Unveiling Hasbaya’s Hidden Secrets: A Journey Back in Time

Hasbaya: The History Village, The Traditions, The Olive Trees, Memorable Moments. (2016 Episodes)
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حاصبيا: القرية التاريخية، التقاليد، أشجار الزيتون، لحظات لا تنسى
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Unveiling Hasbaya’s Hidden Secrets: A Journey Back in Time

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#Hasbeya or #Hasbeiya is a town in Lebanon, situated about 36 miles to the west of Damascus, at the foot of Mount Hermon, overlooking a deep amphitheatre from which a brook flows to the Hasbani.

#Hasbaya is the capital of the Wadi El Taym, a long fertile valley running parallel to the western foot of Mount Hermon. Watered by the Hasbani river, the low hills of Wadi El Taym are covered with rows of silver-green olive trees, its most important source of income. Villagers also produce honey, grapes, figs, prickly pears, pine nuts and other fruit.

Hasbaya is mainly inhabited by the Druze, with some Christians. In 1826, an American Protestant mission was established in the town. The castle in Hasbaya was held by the crusaders under Count of Toron, but in 1171 the Emirs of the Chehab family captured it after defeating the crusaders in a number of battles. In 1205 this family was confirmed in the lordship of the town and district, which they held till the present time.

The town of Hasbaya is the centre of the district and can be reached from Marjeyun across the Hasbani bridge, or from Rachaya. It is one of the most important and oldest towns of the Mount Hermon area. This mountain peak, also called Jabal al Sheikh, rises east of Hasbaya. The town is watered by a small tributary of the Hasbani River.

Hasbaya is an important historical site, but little of its ancient monuments survive. The oldest standing ruins date to the Crusader period. After the conquest of the area by the Chehabs Emirs in 1172, they fortified the square tower of the Crusader fort and transformed it into a big palace similar to Italian palaces and citadels of the Renaissance. On both sides of its main entrance is the lion, the emblem of the Shehab family. The upper floor has 65 rooms, and the largest is decorated with beautiful wall paintings. The mosque was built in the 13th century and has a beautiful hexagonal minaret.

Hasbaya keeps its traditions alive and its workshops are still producing traditional clothing such as abayas, caftans and turbans.

In the direction of Marjeyun and also part of the Hasbaya Caza (3 km away from the town), there is Souk al Khan, which is located inside a pine forest at the crossing of Hasbaya, Rashaya, Kawkaba and Marjeyun roads.

There lies the ruins of an old khan where Ali, son of Fakhreddin Maan, was killed in a battle with the Ottoman army. In this khan, a popular weekly market held very Tuesday is visited by traders and visitors from all over the area. Near this site flows the Hasbani, a tributary of the Jordan River, which is under Israeli control. On the banks of this river are scattered outdoor restaurants serving delicious Lebanese food and trout.
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I want to introduce you to a forgotten village, I want to introduce you to a village that has history, a village that has heritage, a village that has a story. Come with me to introduce you to Hasbaya. Is this Labneh from here? This Labneh is local.

Is Hasbaya also famous for Labneh? Of course. Oh, goat Labneh. No, cow Labneh. Cow Labneh, and it’s solid like this. Yes. It’s new to us, we don’t have it in Beirut. No, no, Beirut has a lot of business. Tell us now. Beirut has a lot of business. Our project started at 5 a.m.

We woke up at 4.30 a.m. It took us 2 hours to get to Hasbaya. They start kneading at 3 a.m. and they finish at 7 a.m. Labneh from the village, Saj bread, and of course, at the end, a bite of sweet pepper. A project that starts our day.

We planned to have breakfast 3 times, but I can’t stop. The bread crunch is so thin. Labneh from Hasbaya, olive oil from Hasbaya. Unbelievable. We are directly from Beirut, and they told us to start at your place. We came to you, you weren’t in the country yet, and you stopped at 7 a.m.

We are seeing thousands of Saj breads made. Tell us a bit, when did it start? Why are there so many? This is the bread village, this is the house village. People are born in the market, and they take food from the village, good food, bad food, and in the end, everything is good.

