Interview with Mabelle Chedid, president of the Food Heritage Foundation, on Mariam TV.
In The Media
Traditionally made in summer to be stored and consumed in cold winter months, kishk has a culinary history rooted in Lebanon’s seasons. The Food Heritage Foundation’s Zeinab Jeambey scours the… Read More »KISHK LEBANON’S WINTER WARMER – Lebanon Traveler
Kebbeh, considered one of the national dishes of Lebanon, is an old and representative dish of all Near Eastern countries. The Food Heritage Foundation’s Zeinab Jeambey takes… Read More »The versatile taste of Kibbeh – Lebanon Traveler
Grown from September to March, chards are widely used in the Mediterranean and Lebanese cuisine. Check out the full article in Taste&Flavors magazine.
Géraldine Rué from LeMonde.Fr visits Raymonda Nehme host on darb el karam in the West Bekaa and writes this beautiful article. “Au Liban, la cuisine… Read More »Les saveurs du Liban sont chez l’habitant: LeMonde.Fr