Bana Bissat

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bana, 19, beirut

a little randomness with no particular motive.

don't use my images, you'll regret the da..

August 18, 2011 at 3:12am

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August 13, 2011 at 6:54am

Sweet Meat

Dessert, anyone?

Looks good? Look again. It’s protein; beef, pork, turkey..good ol’ barbeque flesh. I find Jasmine Shuller’s concept genius, actually. Tease the eye with aesthetic only to disgust the brain with logistics. I am wholeheartedly having one of those "shit, I should’ve thought of that first" moments. 

I love meat art. Is that weird? I myself pursued it for a while - in preservation though. I imagine Shuller’s works are recreated upon every exhibition. I, on the other hand, used lemons to scent and resin to coat. Yeah, that wasn’t obvious at all. 

I love meat so much, I’d destroy Schuller’s bizarre desserts. 

In retrospect, my technique was C.R.A.P… this piece is just one of the many from my high school exhibition: 


August 11, 2011 at 4:13am

blues sent the summer home


Thursday Tune August 11, 2010

The Cat Empire - Nothing 

August 10, 2011 at 7:59pm

#1: Chicken Curry

I love the mmm aroma (before and during the meal, only) and taste of curry. It’s just so damn good. Provoked by an outrageous craving, I ran around googling “curry” and stumbled across a few recipes. by the time the stove was switched off, the recipes merged to my personal specifications with a few inevitable Arab additions. 

I’d call this recipe Indian, but I’ve ate (and smelt) Indian food and I’m pretty sure this version is Americanized beyond control. don’t matter. I don’t think any of us would have tolerated so much curry and spices.. for iftar.


4 chicken breasts

3 tablespoons vegetable oil

1 large onion, chopped 

1 teaspoon ground ginger

6 cloves minced garlic

1 bay leaf

1 teaspoon cumin

1 teaspoon cinnamon

1 teaspoon granulated sugar

1 teaspoon paprika

3 tablespoons curry

1 cup coconut milk

1 cup laban (buttermilk) 

1 tablespoon flour

Green peas (optional)

Lemon halve (for scenting) 


saute the chopped onions in a large pan until browned. burnt onions are the nastiest, so watch out. add the ginger, the bay leaf, the garlic, the curry and the spices. let them mingle for a bit. (the bay leaf will be removed by the end; it’s a phenomena, really, how it stays whole the entire time.)

the chicken breasts should be cut into small pieces. i didn’t use breasts because there werent any (chicken ones, at least) on hand, but i imagine breasts would have been better than the entire chicken and its physical anatomy. massage (hehe) the chicken with a lemon halve to get rid of any nasty fleshy pungent smells.

add the chicken to the onion/spices mixture, with the coconut milk, the laban, and the flour (which should be diluted in a little water before being inserted.) 

bring to a boil. cover and simmer for some 40 minutes. add green peas at the absolute end.

serve with basmati rice and garnish with parsley. sa7tein! 



what to do?

for the sake of excitement, my prospective posts are going to evolve from photography to cooking. i have nothing better to do.

do you have any exceptional salty recipes I can make? my standards are sky high so be warned. no, i joke, they’re pretty low at the moment.

July 26, 2011 at 3:54am

because we think it’s what hipsters do, frolic around grass


Diane’s photography


oh, the places you can go! [byblos, lebanon.] 



can’t wait to have my very own



where are the kids?



would love to chit-chat, hope all is well, we’ll definitely do something soon, love you.



the familiar road home



Nostalgia.. it’s a weakness. 


Take the zwerib, you’ll find the best of ironies.