The important thing is that if someone ate, he goes to the village, to the market, to enjoy, to live. He doesn’t go sick. Here, we have the health village. There is no illness village. Everyone who knows us, comes to us. Every day in the morning? Every day, from 3 a.m. to 2 a.m.

We start working, and we finish at 7 a.m. We start cooking our bread at 10 a.m. and we start at 10 a.m. Whoever comes after noon, comes to us. Some people come from Beirut. Some people come from Ghaziyeh, Jounieh, Delphi, and Sydney. The bag outside was sent to Sydney, Australia.

We are here in Beirut, we don’t know about this village. You were still hiding, you didn’t explain it to the whole nature. When you go to the whole nature, you will know what to do. You should take bread with you. When you leave, you pass by and take the same bread we

Baked today. Welcome. What is this? This is the first time I see such a big Falafel. There is something bigger than this. Are these from your land? Yes. From here, from Hasbaya? Yes. Look how hard and shiny it is. It looks crunchy. This is olive. Olive, Labneh from Hasbaya.

What do you want from this? Look at this. I need 3 to carry it. Wow. There are no men left in the world. Something. This is my village, not like Yeldosmeh. This is Yeldosmeh. Other than Malfouf, do you plant something here in Hasbaya? I plant from here. Malfouf is only planted in Hasbaya.

Do you plant something else? I plant everything. How big is the tomato? It depends on how big it is. It depends on how you treat it. Like me, I planted 270-271 Arabic tomatoes. Since 1973. The first events in Beirut. You came to Hasbaya and opened the restaurant. Yes. When do you start breakfast?

Yes. When do you start breakfast? I start breakfast from 5 a.m. I keep giving Foul until 12-12.30 a.m. The whole village gathers here to eat Lebanese food. Of course. It is not only for the village. We have Wajeh in Taoudeh. It comes from the West. It is not good.

We used to have chicken here. It was very good. It decreased. We lost the chicken. We will eat Foul from your hands. You are welcome. I am honored. I have been in Beirut for 40 years. I worked in Beirut as well. Welcome. I want to say that you are nice because

I met a young man from Zahle. His name is Tanyous Abou Zeid. His partner was from Zout El Balout. He is Azar Abou Zeid. For 40 years, I haven’t met people like him. We have a TV commercial. We have a commercial. I am telling you, I haven’t met people like him.

Tell me, taste this Foul. Taste this Foul. You are welcome. This is the Egyptian Foul. Egyptian Foul. Egyptian Foul from Hasbaya. The spices are Egyptian but the thing is Lebanese. It is soft. The olive oil at the end. It is sour. It is delicious. With tomatoes. Yes. Green mint. A lot. Green mint.

A lot. Taste the hummus as well. This is hummus with tahini. This is hummus. They call it Balila. Sometimes, they call it Misabak. Misabak. It is very delicious. Here you go. Put your hand with me. Enjoy. The mint at your place looks different. It is small.

It is not small. I have it in my neighborhood. From your house. The mint during the cold days is not very strong. It is sweet. It is rich. It is very rich. Everyone knows thyme. Everyone knows cheese. This is the first time for me and I think for a lot of people.

Potatoes in a Manoucheh. Do you put vegetables in the Manoucheh as well? Yes. Most of the people who come from outside the area do not eat potatoes. It needs preparation. What are the vegetables? This is wild Slifa. It is a local spinach. It is not the market spinach. It is a local spinach.

I put olive oil as well. It makes the Manoucheh tastier. It is a vegetable oil. It is not water or tahini. This Manoucheh is fried. The dough is made from outside as well. The dough is made from outside. Yes. It is thick. The dough should not be raw. Wow.

We are learning new things today. This is a local spinach. It is 100% natural. It is not from the market. Tell us about the dough. Everything you have is special. This is my father’s special dough. Am Hakemli? It is the same dough. Am Hakemli is a local dough.

