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Sunday 17 October 2021
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Sirdeleh Workshop & Goat Cheese Training in Shouf

On July 16, 17 and 23, the Food Heritage Foundation (FHF) delivered three training sessions and workshops on Sirdeleh and soft goat cheese...

Breakfast of Kings

The Lebanese Breakfast Contributor: Nadiya Ibrahim Lebanese are renowned for their rich cuisine including their breakfast or “Terwika”...

Reviving the cheesy dying art of Ambarees – The Daily Star

The Daily Star visits Ambarees producers in the West Bekaa and publishes this beautiful article featuring the Food Heritage...

Shanklish salad

Shanklish is an aged cheese covered with thyme, sumac or dried mint. It is made either with goat’s or cow’s milk. Shanklish is...

Route of Mediterranean dairy products

The LACTIMED project, with financial support from the European Union under the ENPI CBC Mediterranean Sea Basin Programme, has prepared and...

Cheese maamoul

Total servings: 8 pieces (12 cm diameter) Preparation time: 45-60 mns. Ingredients: 500 g of semolina 500 g of sweetened akkawi cheese ¼...

Preparing Kishk for winter

Under the mid-summer sun, kishk is spread and left to dry on white sheets on the rooftops of Lebanese villages, before it is ground into...