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Lebanese cuisine is the culinary traditions and practices originating from Lebanon. ... The particular food that is "cut" varies over different traditions. [74]
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Baba ghanoush [1] (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings; Chickpea salad [3] or salatat hummus (سلطة حمص)—an Arab salad with cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin
The daughter of a Syrian father from Mashta al-Helu [2] and a Lebanese mother, [3] Helou left her home in Beirut, Lebanon at the age of 21 to study interior design in London. [ 4 ] Following completion of the Sotheby's Works of Art course, [ 5 ] Helou started working for the auction house, becoming their representative for the Middle East.
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Maqluba (also attested by a variety of other spellings in English; Arabic: مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish, a variety of Pilaf [1] that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.
Dip Sampler: Anchored by mounds of zhoug, a Yemeni hot sauce, grated tomatoes, and toum, a Lebanese garlic sauce, Grinshpan creates a Tahini Party Plate. It turns a platter of garlicky tahini into ...
Fattoush (Arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a Lebanese salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes, cucumber and tomatoes. [1] [2] Fattoush is popular among communities in the Levant. [3] [4]