Culinary Heritage
Al Wadi Al Akhdar is taking us on tours of lesser-known green destinations around Lebanon.
Al Wadi Al Akhdar is taking us on tours of lesser-known green destinations around Lebanon. After covering Jisr El Aarous, we move on to our second destination: Ammiq.
Al Wadi Al Akhdar is taking us on tours of lesser-known green destinations around Lebanon. Here, we start with Jisr El Aarous. Located in the verdant Shouf, Mount Lebanon, Jisr El…
At the height of Lebanon’s 15-year civil war, two great visionaries discovered a shared passion for their country and its food. We narrate the extraordinary story of Al Wadi Al Akhdar. …
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.