Every culture has a tradition of preserving foods for winter or off-season consumption. The Lebanese culture is no different. As a matter of fact, we pride ourselves with a deep heritage of preserves from green beans and legumes, to meats such as lamb Kawarma, to a host of sauces and jams.
Shish Barak is a traditional Lebanese stew, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, …
We used to spend our childhood summers in the village of Hasroun, 5500 feet high in the mountains of North Lebanon. Hasroun is a stone throw from Becharri, the town of the world renowned author Khalil Jibran. And that whole …
