The Queen of Kibbeh – Suzanne Douaihy

Suzanne is a very friendly woman, who I met at Souk el Tayeb many years ago. She would come every Saturday to showcase all her kibbeh varieties with her husband, Sarkis. Of course, I had to taste them all, as she generously gave me bites of each of them. I grew very fond of her. The soul of a cook is the amount of love one puts in food preparations. She has plenty of that going on...

While shooting my cooking segments, years ago on LBC, I ran a show with her in her native village. We had so much fun. I am sharing a few pics of that moment together. Anthony Bourdain, when he came to Lebanon, called her "The Queen of Kibbeh", thus Nay Aoun, the film producer and director of this new short document thought it would be the perfect title for this video. 

I am so lucky to have met good people in Lebanon who give the true values of Lebanese generosity. 

Suzanne El Douaihy is the Queen of Kibbeh. Kibbeh is a traditional Lebanese dish made of bulgur, minced onions and finely ground beef, lamb or goat mixed with local spices and herbs. It is famous and very much appreciated across the country. Suzanne is from a town north of Lebanon called Zgharta, the second biggest city in the North of Lebanon, after Tripoli. This region is famed for its kibbeh. For thirteen years, Suzanne has been making kibbeh, and has become famous across Lebanon selling her food in local farmer’s markets and catering to customers upon demand. She proudly continues to spread her knowledge and recipes to all.

Orange Blossom Harvest in Maghdoushe

Orange Blossom Harvest in Maghdouche

In spring time, it is an enriching experience to walk through a grove of orange trees blossoming with white flowers and bursting with fragrance. I’ve had many occasions to experience this romantic stroll throughout my journey. When you see, touch and smell these flowers you have the impression that they are declaring the coming of spring.

Magdousheh, a small town about 50 km (31 mi) south of Beirut, is reputed for its orange groves and its annual orange blossom water production. It is situated at an altitude of about 300 m (984 ft) above sea level. The town overlooks the Mediterranean Sea with its prominent pilgrimage site—home of the church of Our Lady of Mantara. On one of my visits I was accompanied by Oussama Amoun, a local resident and producer. We walked through the whole town meeting with people and discussing the year’s orange blossom yield. During the season, villagers scatter through the groves and private gardens working simultaneously to harvest their prized orange blossom flowers. A faint perfume accompanies you as you walk through the streets. There is a certain ambiance unseen elsewhere in Lebanon at that particular moment. The tiny white flowers are laid out, scattered on empty large white bags. Distillers of different sizes and shapes are washed and set up carefully to ensure a proper yearly production. Farmers and producers of Magdousheh pride themselves on a superior quality of distilled orange blossom water. They insist that the trees should not be irrigated during the hot summer months. In fact, it is this hearty resistance which makes the flowers superior, thereby resulting in a higher quality product.

Oussama Amoun my guide to the wonders of Maghdouche

Traditionally, most households in Lebanon made their annual production of orange blossom water at home using a family alembic. Today, it is not unusual to find families gathered at a town center where the communal karakeh is set up with large bags of orange blossom flowers. Production is mainly reserved to villagers who keep the traditional distillation process alive.

© Mouneh: Preserving Foods for the Lebanese Pantry (2018 / Interlink) 

Lebanon Travel has recently worked on a short film to show you the best of Maghdoushe, thus the reason I wanted to share more information about this beautiful town and its people.

"The southern town of Maghdoushe has a beautiful story to tell. From its religious sites to its agricultural traditions, we share its many wonders"

 

Slow Food Community - A New Strategy

Today I received this important mail from Slow Food International. This initiative opens up new challenges for Slow Food Beirut, which I am heading presently. I spoke to founder and president Carlo Petrini about this new strategy, "Slow Food is not an elitist association, it should be open to all". I agree and will do everything to spread the word.

This is a period of radical change within the Slow Food movement all around the world.

The 2017 Congress in Chengdu (China) announced our aim to revolutionize the basis of our organization, making it less formal and more inclusive. We want to involve all of the people, groups, organizations, and communities that help to spread the Slow philosophy and carry forward our global projects, including Slow Food Gardens, Presidia, the Ark of Taste, Farmer’s Markets, and global campaigns.

The recently approved proposal is to move beyond the convivium model and create another form of grassroots organization: the Slow Food Community!

The International Council in Nairobi in June 2018 launched a transitional phase that will last until the autumn of 2020, when the global Slow Food network will meet for its next Congress.

It doesn’t mean that convivia doesn’t exist anymore, but that we have 2 years to think about how concretize this transition towards a new model.

WHY ADOPT SUCH A CHANGE? WHAT IS A SLOW FOOD COMMUNITY AND HOW DOES IT WORK? HOW TO START?

A Slow Food Community is a group of people that shares the values of the international movement and commits itself, in accordance with the Founding Declaration, to pursuing Slow Food's objectives, vision, and actions.

Please start by advising other members in your area (by email, WhatsApp, Facebook, etc.) adapt and share this message with all the relevant contacts!


At Terra Madre Salone del Gusto, time will be dedicated to further explanation, brainstorming, and sharing ideas and experiences from the global network.


I’m also honored to introduce you to Barbara Massaad (en cc), Beirut convivium leader, international counselor for Slow Food in Middle East. Do not hesitate to contact her and exchange about a global strategy for the area!

