Place: Amchit Sea Coast, Lebanon
Mrs. Marta has started this business with her 2 sisters Loranza and Losoy. It was just for fun since the place was owned by the family. They learnt lots of baking recipes from their mother and had lots of support from relatives and friends when they first started this project until it became their daily activity.
|Recipe’s Personal Background||How did you learn this recipe?||From my mother|
|Is there some memory/historical event connected to this recipe?||Pumpkin season. Usually made once a year because it is one of the difficult recipes|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||Ladies (relatives and neighbors) usually gather to prepare this recipe in an atmosphere of affinity and cooperation|
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||In the Christian Lebanese community, this recipe is eaten in the Time of Lent preceding Easter because it is a vegetarian meal.|
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||_|
|Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?||Yes, it is planted in the local nature. Pumpkin is harvested and preserved in its natural condition in mountain homes until consumed|
|Season (season this food is linked to)||Usually in winter, but not only in this season|
|Ingredient||Nutritional Importance||Health Benefits|
|Pumpkin||Rich in Vitamins (A,C,E, B complex…),Minerals (Ca,Cu,K,P) and Fibers. Low in calories||Antioxidant effect. Helps in weight loss.|
|Bulgur||Rich on Fibers. Good source of energy||Anti-inflammatory and antioxidant effect. Helps in digestion|
|Swiss Chard||Good source of minerals ( Iron) and vitamins( vitamin C, Folic Acid, Vitamin K & A)||Anti-inflammatory and antioxidant effect.|
|Chickpea||Source of protein with low caloric value. High content in fibre, folate, iron, zinc and vitamin E.||It shows benefits in the control of cholesterol levels and prevention of type II diabetes, cancer and obesity.|
|Potato||Excellent source of vitamin A. It is also a good source of dietary fibre, vitamin B6, vitamin E, vitamin C, potassium and manganese.||It contains anti-oxidants that prevent cellular degeneration. Its fibre content helps to reduce cholesterol levels, possibly reducing the risk of heart disease.|
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||No|
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
|Pumpkin ( from pumpkin plant),a good antioxidant.
Bulgur ( from wheat), helps in digestion.
Swiss chard ( plant origin), a good antioxidant.
All in all, this recipe is a complete Vegetarian dish rich in Vitamins, minerals, fibers, proteins, Carbohydrates and healthy fats. It is also low in calories if prepared in the right way.
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||No, there is no treatment based on this recipe.|