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Environmentally and socially-responsible tourism in Lebanon takes a new turn with Lebanon Mountain Trail offering the opportunity to showcase the natural beauty and cultural wealth of Lebanon’s mountains. It is a demonstration of a keen desire of the Lebanese to conserve this unique heritage. The trail brings communities closer together and expands economic opportunities in rural areas.
DHIAFEE Program is the first network of cottage inns (aka alternative tourism lodgings) outside the capital city of Lebanon, Beirut . The program was created in recognition of the outstanding potential of responsible and alternative tourism to contribute to the economic development of communities throughout Lebanon . In a country that is rich with cultural and natural heritage, sites that appeal to a wide variety of travelers, DHIAFEE extends an invitation to enjoy the opportunity to stay amongst local communities and gain an authentic experience of life in the heart of the country.
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| DHIAFEE Program’s website |
TLB destinations was founded in 1996 by a small family of travel enthusiasts who are keen on Middle East culture, history and nature. For the past 12 years this team traversed the region, tracking routes, innovating programs, creating the dreams of thousands of travellers. The team is also involved in training and offering job opportunities to the local community and participates in the sustainable development of the region.
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| TLB Destinations website |
Mzaar Kfardebian is a scenic and entertaining mountain ski resort in Lebanon immersed in natural beauty, surrounded by mountains and the picturesque Mount Lebanon. The resort has runs that are suitable to a variety of skiing levels. The resort is at around one hour’s drive from the capital Beirut.
 Mzaar Kfardebian’s website |
Loubna Haikal is a Lebanese born Australian doctor and writer from Aktanit, Zahrani. She migrated to Australia with her parents in 1969. She has written for the theatre; ‘Near Saida’, a Folkloric Ballet, commissioned by the Melbourne Arts festival, and ‘Points of Exit’, a play in two acts, about power and political compromise. Her other works include: ‘Seducing Mr Maclean’, a novel, published by Picador 2002, a satire about a family of immigrants trying to make it in Australia. Short stories, broadcast on ABC radio national, and published in anthologies, literary magazines and on the web. She has appeared at many writer’s festivals as a speaker and commentator. She is currently working on her second novel.
Slow Food Beirut believes the enjoyment of excellent food and drink should be combined with efforts to save the countless traditional grains, vegetables, fruits, animal breeds and food products that are disappearing due to the prevalence of convenience food and industrial agribusiness. Through The Ark of Taste and The Presidium projects (supported by the Slow Food Foundation for Biodiversity), Slow Food Beirut seeks to protect Lebanese invaluable food heritage Slowfood’s website
Hummus is an Arabic Levantine dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food in various local forms throughout the Middle East, in addition to countries like Cyprus, Greece and Turkey.
Ingredients
2 cloves garlic roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans) rinsed and drained
2 tablespoons of Tahini
1 teaspoon sea salt
Method
Put all ingredients in a food processor or a blender and process until slightly smooth, just enough to get a grainy texture.
Tip: a spicier hummus can be obtained by adding a pinch of cayenne pepper or a bit of cumin. More Tahini can added according to taste, after the mix is completed.
Moutabal is an Arabic Levantine dip or spread made from mashed aubergines, blended with tahini, olive oil, lemon juice, salt and garlic.
Ingredients
3 Medium Aubergines
2 cloves garlic roughly chopped
¼ cup lemon juice
2 tablespoons Tahini
1 teaspoon sea salt
Method
1) Pierce the aubergines in a few places with the point of a knife and roast them in the oven at 200 Celcius (400 Fahrenheit).
Skin them while they are still hot. When they become at room temperature, puree them in a blender.
2) Add the rest of the ingredients and blend until you get a smooth puree.
Tip: garnish the plate with olive oil and chopped parsley.
