Author: Bassel EL-BIZRI

A family gathering for Shabbat dinner with traditional Lebanese Jewish cuisine

A family gathering for Shabbat dinner with traditional Lebanese Jewish cuisine.

Though they were Jewish, Sheila’s family did not strictly observe Shabbat. Her father did not say prayers, and her mother did not light candles. Instead, Fridays were marked by delicious Arabic sweets—her father would bring home Basboussah or Sfouf.

During winter, Sheila’s mother made vegetable soup with a marrow bone. The ritual was simple but cherished—she would tap the bone onto pita bread, extracting the marrow for the family to savor.

Their meals were simple yet rich in flavor:

  • Mograbiyeh – A Lebanese dish similar to couscous, served with chicken.
  • Rice with Pea Stew – A balanced, comforting meal.
  • Lebanese snacks for dinner – Dried curd, cheese, cucumber, tomatoes, olives, and eggs. Sometimes, her mother made lamb sausages with fried egg or chicken liver with sumac—a dish Sheila continued to love.

On cold nights, her mother made quick angel hair soup. Occasionally, she sent Sheila to buy falafel sandwiches from a neighborhood coffee shop.

These were the flavors and moments that defined Sheila Mann’s childhood in Beirut—a world of scents, traditions, and a rich culinary heritage that she would never forget.

📜 Explore More in the Memories of Beirut Series

💡 Discover More

The Jewish Quarter and Daily Life

A nostalgic view of the Jewish Quarter in Beirut, with traditional markets, street vendors, and a glimpse of daily life.

The Jewish Quarter of Beirut, where Sheila Mann spent her childhood, was home to a vibrant yet modest community. Although considered part of the “poorer” middle class, families in the neighborhood always enjoyed hearty, home-cooked meals. Each morning, Sheila’s father would visit the main street’s butcher shop and vegetable stalls, ensuring that the freshest ingredients were brought home for the day’s cooking.

The afternoons were just as lively, with street vendors walking through the neighborhood, calling out their goods. One vendor sold hot boiled beets, carefully wrapped in wax paper. Since beets took too long to cook in a regular pot—pressure cookers were rare at the time—many households bought them freshly boiled. Sheila and her mother would return home holding the steaming package, peeling the beets immediately and eating them while they were still warm.

Another street vendor carried a true delicacy—roasted sheep’s heads. These were a luxury, and when Sheila’s mother bought one, it felt like a celebration. The family savored every part—the brain, the tongue, the cheeks—and even sucked the bones dry. It was a dish that, though expensive, brought immense joy whenever it made its way to their home.

📜 Explore More in the Memories of Beirut Series

💡 Discover More

Memories of Beirut

Memories of Beirut: A Journey Through Time

Jewish Quarter Beirut - Wadi Abou Jamil

There is not a single day that I do not return to the sweet, happy memories of my childhood—filled with scents, flavors, and perfumes. My home carried an aroma for each season, as my mother cooked summer, cooked spring, and cooked winter.

Beirut’s Jewish Quarter, Wadi Abou Jamil, was a world of bustling streets, morning vendors, school lunches, and the warm smells of bakeries and spice shops. Through this series, I revisit those cherished memories and share a glimpse into a past that remains alive in my heart.

📜 Explore the Memories of Beirut

🕍 Jewish Beirut & Lebanese-Jewish Heritage

Life in Wadi Abou Jamil was filled with vibrant culture, strong community ties, and deeply rooted traditions. The streets of Beirut echoed with the calls of street vendors, the laughter of schoolchildren, and the bustling energy of family-owned grocery stores.

From zaatar pizzas at school to my grandfather’s grocery store, every experience was shaped by Lebanese-Jewish life. This series is a tribute to the rich past of Beirut’s Jewish community.

💡 Discover More