News
The French aren't ready for shawarma croissant
3+ hour, 55+ min ago (141+ words) L'OLJ / 15 July 2026 04:52 Melanie Ghoul left Oxford and scientific research to open, with her brother Anthony, Ceci, a Lebanese restaurant in Milan serving made-to-order mezze bowls. In case you missed last week’s newsletter, here’s a reminder of the new cooking playlist…...
A as in Ashta, T as in Teta: The ABCs of Lebanese flavors according to chef Karim Haidar
1+ week, 4+ day ago (75+ words) In "Liban, dictionnaire des saveurs" ("Lebanon, Dictionary of Flavors," Cosmopole Editions, 2026), chef Karim Haidar revisits Lebanese cuisine through a poetic lens, as he explores memories and the symbols they carry. L'OLJ / Joséphine HOBEIKA in Paris, 3 July 2026 10:42 Add as preferred on…...
Pantelis Panteli, the airline pilot turned artisan halloumi maker
1+ mon, 1+ week ago (143+ words) For 20 years, Pantelis Panteli was a pilot, mainly for the Larnaca-Beirut route. Ten years ago, he set down roots in Kokkinotrimithia, near Nicosia, to make halloumi using traditional methods. L'OLJ / By Anne ILCINKAS, 5 June 2026 08:59 Pantelis Panteli, master of the “real…...
Confessions of a comfort food ‘cook’
4+ mon, 2+ week ago (243+ words) L'OLJ / 27 February 2026 07:54 Three years ago, Cynthia Bitar opened “Touta, Cozinha Libanese Libre” [“Liberated Lebanese Cuisine”] in Lisbon. Guided by her mother Nazira, she trained at the Institut Paul Bocuse in Lyon before joining the family business, Nazira Catering, eventually opening…...