Short Films
For the Love of Thyme: The Man who Cultivates Lebanon’s Wild Herb

Mohammad Ali Neimeh, better known as Abu Kassem’s life revolves around zaatar, the wild thyme of Lebanon. During the Israeli occupation of South Lebanon, he needed to change the way thyme grows, out of fear he would be shot or shelled trying to get to his plants. The changes that he implemented have seen huge changes in the way that thyme is grown now in Lebanon. This is his story.

  • Directed & produced by: Nay Aoun
  • Date of release: Sept 2017
  • Language: Arabic / English
  • Sub-titles: English
Terwi2a : The Lebanese Breakfast

Take a morning trip with Sami to discover the enchanting world of traditional Lebanese breakfast foods. Based on the book "From Akkar to Amel, Lebanon's Slow Food Trail", this documentary will take you on a virtual voyage to the land of thyme and honey.

  • Directed & produced by: Carole Mansour
  • Date of release: 2008
  • Language: Arabic
  • Sub-titles: English
Lost Cheese of the Lebanese Mountain – Darfieh Cheese

High up in the mountains of North Lebanon, at about 2,000 meters in altitude deep within the Ehden Nature reserve, the Douaihy farm has been making fresh Darfiyeh, a deliciously pungent goat’s cheese, for over three generations.

  • Produced by: Barbara Massaad
  • Directed: Mark Abouzeid
  • Date of release: Sept 2016
  • Language: Arabic / English
  • Sub-titles: English
Lost Cheese of the Lebanese Mountain – Serdeleh / Anbarees Cheese

Serdeleh, Ambarees ‘Siredeleh’ or ‘ambarees’ is not a rennet-coagulated cheese, but rather fermented raw goat milk. It is produced in the Bekaa Valley in eastern central Lebanon where it is called ‘ambaress’ and in the western central Shouf area where it is called serdeleh. Meet Ezzat and Abla Maged who have dedicated their lives to making this delicious cheese in Niha, Shouf.

  • Produced by: Barbara Massaad
  • Directed: Mark Abouzeid
  • Date of release: Sept 2016
  • Language: Arabic / English
  • Sub-titles: English
Keeping it in the Family: 100 years of Dibs Kharroub

In a small village in Lebanon, one family have been making Dibs Kharroub (Carob Molasses) for over 100 years. 80 year old Fadwa, her husband Menhem, and son Georges have been making molasses together in a small village Ksaibeh, Mount Lebanon. Fadwa learnt how to make this delicious condiment from her family, and would sneak to meet Menhem late at night to teach him how to make molasses against her father’s orders. Hardly anything has changed in the way they grow, pick and process carob molasses.

  • Directed: Nay Aoun
  • Date of release: December 2016
  • Language: Arabic / English
  • Sub-titles: English