BEIRUT: An intimate crowd gathered to celebrate the official opening of Popolo, a charming Italian restaurant where you can eat lightly fried cheese truffle balls with mushroom any time of the day, or order a crispy cotoletta alla Milanese with a side of creamy truffle fries.

Located in Ain al-Mreisseh with a view of the Mediterranean, the decor is a soft palette of red, heather gray and baby blue with wooden accents. There is no music to be heard, except for the faintest sound of waves crashing in the background.

Impressive slivers of homemade tagliatelle are laid out to dry on a wooden rack, while cured meats dangle in the background like chandeliers suspended from the ceiling.

Popolo by definition means people in Italian. The menu is homely, even comforting at times, and so is the concept: Food brings people together.

“When we thought of Popolo’s concept, we didn’t want to open a high-end restaurant where people won’t link themselves to the food because when you go to a high-end restaurant, you expect service more than food. You expect to be treated like a king or like a queen and not enjoy the food as much,” said Serge Trad, digital manager from Add-Mind, a local consultancy group.

“So the food here is more rustic than rarified high-end food and the slogan we wanted to opt for was for the people, by the people, to the people,” Trad added during the event last week.

As soon as the guests sat down, a crumpled paper bag with fresh-baked bread and grissini was brought to the table. A plate of Parmesan chunks followed suit, with honey and balsamic dips for a perfect mix of sweet and savory.

Plates of truffle fries, grilled octopus and marinated squid piled up, before a zesty artichoke salad confidently appeared.

Halfway through the meal emerged Popolo’s chef consultant Guiseppe Palumbo and executive chef Georges Dakkak. The two men glided through the tables, each assuring the guests were satisfied with the food and if there were any remarks.

The margarita pizza and squid ink risotto that followed was plentiful, but that night, it was the homemade ravioli with black truffle sauce that commanded seconds and thirds.

Francesco Sirimarco, menu consultant at Popolo and owner of Bianca in Dubai, described Popolo’s menu as “typical Italian dishes, mixing original recipes with local taste.”

“You can have truffle fries in Italy in street markets, you can’t find it in high-end restaurants. The ingredients we use are premium though, not to make you feel like you are eating in a street market,” Trad added.

As much as Popolo strives to bring us rustic food, the quality of ingredients makes it a decidedly luxe version.

Popolo counts on suppliers mainly from Napoli – which is home for Sirimarco and Palumbo – to bring in premium quality products like truffle bits and flour to Lebanon, while vegetables are sourced locally because of their excellent quality, Sirimarco explained.

The dinner ended with a calzone al forno that was a performance on a plate: Nutella and mozzarella oozed out from homemade dough like lava at the crescendo, under the ravenous gaze of the entire table.

Not a crumb left in sight, people sipped their last drops of wine before making their way to the exit, promising each other to return for lunch in the near future.

BEIRUT: The eighth-annual Vinifest, an extravaganza of local wines and performances, will occupy Beirut Hippodrome Oct. 7-10. At a press conference at La Table D’Alfred on Sursock Street, Ashrafieh last week, Neda Farah, founder and director-general of event management company Eventions, spoke briefly about this year’s theme of wine and tasting, and eagerly introduced Russia as the festival’s guest of honor.

In a speech, Zafer Chaoui, president of Lebanon’s official wine association, the Union Vinicole du Liban, and chairman of Château Ksara, said that “wine is our national pride and its reputation has been established beyond the shadow of doubt.”

Chaoui implored the citizens of Lebanon and the owners of restaurants to be proud of Lebanese wine and to purchase it instead of imported wines, many of which can be of lesser quality, yet more expensive.

Lebanon’s wineries are among the oldest sites of wine production in the world, and believed to date all the way back to the time of the Phoenicians, who were instrumental in spreading wine culture throughout the Mediterranean region.

Today, Lebanon’s wineries produce nearly 8 million bottles per year, mainly in the Bekaa Valley and the Chouf. Almost half this amount is exported to the United Kingdom, France and the United States. Lebanon imports 1.5 million bottles of wine per year, most of which originate from France.

The guest of honor, Khayrat Akhmetov, director of the Russian Cultural Center, spoke of Russia and Lebanon’s long historical ties, from the Ottoman Empire up to modern day diplomatic relations.

He expressed his heartfelt appreciation for Vinifest and its organizers, and said that only a “unified initiative such as this one, which [brings people together] according to a principle of [establishing] friendly ties, can play a significant role in building a prosperous Lebanon.”

Other keynote speakers included Louis Lahoud, general director of the Agriculture Ministry, who said he was proud of the achievements of Lebanese wines, and Ronald Hochar, vice-president of the INVV and chairman of Château Musar, who stated that “Vinifest enhances the culture of wine among the Lebanese public.”

Both Lahoud and Chaoui spoke of their dear friend Serge Hochar, Ronald Hochar’s late brother, and his many contributions to supporting and developing the Lebanese wine industry.

Hochar’s dedication to producing fine wines in harrowing times earned him the title “father of Lebanese wine” and in 1984, Decanter magazine, an influential British wine publication, named Hochar its first “man of the year.”

Vinifest will welcome three personalities from Decanter magazine this year.

For more information visit their website vinifestlebanon.com.

JBEIL, Lebanon: ‘Tis the season for lavender; or at least it is at Alice Eddé’s eponymously named boutique in the coastal town of Jbeil.

Eddé is currently promoting lavender to mark the close of its season in Lebanon. In doing so, she also hopes to highlight the biodiversity of the country and the range and skill of its craftsmen.Her store has been decked out in the purple flowers, lavender gifts have been especially created and chefs from her other enterprises have developed lavender ice cream and lemonade for the occasion.

Aromatherapy specialist Marie Mouzaya is present to talk about the plethora of benefits of lavender. “It has many uses,” Mouzaya said. “It can help those with minor respiration and bronchial issues. For gastric issues, drinking diluted lavender water can be soothing. It’s good for the skin, in a cream or tonic.”

Perhaps the most commonly known and widely accepted quality of lavender is relaxation. “It also is helpful for those with nervous issues, it helps them to calm down” Mouzaya added. Indeed, inside the shop a customer looks extremely tranquil as she receives an Indian Ayurveda massage with lavender oils. Is she relaxed? “Very,” she sighs.

