The unfortunate thing about holidays is that, by definition, they must come to an end.
I’m physically back from my tour of Lebanon but mentally, I’m still several hundred miles to the south and east. And it seems a particularly cruel irony, as Eat Only Irish For A Week approaches, with its challenge to eat only Irish-produced food and use Irish-produced ingredients, that I am surrounded by the edible spoils of my foreign travel. There’s jam made from rose petals, bottles of orange blossom water and pomegranate molasses, bags of za’atar, sumac and freekeh, blocks of labneh, halloumi and more. None of it is remotely Irish – you need look no further than the arabic script on the labels to confirm that particular fact.
Still, though I am all for eating Irish, I predict that I won’t be able to help myself when it comes to reliving the tastes of Lebanon – it was a fabulous food and cultural experience that could (and probably will, in due course) fill many blog posts.
Fortunately, I do believe that there is a compromise position. The Lebanese, you see, are partial to the occasional spud (and sure who isn’t). So who’s to say that I can’t take some Irish potatoes, bless them with a bit of Lebanese flavour and enjoy the best of two wonderful worlds. That, frankly, sounds like a rather excellent idea to me.