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Tuesday 19 October 2021
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Freekeh : the green gem of the Middle East

Contributing writer: Camille CESBRON, Food Anthropologist The Food Heritage Foundation is engaged in putting forward the different...

Kamhiyeh

Kamhiyeh is a delicious and nutritious dessert usually prepared for Eid el Berbara or St Barbara’s day on the 4th of...

Freekeh, the mega-grain

Freekeh is the grain that everybody has been talking about lately, and which is expected to take quinoa’s spot around the world, making...

Freekeh with mutton or veal

Total servings: 6 Preparation time: 1.5 – 2 hrs Ingredients: 500 gr of cracked freekeh 250 gr of veal or mutton 500 ml of water 50...

Bulgur making

Making wheat into bulgur is an ancient process that originated in the Mediterranean region and has been an integral part of Middle Eastern...

Wheat with Laban

  This dish is popular in Akkar as well as other Lebanese regions where it is prepared on Easter Saturday. Given that during the lent...