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Ful (Lebanese-style) is a slow-cooked mash of fava beans, sometimes with chickpeas, dressed with lemon, olive oil, and cumin. [ 92 ] Riz bil-foul is another dish with fava beans, seasoned with various spices and served with rice.
Barbara Abdeni Massaad (born March 15, 1970, Beirut) is a Lebanese-American cookbook author, [1] [2] photographer, [3] 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.
Manakish (Arabic: مناقيش, romanized: manāqīsh), or in singular form man'ousheh, or other spellings, is a popular Levantine food [1] consisting of dough topped with za'atar, cheese, or ground meat. It can be sliced or folded, and it can be served either for breakfast or lunch.
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. [citation needed] Toum: Levant: A garlic sauce as prepared in Lebanon, the Levant, and Egypt similar to the European aioli.
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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
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