WHERE CAN YOU EAT?
On Darb el Karam, food producers host tables d’hôte and prepare local specialties using their own mouneh and har vests. there are six tables d’hôte and four B&BS adhered to the trail which have developed seasonal menus highlighting typical dishes from their villages. A family restaurant and a traditional ice cream maker also form par t of the trail.
Lina Haddad’s table d’hôte Qanafar
Lina has been making mouneh and selling in neighbor ing villages for more than 10 years now. Her first mouneh product was mulberr y syrup and she later became famous for her pumpkin jam, flavored with orange zest. Lina’s table d’hôte specializes in dishes from keshnek Kherbet Qanafar where pumpkin and come back as star ingredients. In winter, Pumpkin kebbeh kawarma and boi make sure to ask for the Pumpkin labneh stuf fed with and and boiled in keshek and par ticipate with her in making another of her specialties: holiday cookies baked on a wood fire.
Bassima Zeidan’s table d’hôte
Distinguished by her passion for preser ving traditional processing methods, Bassima Zeidan prepares all her products from her own har vest, and cooks them on the wood fire. In spr ing, she makes for a vibrant guide, knowledgeable in wild edible plant collection and in late summer, her orchards are open for tomato and apple har vest. Her table d’hôte ser ves up culinar y specialties from Mresti. Her
, made of the famous wild edible plant, stuf fed with potato and
, is not to be missed.
May Kanaan’s table d’hôte
Known for her saj making in Mresti and the surrounding area, May Kanaan is a passionate host on the trail, who renovated her house to receive visitors for breakfast and lunch, all year round. Knowledgeable in wild edible plant collection, her dishes are made with her own produce and freshly collected plants and her meals are accompanied by freshly baked saj bread.