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Wednesday 22 September 2021
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Category: Eat Local

Fall-ing for persimmon

The persimmon (known as kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. Native to China, this fruit...

Lebanese coffee

Coffee should be black as hell, strong as death, and sweet as love. [Turkish Proverb] Coffee (kahweh) is a big deal in Lebanon. It’s...

Goat Labneh Balls

A vital part of Lebanese culinary heritage, labneh is basically the by-product of yogurt straining, where yogurt is placed overnight in a...

Breakfast at May’s house in Mresti

Mresti, one of the highest villages in Shouf is known for its old Oak trees. On the food trail, you will also be in touch with its...

A warm welcome

The Lebanese are proud of their tradition of hospitality. This is a culture where it is considered an honour to have a guest in your home.

Fig, the sweet summer fruit

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

Fawareg or stuffed intestines

Fwaregh or stuffed sheep sausages (tribes and intestines) is one of the most exquisite traditional Lebanese meals. In the old days people...

A day with FHF in West Beqaa

Last week I went to the region of West Bekaa ( Saghbine, Ain Zebde and Kherbet Anafar)  whith FHF, where we met farmers, locals and...