It only has salt and yeast. It is the same dough. It looks nice. What are these? These are mashed potatoes. We cook it with olive oil and onions. We leave it to cook for 3 quarters. Then we do it with the Manoucheh so that it does not take a

Lot of heat and it does not stay raw. It is sold in oil. Some people don’t like Kawarma. It is sold in Kawarma. Most people eat Kawarma because it is tasty. It gives a different flavor. What do you add to Labneh? Labneh, onions, dried mint, and spices. Olive oil.

This is not any bakery. This is the bakery. There is no place other than us. We are working for us. It is like working at home. What do the kids eat? We eat Tablets. This is the Labneh you are tasting. It is 100% cow Labneh. It is a local cow Labneh from

Charaf farm in Hasbaniyeh. It is hard like goat Labneh. It is tastier than goat Labneh. This Labneh is very tasty. There is no cheating. There is no cheating. There is no cheating. This is a local Labneh. We work for us. In villages and villages, the products are cleaner than other places.

What are we going to start with? This is Kishek with Falafel. Kishek with sweet pepper Really a new taste This is Labneh Labneh with Mankooshe The dough is soft And the Labneh is soft Even if you leave it for a week Usually when you take Mankooshe it gets hard This is soft

Until you cover it It can’t change Spanak Spanak Is it hot? No it’s ok This is a legend We gathered them and the breakfast started We were waiting for the potatoes to cool down I think it’s time What a strange taste Imagine potatoes in Mankooshe Soft Nice It’s crunchy

And the dough is very important A bit of salt The fat of the Kawarma Let’s have breakfast Because it’s amazing Hello Welcome to Hasbaya We are famous for the Matteh If you go to someone’s house and he doesn’t make you anything Like the coffee in Beirut

It’s said that the Matteh is Brazilian or Argentinian Someone brought it from abroad It’s a cuisine How do they make the Matteh? What is this? This is the Qara’a They plant the Qara’a Then they dry it After a while They soak it in Matteh Or they burn it To make the Jerba

It’s a Matteh herb It’s Argentinian We fill it Some people like to add cardamom Do you buy the Matteh from abroad? In the market There are many kinds Look how soft it is To make the Matteh This is the Qara’a And this is the Bombilla Some people like to add this

All of this inside? Yes, you have to fill it 3 quarters You are going to die with us We add the water The water should be lukewarm Not too hot Some people like it very hot Some don’t Do you rest it? Or do we start right away? We start right away

I saw lemon peel in the pan For what? I will show you We like to flavor the Bombilla Some people add sugar But it’s original I will fill the first one It will be very heavy Don’t worry It’s a turn Whoever sits, has to drink The turn is on the right It’s original

Let’s go We pour hot water We clean it We add lemon peel Some people like it with sugar But it’s better without it We can add more water Each person can drink As soon as it’s done There is no Matteh this big This is the big one Tell me Fatima

Why do you burn your tongue? Matteh is very healthy We are not different But it’s very bitter You have to get used to it That’s why I add sugar You can eat dates Or figs I like the idea In Hasbaya They have Matteh They are famous for it How are you?

Welcome How are you? To introduce Lebanon to this great village Yesterday when he told me I was very happy I want to thank you For this beautiful show Which introduces all Lebanese citizens To his country Welcome to Hasbaya A country for all Lebanese Hasbaya is my love

Hasbaya is the country of the priest The country of the ladies of the churches The country of love We are all one Welcome Welcome to Hasbaya The country of love The country of unity The country of the white The country of the ladies of the churches The country of the mosque

All Lebanese people are in Hasbaya Hasbaya is 120 km away from Beirut There are only two roads The road of Sayed Al-Nabatiyeh The road of Zahir Al-Baidar The road of the factory Hasbaya Hasbaya Hasbaya Hasbaya Hasbaya Hasbaya Hasbaya Hasbaya Hasbaya Us In the US In the Arab countries

More than half of Hasbaya is devoured Also Hasbaya The place The premises We have four official schools We have 10 private schools In Hasbaya They live 70% Of oil using Oriental The Hasbani River is more than 500 kilometers under water. We grow apples, carrots, cabbage, lettuce, and parsley.