Other visitors are equally convinced of the benefits of lavender. Roula du Pale said: “I use it when I have a migraine. I also put it on my kid’s hair to prevent lice. It acts as a repellent.”

Marianne Kanaan chimes in: “It’s good as a room fragrance. I also use it when my clothes have been washed. It prevents them from becoming moth eaten.” Presumably, it also keeps them smelling nice.

Eddé herself uses it in her hair, and her husband uses lavender oil to care for his moustache.

An alembic has been erected outside the shop to demonstrate the process of distillation, which creates an extract from the flowers. Water and lavender flowers in the lower half of the alembic are heated. As this happens, steam passes through the plant material, vaporizing the 120 chemicals which are contained in the flowers. These vapors then evaporate and are cooled by cold water on the upper section of the alembic.

The condensation – lavender water – then flows out into an awaiting container. Having been left to settle, oil rises to the top of the water, which can be withdrawn by a syringe. This process is one which is repeated numerous times by the artisans to create lavender products.

Eddé hopes that by investing in lavender and associated products, her shop will support the infrastructure of rural tourism. “I think it adds something to visiting a place beyond restaurants and beaches. It promotes local crafts and talent,” she maintained.

Indeed, she works with numerous local designers and artisans to stock her boutique. Her handbags require a leather crafter, her hats a hatter, and her soap dishes a glassmaker.

Her fragrances and soap are traditionally made in Beirut and Tripoli, sometimes by schoolchildren who are learning a trade.

Eddé is keen to provide business and skills for local people as much as possible.

So, in addition to its traditional benefits, the use of lavender could also herald a few more.

Website:  www.amadabyblos.weebly.com

Amada Hostel is situated in Fidar, a coastal city just before the famous city - Byblos (Jbeil). Fidar is famous for its beautiful & clean sandy beaches with a lot of resorts and restaurants, such as Bourj El Fidar, Ocean Blue and Abou Philippe to name a few.

To reach Amada Hostel from Beirut, you have to turn right just before the AUL University (Fidar Entrance), go up the bridge and take the first left turn. If you are coming from the North, turn right under the bridge (facing the AUL University).

The entrance of the Hostel is very clean and has a lot of handmade crafts, and pots, wood work and trees.

You will get a very good feeling about the place; however, the rooms are not as well maintained as the entrance. Concerning the rooms, the overview is good based on the price, but they need more work and attention. There is no small fridge, no mop stick for the bathroom, no water, no extra toilet paper, no breakfast... which might turn some people off.

The hostel has rooms with a sea view and others a mountain view. The beach is about 5 minutes walk from the hostel.

Website:  www.turquoise-lb.com

Tyre has a beautiful sandy coast and a lot of touristic places and resorts. Situated in Tyre (Sour) approximately 2 hours from Beirut, Turquoise is a must at least once in your summer holiday.

Tyre has recently been experiencing a touristic boom due to peace and stability. It's worth the long drive, as this city full of colors and history will surely entice you.

Finding the resort wasn't easy (due to lack of signs), so it's recommended you stay on the sea road and ask for directions. However, once you have arrived, you realize that the resort was well worth the drive.

Turquoise resort resides on a huge plot, where you can benefit from:

• Beach (Very clean - Sandy)

• Restaurant (international cuisine)

• Swimming Pool

• Bungalows

• Green wide area for football, volleyball, Frisbee...

• Private Parking (5,000 L.L)

The place is clean and well organized. The food is very good with reasonable prices. Be sure to leave early from Beirut to enjoy this place as much as possible.

Fb Page:  Facebook Page

 '3al Ba7er' - on the beach - is located in Anfeh, a beautiful town situated between Chekka and Tripoli. Anfeh has a lot of historic and religious places to be visited but we will be talking about them in later articles, inshalla.

To reach '3al Ba7er' restaurant, ask for Anfeh municipality, continue straight towards the coastal road, you will find a cemetary and an open space to park the car. You will get a negative impression while parking the car, but behind the cliff something very different is about to impress you.

'3al Ba7er' is part of a small estate of around 15 chalets (turquoise and white) mainly inhabited by local families from Anfeh, it's a private place but the locals will welcome you.

Website:  www.sawaryresort.com

Sawary is one of the best resorts in Batroun! It's very clean with a semi-closed sandy beach. You will get a very comfy cabin where you can leave your stuff and have a shower later on. Very practical especially if you plan on spending the evening 'Batrouning'

Sawary is really suitable for families and groups. There is a big pool for adults and one for kids. For the mini football lovers they can play on the green field near the restaurant.
The food is tasty and very affordable if you wish to eat at the restaurant; you can also order sandwiches and snacks from the cafeteria as well.
For argulieh lovers, you can have an arguileh while sun tanning.

You can have a nice walk and suntan while enjoying the beautiful scenery and enjoying the summer breeze.

Byblos is a majestic city that takes you back to the Phoenician era; its port exported goods and was the meeting point for the civilizations of the world. The inscription on King Ahiram sarcophagus is considered to be the earliest known example of the fully developed Phoenician alphabet.

The location of Ahiram Hotel is very convenient. It has a sea view with direct access to the Bahsa Beach (public beach but very clean) and a five minute walk to the famous citadel where you can explore and enjoy the Phoenician history.

Ahiram Hotel consists of a 4 floor building, a very simple and authentic place, make sure to reserve a room that has a sea view (third or fourth floor are the best). The hotel has a very welcoming and friendly staff. If you are traveling with your pet they can stay with you at the hotel! Ahiram is basically your home away from home!

During the weekend a lot of events are held near the hotel, in the Old Souk, so be prepared for a long night.

You can watch the sunset from the hotel’s balcony; it's a breath taking experience, definitely not to be missed.

Check in is at 2:00 pm, check out is at 12:00 pm, breakfast is served till 10:00 with a well varied meal choices.

Located in Amchit (5 minutes from Byblos), Puncho beach is a very colorful; the colors of the chairs, bar and the umbrellas is joyful and brings an instant smile to your face! It is also quite a relaxing place.

However, it is not recommended for children, the beach is rocky and deep with a difficult access point.

The prices are reasonable during the week days and weekends, you can rent a chalet if you would like to stay the night.

A very clean place, the food is average with a good pricing.

I would personally avoid any sea food especially in summer.

