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eG Foodblog: Hassouni (2012) - Beirut and beyond


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133 replies to this topic

#121 ChefCrash

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Posted 06 March 2012 - 08:27 PM

Thanks for sharing your week with us. Maybe we can work it out so a bunch of us can be there at once some day:)

#122 mkayahara

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Posted 06 March 2012 - 08:41 PM

Thanks so much for a fascinating food-and-travel blog! Have a safe trip back.
Matthew Kayahara

#123 FrogPrincesse

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Posted 06 March 2012 - 09:46 PM

Very cool foodblog! That last meal was quite epic.
Thanks for sharing your adventures with us.

#124 nickrey

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Posted 06 March 2012 - 11:19 PM

Thanks for this most interesting week of food and travel.. and more food.

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

#125 Smithy

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Posted 06 March 2012 - 11:22 PM

Oh, alf shokr!

Thanks for a wonderful tour, with evocative writing and tantalizing photos...and thanks for answering our questions and comments.

In these days of reading about the Arab Spring (in whichever country) your foodblog is especially encouraging. This has been a great pleasure, and has given me fresh inspiration to break out my Lebanese and Egyptian cookbooks.

Safe travels, and thanks for sharing with us

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

#126 nikkib

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Posted 07 March 2012 - 12:30 AM

Thanks for sharing your week with us. Maybe we can work it out so a bunch of us can be there at once some day:)

I'm in!
"Experience is something you gain just after you needed it" ....A Wise man

#127 johnnyd

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Posted 07 March 2012 - 08:30 AM

Safe travels, Hassouni! What a glorious ride you've taken us on! This is a blog I'll return to again and again.

My thoughts exactly. And now I have a better road map for attempting an authentic Lebanese feast now that I see how it's done on and around the streets of lovely Beirut, better than any cook book.
"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II
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#128 Hassouni

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Posted 08 March 2012 - 08:25 AM

My last few hours in Beirut, spent at the airport, where there isn't much ready to eat but there sure is a lot of food at the shops in the terminal:

Al-Rifai: An internationally famous Lebanese roaster chain, specializing in nuts, coffee, and other treats:

Individually wrapped chocolates

Nuts of all types:


non-chocolate sweets:

Raw nuts, etc:

Overview of the shop:

Next - Goodies, which is a well known upmarket supermarket on Verdun Street (near our flat) specializing mostly in non-Lebanese things, as well as really good Lebanese food:


cheeses - kashkawan, halloum, and many other kinds

next to it is 'Abd al-Rahman Hallab, the outpost of Lebanon's most famous sweets shop, founded in Tripoli in 1881, and imitated across the country with numerous other Abdul-So-and-So Hallabs. This one is the best. The last time I went was last May, and God, they have everything - baqlawa, knafeh, stretchy Arabic ice cream, 'osmaliyye, you name it - and they execute it perfectly.



Next up, Douaihy, another well known sweet shop:



Bye bye Beirut:

(that's the whole city sticking out into the sea)

My friend whose birthday we celebrated the other night gave me a wrapped package from Boshali, yet another sweet shop, this time based in Beirut. Got home to open up my luggage, unwrapped it, and found:


So that's it for new content. Thanks so much for all your interests and comments - I have to say, I should have done this last year, when I had more friends in town and was going out a lot more often - you would have seen even more Lebanese delights, but oh well! Please feel free to ask more questions.

Edited by Hassouni, 08 March 2012 - 08:49 AM.

#129 Shelby

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Posted 08 March 2012 - 08:55 AM

What a breathtaking sight looking back out of your plane window!

Thank you for your wonderful blog this week and I'm glad you made it home safely.

#130 rotuts

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Posted 08 March 2012 - 09:06 AM


#131 Hassouni

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Posted 08 March 2012 - 09:09 AM

PS the funny thing about baqlawa and other similar sweets is that they seem to get better as they age! Honestly, I feel they get crispier and juicier after a few days.

Edit: once the thread is closed, please feel free to ask me whatever you want in the Middle East Cooking thread, the Lebanon dining thread, or by PM!

Edited by Hassouni, 08 March 2012 - 09:52 AM.

#132 judiu

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Posted 08 March 2012 - 12:20 PM

And olives just sitting on a stone fence. No idea what they were doing there!

Er, getting stoned? (Sorry, couldn't resist!) Thanks for a great blog; now I'm hungry! :wink:
"Commit random acts of senseless kindness"

#133 Kouign Aman

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Posted 08 March 2012 - 12:30 PM

That was loads of fun. Thank you!
"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

#134 Keith_W

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Posted 08 March 2012 - 01:43 PM

This was a great week with some tremendous insights into the food culture in the middle east. Thank you so much for your effort!
There is no love more sincere than the love of food - George Bernard Shaw

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