This is a journey through my native country, Lebanon, located in the Middle East. I am always in search of good food and good friends, with the aim of safeguarding our precious culinary heritage.
Winner of the Gourmand World Cookbook Award. Anyone who loves the simplicity of food and appreciates a good story will love this book from cover to cover.
My 2nd Book:
Winner of the Gourmand World Cookbook Award and the International Academy of Gastronomy. “Documenting traditions, recipes and rituals ensures their survival, it is vital work. Barbara Massaad’s beautiful new book Mouneh goes to the heart of Lebanese life. She is a writer and photographer, but above all she is a custodian of a wonderfully rich culture.” Alice Waters
Two roads diverged in a wood, and I- I took the ones less traveled by, And that has made all the difference. Robert Frost
Followers
Welcome to my Blog!
I have been meaning to create this blog for a long time. Why? I have been roaming Lebanon for years now and I have come to the conclusion that it is such a shame that I don't document these journeys on the net. What is a culinary journey one may ask? I shall tell you... It's taking the car early morning (after dropping the kids at the bus stop) and going with one's car on an adventure dealing mostly with FOOD, wonderful people, and amazing places. Food glorious food ... not everyone knows what they put in their mouths... not everyone knows the people and places that have to do with the last bite they just had ... So my aim in life... other than being a good wife and mother ... is to write culinary books on the matter. My first book was published in Dec. 2005 entitled Man'oushe: Inside the Street Corner Lebanese Bakery. My second book (which started the day after the launching of Man'oushe) is finally out. I will let you in on a little secret, when one publishes a book, it is like giving birth and sometimes authors experience baby blues. Mouneh was published in Nov. 2010, it deals with traditional food preservation. Yes, I am ready to start my third book now - it will deal with the subject of cheese making. Who knows where this journey will take me? In a nutshell, this is who I am!
Who says we can't grow Zaatar?
Zaatar fields in the Village of Zawtar el Sharkiyah in south Lebanon
The president of the AssociazioneVerace Pizza Napoletana talking about PIZZA
One of the highlights of visiting CHEESE in Bra, Italy this fall was to train (for two hours) with people from the Verace Napoletana Pizza Association. You could say it was a dream come true for me to meet with these fine people. Why, you may ask. I have had a passion for pizza-making for such a long time. Those who know me, know this. In fact, very often I invite my friends and family for pizza because I really enjoy baking and eating pizza. My Man’oushé book started with a dream of going to Italy and doing a thorough study on the pizza. One sees the grass greener on the other side always, yet I was wise enough to carry out this dream in my own country in search of all the baked foods in a typical street corner Lebanese bakery. The Verace chef showed us how to make the pizza according to the standards and regulation set by the association. I met a chef lately in Lebanon, owner of da Giovanni and Marguerita. I told him of my meeting with Verace, he did not believe me at first. Later, he was convinced. We shot a segment for Helweh wa Moora (who's name now has changed to Helweh Beirut) one week later for me to stay in the pizza-making mood. The show focused on how to make the best pizza (straight from a fellow who comes from Napoli), stay tuned... Giovanni and I had so much fun that we both forgot that the LBC crew was there, as we talked and talked and talked...He is special!
I was chosen to try because I asked so many questions
The dough is garnished with canned San Marzano tomatoes, buffalo cheese, fresh basil leaves, with a drizzle of olive oil
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