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Gastronomic review: Lebanese cuisine

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Lebanese cuisine is considered the most popular among all the cuisines of the Middle East, and, perhaps, the most diverse. In addition, it is a real gem and one of the most important attractions for tourists visiting this country.

The traditional dishes of Lebanon are widely spread worldwide and have gained fame abroad due to the abundance of fresh vegetables, fruits and nuts as part of numerous recipes that can be safely ranked as healthy food.

Not a single feast in Lebanon is complete without hearty, varied and numerous foods, however, despite this, almost all people in the country maintain a slim body. And all because the main rule of the Lebanese feast - moderation in food.

Originality and originality of cooking

Thanks to the integration of the two cultures - Mediterranean and Oriental - the national cuisine of Lebanon was enriched and turned into a unique phenomenon: it is replete with vegetables and fruits, various spices, spices and greens.

All food is usually prepared in the oven or on the grill, and in the preparation of actively used olive oil, which has long been famous for its unique characteristics and benefits.

In addition to fresh fruit, Lebanese love to eat seafood and fresh fish, which is present in this country in abundance due to its geographical location. The same factor also influences the climate of a sunny country, making the cultivation of fruit and vegetable plantations an easy task that the locals do all year round.

Of course, the basis of the Lebanese cuisine is not only vegetarian dishes. Meat is often present on the table, mostly lamb or poultry. At the same time, meat processing is not applied to the usual for a European person - most often it is cooked on a grill or roasted in a portion of olive oil.

It is worth mentioning that the amount of animal fats in national recipes is minimized, but sometimes they are used as an addition to desserts.

Vegetables are traditionally not cooked - they are consumed either raw or lightly salted, and sauces are not widely distributed. The special taste and unique aroma of the dishes is added by all sorts of spicy herbs and spices that are often used in cooking.

Complementing the interesting features of Lebanese cuisine is the fact that sometimes different ingredients are used to prepare food using the same recipe, the presence of which depends on seasonality. This colorfully characterizes the Lebanese philosophy of cooking: any dish must meet the needs and match the possibilities.

Lebanese cuisine for beginners in cooking seems incredibly difficult, as for preparing some recipes it takes a lot of time, effort and patience. For example, to make a kibby - one of the national dishes, you need to push the mutton meat in a mortar for as long as it does not look like an emulsion. Then spices and seasonings are added to it, balls are made from the resulting mass, and baked.

Bread is of no less importance for Lebanon’s cooking, which is highly respected in the country, and can sometimes replace Lebanese with cutlery — a spoon or fork. Lebanese associate bread with life itself and never separate it from national culinary culture.

How is the feast, and what ingredients are used?

Before any meal, Lebanese serve a special snack called meze - it usually consists of 8-10 dishes, so no one is surprised that the average citizen of the country can have lunch for about 2 hours.

Traditional meze primarily consists of salads made from vegetables - this is a kind of tribute to Mediterranean cooking. If we talk about the most unusual salad appetizers, then this is probably tabuli. This dish of local cuisine contains products such as tomatoes, parsley, mint and onions, as well as bulgur, which to a European can look like a distant couscous. This salad is seasoned with lemon juice and olive oil.

The presence of Fattush should be obligatory in the feast, the name of which can be translated as “wet bread”. In order to cook it, different seasonal vegetables are taken, but there are always tomatoes and garlic, olive oil, mint and lemon juice in the recipe. Lebanese hummus created from yellow peas, which is also a frequent guest on the table, is no less famous.

It does not do without mutabbal - a special paste made from eggplants processed on fire. Pickled vegetables and sheep cheese called Tankish, as well as bulgur, rice with lentils and onions and lyaban are often present as meze. Served on the table and bread, which is often used by residents as a spoon.

After the meze, the main - main dishes are served. They are placed in the center on large plates, from which each guest takes the right amount of food. The main dishes contain 3-4 main dishes, which include rice, fish and meat.

