food

Mouneh, the practice of preserving food through various techniques, constitutes an important part of Lebanese food culture.

Harvesting fruits and vegetables is a typical summertime activity in Lebanon; the air is dry, the temperatures are high, and the trees are teeming with succulent treasures.

Hrisseh is a rich porridge prepared in commemoration to the feast of the assumption of the Virgin Mary that is celebrated by Christians in Lebanon on 15 August.

Kibbeh is considered one of Lebanon’s most cherished national dishes. We take a trip across the country to discover kibbeh in all its forms with author, food consultant and TV host …

The Food Heritage Foundation’s Zeinab Jeambey meets rural women around the country continuing the tradition of collecting and cooking edible wild plants.

We sat down with passionate foodie and founder of Tawlet restaurants and Souk el Tayeb, Kamal Mouzawak, to learn more about his favorite spots around Lebanon and his latest projects.

The Food Heritage Foundation’s Zeinab Jeambey goes on a countrywide journey to discover producers making Arabic ice cream the traditional way.

It can be difficult to keep up with all the places popping up in Beirut, so we’ve compiled a list of new spots in town for you to try with the …

For the third and final edition of our “Bars In Beirut” series, we bring a list of upscale places where you can sip on delicious cocktails while enjoying the plush surroundings …