A thrilling place situated on the seashore of Batroun, you will be amazed by the view and the location. However, it does get too crowded so you will have to valet park your car otherwise you will have to come extra early.

At night the entrance to the pub is out of the ordinary, very romantic and magical. You can sit at the bar or if you'd like to enjoy the view reservation for a table is needed. The music is nice (oldies on Friday nights), the food is delicious and the price is reasonable.

You can get your swim suit in case you felt like having a night swim.

A very vibrant place, a must in Batroun if you're looking for a chilled yet lively atmosphere.

Website:  http://www.colonelbeer.com/

Located in Batroun, about an hour drive from Beirut, you can find this little gem past Aqualand resort on a narrow street between B2B and Cordoba restaurant (on the sea road), facing a weird funnel shaped building.

You can park your cars on the sidewalk or inside Colonel's parking lot.

Now, this gem consists of Colonel Microbrewery and Colonel Brewpub & Restaurant. You can choose to sit outside or inside the BrewPub. The outdoor is green with some wood paneling closest to the pub. It's a very relaxing place, you can "come as you are" as you will notice that a lot of foreigners come in wearing shorts and flip flops with their dogs. Yes, you can bring your dog with you while you enjoy a drink, dinner or both. However, if you do sit outside be prepared to deal with the mosquitoes.

Now on to the more interesting stuff, the beer! You can try any of their 5 beers:

·        Lager beer - Czech type (Filtered - Unfiltered)

·        Light beer - German type

·        Red Irish beer

·        Black Irish beer,

or you can sample all their beers by ordering the beer flight!

The price is very reasonable (Beer & Food). The food is very good but you will have to wait. 

BEIRUT: To mark Eid al-Fitr, Downtown Beirut is hosting a three-day festival dubbed “Eid Beirut,” which will run from July 17-19. Featuring music, art, food and performances, the festival will be held on Allenby, Foch and Wegand Streets.

The festival was announced by Beirut Mayor Bilal Hamad at a news conference Wednesday.

Members of Beirut Celebrations, the civil society organization coordinating the event, were present at the launch, including co-founder Najwa Baroody, Vice President Bushra Itani and treasurer Kamel Kabbani. A representative of Lebanese Tourism MinisterMichel Pharaon was also in attendance.

“It’s a delightful occasion for Beirut to celebrate with this extraordinary festival on Eid al-Fitr,” said Hamad, speaking from the Beirut Municipality building.

Eid Beirut is being organized by Beirut Celebrations, under the patronage of the Beirut Municipality and in partnership with the Tourism Ministry. The festival is being supported by Solidere.

“The Beirut Municipality has worked with Beirut Celebrations for three years now, and it has a proven track record as a successful civil society association,” Hamad said.

Organizers say that festivals like this one serve to promote Lebanese nationalism and diversity, and help maintain the country’s cultural heritage. Hamad stressed that the Beirut Municipality is keen to promote more such cultural and artistic activities to celebrate various religious holidays and showcase the country’s hospitality.

The festival will kick off at 6:30 p.m. on July 17 in front of the Beirut Municipality building, and will be attended by Pharaon and Hamad.

The event will include artists, artisans, food, entertainment, bands, a children’s area and a variety of performances, with something for visitors of every age and every walk of life. Attendance is free.

The Fiesta Group will host a kids’ zone, which will include arts and crafts, a Cinderella castle, interactive activities, magic shows, flash-mob dances and other entertainment.

Twenty-two artists will paint at the festival, and then exhibit their works for the public. Trainers will be on hand teaching skateboarding, roller skating and other activities. Local bands and amateur singers will perform, and Souk el Tayeb and a number of other eateries will be represented in a food court.

Announcing the festival, Hamad said that, “Beirut will remain a city of diversity and conviviality in spite of haters’ hate,” before adding, “[We] appreciate this effort, which aims to put a smile on children’s faces and [create] an environment removed from the difficulties and disasters surrounding us on all sides.”

For her part, Baroody said that the Eid Beirut festival would represent the liveliness and merriness of the whole country on a smaller scale.

“Having so many ‘on’ people in one place at one time generates an openness that allows all types of communities to connect to other people more deeply, both within and beyond their core constituencies,” she said.

“This creates the conditions for communities and individuals to connect in new ways. These connections are welcome; such interactions animate the city with a unique richness.”

Baroody invited everyone to be part of Eid Beirut and stressed the importance of festivals to the vibrancy of the city.

“Street festivals breathe life into the heart and soul of Beirut.”

B

EIRUT: Lebanon’s national carrier, Middle East Airlines, is marking its 70th anniversary with new uniforms for its flight attendants.

Modern, elegant and professional, the new uniforms will replace the turquoise skirts and jackets styled by Lebanese designer Ziad Nseir.

For the redesign, MEA opted for young blood, selecting Lebanese designer Antoine Kareh to style the outfits. Kareh was a natural choice for the project, Rabih Azar, the airline’s project manager and director of Industry Affairs, told The Daily Star. Having seen the designer’s work, Azar was confident he could deliver.

MEA was established in 1945 and has developed into one of the region’s most prestigious airlines. This will be the eighth uniform worn by the cabin crew in the airline’s history.

With the new outfit, which is designed by Kareh and implemented by the Lebanese company Clear Trim, MEA follows in the footsteps of a number of fashionable designs.

The 1945 outfit was a khaki, military-inspired number, Azar said. It was followed in the 1950s by a blue design. The 60s saw two outfits in varying shades of gray.

But the most notable outfits were from the 1970s, with orange and yellow dresses and hats. The uniforms are particularly remembered for being contemporary with the country’s pre-Civil War era of tourism and prosperity.

They were replaced in the ’80s with outfits designed by Papou Lahoud Saade, that were dark blue with a shirt resembling the Lebanese flag.

“Honestly, the time has come to change, because we have had the old uniform for more than 12 years – since 2002,” Azar said.

“We’re developing everything so we wanted [the uniforms] to keep up with the developments that are happening as we create a new image for the company.”

Royal blue was chosen as the main color of the new uniforms. Female attendants will also have the option to choose from two versions of the outfit.

One is a knee-length dress, with a printed built-in belt and a Jackie O inspired jacket, and the other a skirt, jacket, and shirt adorned with fresh prints. The outfits are complemented with accessories – hats, silky scarfs, belts, shoes, bags and customized buttons.

