Lebanese Traditional Recipes 2

Description:

This application represents more than 160 recipes that reflect the rich historical and culinary Lebanese Mediterranean traditions (Traditional Lebanese Kitchen). It is a window on a world still to be discovered inside and outside Lebanon.
The main Lebanese traditional foods as mentioned in this application are:
BEVERAGES, SYRUPS, SPIRITS, DISTILLATES AND VINEGAR
Arak Muthallath, Bitter Orange, Blossom Water, Bitter Orange, Syrup Grape, Vinegar, Home Made Apple Vinegar, Medicinal Plants Water, Mulberry Syrup, Pomegranate Syrup, Rose Water, Rose Water Syrup
CEREALS AND BREADS
Bread, Arabic or Pita, Burgul, Crispy Inflated Bread (Kaake), Freekeh or Freek , Millet Smid (Crunchy Bread), Saj or Markouk Bread, Tannour Bread
CULINARY SPECIALITIES
Bread With Milk Kaak el Aid, Marzipan, Moghrabieh, Msisse, Mwarraa
COOKING RECIPES
Entrees:
Pickled wild thyme salad
Tabbouleh (parsley, mint, tomatoes, onion and burgul salad
Fattouch
Salatet farfaheen w rocca bil kishk
Bou mleh or fattouch bizaatar
Artichoke salad (salatet ardi shawkeh)
Batenjan el raheb
Batenjan mtabbal
Batenjan makli (fried eggplants)
Balila (Plain cooked chickpeas)
Hummos bi tahini
Lakteen bi tahini
Foul mzayyat
Shankleesh salad
Labne cucumber dip
Batata harra
Fried or grilled white cheese
Desserts:
Elbeh
Zalabieh
Maakaroun zallit
Khabeesat um ali (pudding with walnuts)
Aoumat bil laban (Sweet fried balls of yougurt dough)
Mujammara (Rice with milk in the oven
Muhallabiya (Milk pudding)
Sayneyet Dura (Whole corn flour cookies)
Kheshaf (Dried fruits with syrup)
Halawe Lwahieh (Carob or grape molasses plated cookies)
Katayef bil Kareecheh (Oriental Pancakes stuffed with Ricotta- like cheese and syrup
Main Dishes:
Kammouneh
Kibbet Banadoura or Kammounet banadoura
Kibbet batata or kammounet batata
Kibbet adass (cooked broken lentils with burgul, cumin and herbs
Mahrous mash (Cooked mung beans with burgul, cumin and herbs)
Mousakaa (Cold aubergines in tomato sauce)
Masbahet el daraweech
Frike bil khodar (Frike with vegetables)
Moutabbal loubia msallat (Seasoned black-eyed peas)
Seasoned Lentils
Ful Mudammas (Seasoned fava beans)
Burgul bil banadoura (Coarse burgul in tomato sauce)
Mujaddara (cooked lentils with rice puree)
Mudardara (cooked lentils in coarse burgul)
Rishta bil adass (pasta with lentils)
Macaroni in kishek (pasta in kishek)
Ammicheh (burgul in kishek with grilled onions)
Saff (Burgul Vegetarian Salad)
Makhlouta (mixed legumes with processed meat and coarse burgul)
Grape leaves stuffed with chickpeas and kawarma
Shawarma
Falafel
Beverages:
Ayran (yogurt drink
Limonade
Laban bi khiar (yogurt with cucumber and dry mint powder
Blileh (soaked fine burgul in yogurt)
Café Blanc (Orange blossom water hot drink)
Sahlab (saleb-flavored hot drink)
Shrabat (Summer Refreshments)
Grape molasses drink
Breads:
Basic bread dough
Man’oushi (thyme paste on bread)
Man’oushi khodra (vegetables on bread)
Man’oushi kishk (kishek spread on bread)
Man’oushi jebneh (White Cheese on bread)
Lahm bi ‘aajeen (meat pie)
Fatayer (Stuffed Bread triangles):basic dough
Bread triangles stuffed with fresh oregano (Fatayer zaatar akhdar)
Bread triangles stuffed with purslane (fatayer farfaheen
Bread triangles stuffed with spinach (fatayer sbanekh
Bread triangles stuffed with meat (fatayer bi lahmi)and with kishek (fatayer kishek
Bread semi-circles stuffed with kawarma (Fatayer kawarma)
PRODUCTS OF ANIMAL ORIGIN
Baladi Cheese, Fermented Cheese, Ambrees or Serdaleh, Honey, Kareecheh, Keshek, Laban, Labneh (Strained Yogurt), Labneh Balls in Olive Oil, Shankleech, Stuffed Fresh Keshek
PRODUCTS OF PLANT ORIGIN
And Other