The Production of Halawa "Helwe Beirut"

I have always been curious on how halaweh is made.Al Kanater, a family-owned operation invited me to visit their plant in Beirut, Mkalles. The father is the one who build this business, it has become very successful. The Al Kanater brand is seen in food shelves all over the world. I was offered a batch of their products and was really surprised to taste the difference. The process takes hard work and years of knowledge. Al Kanater works on abiding to international food standards, while keeping traditional manufacturing procedures. The sesame seeds are imported from Sudan due to their superior quality (as opposed to the Chinese variation). Watch this video, you will learn a lot! Thanks Mireille and Rony, we are counting on you to keep this business flourishing.

Yesterday in Baalbeck ...

An ancient recipe baked in a traditional oven in the souk of Baalbeck

Some clients cook their meals at the baker's

My friends from the Man'oushe Book

The finished product

Apprentice at work

At Dergham Bakery

Learning to make Sfiha Baalbakieh at El Sayed Bakery

Sfiha in all its forms 

The Baker and the Dough

The special relationship of the baker with the dough (makes the whole difference)

The dough

My review of Onno - An Armenian Family Restaurant

My friend Cherine, author of Le Liban Gourmand, has been talking to me for a long time about a tiny cute restaurant under a bridge in Burj Hammoud. Knowing how much I love and treasure Armenian food, she insisted that I go and visit Onno, a brother and sister team: Carmen and Karnig. Last night, I finally made the effort (after a long trip back from Baalbeck) to dine at this Armenian restaurant. The place is very cozy, it seats about 20 persons or so. We were guided upstairs by a friendly waiter who seemed part of the family too. The menu is written in Arabic, but luckily for me, an English version is also available. We were about 8 persons, mostly Cherynne's friends. We started with Arak then a flow of dishes started to appear before our eyes: Armenian salad (chopped tomatoes, cumcumbers, onions, green pepper seasoned with a tangy sauce), stuffed grape leaves (Armenian style with a touch of spice), subureck (of course!), mehamara ( walnut dip with red pepper paste, a delight!), itch (the Armenian version of tabbouleh), spicy fried potatoes seasoned with lots of coriander, mante (with meat - although I would have liked so much to have tasted the vegetarian version made with spinach). The dishes felt and tasted homemade. I like that! In fact, I love that. The selection of music was a bit noisy but a client finally stood up and turned off the stereo (as simple as that!). When the bill arrived, we were delighted because the price was very fair. It's very rare nowadays to find good food with good prices. You leave the restaurant with a full stomach, a bit tipsy with all the arak that you consumed. The icing on the cake was the two cats cuddled at the doorstep who have become part of the Onno family because the owner's wife simply cares and feeds these adorable felines. This is something that you don't see often in Lebanon too... So bravo Onno! I will be back again and again because you inspire good, clean, and fair....

Onno
Burj Hammoud
Aghabios Street
03-801476
Opening hours: 12 - 23 h
*Mon - Sat; if you are a large group the owners will open on Sun.

Ingredients - The Movie

Ingredients

I have copied the synopsis from the press kit for you to get an idea of the movie.

SYNOPSIS
American food is in a state of crisis. Obesity and diabetes are on the rise, food costs are skyrocketing, family farms are in decline and our agricultural environment is in jeopardy. A feature-length documentary film, INGREDIENTS explores a thriving local food movement as our world becomes a more flavorless, disconnected and dangerous place to eat.

Narrated by Bebe Neuwirth, the film takes us across the United States; from the urban food deserts of Harlem to the diversified farms of the Hudson River and Willamette Valleys and to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins. INGREDIENTS is a journey that reveals the people behind the movement to bring good food back to the table and health back to our communities.

With questions of food safety, accessibility, cost, and health at the forefront, we learn that seasonal food grown close to home provides consumers with a sense of security as they develop relationships with the people who grow and prepare their food. INGREDIENTS empowers and sparks the joy of discovery for living and eating well in a world in need of balance.

Barbara Armenian Christmas "Helwe Beirut"

Serge and Aline invited me for a typical Armenian Christmas feast at their home! What a delightful experience. Armenian food never ceases to amaze me... more to come! PS: Notice their lovely pets, I fell in love with the cat....

Barbara In Barouk "Helwe Beirut"

It is always so special to visit my friend Razzouk and this majestic forest in the Shouf (heaven). On this occassion, we went to visit a very nice family to learn the essential to make pumpkin kebbeh (mountain-style). I say mountain-style because of the use of awarma, traditional meat preserve in the stuffing. Basically, a mixture of chopped onions, awarma, and crushed chickpeas are stuffed into kebbeh balls made with cooked pumpkin flesh mixed with burghul. The result is delicious when eaten hot as soon as the kebbeh is fried (that's another issue). Enjoy!