Lebanese Food and Culinary Traditions & Thoughts

Lebanese Food and Culinary Traditions & Thoughts
Spring time always inspires me...

Tuesday, February 8, 2011

In Kfar Katra with Maysoon and Walid




Roula, the film director, with the cameraman
Last week, I went to visit Maysoon and Walid Nasreddine of Coara in their village with the LBC crew. Their story is featured in the Mouneh book. It is always special to spend time with them. They have a food philosophy which condemns the eating of animal products while favoring consumption of lots of vegetarian foods, including beans and tofu. We started the day with a visit to a local organic farm where we met up with Roula Fares, an organic food specialist. Walid and Maysoon purchase their fruits and vegetables from this farm to make their products which they sell at the Souk el Tayeb Farmers' Market. We walked through the estate and sat on the edge of the land discussing Maysoon and Walid's life. We drove to their house contemplating the majestic scenery of the area then went home for a full demonstration on how to make tofu. We tasted different types of mouajanet (pastries) filled with seaweed and other toppings. Once again, the day was a success! Here is a glimpse...
 
Welcome sign at the beginning of the village


Walid showing my cousin Bernard the land
Roula Fares, organic expert discussing the art of planting organic fruit and vegetables

Can you taste the fresh lettuce?

Shooting and eating for the reportage

Lovely!
Walid producing the tofu cheese meticulously

The finished tofu wrapped in a bundle

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