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In the Arab world it is called “limon na-naa”. In Israel, it is called limonana, a portmanteau of limon Hebrew: לימון 'lemon' and naʿnaʿ Hebrew: נענע 'mint'. [20] [21] The word was coined for an advertising campaign to promote bus advertising, in which various celebrities were shown promoting a drink called "Limonana", a blend of lemon and mint, which was in the end revealed to ...
Mint lemonade – type of lemonade made with mint that is popular in parts of the Middle East. Shikanjvi – type of lemonade from the Indian subcontinent. Snowball – cocktail consisting of approximately equal parts advocaat and lemonade. Sour – family of mixed drinks containing lemon or lime juice.
Shikanjvi is a traditional lemonade from this region, and can also be flavored with saffron, cumin and other spices. [31] [32] [33] Limonana, a type of lemonade made from freshly squeezed lemon juice and mint leaves, is a common summer drink in the Middle East. [34] In Northern Africa, a drink called cherbat is made of lemon, mint, and rose water.
Limonana. Apricot juice; Arak—Anise-flavored alcoholic beverage, sometimes flavored with grapefruit or khat juices instead of water; Beer; Gat—A juice made of khat, in Jerusalem it is mixed with citron and named Etrogat; Limonana—type of lemonade made from freshly-squeezed lemon juice and mint leaves; Orange juice; Pomegranate juice ...
1 part Canadian club reserve 10 year; 3 part lemonade (prepared or fresh) top with club soda; lemon wheel for garnish
Limonana, a type of lemonade made from freshly-squeezed lemons and mint, was invented in Israel in the early 1990s and has become a summer staple throughout the Middle East. [93] [94] Rimonana is similar to limonana, made of pomegranate juice and mint.
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 souqs of the Middle East and North Africa sell ready-made spice blends sold in bulk, but traditionally, Mizrahi Jews bought fresh herbs and prepared their own blends at home to maintain kashrut, fearing insects in the blends sold in the open-air bazaar. [5] Adeni hawaij (Aden)—cumin, coriander, black pepper