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making the most of the weeds
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Since ultra processed foods are in the headlines, taking a leaf out of a Lebanese cookbook might be a good idea.
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This tasty Lebanese recipe involves a little cooking and nothing processed and is superbly healthy.
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When we first came to Bristol we made this dish popular in Lebanon, Palestine & Syria using Italian chicory at vast expense (see photo below) little realising that hindbeh in Arabic are dandelions!
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Now is the time to gather dandelion leaves to make hindbeh: a dish which requires a walk, Zejd's delicious EVOO and mouths willing to try something different!
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We're delighted that Zejd's olive leaf infusion is back in stock. It's always popular at the markets and fairs we go to, and customers often buy one as a present to share with friends. To know more about it, read the shorkk story below.
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We're offering a special price during the month of May when you buy 3 tins. One to keep and 2 as presents!
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Lebanon at the Venice Biennale
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From May 10th until November 29th this year the Lebanese Pavilion curated by Collective For Architecture for Lebanon will be at the Venice Biennale of Architecture. Several exhibitors will join to focus on land regeneration in Lebanon.
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Following years of environmental destruction through land mismanagement and war, the collective are calling for a rethink to safeguard Lebanon's environment.
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photo: Collective for Architecture Lebanon
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An article published by The National gives more information.
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shorkk markets & fairs
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We are delighted to be part of these Bristol markets, since importing goods means some local authorities won't allow us to join their markets.
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25th May Eat Festivals Marina Wharf, Portishead BS20 7DF 10am - 4pm
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