The attendants also have a coat to wear in winter, as many of MEA’s flights are to colder cities, such as Paris and London. There is also an apron to match when serving food.

The men’s outfit is now a black jacket and pants with a royal blue tie. The buttons are stamped with an MEA symbol.

Putting together the new outfit was an enormous undertaking. Work began in earnest last year, but research on the project had started long before.

Kareh and Azar explained they had to look at all the uniforms used by other airlines in order to ensure their look would be unique.

It was very important to them that the new outfit be a reflection of Lebanon, and be directly associated with MEA.

Kareh told The Daily Star that two color options were under consideration, green and blue.

“Green isn’t a color that fits all women, they have color tonalities ... and it’s a very difficult color to work with,” Kareh said. After much consideration, it was decided that blue was the ideal choice.

Once the main color had been chosen, Kareh built the outfits around it.

It was challenging to bring together his own ideas with those of MEA at first, but ultimately they were able to incorporate his style while bringing to life what MEA had in mind, Kareh said.

“I met with hostesses and spoke with them about how they move [on the plane] and what fabrics would be best suited to wear,” he said. “They used to have problems with movement, with the skirts when they wanted to bend, they weren’t able to bend comfortably. They weren’t also very comfortable in the shoes; it was a bit annoying for them.”

“They wanted to change it and move to a new style,” he added.

The flight attendants will now have medical shoes from “Area,” a Lebanese Shoe Factory.

Kareh worked to addressing these issues in his design and make it more comfortable to wear. Work also focused on creating a design that was timeless and classical.

“I worked on the cuts to make it more feminine than before, we had pleats on the sleeves with a small puff,” he said. There are also cuts from the back to make the attendant’s movements easier.

“The fabric was made with a certain percentage of lycra for it be more comfortable and to last,” Kareh explained. “The uniform is worn everyday so ... it will be used and washed more.”

Azar added that the fabric was tested to ensure it could not catch fire, in accordance with the rules and regulations of The International Air Transport Association.

The prints on the shirts bring a fresh vibe and were made particularly for MEA. “You can’t find this print anywhere else. The colors of the print are meant to recall the crystal blue waters of the Mediterranean,” Kareh said.

The print has become part of the identity of all MEA outfits: Its pattern is repeated in the lining of the jackets and the sleeves of the dresses. The scarfs share the pattern as well, providing the attendants’ outfits with a chic element and high-end fashion.

Azar said he was very satisfied with the end result, and proud of what had been accomplished by the team he worked with. He also emphasized the national nature of the undertaking.

“We also dealt with national production,” he said. “Honestly, because I had a plan in my mind, I wasn’t afraid of anything, and I had full confidence that [this outfit] would be one of the best.”

“I was 100 percent confident that I could implement this in Lebanon, with Lebanese people and companies, and that everything could be Lebanese.”

BEIRUT: Fasting for Ramadan is an acute personal challenge for Muslims around the globe. Add the timing of this year’s holy month, during the Middle Eastern summer, and that challenge becomes much harder.

It is imperative to keep yourself healthy during Ramadan that you take the act of breaking the fast seriously. Ensure that you get the right nutrients and hydration during the evening iftar and early-morning suhoor meals.

For those fasting here in Lebanon, local cuisine, with some added light touches, can be a great source of energy and hydration throughout the day. Fiber is considered an important, slow-acting source of energy, and it is easily found in the beans and chickpeas that make the base of various Lebanese dishes. Add in some vegetables to the mix and you have a great source of hydration beyond just drinking water.

Of course, after a 16-hour fast, some might find their sweet tooth overpowering. While it is not good to partake in desserts during suhoor – the energy from the sugar is short lived and you will crash not long into the day – having some traditional sweets after taking your fill at iftar won’t hurt your fasting too much.

While there are plenty of options to eat out during Ramadan, with restaurants across the country offering lavish iftar menus and some even staying open for suhoor, many will take this month to spend some quality time at home and with family.

For those looking to expand their cooking repertoire during this month, The Daily Star spoke with some Lebanese and Syrian chefs to get their pick of some of the best summer Ramadan recipes.

Maamoul

Ingredients:

- 1/2 kilogram white flour

- 1/2 kilogram farkha flour (coarse)

- 1/2 kilogram of ghee

- 1/4 teaspoon of mahlab spice

- 1 cup of sugar

- 5 tablespoons milk powder

- a small cup vegetable oil

- 1 cup water

Method:

The dough:

1. Prepare the dough the day before by sifting the flour in a bowl and adding the milk and the mahlab.

2. Then add the melted margarine and vegetable oil and knead by hand.

3. Melt the sugar separately with lukewarm water, and then add it to the rest of the mixture.

4. Knead well and then leave the dough to rest for a day.

The filling:

1. Choose one of the following types of jam: apple jam, Abou Sfeif (bitter orange) jam or guava jam.

2. Place the jam in a colander to drain the juice/syrup. Then blend until coarse.

3. Add cinnamon and nuts to the apple jam or flaked pistachios to the bitter orange or guava jam.

Making the maamoul:

1. Make balls out of the dough the size of small acorns or if you are using a mold to the appropriate size.

2. Core a hole into the dough and stuff it with your chosen jam. Close it over and put them in a template to make your chosen shape.

Place in the oven until they appear ready.

Courtesy of Safa’ Allawi, Souk el-Tayeb

Grilled chicken breast with kiShik and turmeric sauce and vegetables

Serves: 2

Preparation time: 30 min

Ingredients:

- 1/2 eggplant

- 3 baby carrots (peeled)

- 2 baby zucchinis

- 4 garlic cloves (peeled)

- 1 onion

- 10 grams of black olives

- 20 grams kishik

- 5 grams shredded mozzarella cheese

- drizzle of olive oil

- 1/2 lemon

- 1 whole chicken breast cut into 4 thin slices

- 1 cup of fresh cream

- 5 grams mint

- 5 grams of turmeric

- Pinch of big salt mixed with herbs

- 1/2 red pepper bell

- 1 chicken stock cube

Method:

1. In a bowl put a drizzle of olive oil (around 20ml) with lemon juice, a pinch of salt and a pinch of turmeric, mix them. Then put the marinade on the chicken.

