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Saturday 29 April 2017
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Category: Eat Local

Quince #Sfargel

Quince is the only member of the genus Cydonia in the family Rosacae (which also contains apples and pears, among other fruits). It...

Potato Kebbeh stuffed with Labneh

During our visit to Ein Zebde, for the inauguration event of the mountain trail linking Ein Zebde to Mresti, a traditional lunch was...

Unconventional food experience!

Some food combinations may seem unconventional at first, but when you experience the mixture of tastes, you might change your mind. This...

Kaki

The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is...

Lebanese coffee

Coffee should be black as hell, strong as death, and sweet as love. [Turkish Proverb] Coffee (kahweh) is a big deal in Lebanon. It’s...

Goat Labneh Balls

A vital part of Lebanese culinary heritage, labneh is basically the by-product of yogurt straining, where yogurt is placed overnight in a...

A warm welcome

The Lebanese are proud of their tradition of hospitality. This is a culture where it is considered an honour to have a guest in your home.

Fawareg or stuffed intestines

Fwaregh or stuffed sheep sausages (tribes and intestines) is one of the most exquisite traditional Lebanese meals. In the old days people...

A day with FHF in West Beqaa

Last week I went to the region of West Bekaa ( Saghbine, Ain Zebde and Kherbet Anafar)  whith FHF, where we met farmers, locals and...