The Experience

Morning: Foraging in the Wild 

Meeting Point: Beit Noun

Introduction to ethical foraging and sustainable wild harvesting.

Guided walk through the forests of Mechmech and Ehmej.

Identification and harvesting of seasonal wild edibles such as za’atar, sumac, chicory, purslane, wild thyme, dandelion greens, edible mushrooms, and aromatic herbs.

Insight into the culinary and medicinal uses of these plants.

Collection of ingredients to be used in the afternoon cooking session.

Midday: Tea & Tasting Break in Nature

Pause in a scenic clearing for a refreshing herbal tea brewed on-site.

Enjoy a light tasting of local cheeses, fresh saj bread, and honey infused with wild herbs.

Afternoon: Cooking Class & Talk at Beit Noun

Location: Beit Noun’s rustic kitchen & outdoor terrace overlooking the mountains

Arrival at Beit Noun, where the foraged ingredients will be transformed into a seasonal Lebanese meal.

Hands-on preparation of dishes including:

Wild Herb Manakish baked on a saj

Handpicked Greens & Labneh Salad with sumac vinaigrette

Stuffed Vine Leaves with wild thyme, dandelion, and citrus zest

Foraged Mushrooms & Bulgur Pilaf cooked over fire

Herb-Infused Olive Oil & Wild Za’atar Preserves to take home

Introduction to preservation techniques such as drying, pickling, and fermenting foraged goods.

Discussion: Medicinal Plants and Tinctures 

After the meal, a session will be lead on the traditional and modern uses of medicinal plants found in Lebanon. Topics include:

o The healing properties of wild herbs and their applications in teas, infusions, and tinctures.

o Techniques for making herbal tinctures, syrups, and infused oils.

o The role of foraging in reconnecting with nature and traditional healing practices.