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Tuesday 27 June 2017
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Category: Eat Local

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...

Prickly pear or cactus fruits

Comes the summer and you start noticing ambulant merchants with spiny yellow and orange fruits on their charts… Prickly pears! Also known...

Moufataka, yellow rice pudding of Beirut

Moufataka is one of the oldest Beiruti desserts combining rice, tahini, pine nuts and turmeric – giving the Moufataka its golden color....

How to eat wild plants in your backyard

Getting back to our roots, to the places our food came from, is one of the cornerstones of understanding and appreciating our food...

Refreshing Ramadan drinks

When the month of Ramadan falls during summer, hydrating the body after a long day of fasting becomes imperative. Refreshing drinks, during...

TOP 5 Traditional Ramadan sweets

  Ramadan is known for its wide variety of irresistible sweets as an Iftar meal cannot be completed without having dessert. Iftar...

Easter traditions: how to decorate Easter eggs naturally

Natural dyes and herbs was the only option for our ancestors for decorating Easter eggs. Our grandparents used spring flowers and plant...

Abou Adham, king of “Tamriyyeh”

Food heritage specialist Zeinab Jeambey, went on a trip around the country and visited its main cities looking for the locally famous...

The reshaping of “Ghraybeh”

Food heritage specialist Zeinab Jeambey, went on a trip around the country and visited its main cities looking for the locally famous...