Taste of Beirut blog features authentic Lebanese cuisine and a great give-away.
I love this blog. I love Lebanese food, and author Joumana, a Lebanese ex-pat living in the States, presents recipe after delicious-looking recipe, Slow Food style.
Just a small example – the Toom garlic paste, a staple flavoring in Lebanese kitchens. Whirl garlic, lemon juice, salt and olive oil in the blender, thickening the paste if you want with a cooked potato or bread. Use it to flavor almost anything. That won me; I’m an unabashed garlic fan.
Then there are at least four recipes for kibbeh, recipes for flatbreads (the one featuring baby artichokes brought water to my mouth), and many more.
The last time Joumana visited Beirut, Lebanese chef and food project genius Kamal Mouzawak gave her several packages of za’atar spice, herb salt, khamouneh, a spice mix based on cumin, and freekah, wheat smoked in the fields while still green.
She is now running a raffle for them, including a recipe booklet. The raffle is on till Jan. 31st, so if you’re interested, leave a comment on her post about Kamal Mouzawak and the amazing work he’s done with small farmers and local ingredients, here.
More recipes to enjoy:
- Vertical Farms May Be The Only Crop Solution For The Middle East
- Ful and Choumous, The Middle-Eastern Working Man’s Lunch
- Community-Supported Agriculture: Organic, Local, and Tasty!