We grow all kinds of vegetables and fruits in Hasbaya. In Hasbaya, we have a tourism center. The Ministry of Tourism is responsible for it. We have several facilities. The first level is 50 stars in the Hasbani River. We are now at Al-Bayada Temple. Al-Bayada Temple is a religious center for all the children

Of the Druze sect. We have toilets for all the children in the village. They come and sit in the toilet. There are children from Hasbaya who come to Al-Bayada Temple to learn religion. Al-Bayada Temple is more than 450 years old. Al-Bayada Temple is a religious center for all the children

Of the Druze sect. They come to learn religion. They come to learn religion. Al-Bayada Temple is a religious center for all the children of the Druze sect. They come to learn religion. President Gemayel has been here for a few days. President Gemayel has been here for a few days.

People from all sects come here. People from all sects come here. British Embassy in Mecca Hasbaya is a very old city. Hasbaya is the home of all sects it is home to most churches. They say that there are also two churches in Saraya al-Shehebiyyeh They were also present when they prayed here

In the days of the Crusaders Hasbaya also has the Khalwat al-Bayada al-Sharif For the Talmudic community Which is the largest religious reference for the Druze sect in the world Hasbaya has always lived in harmony Very peaceful, very close to each other This is the Church of the Archdiocese of Javardas

Of the Roman Orthodox The Orthodox have three churches in Hasbaya The Church of the Archdiocese of Javardas Which has three churches Also for three prophets We also have the Church of the Blessed And the Church of Mar Mawla We also have the Church of Mar Mawla The Church of the Archdiocese of Javardas

And the Church of the Blessed Which is for the Roman Catholics This is the church of the Protestant Evangelist, the oldest Evangelist church in the Middle East, also in Hasbaya. You can see the ruins, you can see how old it is. This church is buried in it.

In the past, the Patriarch came to visit Hasbaya, and he died in Hasbaya. So he was also buried in this church. There is a story that I like to tell. In the days of the Turks, they didn’t let the bell ring. Young people from Hasbaya came, set up the bell and rang it.

The Turks came here. An informer came and told them that he saw Margerous. He was praying in front of the church. He put the bell, rang it, and left. Since his death, he kept ringing the bell. The Turks accepted him to ring the bell in Hasbaya. Do you live here?

I live around here. This is the church of Count Aura de Bourbon. He was the leader of the Crusaders in the castle. He was the cousin of the king of France. His name was Count Aura de Bourbon. When the Crusaders came to our country, they found this Romanesque castle destroyed.

They built this castle to save it. All of this is still Crusader. Above Shabe, it was destroyed in 1860. But there are three floors underground. In this basin. These are Romanesques. But the entrances were destroyed. Do you remember? I don’t know. I am 81 years old. The entrances were destroyed.

We couldn’t go down. Although Fouad Shabe entered the train when he was the president of the republic. It is still a classified entrance in the train. But there was a poet in Marje Ayoun. His brother George Jardak. His name is Fouad Jardak. George Amsani died. He was older than Fouad.

He was my friend. Fouad was a poet. He was an engineer. But he was a poet. In my dictionary, I will show it to you. In one of his poems about Lebanon, he says, A country without length, without width, without depth. Labneh Labneh Labneh from where? Labneh from An’ata. Labneh from Mada. Jams.

Everything is homemade. You and your wife. We don’t do anything else. Food from the village. From the village. What do you have? Yesterday, I wanted to fry Asour. I had quantities. We distribute it. We only made goat Labneh, not cow Labneh. No, goat Labneh. Cow Labneh doesn’t slow down.

It needs materials and heat. Is Hasbaya famous for olives? Yes. How are the olives? These are the olives. Black and green. These are olives. Hasbaya’s children provide olives for their children. They have experience in olive oil. This is thyme. Country thyme? Yes. Kishek. Sumac. All types. This is for the country soap.

