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Life-Changing Kitchen Wisdom from Monasteries Around the World Jody Eddy © Provided by Food & Wine Kristin Teig Novice monks at the Thikse monastery bringing tsamba (roasted barley) to the morning puja, or prayer ceremony, where it will be mixed with yak butter tea. Father Jad meets me at a pastry shop in Byblos, a storied city on the Lebanese Mediterranean coast that s one of the oldest continuously inhabited places in the world. The ancient Greeks imported papyrus through the region, inspiring the word Bible, a fact the enthusiastic Maronite Catholic monk proudly shares with me while we wait for our order of maamoul, tiny shortbread cookies stuffed with walnuts and dates. After our pastries, we hop into his station wagon to ascend the Lebanon Mountains through an ancient cedar forest, from which King Solomon purportedly sourced the trees for his temple. As we round a hairpin turn cutting through a fig tree orchard, I catch my first glimpse of the Monastery

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