Day 3
On the third day, we decided to go South. The drive along the old coastal road to Saida has retained some of its old fashioned charm. In Saida we stopped at the fortress in the sea and the soap museum. Their contemporary café offers pre-packed varieties of sweets, cakes and jams. My favourite is their honey-filled ghoraibi, a type of sable pastry which melts in your mouth.
Marianne attracted the attention of dozens of school girls who wanted to practice speaking English and were curious to know all about her.
A walk through the old town and we came across freshly cut shoots of wild thyme and ripe loquats (aki dunia in Arabic or nespole in Italian) on sale.
Loquats
Fresh Thyme leaves, these are dried and used in the Zaatar mix
Another type of wild thyme, the tips are used in salads and the rest in pickles and cooking
Saida is also the home of Seniora (both the name of the former prime minister and that of small sable type sweet served either plain or stuffed with pistachios.
Plain seniora, its light and melts in your mouth
Pitachio filled seniora
Lunch was on the move and we sample street food at its best: a sandwich of falafel. These are small patties made with uncooked beans, chickpeas, burghol and spices. Deep fried, they served wrapped in Arabic bread with tahini sauce, parsley, and tomato and turnip pickle.
Frying the Falafel
Falafel sandwich
We then headed to
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