I haven’t made the country soap yet. We make it by hand. This is the olive oil. The olive oil we have here. This is Labneh. The color is beautiful. The oil is still green. I started with 800-1000 tons of olives. We mixed them all and it’s still green.

It needs a lot of time to cook. The smell of soap is nice. Hello. How are you? You make country soap in Hasbaya. This is our main job. Tell me about the soap. This is our grandfather’s work. How does it start? Everything is made of wood. Yes. This is the oil. Olive oil.

Olive oil? Labneh oil. It comes from the soil. We don’t take it from the fruit. This is the olive oil. We eat it when it’s made. But after a while, we don’t eat it. We put it under the barrel. This barrel is empty. First, we put water. We don’t take water.

We put 3.5 kg of cotton. We don’t take a lot of water. We leave them for 2 hours in the water. This way, they don’t burn. We heat the soap with the cotton. When they get cold, we put them under the fire. It takes 5 hours. We don’t take them out.

You put your hand like this. It still sticks. We leave it until the red water of the oil comes out of the soap. When the water comes out of the soap, the soap is ready to be treated. We leave them. We leave them for 3 to 4 hours until they get cold.

The soap is on the surface, and the water in the barrel separates it from the soap. We take the soap out. We put the cloth like this. Here you go. This one is cut. We put the cloth next to it. Next to it. I still have this. I turn it like this.

And flour. This is the soil of the soap. Is there a way to not fill it with air? No. Nowadays, because of the cold, it dries quickly. In summer, it stays dry for 3 days. It doesn’t fill with air. If you want to work in a country, you have to work in a

Country. It’s not a factory. This is how it works. You can’t add or remove. This is how I do it. This is a measuring cup. This is 5 cm, this is 8 cm. This is the basic measurement. This is more than this. This is how I do it.

This is how I do it. This is like cutting with a knife. A person takes soap, mixes it with water, and in 3 seconds it’s done. It takes a lot of work. It takes a lot of effort. But in the end, this soap is a country product. There is nothing better than it.

Instead of champagne, you can use olive oil. You can use olive oil in everything. We have here, in short, this is a soap tank. You need olive oil, a material called Katoun. What else do they use other than soap? Katoun. Katoun. We have it in Saudi Arabia, Spain, and France.

This material is about 3.5 kg of Katoun. The soap tank costs 16 kg of olive oil. 15 kg of olive oil. I have a method. First, you ferment the soap, boil the soap, pour the soap, and cover it. This is the soap. Our day ends with lunch in Al Bahsasa restaurant, on the

Hasbani river, which is very famous in Hasbaya. A delicious meal. You can come with the family and have a lot of fun. Thank you for watching. If you like our videos, please subscribe to our channel. See you soon. Tell me. First of all, we are not a factory.

Of course, the local production is known, other than the factories. We have little production, we are organized. The village is different. This way, it is not possible to deliver your news to Beirut. You are delivering. From Beirut, they are coming to our village from the market, from Saida, from Chouf.

Maybe, of course, the words are not nice, but if you ask the people in Hasbaya, in our situation, every person tells you, we depend a lot on the cleanliness of the land, the cleanliness of the cows, the cleanliness of the cattle. I see here, the ladies are clean, the place is clean.

It is not possible for milk to be produced in a pot, by hand, with a knife. In the factory, the milk passes through 50 machines. No matter how much we clean, maybe it kills the bacteria, but it cannot finish the process. Here, as you can see, everything is clean.

The thing that caught my attention the most, is that the Labneh is hard, and it is not goat. In Beirut, if the Labneh is very hard, it is goat. Here, it is a delicious cow. Sometimes, we lose, because we don’t care about work and money.

The Labneh is soft, even if it is a goat, I am selling it. Life has a conscience, but the conscience doesn’t care. You see it on TV, and you don’t believe what you see. If you ask any person in the street, which Labneh or Laban will make you happy?

