Glossary - Cook & Eat Lebanese

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Rice
"el e'zz lal rozz w'el burghul chanak h'allo" - in other words, glory for rice… and the burghul committed suicide. A very dramatic byword, just to say the foreign origin of rice… that make its a product of exception, and bring back the burghul, a local product, to the common of every day.

In Lebanon, two kinds of rice are known traditionally, “rezz massri” - the rice of Egypt, used often for the stuffing, and the" rezz janawa" - the rice of Genoa, an upscale, synonymous of quality. With time, rice dethroned the burghul… especially in accompaniment of the stews. Meat, poultries or fish, were rarely consumed in pieces, but always in stew… accompanied by burghul… or rice. Stew of bean or other legumes, served with rice, rice with the chicken, rice with meat, or rice with fish, said "sayadyieh" ...

Rice also has its "sweet" ways: “rezz b’halib”, rice pudding, is a traditional dessert: rice, or rice flour, cooked in milk and scented with orange blossom water, rose water and mastic.

Romaine lettuce
is the main lettuce served with a mezze. Its sweet taste is delicious with the food. And its crisp consistency makes it suitable to use as “lee’meh” to put tabbouleh in for a mouthful.

Rose water
May is the month of the roses... thus the most beautiful roses are chosen to extract their essence. The “jouri" roses, or damascene roses, are picked to extract their essence, or cook as jam or syrups.