The name is synonymous with Lebanese coffee culture, but how did it start? We take a trip back in time to tell the story of Café Younes.
Food Heritage
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Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs.
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Easter just wouldn’t be the same without maamoul. Traditionally stuffed with dates, walnuts and pistachios, we discover some of the tastiest — and most exciting — options on the market with …
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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.
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Holidays in Lebanon often have a dessert associated with them. Zeinab Jeambey from the Food Heritage Foundation explores the tradition of kaak.
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There’s something rather magical about Lebanon’s community of kahwajes, a tradition that has survived centuries.
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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.
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The Food Heritage Foundation’s Zeinab Jeambey visits Lebanon’s main cities to highlight local pastries and their makers.
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Mouneh, the practice of preserving food through various techniques, constitutes an important part of Lebanese food culture.