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

Laban
gave its name to Lebanon – laban for yogurt and loubnan for Lebanon) as of the white snow covered mountains. Typical product of the Balkans and the eastern Mediterranean, laban is eaten with bread, in salads and even cooked in stews – but never sweet or with fruits.

Labneh
is a drained yogurt and is the typical dairy product that we eat for breakfast or as a spread for sandwich. Labneh can be dried and preserved in olive oil, as part of the mouneh.

Lawz
Some low hills of the country and the first buttresses of the mountain that stand facing the bruise of the Mediterranean, are covered with the whit the veil of delicate flowers of almond-tree, since the first days of the spring.

The regions of Zouk and Feghal are known for their almonds and also for the production of" marsabenn ", a delicious marzipan in shapes of flowers and birds, typical of the days of Easter and other festivities. Almonds are mainly used in pastry, but also for cooking, grilled and served with rice, or grilled also and salted and served like appetizer.