June 17, 2009 • Category: Ingredients
I am in Beirut for a few weeks and it is the season now for toot. Juicy and sweet! What a delight!
In addition, we are going to be drinking sharab el-toot (mulberry juice), homemade by various friends and relatives. Can’t wait!
6 Comments • Comments Feed
Allah ya Joumana, your are in Beirut and enjoying all the yummy food and fruit and the beauty iam missing here… please have lots of fun and eat for me and you…
say hello to every one down there…
On June 22, 2009 at 4:39 pm
Arlette, I had 8 atayef bel ashta yesterday! and on Friday, my cousin has promised we would go to Ajami and eat their layalee lubnan!
On June 23, 2009 at 3:27 am
I like toot so much that I planted a mullberry (toot) tree in my garden.we had also the (dood Kaz) silk worm that feed on the leaves. What i miss is the sharab el toot!
On August 31, 2009 at 10:59 pm
It is great that you planted a mulberry tree in your garden. Which area do you live in? I too adore sharab el-toot, and other than the one that is given to me from Lebanon I can’t seem to find a good sharab el-toot anymore! The syrup that is available says “toot”, but in reality it is blackberry syrup. We have a toot tree in our home in the Choof area at 900m altitude.
On September 1, 2009 at 9:22 am
I live in a place where during winter I put the food in the fridge to keep it warm! 😉
I live in Ontario.
On September 5, 2009 at 1:08 am
That’s funny! I live in a place where 105F is considered not too hot. Well, how is your mulberry tree doing? I am so mad I did not take the sharab el-toot back to Texas with me! I can’t find the equivalent here, and I miss it!
On September 5, 2009 at 11:01 am