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Tuesday 19 October 2021
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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...

Eryngo “Kors Anneh” salad

Eryngium is a genus of flowering plants in the family Apiaceae containing about 250 species and with a worldwide distribution. While some...

Seasoned “Dardar”

Dardar in Arabic and Eastern star thistle in English (Centaurea hyalolepis) is a wild edible plant commonly collected and cooked in...

“Balghassoun” fritters

Balghassoun or Balaassoun (بلعصون) known as garden Anchusa is a wild edible plant that grows in the mountains of Lebanon and Syria...

Fennel – Shoumar

Indigenous to the Mediterranean region, fennel or “shoumar” in Arabic is widely distributed in the world and renowned for its culinary...

Roz b foul – Broad bean and rice pilaf

This recipe is common in Lebanon; it is usually prepared in spring when green fava beans (or broad beans) are available. When not eaten...

Spring Souk in AUB

In collaboration with ESDU, the Food Heritage Foundation is organizing a “spring Souk” Farmers’ Market on Thursday March 17, 2016 in...

Wild edible plants collection

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

Spring Farmers’ Market in AUB

Celebrate Spring season and Mothers’ day, this Wednesday March 18, 2015 with the farmers and producers of Souk aal Souk –...