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Lebanon portal. v. t. e. Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
This simple recipe uses tail-on shrimp, with plenty of lemon juice. It's a simple preparation, but incredibly good. Make a big batch and serve it cold the next day as an amazing shrimp cocktail!
A spread of classic Levantine meze dishes, including, from top, clockwise: hummus, fried haloumi, baba ganouj, makdous and salad. Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine.
Maqluba (also attested by a variety of other spellings in English; Arabic: مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish [1] that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.
Kibbeh nayyeh. Kibbeh nayyeh or raw kibbeh ( Arabic: كبة نيئة) is a Levantine [ 1][ 2][ 3] mezze that likely originated in Aleppo, Syria. [ 4] It consists of minced raw lamb (or beef) mixed with fine bulgur and spices. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it.
It’s a viable strategy, although it means missing out on other salads, bigger appetizers and a handful of entrees that make 3-month-old Ladyhawk the most compelling Lebanese restaurant in Los ...
Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. [3]
Barbara Abdeni Massaad (born March 15, 1970, Beirut) is a Lebanese-American cookbook author, photographer, food consultant, and TV host. She is the author of several cookbooks, including Man’oushé: Inside the Street Corner Lebanese Bakery and Mouneh: Preserving Foods for the Lebanese Pantry, which have been translated into French and Arabic, respectively.