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Wednesday 22 September 2021
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Category: Eat Local

The everlasting love story with Rosa Damascena

Contributing writer: Camille CESBRON, Food Anthropologist Rosa damascena mill L, commonly known as Damask rose is a hybrid from the...

Freekeh : the green gem of the Middle East

Contributing writer: Camille CESBRON, Food Anthropologist The Food Heritage Foundation is engaged in putting forward the different...

Ramadan specialty: Meshtah Bread

Contributing writer: Camille CESBRON, Food Anthropologist Bread is on every table at every meal in Lebanon, and during the month of...

#Quarantine: Snack on Fruits!

Contributing writer:  Yasmina OLABI, Licensed Dietitian In the middle of the emerging COVID-19 pandemic, it is crucial that we act with...

The importance of Mouneh provisioning in Lebanon

Contributing writer: Camille CESBRON, Food Anthropologist As we are all concentrating on essentials, food seems to recall an even greater...

Mujaddara on Ash Monday

Contributing writer: Camille CESBRON « Ash Monday » marks the beginning of Lent for the Eastern Christians worshipers, 40 days...

Eco Khalleh for agroecology and organic agriculture

Eco Khalleh (www.ecokhalleh.org) is an agroecology and organic agriculture training and education center in Baaqlin – Shouf, Lebanon. The...

Onions…more than a basic ingredient

History of onion cultivation Onions are one of the oldest cultivated vegetables in human history. Although scientists agree that onion...

Eid Al-Fitr celebration

Eid al-Fitr which marks the end of the month of Ramadan is celebrated by Muslims around the world. After thirty days of fasting, Muslims...

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...