In The Media | Food Heritage Foundation

In The Media

Interview with Mabelle Chedid, president of the Food Heritage Foundation, on Mariam TV.

In The Media

Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs. Zeinab Jeambey from the Food...

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...

In The Media

Kebbeh, considered one of the national dishes of Lebanon, is an old and representative dish of all Near Eastern countries. The Food...

In The Media

The pomegranate shrub (small tree) has been planted in the Mediterranean region since ancient times. The name pomegranate derives from...

In The Media

Chickpeas, also known as garbanzo beans and Egyptian beans are the main ingredient in many recipes worldwide. In Lebanon, chickpeas or...

In The Media

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

In The Media

Indigenous to the Mediterranean region, fennel, shoumar in Arabic, is widely distributed in the world and renowned for its culinary and...

In The Media

Grown from September to March, chards are widely used in the Mediterranean and Lebanese cuisine. Check out the full article...

In The Media

Géraldine Rué from LeMonde.Fr visits Raymonda Nehme host on darb el karam in the West Bekaa and writes this beautiful article. “Au...