You will be welcomed, and you will taste the cheese, the cheese that we make, Labneh, and Laban. And you know that you want to buy oil, you want to buy butter, any material, you taste it, and you will know the quality. What tells you about cleanliness, quality, and not to

Produce, is the taste of production. This is the cheese of the house. Yes, here you go. God forbid, if you don’t want, you will be full. Unbelievable. Come and taste it. Great. The cheese of the house shows how much life and quality it has. Yes. Like butter, it melts under the teeth.

Yes, you taste it, you eat Laban, and you taste it. Not them, they will taste it, because if it is tasty like cheese, this is for me only. Did you see the color? The texture? You are not making Laban, you are making a dream. Of course, you should say freedom of conscience,

The conscience of the society. You don’t know anything. If we have anything that you say, maybe we all look at it. If you leave me, I will finish it. This is the first time we stay in an episode like this. It is 7 o’clock, and we are still in Hasbaya.

They told me to wait, because someone is making Laban, and it is very tasty. Not only that, they have Kaak. Taste Laban that I have never tasted in my life. They only make it for the village. I will do my best to take you to Beirut one day, but if

Not, you should come to Hasbaya. A trip is worth it, because its taste is unique. Our episode is over today, in Hasbaya, in a village that made me fall in love with many things. We will meet again in a new trip next Sunday. Hello, a new day starts today.

This is the second time we come to Hasbaya, this beautiful village, 2 hours from Beirut, in the south of Lebanon, next to the border. Hasbaya has many beautiful things, among them, the white tents, and of course, the Chabea castle. A person can’t come here and not feel comfortable inside.

Whatever your religion is, the white tents are a must-visit place. Our day starts from here, and we will go down to discover the village, and meet the good people who come here every year. 7 a.m. and they are still sleeping. The day starts with calmness. Hasbaya, a trip, starts now.

How many people are inside? It depends on the number, on the size. It depends on the number of people? No. 5 people. We are back to Hasbaya. Welcome to Hasbaya for the second time. Today, we will visit you in Souk El Khan, the castle, and the markets of Hasbaya. Welcome.

We drink coffee, and the day starts. I see you working, and I see that the colors are beautiful, and you tell me that you do everything here. I do everything. What are we doing now? This is pepper. Pepper and Keshek with sesame. This is famous. The thyme is from you.

I see that you made Sfiha now. We made tahini. We bring it from the desert. We make it by hand. What is it called? Farfahine. We will eat Farfahine breakfast. Farfahine? Open it, but you are late in the village. Our breakfast starts at 6 a.m.

We are a village, and we don’t have a big foundation. We don’t have an official foundation. We live in calmness. We order small things from you. We order small things because we are waiting for the parties. This is a big piece. It is for the guests. What do you want me to taste?

We will taste everything. The dough is very soft and the meat inside is not dry. I want to taste Farfahine. What is the name of your bakery? Farfah Al Qalb. We took it from our ancestors. It is called Farfahine. It is really Farfahine. The dough is very delicious. It is very good.

In the end, you told me that this is the most important thing. Kishek with red pepper and sesame. It is amazing. We ate a lot in Hasbaya, but we don’t find it in Beirut. It is very delicious. If I was closer, I would have brought more.

Next time, I will make you Batata Fawarna. I will take this and continue. The dough is very delicious. How long have you been here? Since 1995. You told me that the most important thing is the Knafeh Hasbani. Yes. I can see the breakfast, the thick cheese. Do you want to taste? The Kaake.

Everything is fresh. It is an essential thing. I take 100 Kaake everyday. It is an essential thing in our business. What makes your Knafeh so soft and thick? Of course, the type of fish and the type of cheese. This is a big thing. This is the fat. I am excited to taste.

This is the Kaake. It is really unique. The dough is very soft and not chewy. Even if it has syrup, it is not sweet. The cheese that melts, the semolina is very light. It’s delicious. Really. He has delicious things in Hasbaya. For those who make the French Qatar, this is what makes the

Qatari taste and not the normal Qatar. It’s very delicious. We went to eat a cheese sandwich. It’s very well done. A unique type of Knafeh, we don’t have it in Beirut. Don’t you want to open a bakery here? It’s okay. Look at what I have for you. My country’s sheep. My country’s sheep.

