Gastronomy |
Cook one cup lentils, add 1/2 kg. blet chopped, 2 small potatoes cubed, 1/4 cup olive oil.
Fry in olive oil: 3 mashed garlic cloves and a bunch of green coriander, chopped, for a few minutes, add to lentil soup salt, pepper and a little cumin to taste.
Ingredients
16 artichokes, cleaned and left whole
6 oz. oil
1 lb. small onions
2 1/2 pts. boiling water (to boil artichoke)
2 oz. flour
1 oz. salt
1/4 tsp. white pepper
12 oz. of green fava beans (foul)
Method:
Put all the ingredients together in a pot and cook over high heat first, then reduce heat to medium and cook until done. Take out artichokes arranging them side by side on a platter then pour the rest on top. Serve cold.
Lebanese Cuisine consists of a variety of fresh vegetarian recipes, salads and stews all seasoned with a flavoursome combination of herbs and spices. One of the most widely recognised Lebanese specialties is called Maza, also written "Mezze", which is a selection of appetizers: olives, cheeses, Labanee, or small portions also known as muqabbilat (starters).
The cuisine of Lebanon includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb. The cuisine also includes copious amounts of garlic and olive oil, often seasoned by lemon juice - nary a meal goes by in Lebanon that does not include these ingredients. Most often foods are either grilled, baked or sauted in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. While the cuisine of Lebanon doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients; the assortment of dishes and combinations are almost limitless. The meals are full of robust, earthy flavors and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.