2. Use half the onion, and cut it into big pieces.

3. In a pot put a drizzle of olive oil and let it heat, then add the onion and 3 garlic cloves.

4. Cut the red pepper into big cubes.

5. Cut the eggplant into big cubes, and then cut the zucchini into triangles.

6. Put the red pepper in the pot, 2 minutes later add the eggplant and finally the zucchinis and sliced carrots.

7. Place the pot on a very low heat for the vegetables to cook slowly.

8. In a pan put a drizzle of olive oil, let it heat then add the marinated chicken breast, grill from both sides. Then cover the pan.

9. Serve the vegetables, the chicken breast and the sauce in a plate as done in the picture.

10. Garnish with some mint and a bit of shredded cheese.

For the sauce:

1. In a pot put a drizzle of olive oil, let it heat then add the rest of the onion, cut finely and the garlic, also cut finely.

2. Add the olives, cut into small pieces, the chicken stock cube with the cream, some of lemon juice and a pinch of turmeric.

3. If the sauce is too thick add a drizzle of water, leave the sauce on the gas and mix with a wooden spoon for about 5-7 minutes.

4. Add a pinch of salt mixed with herbs.

Courtesy of Chef Joe Barza

katayef

Makes: 45 small katayef

Ingredients:

Batter:

- 450 grams all-purpose flour

- 600 ml water

- 90 grams sugar

- 15 grams dried yeast

- 20 grams baking powder

- a pinch of salt

Ashta:

- 200 ml light whipping cream

- 200 ml milk (Do not use powdered milk)

- 3 slices pain de mie

- 60 grams corn flour

- 50 ml cup water

Walnut filling:

- 200 grams walnuts

- 60 grams sugar

- 30 ml orange blossom water

Sugar syrup:

- 200 grams sugar

- 100 ml water

- 15 ml orange blossom water

- 15 ml rose water

Method:

1. To prepare the ashta: remove the sides of the bread and cut the white parts into small cubes. Soak them in a bowl with the milk and the cream for 2 hours in the fridge.

2. Put the mixture in a small pan on low heat. Stir constantly. Mix the corn flour and the water in a small bowl. When the milk mixture is hot, pour the corn flour over it and continue stirring until it thickens. Leave to cool at room temperature before transferring to the fridge to cool completely.

3. To prepare the batter: put all the ingredients in a big bowl and whisk well until combined. Leave the batter to rise for 2 hours.

4. To prepare the sugar syrup: put the sugar and water in a small pan on low heat and stir. When the mixture starts to boil, remove from heat and add the rose water and orange blossom water. Stir one last time. Leave to cool at room temperature.

5. To prepare the walnuts filling: crush the walnuts using a rolling pin or a food processor. Add the sugar and the orange blossom water and mix well. The filling is ready.

6. To prepare the katayef: preheat a pan or a skillet. Pour one big spoon (the ones we use for serving salads) or 3 tablespoons of the batter in the center. You’ll see bubbles forming on the surface of the dough. The pancakes are ready when the bubbles burst and the bottom of the pancake is brownish. The pancakes shouldn’t be fully cooked, and you should not cook them on the second side, otherwise they won’t seal. Repeat with the remaining batter.

7. Fill the katayef with walnut filling close them from one side, keeping them open from the other.

8. Fill the katayef with 1 to 2 tablespoons of the walnuts mixture. Seal them in order to have a semi-circle. Garnish with ground pistachios or dry apricots. Add sugar syrup and ashta while serving.

Courtesy of Chef Rabih Fouany, Head Chef at Eau de Vie

Revisited Foul Moudammas

Serves: 4 persons

Ingredients:

- 200g of soaked beans

- 100g of soaked chickpeas

- juice of 2 lemons

- 100g of tahina

- 1/2 chopped onion

- 1 tomato

- 2 garlic cloves

- salt

- olive oil

Garnish:

- 1/2 bunch of parsley

- 1/2 bunch of mint

- 2 green onions

- 5 radishes

- cumin powder

- Lebanese bread

Method:

1. Soak the beans and chickpeas 24 hours in advance.

2. Once well soaked, boil beans and chickpeas (separately) until they are well-cooked.

3. After cooking, put separately the beans and the chickpeas in a blender

4. Put blended beans in a bowl, add tahini, lemon juice, salt, olive oil, garlic, chopped onion and tomatoes and mix them together, then incorporate the blended chickpeas.

5. Fix the seasoning to taste.

6. Cut Lebanese bread in desired shapes and toast in the oven.

7. Garnish your plate with the greens, radish, tomatoes and bread.

8. Add a dash of cumin to taste.

Courtesy of Chef Cynthia Bitar,

Owner and Executive Chef of Nazira Catering.

T

YRE, Lebanon: Looking out off the balcony at Dar Alma the only thing standing in the way of an uninterrupted view of the sea is the remains of a crusader citadel parked directly on the left. It is, to put it simply, quite breathtaking.

Dar Alma, located directly on the beachfront in the Christian quarter of Tyre’s old city, is a recently opened boutique hotel, the brainchild of HAR Properties CEO and founder Philippe Tabet who grew up next door.

“[When] my mother told me the neighbors wanted to sell the house, I said ‘I’ll buy whatever the price’ because I [had] wanted it since I was a kid. I dreamt about this house ... [its] private beach. I wanted it,” Tabet tells The Daily Star.

Originally intending to keep the house for personal use, Tabet had a change of heart and instead decided to let “everyone profit” by turning the house into a hotel.

With his background in finance and real estate, this was a project out of Tabet’s comfort zones, but one he describes as a “passion.”

Several years of renovations later and Dar Alma opened this February. The name, he explains, came about from a search for something that was cool to pronounce in Arabic, but also easy for people who don’t speak it. Alma, which is the Spanish for soul, is also his mother’s name.

The hotel is tucked off the main streets, in a series of little alleys, with Al-Fanar restaurant at one end and the port at the other. It is great for getting away from the hustle and bustle; the sound of the sea crashing in is your only accompaniment.

Getting there via service however, can take a few frustrating turns, especially if your driver says he knows where it is before stopping every five minutes to ask locals on the street. If you drive along the port road, however, you can park your car with Dar Alma’s valet and be taken straight on to the hotel.

