Food Heritage
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…
The goat dairy product, ambarees, has a long history in Lebanon, but as its traditional production process fades out it’s at risk of being lost. The Food Heritage’s Foundation’s Zeinab Jeambey…
Darb el Karam (The Trail of Generosity) is a new food trail that promotes food and agricultural heritage in rural areas in the Higher Shouf and West Bekaa. The Food Heritage…
Since the dawn of time, the Mediterranean has been abundant with the sweetest fruits and its people are skilled at preserving them. The Food Heritage Foundation’s Zeinab Jeambey researches the tradition…