The most famous meat dish in Lebanese cooking is kebab. A little less popular outside the country was a dish called Kibby, which is based on fresh meat that was pounded into an emulsion and rolled up with millet in small balls. Moreover, they serve kibbies both baked and raw.

Famous masterpiece of Lebanese cuisine is babaganush, known throughout the world. In order to cook it, use sesame paste. No less surprising and appreciated by the Lebanese dish - ordinary beans, also quite often pilaf, served from rice and from noodles, is served on the table.

It is customary to finish the meal by serving sweets - of course, among them is baklava, numbering dozens of varieties. Often there are desserts made of monkey, called mhalabiye, which very much resemble ordinary pudding. A surprising feature of sweets is that their high sugar content allows them to be stored for a very long time.

Well, the most important element of the Lebanese feast is traditionally coffee, which is customary to drink daily. Lebanese prefer to brew strong, thick and very sweet coffee, which is often added cardamom.

Peculiarities of the national cuisine of Lebanon

Dishes of Lebanese cuisine are considered the best sights of the country. They combine elements of European, Mediterranean and Oriental cuisine, and they are prepared exclusively from natural and healthy products. Culinary traditions of Lebanon are a variety of vegetarian dishes, a large number of recipes with chickpeas and other legumes, love for fish, seafood and olive oil, an abundance of fresh fruits, vegetables, nuts, herbs and spices, especially garlic. Lebanese people eat meat less frequently, preferring lamb and poultry. Appetizing salads, bread, fine wines and oriental sweets are always present in the diet of Lebanese gourmets, but there are almost no soups and sauces. Lebanese chefs add crushed wheat to many hot and cold dishes, and one of the ingredients of salads is raw portobello champignons. Most often, food is cooked on the grill or in the oven.

During the meal, dishes are brought on large plates and placed in the middle of the table. Each eater serves himself, imposing a little bit of different foods on the plate. At the end of breakfast, lunch, dinner and all day long drink coffee, which is considered a national Lebanese drink. It is thick, strong, sweet and is prepared in special samovars. In addition to coffee, Lebanese love compotes and airan.

One of the specialties of Lebanese cuisine is its variety. At family dinners and holidays, the table is simply crammed with food, while the Lebanese do not suffer from excess weight, because they observe food moderation.

Meze Snacks: Tabuli and Falafel

Any meal in Lebanon begins with a meze - a set of small snacks that are served with an aperitif before the main meal. It can be hummus, falafel, baked eggplant pasta mutabal, pickled vegetables, scandish sheep cheese, various vegetable appetizers and fattush bread salad, which is made from roasted pieces of pita with greens and vegetables. Among the snacks you can find salami, jerky, olives and olives, as well as labne - thick yogurt with olive oil, similar in texture to the cottage cheese. During the feast often served muhammara - mashed pepper and walnut, spicy sudzhuk spicy sausages and sweet potato harrats roasted with herbs and garlic. Meze is a large number of small plates with food that is tasted without eating, using fresh flat cakes instead of cutlery. True, inexperienced tourists usually are no longer able to continue tasting at the beginning of the main dishes, so experience is needed in this matter.

Lebanese Tabuli Salad

Lebanese tabuli salad is one of the most popular meze appetizers. It is prepared from bulgur or couscous, tomatoes and greens, and dressed with lemon juice. Pour 100 g of cereal half cup of boiling water and leave for half an hour to swell. At this time, scald a large tomato with boiling water, peel it off and cut it into small cubes. Finely chop a bunch of parsley and mint, you can add any greens to taste. Now mix the present bulgur or couscous with tomatoes and greens, salt, season with a small amount of lemon juice and 3-4 tbsp. l olive oil.

Falafel - delicious chickpea patties that vegans love. Grind in a blender 100 g of boiled chickpeas with paprika, cumin, ground coriander, a sprig of cilantro, parsley, garlic clove, 0.5 tbsp. l lemon juice and 0.5 tsp. sesame oil. Blind the balls, fry them in a frying pan until golden brown and place on a napkin to remove excess oil. Serve with vegetables and yogurt.

