The way to any Lebanese heart is through the stomach. We take a visual trip of some mouthwatering local favorites with passionate foodie Peter Ghanime.
Tag:
food
-
-
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. …
-
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 …
-
As the olive harvest season approaches, we learn more about one of Lebanon’s biggest industries.
-
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.
-
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.
