The 10th century Bouraniyeh from Baghdad is one of the oldest aubergine recipes in the Arab world. It is dedicated to Bouran, the wife of Harun al-Rashid. The unique take of chef Reem Azoury on Baba Ghannouj reintroduces a feminine element to the recipes, naming it Mama Ghannouj. With a rich and smoky taste, this red-pepper eggplant dip is one of the basic elements of the famed Lebanese Meza.
Ideal as a dip, a topping on a pizza base, or as a side with grilled dishes.
The Kanz line of fresh natural products is handcrafted by the women of rural Lebanon. It aims at recovering Lebanon’s culinary heritage while empowering rural communities. Kanz features collaborations with Lebanese star chefs, promoting the Lebanese “Mouneh” as a global first-class culinary art. All proceeds go to Beit el Baraka.