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Home > Lebanese Cuisine > Pastries

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Manakich: Pastry baked with thyme,olive oil, spices and sesame seed. Sambousik: Pastries with meat and pine nuts.
Fatayers: Spiced triangular spinach pie stuffed with meat and pinions. Rakaek Jibne: Thin flour dough, stuffed with combination cheese then fried to golden perfection.
Fatayers: Spiced spinach pie. Sfiha: Pie made from our own fresh dough topped with spicy ground lamb meat, onions and tomatoes. Rakaek Jibne: Thin flour dough, stuffed with combination cheese then fried to golden perfection.

[1] Fatayers: Spiced triangular spinach pie stuffed with meat and pinions.
[2] Manakich: Pastry baked with thyme,olive oil, spices and sesame seed.
[3] Sfiha: Pie made from our own fresh dough topped with spicy ground lamb meat, onions and tomatoes.
[4] Sambousik: Pastries with meat and pine nuts.
[5] Rakaek Jibne: Thin flour dough, stuffed with combination cheese then fried to golden perfection.


  Discover these books on the Lebanese Cuisine recommended by LebGuide.com on Amazon...

Lebanease Cuisine: The Ease in Modern Lebanese Cooking, by Lina Khatib
Lebanease Cuisine: The Ease in Modern Lebanese Cooking by Lina Khatib

Cooking the Lebanese Way, by Suad Amari
Cooking the Lebanese Way by Suad Amari

Lebanese Cookbook, by Dawn Anthony, Elaine Anthony, Selwa Anthony
Lebanese Cookbook by Dawn Anthony, Elaine Anthony, Selwa Anthony

Secrets of Healthy Middle Eastern Cuisine, by Sanaa M. Abourezk, Neal Cassidy
Secrets of Healthy Middle Eastern Cuisine by Sanaa M. Abourezk, Neal Cassidy

The Lebanese Kitchen, by Abla Amad
The Lebanese Kitchen by Abla Amad

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Lebanese Cuisine by Madelain Farah

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A Taste of Lebanon by Mary Salloum

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Foods of the Lebanon by Cassie Maroun-Paladin

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Lebanese Cuisine by Anissa Helou

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From the Tables of Lebanon by Dalal Holmin
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