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Sunday 30 April 2017
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Category: Eat Local

Fennel – Shoumar

Indigenous to the Mediterranean region, fennel or “shoumar” in Arabic is widely distributed in the world and renowned for its culinary...

Kishk, the warmth of Lebanese winter

Undoubtedly one of Lebanon’s delicacies, a product of thousands of years of culinary refinement, “kishk” equals the world’s most...

Lebanese kebbeh in all its shapes and tastes

Kebbeh, considered one of the national dishes of Lebanon, is an old and representative dish of all Near Eastern countries. Food heritage...

Traditional Christmas desserts

Christmas is the time for the family and friends to gather and share good times, gifts, and certainly delicious food! Christmas desserts...

Ambarees an icon of the Lebanese Food Heritage

Labneh (strained yogurt) is a daily food item in the Lebanese diet, cherished by everyone and consumed mainly in sandwiches for breakfast....

Pomegranate, the “seeded apple”

The pomegranate shrub (small tree) has been planted in the Mediterranean region since ancient times. The name “pomegranate” derives...

Olives and olive oil: history and health benefits

The olive tree has always been a symbol of peace, wisdom and immortality. It was first mentioned in the bible when God sent Noah a white...

An apple a day…

Apples have great nutritional benefits that justify the “one apple a day” reputation.  Here are the top 10 reasons for you to eat...

Foul, Hommous and Co.

A consistent breakfast to kick-off your day, as most nutritionists would say, should consist of a meal balanced with proteins, fat, starch...

Freekeh, the mega-grain

Freekeh is the grain that everybody has been talking about lately, and which is expected to take quinoa’s spot around the world, making...