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Monday 24 July 2017
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Kishk, the warmth of Lebanese winter

Undoubtedly one of Lebanon’s delicacies, a product of thousands of years of culinary refinement, “kishk” equals the world’s most...

Making Charab el-Hosroum

Charab el-Hosroum  or “verjuice” (from French vert jus meaning green juice) is an acidic concentrate made from unripe grapes....

Two days on the harvest trail – West Bekaa

Day 1 Day 2 Participate in olive harvest and visit the olive press Price/person (group of 6): 114 USD Price/person (group of 12): 101 USD...

Souk aal Souk visits the city

On Sunday July 12, 2015, the Environment and Sustainable Development Unit at the American University in Beirut and the Food Heritage...

The Gorayeb family, Saghbine

At the Ghorayeb family business, one can experience the entire process of dairy production and bulgur. With more than 40 years of...

Making Tomato Paste

Tomato paste, like many other preserves in the Lebanese repertoire of moune, is a way to conserve foods for consumption during the scarce...