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Saturday 29 April 2017
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Category: Eat Local

Goat milk

Traditional animal of the Mediterranean, the goat is raised in most countries of the region, for its production of milk that is almost...

Honey’s long history continues!

This time, food heritage expert Zeinab Jeambey traces the early uses of nature’s natural delicacies and meets with beekeeper and...

Molasses, the dessert of our ancestors

Food Heritage expert Zeinab Jeambey researches the tradition of making molasses and meets Lebanese producers continuing this seasonal...

Wild Edible Plants

Food heritage expert Zeinab Jeambey goes on a journey to meet rural women, from the four corners of Lebanon, and learn about different...

Traditional Arabic Ice Cream

Food heritage expert Zeinab Jeambey explores the origins of Arabic ice cream and chases throughout Lebanon producers who are still holding...

“Ghtas” or “Deyem Deyem”

“Ghtas” is a Christian feast day celebrated on January 6. On this day, Eastern Christians commemorate the Baptism of Jesus Christ by...

Pumpkin

Towards the end of Summer, many fields in the Bekaa valley can be seen sprinkled with orange dots, a true joy to the eye. It is Cucurbita...

The art of drinking Mate

Mate is a traditional caffeine-rich infused drink, consumed in South American countries like Argentina , Uruguay, Paraguay and Brazil....

Snail farming

Heliciculture or snail farming is rising again in Lebanon and can play an important role in boosting the country’s economy. The Lebanese...

Eid el-Berbara traditional sweets

On the eve of December 3rd of each year, Lebanese people celebrate Eid el-Berbara or Saint Barbara’s. Children disguise in costumes...