The new Lebanese Guinness record and how it made me famous
Many journalists, Israeli and from abroad, has contacted me lately, asking questions about the so called “Hummus War” I’ve been covering here, and also in the highly popular Hebrew edition of the blog. And when the new Lebanese Guinness Record (a 2-ton hummus plate) was declared the flow of attention doubled.
Some of you probably wondered what I have to say about the new hummus guinness record, set by 300 Lebanese chefs. WELL, the first thing that pops in mind is this: never have so many did so much for The Hummus Blog.
In the past two weeks search traffic to this blog went through the roof, with blogs as well as large news sites linking to it from all over the world.
Ynet, the largest news site in Israel asked for a special column. Other local newspapers and radio stations interviewed or asked me to comment about the matter. Some foreign journalists also called me, including French24, and a BBC reporter who, sadly, tried to reach me in the middle of a rock concert. Read more
Fetteh: the Cousin of Hummus (plus recipe)
Fetteh, a warm dish of thick yogurt with soft chickpeas, is a delicacy you ought to try. If there are any good Lebanese restaurants near you, that’s a good place to start looking. If not – make it yourself.
The concept of Fetteh (or “fata”, depending on who you ask) may sound strange to you at first. Basically, it’s a combination of soft cooked chickpeas (like the ones used for hummus and msabbha), with yogurt and toasted pita bread.
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