultures. Food gave me that gift.

What is something surprising about Lebanon’s culinary heritage?

Lebanon is a true melting pot. Our food carries echoes of Syria, Turkey, Greece, Saudi Arabia and then the French mandate layered its influence on top. We are a tapestry of flavors.

People often ask about my favorite Lebanese food. I always answer kishek. It’s a love or hate ingredient, but I adore it. I even created a kishek cake because I wanted to show how versatile it can be. That curiosity is part of who we are, always adapting, always reimagining.

What does Lebanon mean to you?

Lebanon is roots. My dream is simple, a country without wars, where people from all communities love and accept one another. I’ve traveled through every corner of Lebanon for my books, and everywhere I went, I was welcomed. Food is a bridge.

It brings people together when nothing else can. We should speak more about food and less about politics. My wish is for us to gather around the table, share a meal and remember who we are.

If God gives me health, I will continue this journey. I already have two projects in mind, and I trust destiny to choose the right one.

If you enjoyed reading this article, check out our interview with Kamal Mouzawak.