The morning staple of the Middle East, foul is a firm favorite among the Lebanese. We take a look at this simple yet tasty dish served by Beirut’s street vendors and 24-hour restaurants.
We speak to wine and beverage specialist Najib Moutran to find out if the long heritage of the industry is enough for it to continue thriving.
The Food Heritage Foundation’s Zeinab Jeambey visits Lebanon’s main cities to highlight local pastries and their makers.
Mouneh, the practice of preserving food through various techniques, constitutes an important part of Lebanese food culture.
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.
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.
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.
Zeinab Jeambey, from the Food Heritage Foundation, explores the specific ingredients that give some of our most notable dishes a distinctly sour taste.