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Sunday 24 September 2017
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Category: In The Media

KISHK LEBANON’S WINTER WARMER – Lebanon Traveler

Traditionally made in summer to be stored and consumed in cold winter months, kishk has a culinary history rooted in Lebanon’s...

The versatile taste of Kibbeh – Lebanon Traveler

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

Pomegranate – Taste&Flavors

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

Chickpeas -Taste&Flavors

Chickpeas, also known as garbanzo beans and Egyptian beans are the main ingredient in many recipes worldwide. In Lebanon, chickpeas or...

Fig: the sweet fruit – Taste&Flavors

Common fig or Ficus Carica, is one of the oldest fruit trees native to the Mediterranean region, more specifically the Middle East where...

Fennel – Taste&Flavors

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

Swiss Chard – Taste&Flavors

Grown from September to March, chards are widely used in the Mediterranean and Lebanese cuisine. Check out the full article...

Les saveurs du Liban sont chez l’habitant: LeMonde.Fr

Géraldine Rué from LeMonde.Fr visits Raymonda Nehme host on darb el karam in the West Bekaa and writes this beautiful article. “Au...

Natural Fruit Liqueur – Taste&Flavors

Check out the full article in Taste&Flavors magazine.

Heirloom Tomato – Taste&Flavors

Heirloom tomato or “Jabaliyeh Tomato” is also referred to as “real tomato” given that it is a natural variety that...