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The mint flavor may be added to lemonade in various ways: Fresh mint leaves, sometimes simply as a garnish. [citation needed] Muddled mint leaves. [5] Processing the mint with the lemon juice in a blender. [6] Mint syrup, made by simmering mint leaves in sugar water. [7] [8] Crème de menthe liqueur. [9] It may be mixed with still or sparkling ...
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
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.
There is also a popular variation in Lebanon where mint is added; [2] it is called zeit wa toum (' oil and garlic '). Salsat toum is used as a dip, especially with french fries, chicken, and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes, and can be served with ...
An Indian lemonade called nimbu pani is made with fresh squeezed lemon or lime juice with additional flavorings like ginger, mint, saffron, kewra or even crushed black pepper. [27] Vetiver sherbet (khus syrup) can be made by adding khus essence to sugar and water. The khus essence itself is made from the roots of vetiver grass.
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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Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the soup, water, tomatoes and tortellini in the ...