- 15
- 152 451
Slow Food Beirut
Lebanon
เข้าร่วมเมื่อ 18 ก.ค. 2016
Slow Food Beirut's objective is to implement strategies in Lebanon to safeguard local food identity, while supporting local agricultural production. We have created documentaries to promote our Lebanese heritage through food and culture. Slow Food Beirut is part of the growing international association Slow Food based in Italy with chapters all over the world.
An Up-Close Look at Small-Scale Food Producers and Farmers in Lebanon with Sawsan Shaaban
Introducing an Up-Close Look at Small-Scale Food Producers and Farmers in Lebanon, a collaborative initiative by Slow Food Beirut with Barbara Massaad and Mazen Hosaiky. Help us spread the word to support and preserve their livelihoods."
มุมมอง: 207
วีดีโอ
The Queen of Kibbeh - Suzanne Douaihy
มุมมอง 66K6 ปีที่แล้ว
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...
Oum Ali - A Saj Story
มุมมอง 3.2K6 ปีที่แล้ว
Mona El Dorr is from a village in the south of Lebanon called Majdelzoum. She is known as Oum Ali. For over a decade, she has put her heart, strength and soul into keeping the culinary traditions of her village alive. She has defied the norms of her village, as an empowered working woman, to maintain these traditions. Mona has traveled the world, spreading her artisanal recipes and sharing Leba...
From Farm to Table: Coara - The First Lebanese Vegan Restaurant
มุมมอง 4.3K6 ปีที่แล้ว
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...
For the Love of Thyme (zaatar): The Man who Cultivates Lebanon's Wild Herb
มุมมอง 11K7 ปีที่แล้ว
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. ©Nay Aoun
Keeping it in the Family: 100 years of Dibs Kharroub (Carob Molasses)
มุมมอง 9K7 ปีที่แล้ว
In a small village in Lebanon, one family have been making Dibs Kharroub (Carob Molasses) for over 100 years. 80 year old Fadwa her husband Menhem and son Georges have been making molasses together in a small village Ksaibeh, Mount Lebanon. Fadwa learnt how to make this delicious condiment from her family, and would sneak to meet Menhem late at night to teach him how to make molasses against he...
Carlo Petrini at AUB Conference
มุมมอง 1877 ปีที่แล้ว
Slow Food Beirut in collaboration with the Environment and Sustainable Development Unit (ESDU) and the Food Heritage Foundation are pleased to invite you to meet Carlo Petrini the founder of the International Slow Food Movement and attend his talk on "The Future of Food depends on Biodiversity".
Carlo Petrini Meets Lebanese Chefs
มุมมอง 3107 ปีที่แล้ว
“Slow Food and Chefs, an Alliance for Sustainable Development,” with the role of chefs in promoting rural development, safeguarding biodiversity and the project of Slow Food & Chefs Alliance as the three main points Carlo Petrini, founder and president of Slow Food discussed with our local chefs in Lebanon. This event took place at L’Atelier Restaurant, Damas road, Berytech II. All this was mad...
Carlo Petrini on the Syrian Refugee Crisis In Lebanon
มุมมอง 1747 ปีที่แล้ว
Carlo Petrini, founder and president, of Slow Food discusses the Syrian refugee crisis on his visit to campsites in the Bekaa Valley in Lebanon.
Carlo Petrini Visits Syrian Refugee Camps in the Bekaa
มุมมอง 1947 ปีที่แล้ว
A trip to the Bekaa Valley was organized by Slow Food Beirut and the UNHCR in Lebanon thanks to special efforts of the Italian Embassy in Beirut to bring Carlo Petrini to Lebanon on his first visit.
Carlo Petrini Visits Beirut Earth Market
มุมมอง 5867 ปีที่แล้ว
Founder and president of Slow Food, Carlo Petrini visits the Slow Food Earth Market in Hamra early November 2016 for the first time.
Carlo Petrini's Impressions of Lebanon
มุมมอง 4187 ปีที่แล้ว
Founder and president of Slow Food, Carlo Petrini tells us his impressions of Lebanon upon his visit in early November 2016.
Lost Cheese of the Lebanese Mountain - Serdeleh / Anbarees Cheese
มุมมอง 36K7 ปีที่แล้ว
Sirdeleh, Ambarees ‘Siredeleh’ or ‘ambarees’ is not a rennet-coagulated cheese, but rather fermented raw goat milk. It is produced in the Bekaa Valley in eastern central Lebanon where it is called ‘ambaress’ and in the western central Shouf area where it is called serdeleh. Meet Ezzat and Abla Maged who have dedicated their lives to making this delicious cheese in Niha, Shouf.
