Categories
Food Tourism Activities

Wild edible plants collection

Rima enjoying WEP collection on darb el karam
Rima enjoying WEP collection on darb el karam

Come spring time, the fields and hills of Higher Shouf and the West Bekaa villages burst with  green abundance after months of being submerged in snow.

Nabila Azzam WEP collection
Nabila, from Ein Zebde, will teach you everything about WEP

This is the time to experience  how generous Mother Earth is, and to hit the fields collecting wild edible plants and learn all about their health and medicinal benefits from the traditional knowledge of women and shepherds living in those villages.

Akkoub cooked on the stove
Akkoub cooked on the stove

In Ein Zebde, West Bekaa, and in Mresti Al Shouf, Nabila Azzam, May Kanaan and Bassima Zeidan, hosts on darb el karam – food trail, will take you on trips around the villages to collect these plants and will host you at their tables d’hôte to taste local specialties made of Akkoub, Dardar, Wild Chicory, Meshe and others.

Dardar seasoned with lemon juice, extra virgin olive oil and lots of garlic!
Dardar seasoned with lemon juice, extra virgin olive oil and lots of garlic!
Meshe decorated with turnip pickles
Meshe decorated with turnip pickles

 

 

 

Categories
Recipes

Wild Mint and Kishk Salad (Meeykeh)

MeeykehThis recipe uses kishk as a main ingredient but also as a seasoning, similar to the use of grated Parmesan. Meeykeh is a traditional recipe in the Shouf mountains. If not available, wild mint could be substituted with chicory.

Total Servings: 6

Preparation Time: 30 minutes

Ingredients:
1 medium onion
1½ cup of wild mint
¼ cup of dry kishk

Dressing
¾ cup of extra virgin olive oil
½ tsp of salt

Garnish
¼ cup chopped tomato
¼ cup dry kishk

Preparation Steps:

  1. Wash the vegetables and set aside to dry
  2. In a bowl, mix all ingredients while gradually adding the dressing
  3. Garnish with tomatoes and sprinkle the kishk before serving
Categories
Recipes

Seasoned Chicory – Assoura

Assoura

Total Servings: 5

Preparation Time: 35 minutes

 Ingredients:

7 cups of wild chicory, chopped

1/2 a cup of lemon juice

7 garlic cloves, crushed

1 teaspoon salt

2 tablespoons of Extra Virgin Olive Oil

 Preparation Steps:

  1. In a cooking pot, put chopped chicory and immerse them with water
  2. Cook on medium heat until tender
  3. Set aside to cool then squeeze the water out very well
  4. Add the garlic, lemon juice and salt. Mix well
  5. Drizzle olive oil on top and serve cold