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Mezze: This is the lebanese equivalent of hors d\'oeuvres or appetisers before a meal. A wide variety may be served from fruit to hummus with crunchies, felafals, rolls, etc.Tahini: A paste made by grinding toasted sesame seeds, it is a dull brown in colour.It should be stirred well before using. Bottle ready paste can be bought off the shelf of major supermarkets, easily.
Yoghurt: Plain and sweetened yoghurts are widely used. It is served as an accompaniment to many dishes. Lentils and nuts: Yellow, brown, green and red lentils are used in lebaneses cuisine. They taste best when cooked while simmering covered, slowly over reduced heat, for at least 1 to 1 1/2 hour. Nuts like pistachios are also used widely in chilled desserts, pastries, cakes, etc.
Grapevine leaves:
These are popularly used to make steamed rolls, filling covers, tender pieces to pick up hummus, etc. If using fresh ones they can be placed in hot boiling water for a couple of minutes, then drained and dabbed dry.
Canned ones have to be washed thoroughly under running water, to remove the taste of brine.Pat them dry on a kitchen towel.
Pita bread: Pita bread forms the mainstay of daily intake of breads. It can be crispened and added to a salads or triangles may be cut to scoop out hummus, It is also very easily prepared in the homeoven.
Lebanese Dishes's Index
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