[quote]A unique way to preserve fruit is to make a traditional liqueur, perfect for gifts and homemade treats[/quote]
Check out the full article in Taste&Flavors magazine.
Category: In The Media
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Heirloom Tomato – Taste&Flavors
Heirloom tomato or “Jabaliyeh Tomato” is also referred to as “real tomato” given that it is a natural variety that has been passed down through the generations: from farmer to farmer.
Check out the full article in Taste&Flavors magazine.
Nathalie Rosa Bucher visits urban gardens in the poor suburbs in Beirut and writes this inspiring article published in [WE] World Environment Magazine Issue 15, on July 7, 2017. The author interviews Eng. Mabelle Chedid and Eng. Nadim Rawda, founding members of the Food Heritage Foundation, both leading different urban gardening projects.
The Daily Star visits Ambarees producers in the West Bekaa and publishes this beautiful article featuring the Food Heritage Foundation’s initiative to revive Ambarees production and interviews with Mabelle Chedid president of the foundation and Amal Ghorayeb dairy producer from darb el karam Saghbine – West Bekaa.
Check the full article here.
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Honey – Lebanon Traveler
Honey, one of nature’s natural delicacies, has been a part of our diet for centuries. The Food Heritage Foundation’s Zeinab Jeambey traces its early uses and explores the varieties that can be found in Lebanon today.
Check out the full article in Lebanon Traveler magazine September 2014 issue.
The Food Heritage Foundation’s Zeinab Jeambey meets rural women around the country continuing the tradition of collecting and cooking Wild Edible Plants.
Check out the full article in Lebanon Traveler magazine.
Equal to our fanaticism for Lebanese gastronomy is our pride in Arabic sweets and desserts. The legacy of our
desserts lies in the hands of master pastry chefs, known as halwanji, who spend years perfecting a dessert recipe
and rise to fame with their sweet specialty.
Check out the full article in Lebanon Traveler magazine.
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Pumpkins – Taste&Flavors
Towards the end of summer, many fields in the Bekaa Valley can be seen sprinkled with orange dots, the Cucurbita
Pepo, commonly known as pumpkin, squash and winter squash, are a true joy to the eye. Pumpkins were introduced
to Europe after Columbus’s discovery of America and from there spread to North Africa and the Middle East.
In Lebanon, pumpkins are usually planted towards the end of April in order to be harvested starting mid-summer until fall. This plant requires warm weather and lots of water during its cultivation. Since it produces fruit over a span of 3-2 months, it is harvested several times during the season. In the traditional Lebanese diet, both seeds and flesh are consumed and have several nutritional benefits. It is recommended to buy organic pumpkins as soil contaminants tend to be highly absorbed. Pumpkin pulp is one of the main sources of antioxidants such as carotenoids; it is also an important source of fiber, Vitamins A, C and B complex. The vegetable can be prepared
both savory, as soup and kebbeh, and sweet as dessert and jams, flavored with cloves, orange peel and musk and mixed with nuts such as almonds and pine nuts. Pumpkin seeds are rich in manganese, phosphorus, copper and magnesium as well as zinc. When roasted the seeds are a healthy snack, best eaten unsalted to avoid health problems like high blood pressure. Jazarieh, a traditional sweet consumed during the month of Ramadan, is made from pumpkin and sold in Arabic sweet shops, mainly in Saida and Tripoli, two Lebanese cities renowned for their desserts.
Check out the full article in Taste&Flavors magazine.
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Goat’s Milk – Taste&Flavors
In Lebanon, the consumption of goat’s milk is valued on a national level; in 2010, goat milk production reached 32 million tons. Goat dairy products are consumed as cheese, laban, labneh, ayran and other more typical products characterized by their production and conservation techniques like kishk, ambarees labneh and darfieh cheese. While ambarees, traditionally produced in the Bekaa Valley, consists of fermented raw goat milk in earthenware jars, darfieh cheese, a specialty of North Lebanon, is fermented in a cow skin prepared in advance especially to make this cheese. Goat milk production is seasonal, and preservation methods of caprine dairy products vary: goat labneh and ambarees are usually shaped into small balls and conserved in glass jars with olive oil, they also can be frozen for later use. Darfieh cheese is conserved in olive oil as well, baladi goat cheese is preserved in brine, and kishk is conserved as powder to be used in soup and other recipes.
Check out the full article in Taste&Flavors magazine.
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Beiruti Sweets – Taste&Flavors
When speaking of Beirut, one cannot but mention its delicious desserts drizzled with syrup, or filled with ashta, decorated with pistachio, orange blossoms, almonds and pine seeds. However, it is difficult to point out desserts that are strictly Beiruti as the sweets in town have become popular all over the country with different versions and twists that vary from one region to another.
Check out the full article in Taste&Flavors magazine winter 2016 issue.