Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs.
Holidays in Lebanon often have a dessert associated with them. Zeinab Jeambey from the Food Heritage Foundation explores the tradition of kaak.
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.
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 with author, food consultant and TV host Barbara Massaad.
The Food Heritage Foundation’s Zeinab Jeambey meets rural women around the country continuing the tradition of collecting and cooking edible wild plants.
Zeinab Jeambey, from the Food Heritage Foundation, explores the specific ingredients that give some of our most notable dishes a distinctly sour taste.