Main dishes

The main dishes of Lebanon’s cuisine are beef, lamb, fish, vegetables and rice. Usually served 3-4 dishes, because the guests have already frozen worm snacks. After that, the hostesses endure kebabs, which are chopped meat of young lamb with spices. Or serve Kibby - fresh meat, crushed to the state of the emulsion, seasoned with spices and mixed with millet. Balls roll out of it and are eaten fresh or cooked.

Lebanians Baba Ganush like eggplant caviar cooked with sesame paste and spices, string beans with tomatoes, chicken kebab shish-tauk from pickled meat with onions and pilaf - like pilaf, cooked not only from rice, but also from fried vermicelli. Imagine crumbly flavored basmati rice with eggplant slices, black currants, pine nuts, fresh mint and a mixture of Lebanese spices. It is extremely tasty!

The main dishes are often served with small sambusik meat patties and belyashi from yeast dough - sviha. They are more like tiny pizza stuffed with meat with the addition of tomatoes and greens. Very tasty cheese pies and Lebanese pizza manouche with sesame and thyme. And on big holidays baked lamb head.

Lebanese Chicken

The main secret of taste - in the right marinade. To make it, you will need 250 ml of Greek yogurt, 2 tsp. brown sugar, 4 chopped garlic cloves, 3 tsp. ground cumin, 1,5 tsp. ground coriander, chopped parsley to taste and 3 tbsp. l lemon juice. Then cut the chicken into pieces, put in the marinade, mix everything well and leave it in the refrigerator overnight. At the last stage of cooking, salt and marinate the slices of marinated meat and fry them on the grill for 20–30 minutes, turning them over constantly.

A little bit about seafood: Lebanese fish kefta

Lebanese chefs always fry fish in large quantities of oil, generously seasoning it with garlic and lemon juice. Also not without greenery, fragrant herbs and pine nuts, which are found in many Lebanese recipes. Sometimes it seems that Lebanese chefs put nuts in all dishes, even in tea. By the way, be sure to try the shrimp in garlic sauce and rice with seafood and saffron.

Lebanese mistresses often cook kefta. Wash and dry 1 kg of white sea fish, such as halibut or flounder. Fill it with 1 tbsp. l lemon juice, leave for 20 minutes and chop in a blender. Add in the minced fish 1 onion chopped in a blender and 3 tbsp. l finely chopped parsley. Knead the minced meat well and blind about 10 meatballs. Fry them in olive oil until golden brown, and then put in a deep pan.

In the remaining olive oil in the pan, fry the finely chopped onion, 3 slices of chopped garlic, chopped small green Bulgarian pepper, diced large tomato and 5 chopped raw champignons. Add ground black and white pepper, ground chili, cumin and cinnamon - on a small pinch, by eye. Fry vegetables with mushrooms for 8 minutes, stirring occasionally. At this time, dissolve in 2 cups of boiled water 2 tbsp. l tomato paste, pour it with vegetables in a frying pan and let it simmer for 10 minutes. After 5 minutes, serve the dish on the table with greens and crumbly rice.

Lebanese side dishes: sweet potato potatoes harra

Potato yams harra suitable for any meat and fish dish, it is prepared very easily. Boil the potatoes or yam for 10 minutes in salted water, cool slightly and cut into cubes. Crumble in a mortar, cumin seeds, coriander, black peppercorns and cayenne pepper - by eye. Throw the spices in a pan with heated olive oil and fry for a minute to reveal the aroma. Pour into a frying pan and fry until golden brown. Sprinkle it with lemon juice, sprinkle with grated fresh garlic and garnish with cilantro leaves.

Very unusual and traditional Lebanese garnish of rice and pasta. Fry 100 g of vermicelli from durum wheat in 2 tbsp. l butter, add to it a half cup of washed long grain rice. Pour in 1.5 glasses of cold water, bring to a boil, reduce the heat and cook until rice and noodles are ready. Put a side dish on a plate with a slide, and garnish with meat, fish or vegetables on top. For a piquancy of taste and color of the dish add to it bright and juicy greens.

