Classic Lebanese recipes for a tiny token price.

Green Prophet has covered at least a dozen recipes from Lebanon. And now the LebGuide site is featuring a culinary opportunity — 100 classic Lebanese recipes you can download to your iPod or iPhone for $1.00.

Very delicious! You must download iTunes in order to download the recipes.

Lebanese cuisine is light and savory, with a big emphasis on vegetables and fresh, local ingredients Learn more about why local eating is important at our interview with  locavore expert Leda Meredith.But if your phone still isn’t i-savvy, you can still view 20 free recipes for traditional Lebanese foods from the LebGuide on this page.

Enjoy!

LebGuide website

More on traditional Lebanese foods:
Recipe: Lebanese lentil soup
Freekah, Ancient Delicious “New Grain”

Miriam offers three recipes for the liquorice-flavored fennel.

From spring to the onset of fall, wild fennel Ferula communis waves feathery leaves and bright yellow flowers in open fields all over Israel. The aromatic seed-like fruit are sometimes used as seasonings (read about uses for fennel seeds in Part II of our spice medicines series). Bees, as we noted in our post about the Black Bear apiary, appreciate wild fennel flowers, and honey with a wild fennel note is delicious indeed. But wild fennel doesn’t produce fat, juicy bulbs like Florence fennel.

Cultivation of Florence fennel began in the 1970s  on Kibbutz Sde Eliyahu, pioneers of organic agriculture in Israel. Mario Levy, Director of Organic Agriculture (who Green Prophet’s founder Karin has worked beside in the fields), brought seeds back to the kibbutz from a trip to Italy. Now the faintly sweet, anise-flavored vegetable appears in Israeli markets all through winter and into spring. There are many ways to eat it, and here are three: sliced into salads, roasted to sweetness, or baked in a cheese sauce.