Called samboussek (for small individual semicircular pieces), or manoushet jebneh (for big pizza-pie ones), these cheese flatbreads are made in Lebanon with a special kind of cheese, akkawi (from the Palestinian city of Akka) as we call it in Lebanon, which is a white cheese that melts well.
Classic recipes are on the verge of dying out due to the pressures of modern family life and the threat of globalization with the rise of industrial foods. Preserving, protecting and promoting traditional knowledge is imperative. Slow Food Beirut seeks out traditional recipes to keep them alive in order to protect them. Traditional cuisine and recipes are an integral part of our Lebanese culture. Local small scale food producers, farmers, chefs and home cooks are the custodians of these traditions and help us connect with tradition and typical local cuisine. We aim to protect this important resource to ensure that they are preserved for the future and handed down from generation to generation.