5000 Years in the Making: Salamouni

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“Lebanon’s exceptional location and its singular morphology have contributed to making it a hub of botanic biodiversity. It is one of the nuclear centers of genetic species of wheat, barley, lentils and vetch, their cultivation dating back more than 5,000 years. Other agricultural species originating from Lebanon include olives, figs, grapes, pomegranates and carob. Foods made from these plants lie at the basis of the local culinary traditions.

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The National Dish

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I always laugh when the mother in law in My Big Fat Greek Wedding is flabbergasted that her son in law doesn’t eat meat. A Lebanese version of that would be: “You don’t eat no Kibbeh? Kiff ya3neh? Ba3milak kibbet batata? Tayeb kibbet la2’tin? Shou? El borghol bya3milak nafkha! Ma a3m bifham!” (What do you mean? Shall I make you a potato kibbeh? How about a pumkin kibbe then? What? You feel bloated after eating bulgur? I don’t get it!)

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