Look. We order grilled meat. How do you like it? It’s great. It’s great, amazing. What are we going to eat? Beirut. Welcome. Amazing. Great, we are going to taste it. Thank you. The meat is to your liking. Which piece of sheep is the best? Welcome. How are you? I am fine.

Do you grill meat? Yes, I grill meat. Do you grill meat? Yes, I grill meat. How much? How many pieces? 3 pieces. 1 Kg is enough. 1 Kg? 1 Kg. From 63 in this market? Yes. Only 3 per person? Yes. And the sheep of the week? You will tell me about them.

Any type. I was open. People come from all the areas to eat fresh meat? Yes. People come from all the areas to eat fresh meat? Yes. People come from all the areas to eat fresh meat? Yes. All this meat is fresh? Yes. Really? Yes. I am making sure, I am not doubting you.

No, it’s fresh. I want to tell you something. Ok, tell me. All the meat we sell does not taste like this. Of course. One works hard. Of course. Do you eat it raw here? No, it’s all grilled. It’s all grilled. Where are we now? We are in Souk El Khan.

This is what I told you about. I used to come here when I was young, a long time ago, 2-3 years ago. This is Souk El Khan. If you eat here, you can see everything. They sell meat, vegetables, everything. Sheep. Each piece of fat. It’s crazy. It’s 10 a.m.

Tables in the middle of the market. Each person is sitting, bread, some vegetables, raw meat, and grilled meat. You are most welcome. You are welcome. Eat and taste. Thank you. The idea is nice. Some salt. Some pepper. We will make a rich bite with its fat. You reminded me a long time ago.

A lot of people told us that their father used to bring them here when they were young to eat meat. Look at the fat in it. If you want to eat here, you can’t ask. What a great place. This is the second time I come here. Each time, I feel like living here.

Saraya Chhebiyyeh, which is the house of Chhab. Now, El Mir will tell us about it. He is waiting for us. More than 83 flowers. 3-4 civilizations live here. An old stone. This is the rich Lebanese heritage. Hello. Sir, this castle has a history of 3,500 years. Originally, it is a Roman castle.

When the Crusaders came to our country, they found this castle destroyed and built on the ruins of the castle. The Crusaders. Now, the Crusader ruins under this castle are 3 floors below the ground. These are the Romans. We used to go down here. The entrances collapsed. We couldn’t go down.

Now, all the buildings here are Crusader. The upper floor is not here anymore. Chhebiyyeh, in 1860, when the problems happened, the upper floor was destroyed. Chhebiyyeh was rebuilt. You told me that this building is for your family. For Chhebiyyeh. But El Mir Talal, may God bless you, passed from his father.

El Mir Majid, his mother is Chhebiyyeh. His first wife is Chhebiyyeh. El Mir Majid passed from his mother to his first wife. Sir, it is all for Chhebiyyeh. We were 63 families in this castle. Families, not only. The older ones died, the younger ones left. Europe, America, Arab countries, etc.

Those who went abroad and were born abroad, no one cares about them. This black thing at the entrance is the symbol of the Chhebiyyeh family. It means that when the Chhebiyyeh rules, there is justice. The strong one is restricted. The weak one can’t rule. It means the rule of the just ruler.

The rule of Prince Bashir the second Chhebiyyeh. The rule of the just ruler. Sir, the castle had 4 towers. There was a tower here. 3 were destroyed by the Ottomans. Only 1 tower is left. Hello. They told me in Hasbaya that I can’t come without passing by Bouzet Asset.

Tell me more about Bouzet Asset. We have been in the business since 1950. My father’s life and my grandfather were in the business. We have been in the business for a long time. We work for everything natural. Natural milk, all natural products. We put lemon, orange, grape, chamomile. We still do it.

