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 …
Tag:
food
-
-
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.
-
The Food Heritage Foundation’s Zeinab Jeambey visits Lebanon’s main cities to highlight local pastries and their makers.
-
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.
-
Hrisseh is a rich porridge prepared in commemoration to the feast of the assumption of the Virgin Mary that is celebrated by Christians in Lebanon on 15 August.
-
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 …
-
The Food Heritage Foundation’s Zeinab Jeambey meets rural women around the country continuing the tradition of collecting and cooking edible wild plants.
-
The Food Heritage Foundation’s Zeinab Jeambey goes on a countrywide journey to discover producers making Arabic ice cream the traditional way.
