Results tagged Taste Lebanon from David Lebovitz

A Visit to Abu Kassem Za’atar Farm

za'atar pita

One thing you learn quickly if you travel to, or somehow explore otherwise, the various cuisines of the Middle East, is that every country, and seemingly…every single person, has their own idea of what za’atar is. And they’re very (very) attached to it. So much so that a chef in a restaurant in Jerusalem rolled up his sleeve to show me a tattoo of what he told me was hyssop, a name for an herb that’s used in some places to make Za’atar, one of the world’s great seasonings.

fresh za'atar

Za’atar consists of herbs, sesame, and sumac, varying them by proportions depending on culture and country. But I can say that Abu Kassem of Za’atar Zawtar makes the best za’atar I’ve ever tasted, anywhere.

fresh za'atar plant

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Lebanon

meat pastries

The Middle East is a pretty fascinating place, and on this visit – as well as others – I am constantly surprised by what I experience there. Although we often see snippets of it, our images of the region are usually negative; people are fighting or yelling or demonstrating. Glimpses of people going about everyday life aren’t especially easy to come by outside of these countries. Because situations change seemingly daily, it’s not always possible to go to certain places when you want to travel to them. But fortunately, the time was just right for me to go to Lebanon.

Lebanese woman with fruitlamb
green almondsLebanon beach

The first thing you notice in Lebanon is that the people are quite friendly and as I started writing this post about my trip, two young boys are playing around me at the airport while my flight home is delayed (for nine hours!), gingerly saddling up beside me, touching my computer screen with curiosity. In western countries, we are afraid of people and we’re told not to talk to strangers. And if someone came over to you in the airport and touched your computer screen, you might have a coronary. Or deck them.

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Another Lebanese Breakfast..and Two Lunches

Making sandwiches at Ichkhanian

Unbelievably, I was able to fit in not just two breakfasts, but two lunches on my first full day in Beirut. After za’atar croissants and puffy khobz, we headed off to Ichkhanian, to watch the bakers rolling out and baking L’ahm b’ajeen.

Ichkhanian sandwich bread dough at Ichkhanian

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