Kids can be extremely picky eaters, especially when it comes to trying unfamiliar dishes from other parts of the world.
That’s why it’s no surprise there were mixed reactions when a group of kids tried Lebanese food for the first time!
WATCH: Kids try Lebanese food for the first time!
The YouTube channel HiHo Kids sat down with five American kids to taste-test an array of Lebanese dishes, including a zaatar manoushe, shish tawouk, a smorgasbord of mezze and halawet el jibn for dessert.
Their reactions were priceless!
The kids were first given a zaatar manouche to munch on.
“It’s the same size of my face,” said one girl.
Everyone loves chicken!
No surprise — the kids liked the shish tawouk the most.
“No really, it’s good, it’s good,” said one kid. “It’s not bad.”
Next came the mezze.
“Whoaaaaaaaaaaaaa!” the first kid exclaimed.
The mezze platter featured hummus, cheese, olives, grape leaves and kafta.
The olive seeds may have come as a surprise to some kids.
Halawet el jibn can make anyone smile.
But not these kids! Only one kid liked this dessert.
“I didn’t like it at first, but now I like it,” he said.
The HiHo Kids YouTube channel taste-test foods from all over the country, including Jamaica, Korea, Australia and Greece, among others.
Celebrity chef Anthony Bourdain was a culinary rebel — a storytelling pioneer who managed to capture the beautiful relationship between food and everyday people.
Bourdain took risks, and connected to people of all kinds. He fell in love with Beirut, and was not afraid to visit again — despite experiencing the worst of Lebanon’s 2006 war.
The visionary chef was found dead in a hotel room Friday while visiting France. He was working on an episode for his award-winning CNN series, “Parts Unknown.”
Bourdain was 61, and he took his own life.
In 2006, Bourdain and his crew were caught in the crossfire of the 2006 Lebanon war. The crew was planning to shoot an episode of his “No Reservations” show when the war broke out.
They had to leave Lebanon, but it didn’t stop them from coming back.
“From the first day that I ever arrived in Beirut, it smelled like a place I was going to love,” Bourdain said. “(The war) didn’t change my opinion about the place. If anything, it hardened it.”
In 2015, Bourdain and his crew re-visited Beirut to document the city’s culinary culture and resilience.
His episodes always told stories beyond just food.
Bourdain was best at documenting the human condition, and he posed thoughtful questions that made him more of a journalist at times, than a celebrity chef.
“He was embraced by the Lebanese and they embraced him back, and that was something that really got to him at that time,” said Ramsay Short, who appeared in three of his Beirut shows.
In fact, Bourdain loved Beirut so much, he once considered naming his daughter after the city, CNN wrote.
“It’s something of a miracle that (Beirut) works,” Bourdain said in his 2015 episode. “Sunni, Shii’te, Christians can all live in one city and through some kind of tacit understanding maintain what is one of the most liberal environments in that part of the world.”
WATCH: When visiting Beirut, Anthony Bourdain asks himself: “Am I wrong to love this place?”
He fell in love with Beirut, and his viewers fell in love with him.
Rest in Peace, Anthony Bourdain.
If you or someone you love might be at risk of suicide, please call the National Suicide Prevention Lifeline at 1-800-273-TALK.
Pippa Middleton’s favorite restaurant is a Lebanese chain known for its home style dishes served in a souk-like setting, Women and Home reports.
Comptoir Libanais is a popular restaurant chain with multiple locations in greater London and Manchester.
One of the restaurant locations is in South Kensington branch near Middleton’s home, Women and Home added.
The pregnant Pippa Middleton is the younger sister of Catherine, the Duchess of Cambridge.
In 2013, paparazzi spotted Middleton and her mother Carole Middleton having lunch at Comptoir Libanais. Prince William has also previously visited the restaurant.
It is not clear what they usually order.
The restaurant chain was started by Algerian-born chef Tony Kitous. The restaurateur said the business aims to have an authentic dining experience.
