Lahm Bi Ajin, however, are smaller and circular in shape. Lahm Bi Ajin is very similar to Man’ouche in that it utilizes a hearty, crunchy dough-base. There are many forms of Lahm bi Ajin in Lebanon, depending on the region you are in. 7 – Lahm Bi Ajin or Sfiha – Lebanese Meat Pizza AS Foodstudio/Shutterstock You can’t visit Lebanon without trying this wonderfully crunchy snack, loaded with aromatic thyme and plenty of cheese. It can be served sliced or folded and eaten either for breakfast or for lunch. Manakish with Zaatar, Momen Khaiti/Shutterstockįinally, it’s cooked in an open oven at high heat until the toppings melt and cook, and the dough has a fluffy interior and crunchy edge. Popular choices include cheese mixes, labneh, kechek (dried yogurt), fresh vegetables, and many more. Once the dough base is ready, you can load it with a wide range of toppings. It’s made from dough, mixed with thyme and olive oil, that’s rolled and spread into a thin, oval shape. Man’ouche is similar to an Italian pizza. Manakish or Man’ouche is a famous Lebanese breakfast found across Lebanon at local bakeries and restaurants. Read more: Muhammara Recipe 6 – Manakish or Man’ouche – Breakfast Dough Topped with Thyme, Cheese, or Ground Meat Manakish with Cheese, Stphanie Crocq/Shutterstock In Lebanon, it’s also enjoyed spread on bread or toast or as a sauce for kebabs, grilled meats, and fish. Garlic, salt, lemon juice, pomegranate molasses, and sometimes spices like cumin are also added to add more flavor. It is made from fresh red peppers, which are first cooked and then ground into a paste with walnuts, breadcrumbs, and olive oil. The word ‘muhammara’ is an Arabic expression meaning to ‘turn red,’ hence the fiery red color of the dip. Muhammara is a deep, rich, roasted red pepper dip packed with plenty of flavor. Some of the most popular hummus dishes include minced meat and onions and hummus made with basil or beetroot. While the traditional recipe remains the most well-known, Lebanon is home to a wide range of different hummus varieties. You can eat it as a side dish with grilled meat or chicken platters, dip raw or cooked vegetables in it, or spread it on many types of bread. It’s a delicious savory dish that can be eaten with so many foods. Traditionally, hummus is a dip made of chickpeas, tahini paste, lemon juice, and a sprinkle of garlic. Hummus is one of the most popular and beloved dishes from the Levantine region in the world. Read more: Labneh Recipe 4 – Hummus – Chickpea Dip Moutasem Photography/Shutterstock Once strained, it’s dried out and rolled into balls, then stored in olive oil jars for an extra sour taste and a longer shelf life. There’s a variation of Labneh made from goat’s milk. Labneh can also be mixed with garlic paste to make a thick, delicious Lebanese mezze spread, served for lunch. It can be eaten spread on pita bread, baguettes, or toast, finished with a sprinkle of herbs and thyme. Labneh is wildly popular in many Lebanese households. It’s best served cold with olive oil and fresh olives. Its taste strikes a delicate balance between salty, tangy, and sour. Labneh is a variation of yogurt made by straining the excess liquid from yogurt until you’re left with a firm, creamy white dip. Labneh is one of the most popular breakfast items that you can find in Lebanon.
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