We look forward to hearing from you.

Oum Ali - A Saj Story

Oum Ali, in her native village Majdalzoum, baking saj bread

This is Oum Ali! I have known her for so many years. She is a wonderful woman who has inspired me and so many others. She is a fighter and has a beautiful story to share. Watch her short film, produced by Slow Food Beirut with film maker Nay Aoun (funded by USAID). The best way to tell a story these days is through video animation. This video is very special, as it portrays a small scale food producer, who against all odds, made a name for herself in Lebanon and around the world.

I live in my bubble in Lebanon, meaning I choose to see a facet that really matters to me. I have chosen to dedicate my life's work to promote such good people because finally they represent the real Lebanon. Authentic people from different communities who share the values of good, clean and fair foods. They express themselves through sharing the foods of their ancestors to keep our culinary heritage alive.

Oum Ali, is a mother, then she is a food producer... and that has made us connect in a special way. We understand the value of family and cook to express our love. The love does not have boundaries, as food is shared to all who have a deep respect for its significance. She has a big heart and will stay hours explaining why she chooses to cook or bake in a certain way. Generosity at its best.

Throughout my journey, the meeting of such good people has made all the difference. And it is important for me to share all that I have learned or have experienced with them... for I also believe that it is by giving to others that one can find true happiness in this world.

Enjoy!

Coara - The First Lebanese Vegan Restaurant

Good news folks, the Mouneh book has been published again, this time with Interlink publishers in the US. The books traveled on a boat to arrive to Lebanon (only 1000 copies available). I am waiting for the clearance to get them out there. Very exciting! They will be available at Librairie Antoine in all branches. Also planning a book signing soon.. (more about that soon...). This video has just been produced by Slow Food Beirut to highlight the work of these good people, who are in the book (section Feb - citrus). Learn about them and go eat at their restaurant. It's one of a kind. You will leave with a certain kind of peace.

About the short film:

Walid and Maysoon Nasserdin opened the first Lebanese vegan restaurant in Lebanon serving healthy vegan and bio food in an authentic green atmosphere. Coara sits on a hillside in the heart of the Chouf mountains, in a village called Kfar Katra, overlooking the land which they nurture to grow their precious ingredients. For decades, the couple have put their love into every single dish to create a beautiful and unique concept based on Lebanese food heritage.

For the Love of Thyme: The Man who Cultivates Lebanon's Wild Herb

Mohammad Ali Neimeh, better known as Abu Kassem’s life revolves around zaatar, the wild thyme of Lebanon. During the Israeli occupation of South Lebanon, he needed to change the way thyme grows, out of fear he would be shot or shelled trying to get to his plants. The changes that he implemented have seen huge changes in the way that thyme is grown now in Lebanon. This is his story. 

Please watch this beautiful short film uploaded on our website www.slowfoodbeirut, generously donated by Nay Aoun.We, as Lebanese, are proud of our zaatar and Abou Cassem in an example of why. Let us know what you think and please share.

Boutique Wines and 209 Lebanese Wine

Very interesting article about 209lebanesewine and boutique wines in Lebanon. Selim Yasmine is a good friend. We have been touring wineries in Lebanon for months and have discovered many amazing varieties, including the good people who work with passion to make the wine in different regions in Lebanon. Many lessons of life were learned, including lessons in wine tasting and appreciation. We continue the tour beginning of January to reach all wineries to build a strong relationship with each and everyone of them to better promote their work and our Lebanese wine heritage. Online Distributor Spreads Boutique Lebanese Wines

Watch Maher Harb of Sept Winery: https://www.instagram.com/p/BWQE5fUDRby/?taken-by=barbaramassaad

Maher Harb and Selim Yasmine

Lebanese Cuisine 101

Are you seriously interested in learning about Lebanese cuisine?

Hummus © BM

I will take you through the process as I go through the repertoire one recipe at a time...

Why? because I intend to do a book on the subject one day. I want to share the ingredients, methods of preparations, and tips as you cook, bake, or mix a fresh salad. I believe we can all go through recipes collections through the internet or by simply buying a cookbook. Yet, we miss out on a very important step — the process and how we feel when we are doing the actual recipe, what we taste, and how we express these happenings. My aim: Out-of-the-box notions to learn a new cuisine, like a new language. You have to live the experience.

A few years ago, I fell in love with the Italian language. Obviously you know why this happened... You don't! Well all my trips to Italy with Slow Food events, meeting so many Italians and falling in love with the food culture of Italy was what triggered my desire. I took a course through a program given by the Italian embassy in Beirut and I can tell you that I failed miserably.  The teacher treated us like kinder garden children, screaming out grammar rules. She completely set my brain into neutral. I am giving you this experience as an example of how learning should not be undertaken if you have a passion for a certain subject.

Conclusion: You have to live the learning process with all your senses. Capiche?

I will try to give you that experience and let you do the rest....

Will also tell you about the wines of Lebanon, as I pair the food with the wine, including Arak of course... I will discuss the ingredients, where I got them, who makes them, etc... Will simultaneously feed the Slow Food Beirut website as I am undertaking this challenge. Oh yes, and the wine tour continues with 209lebanesewine.com to meet these extraordinary people who put Lebanese wine on the wine world map.

Are you ready?