There’s a small organic farmer’s market Souk El Tayeb on the waterfront in Beirut (it changes locations based on seasons, I believe). We decided to check it out because it was National Tabbouleh Day in Lebanon (which just means everyone eats just as much as every other day of the year). Super friendly people though, they kept feeding Cole little pieces of fruit and inviting me to take pictures.
There were a lot of home made baked goods.
Tons of home made goods actually, mostly pickled things and jams.
Of course we all got to eat tabbouleh and I learned that there are some very big regional differences in how it’s made. (Lebanese tabbouleh has very little Bulgar cracked wheat in it, verses what you might get in the States.)
It’s mostly green and has lots of tomatoes. Later I looked up the recipe which called for quite a bit of mint!
These are the most delicious cherries in the world. They are white inside.
I bought a big bag of sumac, which is used in a lot of Touk recipes (the grilled kabobs in Lebanese cooking) and I’m told you can put it in anything (just before she sold me a bag, hmm.)
I also bought some rose jam. Yum!
And pickled stuff, which I’m sure someone will tell me what this is, but I’ve seen in it sandwiches, so I know it’s good.
And finally pickled Labneh, which is like yogurt, and made Drew roll his eyes at me. I’m going to sneak it into a dish without telling him.
An hour at the market. I also got some dried figs and a massive bag of Zatar, which is a Thyme spice mix that’s used a lot here. I’m slowly building a proper Lebanese kitchen.