Deir el Mzayraa, Kfarhoune, Jezzine, South Lebanon. Distributing Saj Bread & Mouneh with Caritas

Описание: دير المزيرعة ، كفرهونة ، جزين ، جنوب لبنان. توزيع خبز الصاج والمونة مع كاريتاس
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Deir el Mzayraa, Kfarhoune, Jezzine, South Lebanon. Distributing Saj Bread & Mouneh with Caritas
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Deir el Mzayraa
https://goo.gl/maps/7aYKDMD9H9vu166o6
Call pere Nabil: +961-3-292590

Amazing Village in the mountains of South Lebanon and offers numerous interesting places and events to relax and have fun. Kfarhouna is spread over four hills at 1100 -1300 meters above sea level with a perfect climate.
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Deir el Mzayraa (The Monastery of Mazayraa) was distributing bread with the help of Caritas to all families in need when we showed up.

I met up with Father Nabil, who told me that the day before was a holiday. Because of that, they gave away bread to those in need after the services along with food and beverages. Each bag of bread contained 10 loaves. 400 bags of bread were sent out by the Caritas Jezzine team to 3 locations Karfhoune, Ain Majdalein, and Jezzine. However, that’s not all that was planned. The monastery also planned to send out about 40 packages of preserved food (mouneh). There are 85 different types of preserves, including labneh (yogurt variant), jams, olives, etc. They’re all made by local homemakers who were given the opportunity to sell whatever product they know how to make. According to Father Nabil, people from all over come to get these products because of how flavorful they are.

Father Nabil introduced me to Joseph and Mustafa, who were in charge of making the markouk bread. Joseph ran us through the process. The dough consisted of 3 types of flour. For every 2kg of white flour, 1 kg of wheat flour and 0.5 kg of cornflour are needed. They had mixed the flour with salt and yeast and left it to rest for 5-6 hours before putting it on the saj. The resting phase is crucial for optimal results.

We walked around the monastery where fava beans, garlic, onions, wheat, and green peas are grown. Other parts of the area are undergoing the land reclamation process. Other plants that are grown include walnut trees, fig-trees, thyme, and more. Driving through to the other side of the land, Father Nabil told me that they were working on growing organic apple trees alongside experts who would help them follow specific standards. The monastery also owns unused lands. Father Nabil mentioned that this land was open to anyone who would like to use it whether for cattle, beekeeping, or anything else one could think of.

Back at the monastery, Father Nabil led us into the room where it all started. The room contained an oven with a window nearby. They would bake bread using that oven and distribute them to the residents through the window.

By then, the bread was ready. It was finally time to taste it. We headed out to the patio, where we were presented with a table filled with plates of labneh, cheese, foul (fava beans), and much more. The bread was phenomenal. Bread dipped in labneh or eaten with eggs and awarma (preserved meat), the sound of chirping birds, and the whistling wind are truly enough to make you live longer.

Our visit ended as the Caritas team packed the bread and the preserves to distribute to the neighboring areas.

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Nature, Stories & Learning: A Day with Father Nabil at Deir Al Mzayraa, Kfarhouna Jezzine
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