Search
Monday 22 January 2018
  • :
  • :

Category: Eat Local

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...

Bitter orange or bousfeir

Bousfeir is the Lebanese name for the Seville orange, also known as bitter orange and bigarade orange grown all over the Mediterranean, and...

Chickpeas or hommous

Chickpeas, one of the oldest legumes cultivated in the world, especially in the Middle East, belong to the Fabaceae family like other...

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...