Food Heritage
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.
Easter is incomplete without some delicious maamoul to please your taste buds. With the help of our friends at Taste & Flavors, we explore some of the best places to pick…
Zeinab Jeambey, from the Food Heritage Foundation, explores the specific ingredients that give some of our most notable dishes a distinctly sour taste.
The story Lebanon’s first-ever vegan restaurant that makes plant-based Lebanese dishes.
Until 13 years ago, Suzanne El Douaihy had never set foot in a kitchen. Today, she is known for her kibbe.
Fresh and tangy, tabbouleh is a true reflection of Lebanon in a dish, as Zeinab Jeambey from the Food Heritage Foundation explains.
Lebanon, to the constant astonishment of the Lebanese, keeps attracting foreigners. Opinions on the cause of attraction diverge widely, although I have the strong suspicion that food might play a central role…
Foodie and meat lover Leon Semerjian has just established his business of curing meat and making sausages. The Food Heritage Foundation’s Zeinab Jeambey meets the young entrepreneur in his industrial kitchen…
Olive oil has a long history in Lebanon; but with an advance in technology over the years that heritage has been refined. LT looks at the production of extra virgin olive…