Famous food in Lebanon .. Learn the most famous Lebanese cuisine

There is no doubt that Lebanese food is one of the most healthy foods in the world, in terms of its maturity and its way of showing it to people and containing many healthy contents. With this report, we review the most famous foods in Lebanon.

Famous food in Lebanon

Fattoush ..

One of the most famous food in Lebanon and the Arab world

Fattoush .. It is not possible to prepare any Lebanese daily trip without Fattoush, as some believe that the dish was a popular authority in the old days in Lebanon, Palestine and Syria, and its vegetables varied according to the diversity of the country. In Palestine, this dish that includes multiple vegetables is called “Bou Mleh” and in the south Lebanon and the Bekaa The vegetables and marinade were different, as the salad also included margarine and pepper. Fattoush ingredients include no less than 5 varieties of vegetables, and fattoush is also prepared through the use of lettuce, tomato, cucumber, radish, onion, pepper, mint, cabbage. White, green thyme, parsley, celandine, sumac, beside lemon juice Acid, olive oil, apple or grape vinegar, white, bread, salt and molasses Alrmanuetdmn dish Fattoush about 110 calories per 6 tablespoons huge food, can be increased, when it is put toasted bread crumbs.

Tabbouleh .. From Lebanon to South America

Tabbouleh .. From Lebanon to South America One of the most famous dishes in Lebanon: Tabbouleh is a popular Mediterranean authority and is considered a class of mezza, the tabb is known in Lebanon, and it was abundant among the rest of the countries of the Mediterranean basin. Tabouleh consists of parsley, tomatoes and bulgur, and added Olive oil, lemon, and salt are added to it, as some people see that tabbouleh was from the well-known Mediterranean authorities and the Lebanese modernized it, while others see it as returning to the Chaldeans and Assyrians despite the lack of historical references. Lebanon has spun the largest tabbouleh dish in the world for many years, As the Alp sees Z The introduction of bulgur into the tabbouleh mixture occurred in Lebanon during the Mamluk era, especially in the Lebanese Bekaa Governorate, due to the proliferation of wheat cultivation in it and the tabbouleh being one of the most important heritage foods in the twentieth century, as it is also known in Brazil due to the presence of migrants of Lebanese origin known as the tipili. Tabbouleh has 1000 calories per 6 tablespoons.

Gesture ..

Fattah..Fattah is one of the popular dishes in Lebanon, Syria and Egypt, and it is called in Lebanon with two names: Fattah (in the case of adding meat to the dish or the legs of sheep), and watering it (without meat). This dish is eaten daily in Lebanon as it is considered one of the dishes Popular among the fasting people when breaking the fast in Ramadan. The crumb can be prepared from well boiled chickpeas and garlic, which is covered with a thick layer of crushed or fried bread nuts, and put on top of salted yogurt. Marinated chopped with sweet and fried spices, greased. Fattah includes 93 calories for every 4 spoons A huge year.

Baba ghanoush ..

Baba Ghannouj .. Of the famous food in Lebanon, the name of this food is attributed to a priest who lived in the first century AD in Lebanon and was loved by his students and his flock, whose name is “Baba Ghannouj”. One day, one of his pupils prepared a special meal consisting of eggplant and vegetables, but the priest refused to eat it alone and distributed it to individuals, so people named this food in the name of “Baba Ghanoush” and this name still exists today. Tahini, spices and various other restaurants including garlic, and sometimes the eggplant is roasted over an open fire before peeling, until it takes a smoky taste. Baba Ghanouj has 52 calories per 5 tbsp.

Grape leaves ..

Vine leaves .. The origin of this meal goes back to the Ottoman Empire in Turkey, and it was transferred to the countries of the Middle East and the countries of the Caucasus, the Balkans, Iraq, Egypt, Algeria and the Levant and possesses several names, including ylangi, flashing, sarma, dolma, arish paper, varicose veins and stuffed Grape leaves. Grape leaves are prepared by wrapping them with minced meat, rice, and vegetables, and spices and flavors are placed on it, and sometimes they are not stuffed with meat, so the food is called (grape leaves with oil), which is the meal that the Lebanese had made. Similar to it is chard leaves stuffed with rice, chickpeas, parsley, tomatoes and spices. The name of a paper cooked with oil.

Bulgur with tomatoes ..

Bulgur with tomatoes .. Famous food in Lebanon, this meal is one of the old meals that exist in Lebanon, especially in the southern regions of Lebanon and the Bekaa, where agricultural societies with kitchens and grains are frequently cooked. Eat it with green onions or dry land, and some like eating it with curd.

Stuffed ..

Stuffed .. Among the common foods in Lebanon, Syria, Turkey, Jordan, Palestine, Egypt, Libya and Iraq (where it is called the Dolma). Iraqi countries are similar to their Lebanese, Egyptian, Syrian, Palestinian and Turkish counterparts. Vegetables are clicked whether they are zucchini, eggplant, pumpkin, pepper or potato, and the pulp is emptied, It is stuffed with a mixture of rice and minced meat, so that the stuffed vegetables are placed in an organized and organized manner in a cooking bowl. Added to it are pieces of tomatoes, tomato pods or sour sour juice, and then placed on top of a cylindrical piece of pottery to counter the flood of stuffed pieces during cooking, and cooked Collectively .

Green grits with chicken …

It is called the Frike and Freekeh in Lebanon or Al-Qarah-Khurman (in northern Iraq). It is a grain of green wheat before it dries or green barley harvesting its spikes while it is green and is placed on fire to roast, then crushed to become like bulgur, and cooked as the bulgur cooks on Water from meat or chicken, the top of which is added large pieces of meat, and is usually eaten with milk.

Hummus with tahini ..

Chickpeas with tahini .. The chickpea tahina meal is one of the old dishes that humans knew about, and it is difficult to determine which country started preparing this meal, as many countries claim to start preparing it. But what is known to him is that the first people to prepare chickpeas are the inhabitants of Palestine, Lebanon and the ancient Syria, so that chickpeas have ripened in their lands for thousands of years. On October 24 of 2009, Lebanon joined the Guinness Book of Records with the largest hummus dish in tahini worldwide. Chickpeas is prepared by grinding grains Chickpea plant and mix it with tahini, olive oil and sour, and put the chickpea on the fire to cook a suitable boil until it is cooked well, then mash and put boiled chickpeas a little of sesame flour and its oil (tahini), salt and some of the lemon juice, but some put crushed garlic, and it can also be put On the chickpeas meat and pine oil A vegetarian and salt.

Stuffed kibbeh ..

The stuffed kibbeh is one of the famous foods in Lebanon, Syria, Jordan, Palestine and Iraq, and it may differ slightly from country to country in terms of form and taste, methods of preparation, preparation and presentation. The stuffed and fried kebab is one of the important foods in the Lebanese and Syrian trip, and with the Ottoman occuAl Bahahn of the countries of the region, The Turks came with them with a recipe for cooking with milk, and the Lebanese and Shami cooked the milk cooked for their foods. The kibbeh was made from washed and drained bulgur and raw raw ground ground meat and mixed well to be like dough, then refined and stuffed with minced lamb, fried and mixed with nuts (pine or g) G almonds) are then frying.

The worthy ..

Among the famous food in Lebanon Almajdarh one of the Arab heritage traditional in Syria, Lebanon, Jordan, Palestine and Iraq, and consists mainly of lentils, rice and onions.