The hotel itself, a charming yellow painted house with a reception through one main door and access to the rooms and the terrace restaurant through the other, is made up of mix of double bedrooms and varying suites, some with sea views, some overlooking the colorful alleys that lead to it. The lower floor terrace, which opens out onto the beach and the crusader citadel, comes with its own history.

While renovating, they discovered a stone in the lower floor with an inscription that bore an insignia, believed by the archeologist who discovered it to be that of the soldiers who used to man the citadel.

“They used to sleep in this house [at night] and during the day they guarded the coast,” Tabet explains. “There were 11 citadels along the Lebanese coast ... their mission was to protect the coast and give signals [via fire] between each citadel to other cities.”

The inscribed stone still sits in the basement restaurant, safely behind the model sailboat in the central arch. The rest of the house was built in stages – the house above this lower level in the late 1800s, another floor in the 1950s and finally the attic, which Tabet himself added.

The design of the hotel was very much Tabet’s own vision as well. He wanted something “simple and fresh” that denoted high quality. Teaming up with Sarah Enan of STTCH, the interior design of the hotel makes features of its historic elements; the old tiles – brought by Tabet from a house in Mar Mikhael – and its stone walls.

The solid, custom-designed wooden furniture, earthy color scheme and arabesque patterns support this fresh, clean look. This is complemented by the quality of the materials used – the curtains are 100 percent linen, the bed sheets 100 percent cotton with a 300 thread count – and the local made touches, including fragrant rosemary soaps and shampoos.

While the view may be distracting, bringing your attention back into the room yields its own benefits. The bed, while admittedly being compared to two singles shoved together with a foam mattress back in Beirut, is wonderfully comfortable. The room comes with its own bathrobes, flat screen TV, fridge, tea and coffee-making facilities and a safe – which definitely has a good alarm, seeing as an accidental jolt set it off.

There is no denying that this hotel was built with a certain clientele in mind. “You position your hotel in the high-end [category], so you have people who can afford to pay $200-300 a night ... a level of tourism that doesn’t exist [in Tyre],” Tabet says, explaining that he wanted to build a place that he himself would like to stay in when visiting the city.

Talking about Tyre itself, which has been struggling from a lack of tourism in recent years, Tabet is every bit the proud native, saying the city has been misjudged.

“It is one of the five cities in Lebanon classified in the UNESCO heritage – you have Beirut, Byblos, Saida [Sidon], Baalbek and Sour [Tyre]. And it’s the fourth oldest city in the world,” he says. “[Tyre] has a treasure of history.”

Situated in the old city, the hotel is perfectly placed to explore that history. Just round the corner from Dar Alma are the Notre Dame of the Seas Cathedral and the house of the Maronite church.

A five minute walk takes you to the port and from there, the souk and Tyre’s two UNESCO ranked archeological sites – Al-Mina and Al-Bass – are easy to find.

As well as exploring the city’s history, Dar Alma offers its guests fishing equipment free of charge, and is working on offering a variety of water-related activities; including waterskiing and boat rentals.

If you’d booked the room to relax however, soon you will have everything you need to closet yourself away with those magnificent views.

At present the hotel operates as a bed and breakfast, with a Lebanese and continental buffet offered from 8 a.m. in the terrace restaurant; labneh, mankousheh, cereals, toast, croissants, juice and coffee.

The plan however, is to operate a full seafood restaurant, a fine dining experience that Tabet hopes will be up and running within the next month and a half.

“The restaurant is in consultation with Tawlet’s Kamal Mouzawak ... it will be owned by us and managed by us ... but he will create the menu, he will teach the team, he has a mission to supervise the implementation.”

The plan is to house all the food preparations in the house directly across from the hotel, with food cooked and served in the terrace restaurant. Tabet envisions a capacity of around 50 guests, perhaps more if they move tables onto the beach in the summer months for guests to dine in the shadow of the citadel’s remains.

With a strong vision for the future, Dar Alma is already drawing in new faces to an old city.

ALEY, Lebanon: The Mount Lebanon city of Aley boasts a legacy shaped over the decades that has made the picturesque area one of Lebanon’s most appealing spots for tourists.

Despite the turbulent security situation in the country and region, Aley is still a destination city for tourism in the country. Recently,The Daily Star strolled Aley’s many enchanting streets to investigate how the city has managed to maintain its appeal.

The View

A general view of Aley. (The Daily Star/Mohammad Azakir)

The city of Aley is in the heart of the Aley qada. Its altitude varies between 750-900 meters above sea level. The city is centrally located and close to other touristic hubs, including Beirut, Zahle, Bhamdoun and Choueifat, to name a few. The vital Beirut-Damascus Road also strategically cuts through the area making travel from the capital relatively easy.

The jewel in Aley’s crown is no doubt its breathtaking views.

Near Ras al-Jabal’s Tallet al-Talat Tmanat, visitors can enjoy a spectacular view overlooking Beirut. One can end the day with a sunset view of the sea, the airport and areas toward the north. Another incredible angle is in Balakeen Aley, (balconies in Arabic), where one can also catch a glimpse of Aley’s main souk.

Weather

Despite its proximity to coastal areas, Aley’s weather is special. Those looking to escape the hot summer weather of the coastal areas can head to this mountainous city for its cool breezes. You might even be greeted with a dense fog.

History

Aley didn’t gain the nickname “Aarousat al-Masayef” (which means “Summer’s Bride”) for nothing, Mayor Wajdi Murad told The Daily Star. In addition to location, the prominent personalities living there also contributed to its high profile.

Lebanese presidents, such as Bechara al-Khoury and Charles Helou, prime ministers Taqi al-Din al-Solh and Riad al-Solh had made Aley their summer residence. Arab leaders such the king of Bahrain, Kuwait’s emir, the Qatari emir and Saudi Arabia’s royal family have chosen to build their homes in Aley as well.

Their choice was bolstered by the plethora of rich Lebanese families already living there, Murad said.

The old Souk in Aley. (Facebook)

“The most important people in Lebanon lived here,” he said. “The residents of Aley love visitors and tourists ... and this made them [tourists and visitors] love the city more and more.”

During the period preceding the 1975 Civil War, Aley was booming.

At the time important social venues and the best bars were located in Aley. Hotels such as the Tanious, Jbeili and Bahar and Casino Piscine Aley were among the preferred spots to socialize. Before Casino du Liban was opened, Murad explained, tourists would come and stay in Aley to gamble.

