Berna Khoury’s Chicken Recipe: INGREDIENTS: 500 grams chicken breasts – Maison Chal from Better Life Market 1/4 cup unsweetened almond milk (or coconut milk) 1/4 cup almond meal (can just crush whole almonds in a grinder) 1/2 tsp salt, 1 tsp pepper, (optional: 1 tsp fresh parsley, 1 tsp garlic / onion powder, 1 tsp
Under the mid-summer sun, kishk is spread and left to dry on white sheets on the rooftops of Lebanese villages, before it is ground into powder. Kishk, a preserved dairy product made from cracked wheat fermented in milk and yogurt, is prepared in different ways and is used in the cuisines of Iran, Turkey, Mongolia,
First, let’s talk about Parabens. You’ve probably seen all-natural skincare products proudly advertise that their products contain “No Parabens”. Merriam Webster defines parabens as “either of two antifungal agents used as preservatives in foods and pharmaceuticals: a: methylparaben or b: propylparaben.” These agents are esters of para-hydroxybenzoic acid, which is why they’re collectively called parabens. Wisegeek.com says “advocates of organic and natural foods and
With a lower content of lactose, Goat’s milk is usually easier to digest than Cow’s milk. Plus it has more calcium, potassium and Vitamin A. Goat farming is widespread in the marginal areas of Lebanon; the adopted breeding system is the extensive pastoral system, centuries old, relying on pastures as its main source of feed.
Take a morning trip with Sami to discover the enchanting world of traditional Lebanese breakfast foods. Based on the book “From Akkar to Amel, Lebanon’s Slow Food Trail”, this documentary will take you on a virtual voyage to the land of thyme and honey. Directed & produced by: Carole Mansour Date of release: 2008 Language:
