Search
Monday 28 November 2022
  • :
  • :

Tag: , , , , ,

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 interactive workshops for Palestinian ladies in...

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 in collaboration with the FAO organized a workshop on...

Picking and preserving grape leaves

The “art” of rolling leaves (grapes, Swiss chard, cabbage etc.) is common to the Middle East where leaves are served either as...

The Harvest Trail

The 5th Food Production Fair – LIU Bekaa

On December 6th, 2017 the Lebanese International University (LIU) organized its fifth Food Production Fair in its Bekaa campus in Khiara....

Pomegranate molasses – debs el remmen

Pomegranate molasses is a basic ingredient in the Lebanese and Middle Eastern cuisine as it adds a lot of flavors to an array of...

Kishk, the warmth of Lebanese winter

Undoubtedly one of Lebanon’s delicacies, a product of thousands of years of culinary refinement, “kishk” equals the world’s most...

Making Charab el-Hosroum

Charab el-Hosroum  or “verjuice” (from French vert jus meaning green juice) is an acidic concentrate made from unripe...

Souk aal Souk visits the city

On Sunday July 12, 2015, the Environment and Sustainable Development Unit at the American University in Beirut and the Food Heritage...

The Gorayeb family, Saghbine

At the Ghorayeb family business, one can experience the entire process of dairy production and bulgur. With more than 40 years of...