Traditional Lebanese hummus can also be a side dish. To do this, soak overnight chickpeas in water with soda (0.5 tsp. Of soda per cup of peas), rinse well in the morning, cover with water and boil for 1.5 hours. Crush chickpeas in a blender to a smooth texture with garlic, salt, a small amount of lemon juice and, if present, tahini - sesame sauce. In the process of whipping, add a little water until you bring the hummus to the desired consistency. Put the chickpea puree in a plate, sprinkle with olive oil and garnish with fragrant greens, pine nuts or pomegranate seeds.

Desserts of Lebanon - a celebration of sophistication and refined taste

What is a Lebanese dinner without dessert? So after the meze and main dishes leave space in the stomach for cheese and rice halva, semolina pudding Mkhalabiye and baklava numbering dozens of varieties. Baklava is made from wheat flour, cornstarch, ghee, nuts and cocoa. Very popular are the sweets of osmalium, which are two layers of thin threads of dough, between which there is a filling of pistachios with sugar. A Lebanese manna namura, soaked in sugar syrup and sprinkled with nut shavings, simply melts in your mouth. Do not forget about Maamul cookies on the basis of semolina with nuts, which is prepared with orange and rose water, date cake, pine honey and fig jam or wild flowers. Lebanese jams are diverse and rich in taste, and you can taste them endlessly. And also write in your gastronomic plan stuffed with nuts dates, honey pumpkin halvah and fruit sorbet. Sweets are usually cooked with a lot of sugar, so they can be stored for a very long time.

Lebanese mannick for a sweet life

The Lebanese dessert basbus is a bit like our mannik, only it turns out to be more juicy, crumbly and bright in taste. This is one of the most favorite national dishes in Lebanon.

First mix all the dry ingredients thoroughly - 250 g of semolina, 60 g of flour, 100 g of sugar, 1 tsp. baking powder and a pinch of salt. Now pour in 100 ml of milk and 120 ml of vegetable oil and mix well again. Ready dough like wet sand. If so, you did everything right. Grease a baking sheet with butter, put dough on it and spread it in a thin layer. Cut the dough into squares and place any nuts in the middle of each. Bake the manna for half an hour at a temperature of 180, to a ruddy surface. While the dessert is being prepared, prepare a syrup of 220 ml of water and 200 g of sugar. Bring the syrup to a boil and cook for 3 minutes. Pour ¼ tsp. citric acid and cool. Fill the cooled basb with syrup, cover with a towel and let it brew for about an hour.

Fragrant and beautiful Lebanese mannic can replace even breakfast, so it is nourishing and tasty!

Lebanese drinks

Learn how to make Lebanese coffee - there is no better drink for dessert! Налейте в турку стакан воды и поставьте ее на огонь. Когда вода станет теплой, добавьте в нее по вкусу сахар и 1 ч. л. молотого кофе. Как только пенка поднимется к краям турки, снимите ее с огня и перемешайте напиток. Повторите процесс закипания еще 2 раза, а потом разлейте кофе по чашкам.

В жару ливанцы пьют много чая, например мятный. Доведите до кипения 0,5 литра воды, всыпьте 4 ст. l черного чая и столько же сахара. Варите напиток 5 минут, потом щедро всыпьте листья мяты и варите еще 20 минут. Разлейте чай по пиалам и добавьте в каждую еще по листику мяты.

Для разнообразия попробуйте приготовить летний напиток желлеб на основе сиропа желлеб из плодов рожкового дерева. Влейте в бокал 3 ст. l сиропа, добавьте по 1 ст. l светлого изюма и кедровых орехов. Засыпьте ингредиенты колотым льдом и наполните бокал до краев холодной водой.Very refreshing!

In general, going to Lebanon, stock up on excellent appetite, otherwise you will not get pleasure from the trip. Keep in mind that the average Lebanese lunch lasts 2-3 hours, and be sure to plan this item in your daily schedule. Learn to enjoy life in Lebanese!

