Author, photographer, food consultant and TV host, Barbara Abdeni Assaad tells us a thing or two about pomegranate molasses. When lemon trees were scarce in Lebanon and the tangy taste, which …
Category:
Food & Drink
-
-
Can the first coffee of the day really ‘tell’ what will happen to you for the rest of that day and well beyond into your future? Coffee reading has been around …
-
Beirut nightlife, though world famous and constantly abuzz, is not exactly cheap. In this capital city, spending half your paycheck on a night out has become the new norm.
-
Food writer Barbara Abdeni Massaad explores Mouneh, the traditional Lebanese practice of preserving food, and why it still matters today. What is Mouneh? The word mouneh comes from the Arabic mana, …
-
As the olive harvest season approaches, we learn more about one of Lebanon’s biggest industries.
-
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.
-
Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs.
-
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 …
-
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.
