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Wednesday 22 September 2021
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Category: Mouneh

Makdous: A Healthy Pickled Delight

Contributing writer: Jameel Dabbagh An ancient culinary delight, the roots of makdous stem from Syria although it is a beloved staple...

Super Healthy Meshmoush!

Contributing writer:  Yasmina OLABI, Licensed Dietitian The unique agricultural nature of the Lebanese land and its distinctive...

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...

Pomegranate molasses – debs el remmen

Pomegranate molasses is a basic ingredient in the Lebanese and Middle Eastern cuisine as it adds a lot of flavors to an array of...

Making Charab el-Hosroum

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

Drying and steaming figs

Food drying is one of the oldest methods used to preserve food for later use; the low moisture content of the foods prevents bacteria,...

Preparing Kishk for winter

Under the mid-summer sun, kishk is spread and left to dry on white sheets on the rooftops of Lebanese villages, before it is ground into...