Lost Cheese of the Lebanese Mountain - Darfieh
มุมมอง 17K7 ปีที่แล้ว
Lost Cheese of the Lebanese Mountain - Darfieh
Terwi2a - The Lebanese Breakfast
มุมมอง 4.5K8 ปีที่แล้ว
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. This documentary was directed by Carol Mansour, an award winning filmmaker and founder of Forward Film Production, Beirut. The production was f...
Once, Armenians pounded the meat exactly the same way for dolma and other meat dishes with the use of mortar and pestle. It’s nice to see that this technology has survived to this day. Cudos to Lebanese people 🇦🇲❤️🇱🇧
I love Kibbeh my husbands grandparents came from Lebanon . His grandparents name was Salim D'ahar & Mary Abdulla
انا بالعراق عندي غنم وماعز اولادي عايشين بالمدينة وانا بالريف مايحبون الغنم بحيث مسكن عائلة عندي بالمزرعه واعطيهم راتب
❤❤❤❤❤❤
❤❤❤❤❤❤❤
En español
Nice. Thanks for sharing. I hope Mohammad and his family are still growing thyme. Will we have an update some day? (I love zaatar and make it here at home. Also grow the plants in my garden.)
Amazing
I love lebanese food,especially cheese ,nithing in the world comes close to lebanese food
My mothers family is from abdille lebanon. I learned to cook from my mother. You remind me of her. ❤
You are so beautiful.
Thank you auntie ❤
الله يباركلك فيها يارب
ماشاءالله عليك الله يحفظك ربي يعطيك العافيه اخوي الغالي يجزيك الخير يا راب
❤❤❤❤
Wow!!!!!
Hello . My dad is asking about the raw koubbe with Alice on top . Do you have a recipe
ولله انها اصعب مصلحه الله يعين راعي المعزه
Beautiful! Where can I get this carob molasses? And why is the soaking and skipping of that water nessesary? Love
شكون الي ڨلبو صحيح يكول الزبدة مع زيت زيتون
Amazing video, I want to meet these people and learn how they make the cheese. This is our patrimony, products like these can´t be forgotten.
th-cam.com/video/2RooD4lIz0k/w-d-xo.html
انت عسل
First stop when I come to Lebanon love this country and the people of Lebanon
what a wonderful man and kudos for creating such a beautiful video
This is awesome! I grew up in Jebel next to amshet!
Thank you for keeping the traditions alive. This is the land of my grandparents and so special to me.
i miss lebanon , my second home country , i miss my family whom i havent seen them since 10 years , I miss the simplicity , Allah ye7fazek ya suzanne wa ya rab yer7am anthony bourdain , I pove you both ❤
مشاء الله
Thank you for this video! I learned how to make kibbeh from my grandfather in a comfortable 1970's kitchen in Livonia, Michigan!
دخيل ربهن ما اغلاهن ❤️❤️
I have never seen meat that lean, that finely ground, that high of quality. Amazing!
Uh
سبحان ألله
I wish their son understands their work and integrity, to keep their craft alive.
اطيب زعتر بالعالم هو الزعتر يلى ع طريقتك الله يعطيكم الصحة والعافية
الله يعطيكم الصحة والعافية انتم رمز الطبيعة
اذا بدي ازرع مشروع زعتر كيف بدي اتواصل معك كرمال استفيد من خبرتك
AMAZINGGG 👏 👏
اجمل شي بل حياة فهيا اسراحا،،🐑🐏🐕
this man is a poet
The problem is ignorance, most syrian refugees are cultivating it with the roots and at wrong timing(some lebanese also but i only encountered syrians so far)...God bless you w alla ma3ak ya jnoub I pray for the resurrection of this channel, we need u in these hard times
مساء الخير كيفكون تلايا وين صرت
I only like it raw! Some fresh onion and oil. Sometimes mince in chilli and onion... food of the gods!!
Wow! You definitely are gracious Queen. Your smile and positivity are a gift. Thank you
What a strong documentary and what a wise man.. May Allah bless him and his country.
What a nice gentle man.
Alhamdulilah.. This channel got english subtitles.. I am malaysian.. Only know english as my second language. And arabic language for my third languange.. Mlbut my arabic not so fluent... In malaysia the most popular food are western food beside our tradition food.. I only know hamburger...pizza..tortilla......crossaint... Not so much about Mediterranean food.. But we have our Mediterranean chef ammar that very popular in malaysia..he teach us how to cook Mediterranean food. Like.. Kabsah rice.. Maqlubah... But there are no. Pastry chef or bread chef in malaysia that can teach us about bread... I love bread... Hope in future There were a bread chef can teach us abaout Mediterranean bread n pastry
kif bten3amal l mejebne boudra ?...Alla y2awikoun 🙏
tawel a3markoun ❤