Namur "Namoura" Lebanese delicacy

Numura can buy ready-made, you can cook yourself. But until you eat the last piece you can not stop. This is more a pie, the main ingredient of which is semolina. Delicacy is very sweet.

To prepare you need:

2 cups semolina
a quarter cup of yogurt (laban)
1 cup of sugar
1/4 cup butter
1 1/2 tsp baking powder
1 1/2 spoons of fragrant floral water
2 tablespoons tahini sauce
half a cup of almond
one and a half cups of sugar syrup

Almond soak for half an hour in water. This is necessary so that you can easily peel the nuts from the thin peel, clean.
In a large bowl, mix the semolina. read more →

Inverted eggplant

Inverted eggplant or “Bakenzhen Maklyubi” - a very unusual dish of Lebanese cuisine! Fried eggplants, and inside, delicious rice with tender lamb. Very tasty, hearty dish, which will be appreciated by your guests and households.
The number of ingredients is given as in the recipe, and in brackets there will be changes with comments.

So we need:
1.5 kg of eggplants (I took 1 kg and even a little left)
400 gr. lamb pulp (I have 700g)
1.5 cups of rice (not round)
1/4 cup of melted butter (I have cream in the photo, but I didn't need it, why, I will explain it below)
0.5 cups pine nuts
1 tbsp. salt (no slides)
0.5 tsp. Paprika, cinnamon and saffron (. read more →

Taboule with couscous

Tabule is an oriental salad, appetizer, originally from Lebanon, Syria. Prepared from bulgur (or couscous), parsley, other greens and vegetables.

INGREDIENTS
Couscous - 150 g
Lemon juice
Olive oil - 3 tbsp. l
Parsley leaves - 4 tbsp. l
Mint leaves - 3 tbsp. l
Chives - 4-5 stems
Cherry tomatoes - 4 pcs.
Bulgarian pepper - 1 pc.
Salt, freshly ground pepper
Olives for decoration

COOKING METHOD
Remove seeds and partitions from pepper, cut into cubes. Finely chop the onion, parsley and mint.

Couscous pour 250 ml of boiling water, cover with a lid. Leave for 5 minutes. Loosen with a fork. Combine all the prepared ingredients, pour with lemon juice and olive oil, salt and pepper. Stir.

Put on a dish, arrange with olives and tomatoes.
Elena Shashkina

Tabule, he's Tabbouleh

The most famous Middle Eastern salad, perhaps. I cook often, we love him very much. Did not spread, because this dish is very common. And then I thought - so what, suddenly someone will like it my version. Immediately I warn you - for an authentic sound, the tabula should be much greener, but this is in detail. Otherwise, this is a very good recipe, I found it on the forum of a girl who lives in Lebanon and which her mother-in-law taught her to cook.

Ingredients:
Bulgur - 2/3 cups
Tomato - 1 pc.
Mint - 1/3 small bunch
Parsley - 1 bunch (medium or large)
Salad onion - 1/2 pcs.

For refueling:
Garlic - 1 clove
Lemon - 1/2 pcs.
Olive oil - 3-4 tbsp. spoons
Honey - 1/2. read more →

Kebbe - this is an unusually showy meat "spindle" with filling. They are deep-fried and served as the main hot dish. Filled with aromas of cinnamon and basil with pine nuts inside, kebbe is a real visiting card of Lebanese cuisine!

WE NEED:
Beef - 1 kg per “dough” + 1 kg for the filling
Onion - 300 g for "dough" + 700 g for the filling
Byrhul - 900g
Salt - 1.5 teaspoons in the "dough" + 0.5 tsp. into the stuffing
Basil - 2 tablespoons
Ground cinnamon - 2 tablespoons
Pine nuts - 150 gr
Sunflower oil for deep-frying - 0,7 l

We pass meat through a meat grinder, using a small nozzle, we separate that part which is intended for a stuffing, and we grind the rest. read more →

These chicken skewers are traditionally served in Lebanon as a snack, but can also serve as a main course. They are usually accompanied by hot pita cakes, spicy sauces and a side dish of chopped parsley and onions, sprinkled with sumac - a reddish-burgundy spice with a sour taste widely used in the Middle East and Caucasus. It is made from ground berries of one of the types of shrub soums.

