“I remember that two years ago, my father’s relatives introduced me to a dish that I didn’t know about but really liked when tasted. It was a very simple dish that uses a big amount of fennel leaves and lentils. The Adas bi shoumar was neither known by my mother’s side of the family nor by my friends. It’s a dish from southern Lebanon that I felt like sharing with others. When I later traveled to south of France to complete my master’s degree, I learnt that fennel is used there a lot but in a totally different way. I started then collecting information about the lentils and fennel dish and the cultural heritage behind it.

The performance is a mix of stories shared by my family along with tales about the ingredients that are used in the making of the dish, conducted in an immersive way with the audience.”