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 …
Tag:
food
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Nestled in an untouched cradle of wild forests in the Batroun mountains, Hardine is the oldest Christian village in Lebanon and hometown of Lebanese saint Nimatullah Kassab, known as Al Hardini. We …
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As the olive harvest season approaches, we learn more about one of Lebanon’s biggest industries.
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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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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.
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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.
