Tag: batenjen, eggplant, Lebanese food, makdous, mouneh, Recipes
Makdous: A Healthy Pickled Delight
Contributing writer: Jameel Dabbagh An ancient culinary delight, the roots of makdous stem from Syria although it is a beloved staple...
Pomegranate – Taste&Flavors
The pomegranate shrub (small tree) has been planted in the Mediterranean region since ancient times. The name pomegranate derives from...
Sharing Culinary Heritage in the Arab World
The Food Heritage Foundation in collaboration with KariaNet is on the hunt for traditional recipes in the Arab World. To share the...
Wild Edible Plants
Food heritage expert Zeinab Jeambey goes on a journey to meet rural women, from the four corners of Lebanon, and learn about different...
Seasoned Chicory – 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,...
Kishk Turnovers
Fatayer kishk or mana’eesh b kishk are very popular in Lebanon and prepared in various ways. They are consumed usually over breakfast....