It is open in Hasbaya. All year long? What do you want to taste? I will tell you I have milk, almonds, strawberries, chocolate, oreos, chamomile, cheesecake, chamomile, caramel, Nescafe acid, bubble. Lemon, grape, chamomile. This is the ice cream. It is soft. The sugar is light.

The lemon is 100% natural because it is well-chopped. It is melted with Nescafe inside. It is in milk. In the old days, there was no milk. You feel like you are drinking a cup of milk. Ice cream is old. It was not available in all areas.

They used to bring ice from Jabal El Sheikh to Daweb. They used to bring ice from Jabal El Sheikh and bring it here. We work by putting a piece of wood which is still here. We break it with a hammer. We put ice, salt, sugar, ice cream, and milk.

We used to eat ice cream with milk. We used to eat ice cream with milk. Our tour in Hasbaya continues. We reached the Church of Our Lady and met Fares. Fares, tell us about the Church of Our Lady in Hasbaya. The Church of Our Lady in Hasbaya is a miraculous church.

It is more than 300 years old. It was built after 5 km of stones. A young man built it to be built. The church was renovated in 2001 for the first time, and in 2013 for the second time. Now, it is being renovated from the inside to the inside.

The icons date back to 1873. If you see the icon in green, it dates back to 2001 and 2013. That’s why it is called the miraculous church. I admit that all people have a huge celebration in 14 months. You are welcome to be here in 14 months.

We have a village dinner here also in the church. We reached the first lunch of our day in Hasbaya. Muntazah Fouar Hasbani. Muntazah Fouar Hasbani It is an honor for us to have you have lunch with us today. I am very happy that I visited Hasbaya. I would like to hear from you

What’s inside it and invite new people. You are welcome. It is an honor for you to invite us to your country, Hasbaya which is a country of living Hasbaya is a special touristic country as you are saying We invite everyone to come and visit Welcome to Hasbaya

It welcomes everyone and on the contrary, it grows We are all Lebanese We are all family We are all friends What brings us together more than what separates us? The Lebanese Mezza is the traditional cuisine We serve the most famous Mezzas from the cold Mouqabalat to

The hot Mouqabalat to the raw Laouh to the fish to the grill to everything to the local Laouh We serve everything We will eat and taste and continue our tour Our day in Hasbaya continues One can’t come here and not stop at Hasbana to have lunch A delicious meal in this beautiful climate

It is true, the village is a bit far from Beirut but in the heart it is very close This is the third time I come here and I will come back I didn’t tell you that there are many restaurants in Hasbaya This is my second stop in Bahsasa

I came to this restaurant in winter and now I am here again I met my friend in Amal and he showed me around Hasbaya Welcome to Hasbaya to Hasbana This is one of the most famous restaurants because it is in Lebanon and you are in Bahsasa restaurant

Bahsasa is a very old name in Lebanon You know that all Lebanese people visit this restaurant Now I will show you the food They have specialties and these are a bit expensive and the plates are decorated so we will have lunch A delicious meal It is the third day

Look at the crowd behind me In Hasbaya, Bahsasa restaurant We had lunch and we will continue our tour We will go to the farm now Welcome How are you? Welcome Welcome This is for you Thank you You are welcome We met last year and you made me cheese I remember You are welcome

In Lebanon there is no better cheese and Labneh than your Labneh I have been in this business for 30 years and I am tired of people I am tired of them Unfortunately Unfortunately There is no place 100% There are women I see black milk like this There is garbage I swear

My son brings a bag of cheese It is not sweet It is sweet Unbelievable This is the most important thing Thank you This is the most important thing If there was only milk He would have made it God knows The first thing I asked for was to meet you

Because I met this cheese last year This cheese We started with a small piece like this and we finished the episode We met a generous person He works with conscience He has the best cheese and Labneh Not only that The most important thing is the Kaake He only makes them for home

There is nothing better than them We can sell them Look at this cheese The cheese is white as it is It has no salt It has no unnatural taste It is 100% milk You are a king God bless you We are not here just to eat We are happy to have you

We met you and we love you You should come I will come with you Thank you I promise I owe you 100% I am honored Thank you