This meal combines tastes and adapted recipes from the Maghreb to the Levant to Anatolia. Nohutlu pilav, or rice with chickpeas, is a street and home cooked staple, often served with boiled shredded chicken. Because I used canned chickpeas, I began by preparing the rice and then added the chickpeas on top towards the end … Continue reading Easy Vegetarian dinner with tastes of the region
This post is intended to highlight one of the great tensions and debates in contemporary Lebanon, and Beirut in particular. The question of historic preservation and architectural value haunts the city, and is a source of lively and constant debate which unfolds most prominently in Downtown and Central Beirut, where a company by the name … Continue reading Ruins and Residences
Last Thursday the SAT program I was teaching ended. Here are some of the best of my pictures from the program. A wonderful group of students!
Note on the title of this post: "Sah-tein" (Sa7tein) is the Lebanese equivalent of bon appetit. When you drink, one says "sa-ha," (sa7a) and the dual form ending (ein) is applied to the word for eating; double saha. It's no surprise to y'all that I love Middle Eastern food.The standards are common in the States: … Continue reading Sa7tein!
This week marked the beginning of my internship with the Unite Lebanon Youth Project. My primary responsibility for the summer will be work affiliated with ULYP's BRIDGE IV SAT prep programming. For the rest of the month of June, I will be (mostly) working to develop lesson plans, and create curriculum and classroom materials for a … Continue reading Week 2
I write this sitting at my terminal at Charles de Gaulle airport, waiting for my connecting flight to Beirut, Lebanon. I will be there for the next 10 weeks, interning with an organization called the Unite Lebanon Youth Project. As such, this site is going to shift and be something more of a travel blog … Continue reading A New Adventure