Ingredients used: in Lebanese Cookings are:
Rendered Butter: Butter is melted till impurities
separate and curdle. These are strained off and the
clear liquid is called render butter. The indian
equivalent is what we call ghee or globally known as
clarified butter.
Garbanzo or white chickpeas:
These are hard, lightyellow, dried chickpeas, used in a
large range of the domestic traditional cooking as a
primary ingredient. Recipes like hummus, falafels, are
based on chickpeas. They are now available in canned
form also.
To use the dried peas, soak overnight, pressure cook
for at least 6-7 whistles to become tender. Drain and
use as required.
Hummus: This is eaten so widely it can be called a
staple dish. It is a paste prepared by grinding cooked
chick peas, to which lemon juice, tahini paste, garlic
and olive oil are added. It can be bought off the shelf
too, from supermarkets.
Lebanese Dishes's Index
