Lebanese Cuisine
Lebanese Cuisine
by

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… (more)

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

 

Publisher: Edizioni R.E.I. (November 28, 2014)

File size: 3.1 MB

Protection: DRM

Language: English

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