Food

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Trois faux-pas impardonnables à table!

METTRE UNE SALADE EN CHARPIE Couper une salade, dans les usages de bienséance culinaire, c'est presque aussi grave que mettre ses coudes à table ou éructer très bruyamment après le repas ! Bon, on ne sait pas ...
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GUACAMOLE SALAD

Cilantro Vinaigrette: 2 tablespoons freshly squeezed lime juice 1/4 cup packed fresh cilantro leaves 1 small strip of jalapeno pepper (seeds and ribs removed), finely chopped 1/4 cup grapeseed oil small ...
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Ma3moul from Paris with Love

We were 7 at home and every year we could enjoy home-cooked ma3moul, ka3k and sanioura for Easter thanks to our mother. It’s been nearly 21 years since I left Lebanon and it was essential to me to transmit this...
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Il ne faut JAMAIS réchauffer…

  Ne JAMAIS réchauffer des oeufs cuits.Ils peuvent devenir toxique et faire des ravages dans le système digestif.       Les épinards sont riches en fer et en nitrates....
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Chestnuts picking in Lebanese mountains

Anyone who knows the difficulties associated with harvesting chestnuts for eating during the holiday season would most likely prefer to avoid the discomforts of harvesting them, and instead buy them. But, after...
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Traditional process of producing Freekeh

  Freekeh known as "Super Food" is made from young wheat  that is harvested while still green and put through a roasting and rubbing process during production. It has a smoky, nutty flavor and a firm, c...
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Foraging in Lebanese mountains

Wild edibles exist almost everywhere and are in abundance if you forage for them. Edible wild food has naturally grown in almost every corner of our planet for tens of thousands of years. Edible weeds, flowers ...
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Kibbeh Pumpkin Laktin for Good Friday

Kebbe laktin is usually eaten on Good Friday or during lent because it is without meat and quite a wonderfull version of kebbe. Even kebbe laktin (Pumpkin) itself has different versions, many different stuffing...
Japanese insect eating couple, Tokyo, Japan, 28 October 2008

Insect Sushi: yummy, or creepy crawly cuisine

If eating is an art form, then insects-as-food remains an experimental genre—at least in the West. But bugs, which are high in protein and low in terms of environmental impact, are a far more sustainable food...