“It’s something I’ve always wanted to do. It’s food that’s affordable and easy to know – healthy, light and you can enjoy it every day of the week,” Kitous said on his website. “Comptoir Libanais means ‘Lebanese counter’ and that’s exactly what it is: somewhere you can eat casually, with no fuss. You don’t have to sacrifice comfort, style or authenticity of food just because the dining is casual.”
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A Lebanese winemaker has started the production of a unique blue-colored wine, made from a water-soluble pigment in the mountains of Lebanon.
Piter Abi Unes owns Chateau Wadih in the Byblos mountains, about 1,300 meters above sea level. He makes the blue wine from a substance called anthocyanin, which is a compound that gives black grapes their dark color.
“If you add (anthocyanin) to the wine from white grapes, you get a blue wine,” Unes told Sputnik News in a April 24 interview. “I make dry blue and dessert wine. So you can choose according to your taste.”
The wine is sold online for $16, and can be shipped to some parts of the world. The website describes the drink as an “eletric blue color wine, made by adding pigments to a white wine with the blue component of the grapes skin – a must try wine.”
Unes told Sputnik he is slated to start ramping up production this summer, and ship his first batch to Italy.
He also plans to launch a non-alcoholic beer produced from apples.
Heat oil in a deep sauce pot over medium heat and sauté onions until translucent and caramelized, 20-25 minutes, stirring frequently. Sprinkle with salt and pepper to taste. Remove from pan and set aside.
In the same pan, add lentils and increase heat to medium-high. Toast lentils for 60 seconds then add 6 cups water. Bring pot to a boil then reduce heat to low and simmer until lentils are halfway cooked, about 15 minutes.
Add rice, salt and pepper to the pot and bring mixture to a boil. Stir once, cover with lid, then reduce heat to low. Cook until all liquid is absorbed, about 15 minutes.
Fluff lentils and rice with a fork before serving with caramelized onions.
In a large bowl, toss the potatoes with the olive oil and salt. Divide potatoes among 2 baking paper-lined oven trays. Transfer the trays to the oven and roast for 40 minutes, turning once, until golden.
Place a large frying pan over medium-high heat. Add the extra-virgin olive oil, garlic, and coriander and cook for 1–2 minutes until the garlic starts to change color.
Add the lemon juice and the hot potatoes to the pan and toss lightly to coat. Season to taste and sprinkle with the cayenne pepper.
(LANSING, MI) — Michigan-based food blogger Maureen Abood is a second-generation Lebanese-American whose passion for authentic Lebanese cuisine led her into a writing career, which has helped popularize the rising trend of Lebanese food.
Abood, who grew up in Lansing, Michigan, recently penned her first cookbook called Rose Water & Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen (Running Press, $30).
The book is based on Abood’s award-winning blog, which is updated frequently with new recipes and family stories of Lebanese cooking.
“I think that I have a great opportunity to form a bridge, to open a door and to say, have a look at this piece of Lebanese culture — of Middle Eastern culture — because this might be not exactly what you expect,” Abood told the Lansing State Journal.
Abood said the cookbook intertwines her love of cooking with the importance of family and ethnic traditions — something that’s highly valued in Lebanese culture, she says.
Rose Water & Orange Blossoms has been described as a “love letter” to Lebanese food and a “rich” and “delicious” family story.
According to Running Press, the cookbook presents more than 100 recipes of popular Lebanese favorites with an American twist, including spiced lamb kafta burgers, avocado tabbouleh in little gems, and pomegranate rose sorbet.
Weaved throughout are the stories of Abood’s Lebanese-American upbringing and the path that led her to culinary school at Tante Marie’s Cooking School in San Francisco, California. Abood said her family is originally from Deir Mimas, a small town in south Lebanon.
“Maureen is a special kind of cookbook author – insightful, mindful of tradition, always appreciative,” said Heidi Swanson, author of Super Natural Every Day. “She uniquely uses charm, experience, warmth, and evocative storytelling to invite us into the seductive realm of her Lebanese table.”