“There was joy emanating from the elite and middle class, “ the mayor explained with a tinge of nostalgia.

Lebanese and Arab artists also performed in Aley. Umm Kulthoum, Asmahan, Wadih al-Safi, Farid al-Atrash and Fairouz were among those who graced Casino Piscine Aley with their performances, according to a book by Mansour Jaber. The late Sabah sang for the very first time in Tanious Hotel, the author said.

Mohammad Abdul Wahab also shot some scenes for a movie in the Jbeili Hotel.

During the Mutasarifate era, which lasted from 1861-1918, numerous mutasarrifs looked to Aley as a summer residence. The infamous Jamal Basha also settled in Aley and established it as the center to govern the Turkish Fourth Army from 1914-1918, according to Jaber. A military court was also established in Aley and it’s rumored that it was from there that Jamal Basha took the decision to execute Lebanese journalists and nationalists.

French General Henri Gouraud also spent time in Aley, Jaber said.

When the railway still worked in Lebanon during the 1890s, Aley was a major stop.

Aley train station. (Facebook)

Aley, in recent years

During the Civil War, the city took a big hit and many of its historical sites and landmarks were destroyed, Murad explained. Similar to other areas in the country, it took much time for Aley to be reconstructed and its economy revived.

During the early 2000s, following efforts to encourage investors to return to the city, Aley’s Municipality along with its residents were able to restore the area’s nickname, “summer’s bride.” It became a resort town for many, with night-long festivities, programs and activities.

“We progressed, 2002, 2003 and 2004 until Hariri was killed,” Murad said in reference to late former Prime Minister Rafik Hariri who was assassinated in 2005. “When Hariri was killed it wasn’t a simple thing. Lebanon was affected and hurt,” he added. The series of security incidents that the country faced in the following years also affected its summer tourism.

Yet, despite the difficulties in the country, Murad remains hopeful. Aley is currently an important financial center for Mount Lebanon and is also an important area for the banking sector.

There are numerous investment projects in progress in Aley, including a huge hotel to replace the now demolished Tanious Hotel, carrying the latter’s legacy. This project will revitalize the city and is expected to include various luxury and entertainment facilities, the mayor hopes.

“We will not go back to how we were before,” Murad said. “There’s a shift taking place for the better.”

Souk Aley

An ice cream vendor in Aley souk. (Facebook)

Aley’s souk, in the city center, combines its legacy with modernization. Including libraries, multiple oriental sweet shops, florists, retail shops to restaurants and coffee shops, everything can be found in the souk. Whether for a night out with drinks at Silo (76-080-766), a party and dinner with joyful music at Al-Koukh (05-556-778) or good Lebanese food at Al-Qaser (05-555-571) and Papaya (05-553-805), visitors have many options to enjoy an outing in Aley.

Tourists also have many options for accommodation from furnished apartments such as Aley Suites (05-557-733) to hotels such asRegent Palace Hariz Hotel (05-553-210).

Ras al-Jabal

One thing that makes Aley distinct is that although it’s a city, it is surrounded by greenery. The Ras al-Jabal area, for instance, is dominated by trees and verdant scenery. Visitors can enjoy the fresh air, calm and serenity. Although it can get a bit crowded on weekends, this part of Aley is best enjoyed with a stroll, and maybe some ice cream.

The Ras al-Jabal area can also be toured by bike. Don’t worry if you don’t have one, there’s a rental place with prices ranging between LL3,000 and LL5,000 per hour.

Bike rental in Ras al-Jabal. (The Daily Star/Mohammad Azakir)

In a different corner of Ras al-Jabal, visitors can have a taste of the cultural and artistic tradition that has molded Aley to what it is today. They can enjoy watching sculptures created by international artists as part of the International Symposium for Sculpture.

Aley equestrian Club

Visitors can enjoy a series of activities at Aley Equi Club located in Ras al-Jabal area. Whether going in groups or taking the family, one can enjoy activities such as horseback riding, paintball, tyrolienne, escalade, skywalk, archery, rappel and ATV. The club also provides ATV trips to Barouk Cedars.

After the activities, one can take a break and have lunch or dinner at the restaurant there.

Another option is to camp at the club. Spend a great weekend with some fresh air and good times along with a great view. Bungalows are also being constructed for families to rent. Those interested can call 03-818-112.

JBEIL, Lebanon: Jbeil is an ancient city, often considered one of the oldest inhabited in the world. It is no surprise then that the city has a history with one of the world's oldest beverages: wine. The Greek poet Theocritus (c.310-250 B.C.) described Byblos' (Jbeil) wine as fine and fragrant. Now the city, which once exported Lebanese wine to the heart of the Roman Empire, will be hosting its very own summer wine festival.

Byblos en Blanc et Rose will be taking place at the old port from June 11 to 13 under the patronage of Tourism Minister Michel Pharaon and Byblos' Mayor Ziad Hawat.

Gathered to announce the launch of the new wine festival in Bybloslast Friday were Hawat, President of the Lebanese Union of Wineries Zafer Chaoui and General Manager of the Agriculture Ministry Louis Lahoud.

During his speech, Hawat praised the wine festival as an opportunity to celebrate Lebanese wines and draw visitors to the city.

Byblos en Blanc et Rose "has different aims and visions. The first aim is supporting Lebanese wine and supporting Lebanese industry," he said.

"The second aim is to create a state of joy and a festival in the heart of Byblos to attract the biggest number of visitors and tourists, and this aim reflects on all levels of Byblos' economy," he added.

Jbeil, known for its cultural landmarks, as well as its international festival held annually, has been vying to set itself up as an alternative to Beirut in terms of entertainment, culture and attractions.

Its Christmas tree, featured in the Wall Street Journal last year, was presented by the municipality as a way to bring in visitors, both local and international, to boost the tourism industry.

This year will see the wine festival and a marathon added to the city's repertoire of events.

One of the sponsors of June's festival, Alice Edde of Edde Sands beach resort, echoed the mayor's remarks regarding the economic benefits the city's residents hope to reap from the wine festival and other initiatives like it.

"It's wonderful ... there was the flowers festival in March, and now we are going to have the marathon on June 7, and then this wine [festival]. It just means in Byblos you have all kinds of nice activities ... for people to get another option of things to do outside the usual pubs and the usual entertainment they have in Beirut," she told The Daily Star.

