Picking and preserving grape leaves
The “art” of rolling leaves (grapes, Swiss chard, cabbage etc.) is common to the Middle East where leaves are served either as a main course… Read More »Picking and preserving grape leaves
The “art” of rolling leaves (grapes, Swiss chard, cabbage etc.) is common to the Middle East where leaves are served either as a main course… Read More »Picking and preserving grape leaves
Eryngium is a genus of flowering plants in the family Apiaceae containing about 250 species and with a worldwide distribution. While some species are grown… Read More »Eryngo “Kors Anneh” salad
Dardar in Arabic and Eastern star thistle in English (Centaurea hyalolepis) is a wild edible plant commonly collected and cooked in rural Lebanon and Syria. The leaves which… Read More »Seasoned “Dardar”
Balghassoun or Balaassoun (بلعصون) known as garden Anchusa is a wild edible plant that grows in the mountains of Lebanon and Syria where it is collected during spring.… Read More »“Balghassoun” fritters
Indigenous to the Mediterranean region, fennel or “shoumar” in Arabic is widely distributed in the world and renowned for its culinary and medicinal (therapeutic) uses.… Read More »Fennel – Shoumar
This recipe is common in Lebanon; it is usually prepared in spring when green fava beans (or broad beans) are available. When not eaten fresh,… Read More »Roz b foul – Broad bean and rice pilaf
In collaboration with ESDU, the Food Heritage Foundation is organizing a “spring Souk” Farmers’ Market on Thursday March 17, 2016 in AUB – FAFS courtyard from 9:00… Read More »Spring Souk in AUB
Come spring time, the fields and hills of Higher Shouf and the West Bekaa villages burst with green abundance after months of being submerged in… Read More »Wild edible plants collection
Celebrate Spring season and Mothers’ day, this Wednesday March 18, 2015 with the farmers and producers of Souk aal Souk – Farmers’ Market. Join us… Read More »Spring Farmers’ Market in AUB