Where to Eat & Drink

Food writer Barbara Abdeni Massaad takes a closer look at this traditional method. Be sure to look out for local mouneh as you travel throughout the country. The word Mouneh comes …

As the olive harvest season approaches, we learn more about one of Lebanon’s biggest industries.

The name is synonymous with Lebanese coffee culture, but how did it start? We take a trip back in time to tell the story of Café Younes.

Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs.

Escape the summer heat in Beirut by heading to the roof, where you can enjoy the gentle breeze and cool down with a drink or two.

Easter just wouldn’t be the same without maamoul. Traditionally stuffed with dates, walnuts and pistachios, we discover some of the tastiest — and most exciting — options on the market with …

The morning staple of the Middle East, foul is a firm favorite among the Lebanese. We take a look at this simple yet tasty dish served by Beirut’s street vendors and 24-hour restaurants.

Holidays in Lebanon often have a dessert associated with them. Zeinab Jeambey from the Food Heritage Foundation explores the tradition of kaak.

There’s something rather magical about Lebanon’s community of kahwajes, a tradition that has survived centuries.