25
July
Social and Economic Empowerment to Women in Nahr El-Bared Camp
The Food Heritage Foundation (FHF) in collaboration with Mercy USA is providing a set of
02
July
FHF at “Climate Smart, Innovative Food Preservation and processing Technologies” Workshop
On June 26 and 27 2018, the Faculty of Agriculture and Food Sciences in AUB
01
June
Picking and preserving grape leaves
The “art” of rolling leaves (grapes, Swiss chard, cabbage etc.) is common to the Middle
24
February
07
December
The 5th Food Production Fair – LIU Bekaa
On December 6th, 2017 the Lebanese International University (LIU) organized its fifth Food Production Fair in
06
November
Pomegranate molasses – debs el remmen
Pomegranate molasses is a basic ingredient in the Lebanese and Middle Eastern cuisine as it
21
February
Kishk, the warmth of Lebanese winter
Undoubtedly one of Lebanon’s delicacies, a product of thousands of years of culinary refinement, “kishk”
21
July
Making Charab el-Hosroum
Charab el-Hosroum or “verjuice” (from French vert jus meaning green juice) is an acidic concentrate
14
July
Souk aal Souk visits the city
On Sunday July 12, 2015, the Environment and Sustainable Development Unit at the American University
01
November
The Gorayeb family, Saghbine
At the Ghorayeb family business, one can experience the entire process of dairy production and bulgur.
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