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Almost all the garden's vegetables are preserved in jars as "kabiss" (pickles), or vegetables preserved in brine: cucumbers, eggplants, turnips, cabbages... Always in the same preoccupation of food conservation, and preserving the best of summer for the cold days of winter. Some vegetables are preserved in brine, salt and water, others in vinegar and brine, and others preserved in olive oil, like the delicious makdous (small eggplants sutffed with garlic, walnuts and hot pepper). Kabiss is served as appetizer or accompaniment of certain dishes, like the "moujadarah", falafel and "shawarma".
is a mixture of both cereals (burghul) and dairy (laban). It is a clever way to transform and preserve two indispensable ingredients, burghul and Laban (yogurt), for the cold days of the winter. The keshek is a fermentation of burghul and Laban (yogurt) or labneh (dry yogurt). After fermentation, the mixture is dried in the sun, and then rubbed to obtain a fine powder. Keshek, as a dried powder, can last for a year or more, and will be diluted in water to prepare soups or other dishes in winter, sometimes adding cured meat, cabbage, potatoes …
bread is not only a food, but a utensil too… because eating in Lebanese mind sums up to make some gulps with pieces of bread. We do not eat with our hand or fingers, but we form a semblance of small pyramid with a piece of bread that will be a semblance of spoon… an edible spoon.
In Lebanon, bread is consumed at every meal, and declines in numerous ways… it is never in loaf as in the West, but in pancakes or flat bread. Khubz el "forn" (oven) is a pancake (of about thirty centimeters of diameter ) that comes in 2 layers. It is nowadays the most current bread. Khubz "saj" or "markouk" is a very fine pancake, like a, transparent, crepe prepared on a convex metal sheet, so-called saj, from where comes the name of bread. Khubz el "tannour" is a variant between the two previous kinds, as of thickness .
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