Brunching At Mounsif

A beautiful brunch spread was put out at Mounsif; as beautiful as the town and the hosts themselves.

Overseeing the sea and among wild flowers and olive, walnuts, pomegranate, apricot, lemon, berries, figs and gardenia trees, we sat to enjoy this typical Lebanese breakfast.

  

The brunch revolved around Manakeesh.

The way those Manakeesh were made is taking the best zaatar and olive oil from the house to the baker and using the baker's dough to make them in a traditional old-fashioned oven.

According to mom, no Manakeesh dough beats those of Mounsif.

Lebanese cheeses are mainly white and made from cow milk (albeit there are some goat cheese versions).

Those are home made cheeses. They are white patties, are not creamy and they cut like regular cheeses, but easier. Not overly salty either - probably the healthiest version of cheeses around.

This other cheese was almost the same as the one above (albeit saltier), but made differently.

It is a round mold and made in a small wicker basket which is generating the design you see on the cheese. I was completely intrigued by this cheese making process.

A new food discovery for me - Arishé. This is made from curdling milk.

It seems to be real easy to make. Bring milk to a boil. Add something acidic (like some lemon juice or drippings of yogurt) and watch it curdle. Separate the curds from the liquid and you have Arishé.

It is plain tasting, but adding some thick home made honey turns it into a really nice white and creamy dessert.

I could just imaginte the endless possibilities of what to add to it...a project for when I get home.

 

Thank you JaB!