Lebanese Cuisine

Lebanese Cuisine Lebanese cuisine is perhaps one of the most typical expressions of Middle Eastern cuisine, extremely diverse and heavily influenced by the Arab-Muslim tradition. This is especially noticeable in the prevalence of the ...

Lebanese Cuisine

New Edition. Lebanese cuisine is perhaps one of the most typical expression of Middle Eastern cuisine, extremely diverse and heavily influenced by the Arab-Muslim tradition. This is especially noticeable in the prevalence of the use of the lamb, the abundant use of nuts, especially almonds and pine nuts, and dressings made from lemon juice. Lebanese cuisine is a delight for hovering. Using fresh ingredients and flavorful spices and refined, the Lebanese have acquired the best aspects of Turkish and Arabic giving them a French twist. The soups are light, enriched with lentils and spiced with cinnamon. Dish is the tabbouleh, a salad of parsley, tomatoes and burghul, with many variations, the taste reminds decidedly lemon. Diffuse are stuffed vegetables such as pumpkins, eggplant and chard stuffed with vegetarian, meat and rice and meat and pine nuts. It is commonly found on the tables the "kabees", Lebanese pickles, but also a lot of salads and fruits. Even in wine Lebanon is unmatched with other Middle Eastern cultures. There is an oasis in Lebanon that the story was not touched by Islamic fundamentalism, nor by conflicts: the Bekaa Valley, a stronghold of one of the oldest wine production. In Lebanon were the Phoenicians, four thousand years ago, to bring the culture of the vine. The cultivation of the vine was maintained and even enhanced with the arrival of the Orthodox Christian community in the territory, although production was limited to the consumption for ecclesiastical rites and their canteens. Recipes on the volume: Ashta Awamaat Baba Ghanoush Babaghannush baklava Batata Harra Burghul with walnuts Grouper with sauce Tarator Cream with cumin (mighli) Eggah with leeks Spinach dumplings Falafel Fattoush Ganache Milk Halawet el jibn Hummus Imjadra Eggplant salad Lebanese Salad Chicken roulade with sage Kafta meshwi Kibbee Laban b'khiar (cucumber salad with yoghurt) Lahm biajin (pizzas with meat) Makloubeh Manakiche b'zaatar (Pizza Lebanese thyme) Mjadarah Musakhan Mutabbal Koosa Nkhaat Mtabbli Pita bread Pastries with walnuts and almonds Baked fish with tahini sauce Fish with saffron Meatloaf Rice to Lebanon Salami Dates Salata Al-Filfil Tarator sesame sauce Sugar syrup Shish Tavuk Tabuleh Tabuleh curry Warak Inab White Coffee Za'atar

More Books:

Lebanese Cuisine
Language: en
Pages: 134
Authors: Dahlia & Marlène
Categories: Cooking
Type: BOOK - Published: 2014-11-27 - Publisher: Edizioni R.E.I.

New Edition. Lebanese cuisine is perhaps one of the most typical expression of Middle Eastern cuisine, extremely diverse and heavily influenced by the Arab-Muslim tradition. This is especially noticeable in the prevalence of the use of the lamb, the abundant use of nuts, especially almonds and pine nuts, and dressings
Classic Lebanese Cuisine
Language: en
Pages: 256
Authors: Kamal Al-Faqih
Categories: Cooking
Type: BOOK - Published: 2009-09-01 - Publisher: Rowman & Littlefield

Savory, heart-healthy Lebanese recipes from a renowned chef The cuisine of Lebanon epitomizes the best of the Mediterranean diet, which is highly regarded for its positive health benefits. Abounding in vegetables, grains, fresh herbs and spices, poultry, and lamb, it yields meals replete with robust, earthy flavors. In Classic Lebanese
Everyday Lebanese Cooking
Language: en
Pages: 240
Authors: Mona Hamadeh
Categories: Cooking
Type: BOOK - Published: 2013-06-06 - Publisher: Hachette UK

Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world. This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus,
Lebanese Home Cooking
Language: en
Pages: 160
Authors: Kamal Mouzawak
Categories: Cooking
Type: BOOK - Published: 2015-09-15 - Publisher:

Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk El Tayeb Market
Ethnic Cuisine - The Trilogy
Language: en
Pages: 360
Authors: Dahlia & Marlène
Categories: Cooking
Type: BOOK - Published: 2017-03-16 - Publisher: Edizioni R.E.I.

Books about Ethnic Cuisine - The Trilogy