Preparing and cleaning the coarse bulgur for the moujaddara
FHF established Al Hiraki Kitchen in Malaak’s school for Syrian Refugees in Minyara, Akkar in May 2016. The idea was to provide healthy meals to around 250 children attending the school to help them through their growth and learning process and offer them nutritious food they probably lack or have limited access to at home.
Group work: menu development
Accordingly, 2 empty classrooms were turned into a community kitchen were a team of 15 Syrian girls and mothers would prepare hot meals and sandwiches on a daily basis. A set of training on food safety, healthy nutrition, recipes’ standardization and menu development were provided to the kitchen’s team by FHF.
The ladies were very excited on the first day of cooking
On June 1st, the nice smell of bulgur moujadara invaded the school as the ladies were testing their first recipe!
The school kids obviously enjoyed their 1st meal as their dishes emptied one after the other
It is with more cooking and food assistance that the Food Heritage Foundation ends its year!
The cooks from Zahle CK with trainers Dr. Salwa Tohme Tawk and Ms. Marwa Soubra – Food Safety officer of FHF
In collaboration with the International Orthodox Christian Charities (IOCC), FHF is currently working closely with ladies from 2 associations (Nusroto in Zahle & The Orthodox Orphanage in Tripoli) to establish two new community kitchens that will mainly provide food assistance to vulnerable Syrian refugee and Lebanese families.
Ms. Dominique Anid – Health & Nutrition Specialist of FHF, introducing the concept of community kitchen to the ladies of Zahle CK
The teams of ladies cooks in both areas (around 15 women) were trained by FHF members on the latest food safety standards, healthy nutrition, kitchen management and menu development.
It’s pasta cooking day in Tripoli community kitchen!
Accordingly, the 2 new kitchens will very soon be filled with smells of richta, hommous b burghur, wheat with laban and many more traditional healthy recipes that were chosen by the ladies themselves to feed around 250 families in Zahle and Tripoli.
Ms. Marwa Soubra giving a training on food safety
This program aims to improve the livelihoods of the ladies cooks leading the kitchens while alleviating food insecurity and enhancing dietary diversity of vulnerable refugee and local families. These kitchens could also be turned into small business enterprises at a later stage to sustain their activities and ensure revenues to the ladies’ teams.
Brainstorming on the recipes to be included in the menu
The Food Heritage Foundation is organizing a “Palestinian Cooking Day” event in collaboration with the Women Program Association in Bourj Al Barajneh.
Join us in Zico House on Thursday April 30 at 6 pm to taste fine Palestinian delicacies and celebrate Palestinian culinary traditions by supporting women cooks from Bourj Al Barajneh.
A special salutation to the Lebanese Red Cross efforts will be made by sharing this feast with the Red Cross center in Spears.
This event is supported by Majid Al Futtaim Properties.
For tickets, contact the Food Heritage Foundation (71 – 731 437) or pick them up at the entrance on the day of the event.
The Food Heritage Foundation (FHF) in collaboration with the International Orthodox Christian Charities (IOCC) organized a set of training workshops for women working in the Khiara Cooperative “Khayrat Bekaena” under the program “Community-based Health Kitchens to provide locally produced food aid for vulnerable groups affected by the Syrian crisis”.
The topics were covered during the training sessions are food safety, organizational and managerial skills, and Purchasing, Scheduling and Sustainability. In total, 7 Lebanese and Syrian women participated in the training workshops that were facilitated by Ms. Dominique Anid, FHF Nutrition and Health Officer and Dr. Salwa Tohme Tawk expert in Agriculture and Community Development.
The aim of this program is to further develop the existing cooperative by including a cooking unit for food assistance at first, that can later develop into a sustainable income generating business (catering; linking to neighboring universities etc.).
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