INGREDIENTS
2 large chicken breast fillets
3 tbsp. l ghee
1 medium onion
small bunch of parsley
1 tsp sumac
pitas for serving
vegetable oil for lubrication

For the marinade
3 tbsp. l extra virgin olive oil
2 tbsp. l lemon juice
1 tsp dry thyme
pinch. read more →

TABULE WITH BULGUR

Tabule with bulgur is a bright representative of Lebanese cuisine. The unusual combination of mint, cilantro and spices will pleasantly surprise you and your loved ones!

INGREDIENTS
300 g of bulgur
100 g cherry tomatoes
1 bunch of parsley
1 bunch of mint
1 lemon
1 bunch of cilantro
300 g chicken fillet
100 ml of olive oil
100 g olives (or olives)
100 g capers
1 PC. seasonings "Shawarma home-style with garlic sauce"
1 PC. seasonings for chicken broth
(You can use other spices to your liking. I do not know exactly what you need)

COOKING METHOD
Mix 2 tablespoons of olive oil with shawarma seasoning
Roll chicken and marinate for 5 to 10 minutes.
Pour 600 ml of water into a saucepan and bring to. read more →

Dervish Rosary is a tasty and very simple dish from Lebanon

Ingredients:
potatoes - 250 g
eggplants - 250 g
pumpkin or zucchini - 250 g
onion - 3 heads
minced beef - 400 g
White cheese - 100 g
wheat flour - 2 tbsp. spoons
vegetable oil - 3 tbsp. spoons
meat broth - 400 g
grated nutmeg - 1 pinch
ground clove - 1 pinch
salt - 1 tsp

Cooking method:
1. Eggplant, pumpkin or zucchini cut into slices.
2. Cut potatoes into cubes. Onion heads cut in half.

3. Mix the minced meat with flour, fry in butter, add spices, salt.

4. In the baking dish or deep frying pan, lay the minced meat, put the prepared vegetables on top, pour over the meat broth and sprinkle with the crushed brynza. Bake 40 minutes at 180 ° C.

5. Serve the dervish rose garden in uniform.

Spicy pea sausages - a traditional garnish of Lebanese cuisine, they are served to almost any dish as a side dish

Ingredients
Dry peas 500g
Chick peas500g
Parsley1 bunch
Garlic6 cloves
Bulb onion1 bulb
Wheat flour 3 tbsp.
Cumin (ground) 1 tbsp.
Pepper (ground red) 0.5 tsp.
Peanut butter
Salt
Pepper

Description
Pour two kinds of peas with cold water and leave for 12 hours. Flip on a sieve, then cook for 2 hours. Wash the parsley and coriander, tear off the leaves and chop. Peel and chop the onion and garlic. Rub the peas through a fine sieve. Add garlic, onion and herbs to the puree. Knead the mince, then add the flour, cumin and red and black. read more →

TURKISH MEZE

A simple and very successful recipe for a Turkish snack of unexpected ingredients: carrots, lentils and yogurt.
In Turkey, meze is a set of snacks or small dishes. The recipe of Anisa Elou (Anissa Helou), the author of a rather popular book on Lebanese cuisine in England. In this case, it offers a simple and very successful recipe for Turkish meze of unexpected ingredients: carrots, lentils and yogurt.

2 medium onions, finely chopped
3 tbsp. l extra virgin olive oil
1 tbsp. l tomato paste
500 g carrots, peeled and cut into thin circles
100 g of green lentils, soak for 15 minutes in cold water (can be canned)
Sea salt and freshly ground black pepper
250 g thick. read more →

Lyahmi bi Azhin (Lahme bi ajeen)

Lahme bi ajeen, meat pizza, another version of the Lebanese favorite breakfast. As well as a snack during the day. You can buy anywhere, and cook at home is not difficult.

