Journey in Lebanon, 1

-->
Months ago, on a Wednesday Libaliano class, it was agreed  that a visit to Lebanon would help understand better the cuisine. An idea was born and finally came to fruition in April 2010.

In the space of one week, we planned to eat most of what there is to eat on the Lebanese menu, see most of what there is to see and enjoy what is left of natural beauty.
The programme was packed as we tried to cover most of what had been planned.

Day 1:

After a light breakfast of labne, bread and jam we set off to Jeita.  Situated north of the capital Beirut, the Jeita grottos are limestone caves formed over millions of years. The Jeita grotto is now candidate to the New Seven Wonders of Nature.

A short drive further north and we arrived to Jammal’s fish restaurant in Batroun. Plastic chairs and a table on the pebbles we had our first whiff of summer as we savoured the food:  fresh and perfectly fried Sultan Ibrahim, (small Red Mullets). Jammal also makes the best pickled cabbage. The leaves are stuffed with a spicy walnut filling and pickled in a vinegar brine. 


On the  way beach we stopped in Byblos to visit the site and take a stroll in the old town.


We had a light supper at home. Cooking every day is less of a hassle in Lebanon.If one does not have hired help, assistance comes from extended family, neighbours and friends.  It is also possible to buy ready chopped parsley for tabboule, cored vegetables for stuffing, ready prepared artichoke hearts, podded peas and beans...




1 comment:

  1. I love your blog!!! Whenever I read it, it feels as if I've traveled to far away places and came back... hungry!!! I want to try all the goodies and recipes listed, one after the other ;)

    ReplyDelete