Cooking Recipes - Lebanese Cuisine - LebGuide.com (Lebanon Guide)

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Ajeen: Basic dough.
Arayes Kafta: Grilled kafta in warm Lebanese bread with a special seasoning.
Awamat: Syrupy doughnuts (pastry flour, yoghurt, sugar, syrup...).
Baklawa: Assorted nuts-and-syrup-soaked Mediterranean pastry dessert.
Batata bil Kizbara: Potato with coriander.
Falafel: A blend of ground chickpeas and spices, deep fried and served with tahini, tomatoes.
Farrouj Mehshi: Stuffed chicken with pine nuts, blanched almonds and pistachio nuts.
Fatayers: Spiced triangular spinach pie stuffed with meat and pinions.
Fattet Bathinjan: Eggplant or chick peas with yoghurt.
Fattouch: Medley of fresh vegetables served with tangy lemon dressing and topped with crisped bread.
Foul: Dried fava beans in oil.
Hommos: Mashed garbanzo beans, mixed with tahini and lemon, topped with extra virgin olive oil.
Jawaneh: Chicken wings marinated in garlic.
Kafta: Grilled kabab fingers.
Kashta: Milk cooked with flour to form a thick cream for use in desserts.
Kebbe Akras Mekli: Ground beef and cracked wheat, stuffed with minced meat, onions and pine nuts.
Kebbe bil Sanieh: Baked kebbe.
Kebbe Nayye: A blend of creamy fresh raw beef and cracked wheat.
Knefeh: Hot pastry with cheese inside.
Labne: Yogurt cream, blended with garlic and mint, topped with extra virgin olive oil.
Lahem bi Ajeen: Spicy flat meat pie with mixture of tomato and onion.
Loubya bi Zayt: Green beans in oil.
Maamoul: Semolina, butter ghee, yeast, pistachios, walnuts, dates.
Manakich: Pastry baked with thyme,olive oil, spices and sesame seed.
Meghli: Floured rice pudding served to well wishers when a baby is born.
Mjaddara: Mashed lentils and rice pottage.
Mloukhieh: Delicate green broth mixed with rice, chicken, lamb, toasted bread, lemon sauce and vinegar.
Mouhalabieh: Firm and milky pudding, topped with orange blossom jam and pistachio.
Moutabal: Broiled eggplant, blended with tahini and lemon. Topped with extra virgin olive oil.
Rakaek Jibne: Thin flour dough, stuffed with combination cheese then fried to golden perfection.
Samak Mishwi: Whole fresh Mediterranean Sea bass pan grilled served with Taratour or sesame sauce.
Sambousik: Pastries with meat and pine nuts.
Samke Harra: Marinated filet of Red snapper, broiled and topped with lightly spiced sauce.
Sfiha: Pie made from our own fresh dough topped with spicy ground lamb meat, onions and tomatoes.
Sfouf: Lebanese cake (semolina, flour, baking powder, milk, pine nuts...) served with tea or milk.
Shawarma: Boned chicken, cut into finger size slices, with white pepper, paprika and mastic.
Shish Taouk: Barbecued boned chicken.
Siyadiya: Lebanese fish with rice.
Tabbouleh: Salad made with bulgur wheat and finely chopped scallions, tomatoes, mint, and parsley.
Tajin: Fried fish with tahineh, onions, oil, vinegar and lemon juice.
Warak Enab: Grape leaves stuffed with rice, vegetables and spices.