This Cork food stall's Lebanese mezze boxes are great for a balanced lunch

Rabih Farah with the many culinary offerings from his native Lebanon at his Bia Beirut stall, Mahon Point Farmersâ Market, Cork. Picture: Chani Anderson


- Find Bia Beirut at Mahon Point Farmerâs Market on Thursdays, Douglas Farmerâs Market on Saturdays, and on Instagram at @biabeirut.
- The top three Bia Beirut dips are hummus, muhammara, and bazella. On the stall, youâll also find labneh â thick strained yoghurt â with zaatar or sumac, baba ghanouj (smoky, creamy grilled aubergine), and a special spicy yoghurt with chilli and garlic that Farah developed because of his fatherâs love of chilli.
- Farah makes traditional Lebanese shankleesh â balls of aged and fermented cheese â from probiotic-rich natural yoghurt curd that he rolls, spices, and ages. To serve, the balls are crumbled and mixed with chopped tomato, onion, and olive oil.
- Fermented food is good for the gut and Farahâs sourdough breads and snaps are made âusing just four ingredientsâ, including a starter that he brought from the UAE when he and his family moved to Ireland in 2021.
- Lebanese food is characterised by the plentiful use of fresh herbs, adding flavour and nutritional value.
- An addictive mixture of toasted crushed nuts, seeds and spices â Farah includes walnuts, sesame, and sumac in the blend that he sells at markets.