One of my absolute favorite things to eat in the world are little fried balls. Actually, they don’t even have to be fried. Little tasty balls of food are always good. It can be something like ...

St. Joseph Melkite Greek-Catholic Church in West Scranton revolves around family and food. The two worlds collide during the church’s Lebanese-American Mini Food Festival, happening Friday, Aug. 13, ...

Journalist Rami Khouri celebrates the kibbeh festival and Lebanese food and culture. Souk el Tayeb organized this event in Ehden to highlight the importance of food traditions and bring a divided ...

“CONFIDENT” COMES UP a lot in conversation with Sheena Eliz, the latest executive chef at Marcus Lalario’s Georgetown restaurant Ciudad. She admires those who are, and she aspires to be so herself.

When shopping, make sure to purchase fine-grained bulgur; medium or coarse-grained bulgur won't hydrate well (it must be cooked) and will produce very crunchy kibbeh. While sumac isn't essential for ...

Lebanese “fast food” - Bulgur and Beef Kibbeh; Lentils and Rice with Crisped Onions. Christopher Kimball is back in Beirut for a crash course on Lebanese “fast food,” visiting Kamal Mouzawak of Souk ...

Maureen Abood opened the door to her Lebanese kitchen in her food blog Rose Water and Orange Blossom. She shares her favorite stories and recipes in her first cookbook duly titled Rose Water and ...

This week’s Bite is a dish that many consider one of the most important dishes of Lebanon and its surrounding countries. Kibbeh is a combination of minced meat, onion, grains — often barley — and ...

Julie makes the national dish of Lebanon, kibbeh, in three different ways. This show is Julie’s love letter to Lebanon, for her homeland's hospitality, soaring spirit and resiliency. Julie cooks the ...

There has been a longtime relationship between France and Lebanon, and in 1920, after World War I, Lebanon officially became a French colony. There’s still a strong bond between the countries and ...