8 Ancient Lebanese Traditions Still Alive In Our Day-To-Day

8 Ancient Lebanese Traditions Still Alive In Our Day-To-Day

العربية Français

Nestled within Lebanon’s picturesque villages, ancient practices persist, upholding the nation’s heritage.

These enduring traditions serve as captivating windows into Lebanon’s history, offering glimpses of the resilience and cultural treasures that have been cherished for generations.

Kibbeh Nayyeh

Originating in the late 13th century during the Mamluk invasion, Kibbeh Nayyeh reflects the survival instincts of the Lebanese people.

Faced with danger, they embraced raw meat mixed with bulgur to avoid revealing their location through cooking as it would release smoke.

Today, our BBQ gatherings are quite common and symbolize not just the joy of food but the celebration of freedom and unity, honoring the endurance of our ancestors.

Keshek Making in Bchaaleh

The village of Bchaaleh honors the tradition of keshek, a fermented mixture of bulgur and yogurt. Villagers gather annually for the Keshek Festival, grinding wheat and forming it into patties to be sun-dried and stored for winter stews.

Anfeh’s Salt Flats

The coastal village of Anfeh maintains its 300-year-old salt-making practice. Seawater is channeled into shallow pools to evaporate through the summer, leaving behind pure salt that is harvested using wooden rakes.

Lebanon’s Finest Wineries

Château Ksara, Zahle

Zahle, Lebanon’s wine hub, proudly preserves its ancient winemaking techniques. Family-owned vineyards dot the landscape, producing time-honored wines and Arak, a