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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.
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 that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.
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!
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. Traditionally, women would bake dough in a communal oven ...
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 and tomatoes. [1] [2] Fattoush is popular among communities in the Levant. [3] [4]
Hummus (/ ˈ h ʊ m ə s /, / ˈ h ʌ m ə s /; [1] [2] Arabic: حُمُّص ḥummuṣ, ' chickpeas '), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. [3]
Falafel ( / fəˈlɑːfəl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both. Falafel is often served in a pita, samoon, laffa, or wrapped in a flatbread known ...