In Lebanon Eid El Barbara is all about good food and fun-filled memories. It is a longstanding tradition where kids wear disguises and roam their neighborhoods looking for treats. And no…
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Heritage
Author, photographer, food consultant and TV host, “Barbara Abdeni Massaad”, follows the trail of Lebanon’s homemade wheat porridge, hrisseh. Hrisseh, a traditional Lebanese dish, brings back many childhood memories or maybe…
Away from the hustle and bustle of Beirut, food and nature lovers have a new gathering place, Tawlet Ammiq. A development project in Lebanon’s fertile Bekaa valley, this restaurant celebrates both…
Honey, one of nature’s natural delicacies, has been a part of our diet for centuries. The Food Heritage Foundation’s Zeinab Jeambey traces its early uses and explores the varieties that can…
Basket making is rooted in Lebanese tradition. We discover more with the Lebanese Ministry of Tourism.
Since Phoenician times, olive trees have been an integral part of Lebanese life. They grew in the wild until the Phoenicians began exporting them throughout the Mediterranean thus giving way to…
Lebanese food brand Al Wadi Al Akhdar is showing us the beauty of Lebanon and its green mountains. After visiting Jisr El Aarous, Ammiq, Kawkaba, Chahtoul, Hammana, Jaj, Bentael and Nahr El Joz, we’re heading to Baskinta.
Founder of NEOs Tourism Consultancy and author Nour Farra-Haddad shares her eco-friendly tourism tips for exploring Lebanon’s coastline during summer.
Kassem Abu Ruslan has been working with wicker his whole life. His specialty? Chairs. We go back to the source to discover this dying handcraft that is slowly being replaced by…
The making of molded or cast glass vessels or objects was first achieved about 1500 BC but it is unclear whether this process was invented in Mesopotamia or Egypt. Documented evidence…
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