Food Heritage Foundation
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.
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.
