Comfort Food is Not Just a Recipe
Is it the smell of tomato paste cooking over a wood fire in late September; the vision of a hot, thick whitish kishk (a local delicacy of goat’s milk and cracked wheat); a sweet, ripe fig – or better yet, fig jam loaded with sesame seeds; or a runny manoushé b’zebdeh w’sekkar (a flatbread dripping with melted butter and crystal sugar). These are all examples of simple, recognizable flavours that contribute to personal and collective memories, of individuals and communities across Lebanon.
