Glossary - Cook & Eat Lebanese

3 results match your search criteria

Name

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z all

Debs Eenab
grape molasses is the boiled, concentrated grape juice, that will be conserved as part of the mouneh, for a year or more. It comes in as a thick caramel, and in another version, “madroub”, beaten, for a thicker consistency and a lighter color. Debs eenab is used a natural sweetener.

Debs el Riman (pomegranate molasses)
Symbol of abundance and prosperity, the pomegranates and the pomegranates trees decorate orient’s luxurious gardens, with their bright flowers and fleshy fruits. The pomegranates are being forgotten nowadays, but these small red and brilliant seeds are either mixed with fruit salads, or are consumed freshly squeezed. However, the pomegranates exist in a "sour" version, usually required for the preparation of "debs el riman ", otherwise known as "molasses of pomegranates ": dark and thick syrup, sour and hardly sweet, used to scent a number of dishes, a kind of an oriental version of the balsamic vinegar.

Debs Kharoub (Carob molasses)
The carob tree is often associated with the elderly villagers...probably because of its wrinkled skin, of its chestnut shells, or because this tree is a necessary and inevitable part of a village's scenery... just like an old man sitting in a village square. This wild tree is invaluable for its shells from which carob molasses, dark and thick, is extracted. Each and every kitchen table in our mountains has always a bowl of olives, another one of “zaa' tar” (thyme) with olive oil, and a third one of molasses. The latter is always eaten mixed with a bit of “tahini” (sesame paste), and represents an everyday dessert, of a caramel like taste. The carob molasses is used as a substitute to sugar and in pastries like sfouf b' debss. It is a grand mothers’ cure as a laxative.