Lebanese food is famous throughout the world, but some of my most curious discoveries here have involved trying foods I grew up with but in a different form.
As a child I remember we kept a bottle of rose water in the bathroom. A drop or two would be added to a hot bath or to the iron, like lavender oil, but never to pastries or hot water as in the café blanc. We had plum trees up the garden and I often fought off wasps to eat the bursting ripe ones. Here plums are often served sour and dabbed in salt. Almonds, too, are often presented unripe, a milky white kernel in velvety Read the rest of this entry »