To prepare you need:
250 gr. flour
20 gr. yeast
2 teaspoons sugar
3 onions
3 cloves of garlic
1 bunch of parsley
250 gr. minced meat (lamb or beef)
3 pcs. tomatoes
2 teaspoons ground cumin
1 teaspoon ground pepper
1 teaspoon salt

Flour, salt pour into the muscle. In a separate bowl, dissolve the yeast and sugar in warm water and pour it into the flour. Stir and allow to stand for 10 minutes. Add 1 dough to the dough. spoons of vegetable oil and knead well. Dough should not stick to hands. read more →

Manushi Zatar (Mankouche bi Zaatar)

Manushi is a traditional breakfast in Lebanon. This is a thinly rolled flat cake filled with Zatar (a mixture based on dry thyme). Such manushi are sold in Lebanon and are very popular. Can be large folded in half, or small. But for those who are not in Lebanon or simply do not want to buy manushi, you can simply make them at home. Because it is really easy. The dough can be bought and left in the refrigerator, using as needed. Or prepare a test for a couple of days in the fridge.

To prepare the dough, you will need:
1 tbsp. spoon of olive oil
500 g of flour
250 ml. water
1 teaspoon shiver
1 teaspoon salt

Knead the dough and put until it rises, then. read more →

Fatteh - Fatteh

Fattech is not an intricate dish, but it is one of the most beloved Lebanese on the table. Cold and warm, yogurt and boiled chickpeas, creamy texture in contrast with bread and crispy nuts make it a great side dish to any dish.

For cooking you will need:
2 banks of hamus beans (chickpeas) around 900,
2.5 cups of yogurt,
3 cloves of garlic,
2 tablespoons ground cinnamon,
½ lemon,
½ cup water
2 Arab bread (pita),
a pinch of salt,
almond and pine nuts for decoration

Pour 2 cans of beans into a saucepan, pour water to cover them and cook for 10-15 minutes until soft and drain. In a large bowl, mix the chickpeas with 2 tablespoons of ground cinnamon. Pita bread cut into. read more →

Spiced Potatoes (Batata harra)

Spiced potatoes - one of the dishes of homemade Lebanese cuisine. Quick and easy cooking will delight you with an unusual spicy taste.

For cooking you will need:
2 large potatoes
cilantro beam floor
1 garlic clove
juice of one lemon
salt
chilli
cooking oil

Cut potatoes into cubes and deep-fry.
In a saucepan in a spoonful of butter, stir fry the shredded garlic, cilantro, and chilli, stirring quickly, and in powder on the tip of a knife. Without waiting for the garlic to darken, turn off the gas. Pour lemon juice. And in this sauce mix the potatoes well.
Bon appetit - Sahten

Pumpkin Kibby - Yaktin Kibbi

Pumpkin Kibby is still the same. Kibby is only vegetarian or lean. The taste is just delicious, and if you consider how useful this dish is, then you will understand that Kibbi from pumpkin should be a frequent dish on your table. You can make fried kibby in balls, as well as from meat, and you can baked on a baking sheet. Today we will make baked pumpkin kibby.

Recipe for about 5 servings.
For cooking you will need:

cups finished pumpkin - 2 cups
glasses bulgur - 2 glasses
wheat flour - 1 cup
egg - 1 pc.
Salt and pepper to taste
1 teaspoon allspice
For filling:

2 cups ready spinach
2 cups ready chickpea
1. read more →

Knefi - Knafeh / Lebanese Cuisine

Knafeh, a very popular, tasty and sweet recipe, which everyone in Lebanon knows and loves. Preparation for cooking takes time, but the result is worth it.

To prepare you need:
1 pack of filo dough
2/3 cup of baked butter
1 liter of fresh milk
2 cups sugar
1 glass of water
5 tbsp. semolina
2 cups Akawi or Ricotta cheese
1 tablespoon freshly squeezed lemon juice
2 cups finely chopped pistachios.

