Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Friday, October 30, 2009

Aredna - Another Visit

Today I wrote about how to preserve apricots in the morning, then I got really tired... Too many more recipes to go dealing with apricots, so I stopped. I decided to go and visit Aredna again. You can't get too much of a good thing. I passed by every single stand asking them what they produced, where they were from, and how I could join them later. I intend to go and visit each and everyone of these producers in my life time. I did learn again something new... Zaarour jam, Zaarour syrup... a plant from the wild with red berries... usually the leaves are dried and used in the mixture to make zhourat. Also, I tasted a new jam made with pomegranate seeds. I found it very sweet, almost overwhelming, not very good. The producer explained that the seeds were cooked in syrup and put in jars, so basically what you are eating is sugar. It's too bad because I did get excited to learn about making this new jam, but was disappointed to taste it...

I also met Aaron, a radio journalist, who came with his wife and two adorable children. We carried out our interview, discussing why it's so important to focus on our Lebanese culinary heritage, which I believe may disappear with the future generations to come.... Aaron, an American, doesn't believe that there is a threat of that ever happening in Lebanon. I'd like to share his opinion, but I fear the opposite. That was our debate! It rained outside, cleaning all the pollution that was stagnating in Beirut - a new page is turned, winter is arriving, at last!

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