"Before it was just the flower market in March and then the [Byblos International] Festival in July. Now if they have different events it will draw more people for longer periods of time," she added.

Drawing on the history and locality of the wine, the festival will feature white, rose and sparkling Lebanese wines, and has promised to introduce a little heard of local producers to wine lovers.

There will also be food stands and entertainment throughout the three day-event, including dabke, singers and jazz musicians.

Byblos en Blanc et Rose opens at 7:30 p.m. on June 11. Tickets cost LL15,000.

JOUNIEH, Lebanon: Perched on a cliff with stunning views over the harbor at Jounieh is La Crêperie, recently reopened after a three-year renovation.

The historic, cream-colored Lebanese stone house was built back in 1800, the home of the Khazen family. In 1968 they turned that home into a restaurant and for 45 years La Crêperie was a landmark of the Jounieh bay; the place to celebrate family occasions, enjoy your first date, get engaged – the restaurant was even kept open throughout the war.

The man behind its recent renovation is Chafic el-Khazen, CEO of Sky Management, the company behind some of Beirut's most famous nightlife destinations, including SKYBAR and O1NE House of Entertainment.

"I used to work in nightlife and since I am getting a bit older now [with a] wife and kids I wanted to diversify into the restaurant business, which is calmer and requires a different lifestyle. At the same time all my activity is located in Beirut, so I want to do some geographic diversification as well," Khazen explains.

"Since this venue used to be the house of [my] grandmother, and then it was the restaurant run by my uncles. ... I decided to combine both ideas ... to take over this location, which for me is one of the best locations in Lebanon."

Keeping La Crêperie in the family was one way to ensure the venue's past was respected.

"It was a good challenge for me, since this is a mythical place and people consider it a landmark. It was something that drove me to do things even better. I don't like to venture into easy things," Khazen says.

Of the challenges faced when renovating, public expectation was high on the Khazen family list.

"Everyone knows this place and it had its glory in the past, so the expectation was really high and we had to deliver what you see here to at least meet their expectations and even exceed them."

Other challenges were more practical; the site itself is very old and during development several changes had to be made to accommodate it.

There were also issues with exterior work. Below La Crêperie is Les Caves, a bar lounge that is due to be opened at the end of summer and literally juts out from the cliff overlooking the bay.

"Everything that has to be done from the exterior required a lot of engineering ideas."

Khazen also had a strong vision for the architect, his brother Safi el-Khazen and interior designer, Maggy Monsef.

"When I thought about this place I wanted it to be a place that caters for everybody, from families with kids, to people dating, to bachelors. I really wanted to maximize the spectrum of clientele."

Sari el-Khazen Architects, brought in to achieve that goal, were well aware of the sensitivity of changing the family's old home. "This house is a landmark in the area of Jounieh, so when we started working on it there was a big debate," Safi el-Khazen says.

He set about removing all of the building editions from the 1970s and 1980s, stripping the house back to its 19th-century roots. "My goal was to try and really bring back the soul of the house."

Sari el-Khazen worked on three main areas, Les Caves, Les Jardins and La Crêperie.

Down below Les Caves have been stripped out and expanded further beyond the cliff, something he says would not have been achievable before now.

The features installed in the 1970s, including wooden bay windows are set to be replaced, and Les Caves will soon be connected to the restaurant's back garden as well as its new basement kitchen.

In Les Jardins, which will be open in the next few weeks, Khazen worked with ROOTS landscaping service to achieve a "microclimate of the area."

Scent was important; the garden is filled with roses, gardenias, jasmine and lavender that "transport you to this time and place that catered to these kinds of gatherings."

For La Crêperie itself, "the interior was driven by Chafic's desire to open up the spaces."

One of the restaurants most striking features architecturally is the stone vault in the center of the space.

This, Sari el-Khazen explains, was part of the kitchen originally.

"For us it was a major element, the only old, traditional element," he says.

In order make it a feature in the re-imagined open plan space, the kitchen was moved to a newly created basement below.

In terms of the decor, interior designer Maggy Monsef created each space differently, with an overarching traditional French country style.

As you enter the restaurant you are greeted by an old Lebanese fountain, the noise of the water intended to create an ambiance and an introduction to the interior.

Scattered around are statues of animals, some of the various objects that were secured from antique dealers in France.

"This place is an institution, we wanted for people for it to always be the same ... all those objects that have a history and a soul, we wanted them to be here," she explains.

Inside the restaurant there are different sections, each decorated with their own color, wallpaper and theme. The central area, overlooking the bay, took its inspiration from the sea and is colored blue, while the floral room, swan lake room and butterfly room are all brought together by their light zen feel.

Moving further into the restaurant is what Monsef calls the "transition" room, with more of a dining feel, decorated with bird cages wallpaper.

Most striking is the back section, the "winter" or "red" room, which achieves its warm ambiance with red velvet wallpaper, rough wooden tables and a prominent, functional fireplace.

The idea between these individualized spaces was to give customers an exclusive experience, she says, something new and different for each visit. La Crêperie, Safi el-Khazen says, is your home away from home, with different spaces for different occasions, "during the days it's very fresh, at the night it's charming and romantic."

Monsef agrees, "The restaurant has two moods, during the day is very different from at night. At night we dim the lights, put out candles, it's very romantic."

The pair have also taken on board Chafic's instructions to make the restaurant have broad appeal. There is a children's play area across from the garden with swings and slides that can cater to up to 50 kids.

Les Jardins will be able to hold 400 guests at full capacity, with La Crêperie itself catering to 150. The menu, under Chef Vedish Urdassee, is an accessible international/Mediterranean affair with salads, pastas, fresh fish and cuts of beef.

Of course, still prominent on the menu is La Crêperie's namesake, with a total of 15 sweet and savory creations to choose from, cooked in front of you at the crêpe station. For fans of continuity many of the chefs manning the crêpe station are the same chefs who cooked La Crêperie's signature dish in the 1970s.

La Crêperie relaunched on April 28 to overwhelmingly positive feedback, Chafic el-Khazen says. The CEO has sunk a large amount of money into the restoration, but remains positive about the returns.

His brother Sari casts an equally optimistic light. "In the past 10-15 years Jounieh's nightlife had really gone down, it's starting to get up again slowly and we are part of that revival."