Place the defrosted dough in a large bowl. Pour the baked milk and mix well. Divide the dough into 2 parts. Spread one piece of dough on the bottom of a 12 × 12 pan. Put in preheated to 350 ° and bake until golden brown. Get and. read more →

Recipes Ramadan: Biscuits made from Mamul nuts - Maamoul

Maamoul - This is a crumbly biscuit of semolina and nut filling that is traditionally prepared for the holidays. Mummy can be purchased individually at any store in Lebanon, but it is much nicer to prepare these cookies on your own.

To prepare you will need:

500 gr. semolina
1 cup of butter
1/2 cup water
3 tbsp. spoons of sugar
1 tsp baking powder
half a bag of vanilla sugar
250 gr. nuts (walnuts, pistachios)
syrup
150 gr. powdered sugar
2 tbsp. spoons of rose water.

Pour sugar, vanilla, baking powder into Manca, and pour melted butter. Mix it all up well with your hands or in a food processor. Add water if necessary. Nuts grind c. read more →

Kebbe - this is an unusually showy meat "spindle" with filling. They are deep-fried and served as the main hot dish. Filled with aromas of cinnamon and basil with pine nuts inside, kebbe is a real visiting card of Lebanese cuisine!

WE NEED:
Beef - 1 kg per “dough” + 1 kg for the filling
Onion - 300 g for "dough" + 700 g for the filling
Byrhul - 900g
Salt - 1.5 teaspoons in the "dough" + 0.5 tsp. into the stuffing
Basil - 2 tablespoons
Ground cinnamon - 2 tablespoons
Pine nuts - 150 gr
Sunflower oil for deep-frying - 0,7 l

Meat is passed through a meat grinder, using a small nozzle, we separate that part which is intended for a stuffing, and the rest. read more →

Warak Enab Bi-Zayt- Lebanese cuisine

Dish of grape leaves

WHAT TO PREPARE

grape leaves - 500 gr.
parsley - 4 bunches
mint - 1/2 cup
short grain rice - 1/2 cup
tomatoes - 1 kg.
salt - 1 tsp
olive oil and other vegetable mixture - 1 cup
onion - 2 pcs.
water - 3 cups
potatoes - 2 pcs.
lemon juice - 3/4 cup
pomegranate juice - 1 tsp
on a pinch of allspice, cinnamon and white pepper.
HOW TO COOK

For the filling: cut the onion and mix with salt, add rice, mint, tomatoes and parsley.
Then add half of lemon juice and half of olive oil, salt and spices.
Rinse the grape leaves with cool water and blanch them in batches of 3-4 pieces. 2 minutes each
After. read more →

Egypt Kitchen

At the crossroads of Africa and Asia, Egypt can offer a lot of tasty and original. Egyptian cuisine has absorbed dishes from other Eastern countries, Egyptian culinary specialists have adapted recipes of Turkish, Lebanese, Syrian and Greek cuisines to Egyptian tastes. Simple national dishes are prepared with lots of fresh and ripe fruits and vegetables, and seasoned with a small amount of spices, although Egyptian dishes are rarely spicy.

For each meal, bread, which is called aish, is served. Traditional bread "aish baladi" (Baladi bread) is a round and fragrant wholemeal tortilla, boned in ground wheat. It is divided in half like a Greek pita. read more →

FEATURES OF NATIONAL KITCHEN.

Uzbek:
no matter what, the main thing from the ram.

Georgian:
cook something, put in cilantro, add suluguni.

Dagestan:
prepare what you want, the main thing is to make a hinkal

Tatar:
knead the dough on pies, belyashi, chak-chak, noodles.

Kazakh cuisine:
Cook for dinner 2, and better than three sheep, and for dessert Kazy, Karta, sting, zhaya, shuzhuk

French:
somehow fry the meat, cover it with sauce, which you have steamed for 3.5 hours, garnish with shallot.

Italian:
Collect all the leftovers from the refrigerator, heat, sprinkle with mozzarella. Serve on pancake or pasta.

Chinese:
collect dead flies and cockroaches, pick grass in the yard, fry over high heat. read more →

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