Barbara Abdeni Massaad was the special guest Chef at the Academic tables at Pollenzo. Writer, photographer, chef, and Slow Food International activist Barbara Abdeni Massaad has an inexhaustible passion for the gastronomic culture of the Levant, seasoned with a strong social commitment.
Slow Food Beirut representatives will join the Slow Food Komi Kebir Mediterranean Festival on May 7 2017 in in the town of Buyukkonuk in Cyprus to showcase their work and vision and also to share common identities and food products.
Called burghul bi banadoura in Arabic, this popular, hearty dish, made with eggplant or zucchini, is a staple of kitchens in Lebanon and Syria.
Makhlouta is a traditional mountain stew. It comes from ‘khalet’ (mixture). It was cooked with all available grains in the pantry (mouneh).
Let it be said here and now, the main ingredient in tabbouleh is PARSLEY. I feel better now. No parsley, no tabbouleh! Grain salads that pretend to be tabbouleh are simply an insult to the real thing.
Slow Food Beirut along with the global Youth Network invites you to join the first World Disco Soup Day on April 29th 2017 to fight food waste!
Horeca, the annual hospitality fair, is around the corner. Come and meet us at the Done – Hospitality Training Solutions stand M5 at 7:00 on Wednesday, April 5 for a chat
209 Lebanese Wine has partnered with Slow Food Beirut to promote together our Lebanese food and wine heritage and work on projects which safeguard our traditions
