Ms. Nayiri, center manager and gardener by nature!
Winter crops: beautiful cabbages!
The entrance of Amel Association center in Ain el Remmaneh, Beirut suburb, was transformed into a vegetable garden producing seasonal veggies and herbs!
The ladies at the center filling up the up-cycled plastic bottles of the vertical garden
Due to the efforts of the center community, combined with the great enthusiasm of the center manager Ms. Nayiri, and FHF agricultural experts, the garden is now partly supplying the center’s catering kitchen with fresh organic ingredients!
Even small concrete boxes can be grown! In the picture: summer tomatoes 🙂
The ladies of the center were trained on environmentally friendly agricultural practices to make sure their garden production is healthy and safe for consumption.
Prepared and consumed not only in Lebanon, but around the globe, fattoush or Lebanese salad combines a mixture of fresh greens and vegetables served with a lemony dressing. The ingredients used in fattoush vary according to their availability along the seasons. Sometimes, fattoush is served with fried Lebanese or pita bread, but for a healthier version, opt for baked pita bread instead!
Total servings: 4
Calories: 350 kcal/serving
Ingredients:
Half a Romaine lettuce, coarsely chopped
3 medium cucumbers, sliced
3 medium tomatoes, chopped
2 green onions, chopped
1 small green bell pepper, seeded and chopped
4 radishes, sliced
½ cup of parsley, coarsely chopped
¼ cup of fresh mint
¼ cup of fresh thyme leaves
½ cup of purslane leaves
3 loaves of Lebanese bread or pita, toasted
1 Tbsp. of sumac
1 Tbsp. of pomegranate molasses
Juice of 1 lemon
½ cup of extra virgin olive oil
Salt and pepper to taste
Preparation steps:
In a large bowl, put all the vegetables together and mix
Combine the dressing ingredients and incorporate them to the vegetables
Serve the fattoush fresh and cold, topped with pieces of the baked pita bread
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