Al Wadi Al Akhdar is taking us on tours of lesser-known green destinations around Lebanon. After visiting Jisr El Aarous, Ammiq, Kawkaba, Chahtoul, and Hammana, we have arrived in Jaj.
As the olive harvest season approaches, we learn more about one of Lebanon’s biggest industries.
The name is synonymous with Lebanese coffee culture, but how did it start? We take a trip back in time to tell the story of Café Younes.
Born in Beirut in 1971, Gregory Buchakjian has spent years researching the heritage homes of the capital. Here, he talks candidly about the terrible aftermath of the Beirut explosion, the challenges being faced and shares his personal thoughts about the tragedy.
The city of Anjar is famous for its strong Armenian ties and its stunning Umayyad ruins that are unique in Lebanon. Set among magnificent mountains, it is a perfect example of an exciting retreat boasting a rich history.
Although these buildings and monuments serve as stark visual markers of a dark chapter in Lebanon’s history, they also illustrate the resilience of our incredible country.
Storyteller Salim Azzam connects the people and memories of his village to the outside world through design.
Used by numerous religions to mark the repetitions of prayers, chants or devotions, misbaha (prayer beads) are an important part of Lebanese heritage.
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.
Holidays in Lebanon often have a dessert associated with them. Zeinab Jeambey from the Food Heritage Foundation explores the tradition of kaak.