The Lebanese village Karm el Mohr tells a story of
food in every season.
The crisp mountain air in the spring and fields of sweet chick peas, hummus like you’ve never tasted before. Rolling hills of wheat in the summer bring back memories of drying keshek on white sheets on the rooftops.
The autumn chill taught culinary versatility to make sure nothing was wasted and the wondrous winters where you would enjoy the fruits of summer’s labour, hot keshek with toasted bread for the soul.
Born and raised in this northern village of Lebanon, Jamal Gerges is the daughter of the village and emanates a passion for Lebanese food. It was in this humble town where Jamal learnt how to turn seasonal produce into food for the soul.
Jamal’s children were born and raised in Sydney with her eldest Rachida sharing her mother’s love for the abundant nature of Lebanese cooking.
Life in Sydney saw Jamal and Rachida turn their passion into a successful catering business which quickly saw them cater for small and intimate events, as well as buffets for the masses, promising a welcoming table for all.
Ahla wu sahla
everybody is welcome
