https://www.youtube.com/watch?v=LVIqrnlRjNE&feature=youtu.be
Interview with Mabelle Chedid, president of the Food Heritage Foundation, on Mariam TV.
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Interview on Mariam TV (June 2018)
Category: In The Media
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The Aroma of ZAATAR
Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs. Zeinab Jeambey from the Food Heritage Foundation explores the different varieties and what makes each unique.
Check out the full article in Lebanon Traveler magazine.
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 country for this ever popular dairy delicacy and discovers a diversity of flavors.
Check out the full article in Lebanon Traveler magazine
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 us on a journey to discover its regional adaptations in villages across Lebanon.
Check out the full article in Lebanon Traveler magazine.
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Pomegranate – Taste&Flavors
The pomegranate shrub (small tree) has been planted in the Mediterranean region since ancient times. The name pomegranate derives from medieval French and means seeded apple. In many cultures, the fruit symbolizes prosperity and fertility.
Check out the full article in Taste&Flavors magazine, Autumn 2016 issue.
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Chickpeas -Taste&Flavors
Chickpeas, also known as garbanzo beans and Egyptian beans are the main ingredient in many recipes worldwide. In Lebanon, chickpeas or hummus in Arabic, are an important ingredient in mainly vegetarian dishes like falafel, fattit hummus, balila, eggplant moussaka, mansoufit kolkas (taro with tahini sauce), and khebbeyze
(mallow). Chickpeas are also eaten raw and green, called oumm klaybani or hummus akhdar in Arabic. Roasted chickpeas known as qdameh can be coated with spices and salty flavors and eaten with nuts (qdameh safra). Chickpeas coated with sugar are popular in Lebanon and called “mlabbas aa qdameh”.
Check out the full article in Taste&Flavors magazine.
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Fig: the sweet fruit – Taste&Flavors
Common fig or Ficus Carica, is one of the oldest fruit trees native to the Mediterranean region, more specifically the Middle East where remnants of fig cultivation dating back to 5,000 BC have been found in Jordan, Syria and Iraq.
Check out the full article in Taste&Flavors magazine.
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Fennel – Taste&Flavors
Indigenous to the Mediterranean region, fennel, shoumar
in Arabic, is widely distributed in the world and renowned
for its culinary and medicinal uses.
Check out the full article in Taste&Flavors magazine.
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Swiss Chard – Taste&Flavors
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 est synonyme de partage. Consciente de ce patrimoine culturel, l’organisation Food Heritage Foundation permet de découvrir des spécialités régionales avec les fermiers, bergers et producteurs locaux. De la récolte à la préparation de plats traditionnels, l’occasion de vivre cette expérience de l’intérieur.”
The original article was published on November 5, 2015 and is available on this link.