[caption id="attachment_1868" align="alignnone" width="900"]
Making vegan chard kebbeh, an Armenian specialty with Araksi[/caption]
For the second time, the Food Heritage Foundation participate in the Chef’s Cut culinary seminar that took place in March 2016, by providing cooking sessions to a group of foodies from around the globe.
[gallery type="slideshow" size="full" ids="1869,1870,1871,1872,1873,1874,1876,1877,1878"]
Four cooking sessions were organized, three at the foundation’s community kitchen Akleh and one at the apartment kitchen of the visitors in Beirut. Armenian, Syrian and – of course – Lebanese food were on the menu. These cooking sessions were an opportunity to the foundation’s lady cooks to prepare delicious recipes representing their region, explain about the ingredients and tell the story of each plate.
Making vegan chard kebbeh, an Armenian specialty with Araksi[/caption]
For the second time, the Food Heritage Foundation participate in the Chef’s Cut culinary seminar that took place in March 2016, by providing cooking sessions to a group of foodies from around the globe.
[gallery type="slideshow" size="full" ids="1869,1870,1871,1872,1873,1874,1876,1877,1878"]
Four cooking sessions were organized, three at the foundation’s community kitchen Akleh and one at the apartment kitchen of the visitors in Beirut. Armenian, Syrian and – of course – Lebanese food were on the menu. These cooking sessions were an opportunity to the foundation’s lady cooks to prepare delicious recipes representing their region, explain about the ingredients and tell the story of each plate.