Atlas of Lebanese Products

ATLAS OF
LEBANESE
TRADITIONAL
PRODUCTS
FOREWORD
The Atlas of the Lebanese traditional products is one of the supreme

outcomes achieved by the project Activation of Mechanisms to
Sustain Rural Territories & Communities in Lebanon (TERCOM),
implemented by the Mediterranean Agronomic Institute of Bari
(CIHEAM-MAI.B) in cooperation with the Lebanese Ministry of
Agriculture and funded by the Italian Cooperation and Apulia Region.
This production represents a pioneer initiative in Lebanon led by a
public Institution to support the valorisation of the rich historical and
culinary Lebanese Mediterranean traditions.
It is a window on a world still to be discovered inside and outside the
Country: local names, commodity classes, uses and brief descriptions
to illustrate the products are the main contents of this work.
As a preliminary step towards promoting and preserving the traditional
tastes and the local handicrafts the Atlas aims at increasing knowledge
on the food diversity. These diversities are struggling to survive in
Lebanon against the global standardisation.
The Atlas is a blast from the past, a revival of the values of a land rich
in perfumes, colours and flavours that must be preserved and valorised
as a unique product offered to the Lebanese Communities and their
valuable guests.
We believe that this publication, edited for the first time in Lebanon by
a public Institution, is the first step in the long but necessary process
towards the definition of a sound policy of traditional products
valorisation, which has already boosted the economy of the local rural
communities in Italy .
Finally, we would like to emphasize that the Italian Cooperation
and Apulia Region, once again, by financing this work have shown
their commitment to support and enhance the Lebanese Economy
by focusing also on the valorisation of the worldwide popular and
appreciated Lebanese range of traditional products.
Wishing that our readers will immerse themselves in a dimension of
common traditions and sublime tastes,
The Lebanese Minister of Agriculture

Dr Talal Sahili.
CIHEAM-MAI-Bari Director
Dr. Cosimo Lacirignola
GREETINGS FROM THE ITALIAN AMBASSADOR TO LEBANON

HIS EXCELLENCY GABRIELE CHECCHIA
I have accepted with pleasure to introduce this ATLAS of

traditional products of Lebanon.
I believe in fact it represents a useful and promising tool to
promote the richness and uniqueness of Lebanon. To protect local
traditions is to protect a common heritage of identity, history and
values, while looking ahead, in the era of globalization.
There is a common Mediterranean thread linking Lebanon and
Italy. A common Mediterranean tradition that we share, we are
proud of and we take the challenge to support with enthusiasm
and determination.
The activities carried out through the years by CIHEAM/ IAM-Bari
in Lebanon with the support of the Italian Ministry of Foreign
Affairs have successfully translated into practice this approach and
have become one of the most interesting success stories of the
Italian commitment in the field of development cooperation in the
Country of the Cedars. CIHEAM / IAM Bari relies here on a network
of partners of excellent level and experience, friends who are key
to any sustainable success.
It is in this spirit that this publication sees the light, with a view
to join our contribution to the efforts that the Lebanese central
and local authorities deploy to support and promote Lebanese
territories and traditions at local, regional and international level.
Therefore, I would like to express my appreciation to the Lebanese
Ministry of Agriculture and to the experts and officers who have
collaborated in the preparation of the ATLAS. By working together,
they ensured the achievement of the successful results of the
TerCom project, financed in the framework of the pledge that Italy
advanced at the Stockholm Donors Conference in August 2006,
as a further component of the overall Italian commitment towards
Lebanon and the Lebanese population.
Gabriele Checchia
Ambassador of Italy in Lebanon
TABLE OF CONTENTS
INTRODUCTION
BEVERAGES, SYRUPS, SPIRITS, DISTILLATES AND VINEGAR
Arak Muthallath
Bitter Orange Blossom Water
Bitter Orange Syrup
Grape Vinegar
Home Made Apple Vinegar
Medicinal Plants Water
Mulberry Syrup
Pomegranate Syrup
Rose Water
Rose Water Syrup
CEREALS AND BREADS
Bread, Arabic or Pita
Burgul
Crispy Inflated Bread (Kaake)
Freekeh or Freek
Millet Smid (Crunchy Bread)
Saj or Markouk Bread
Tannour Bread
CULINARY SPECIALITIES
Bread With Milk
Kaak el Aid
Marzipan
Moghrabieh
Msisse
Mwarraa
COOKING RECIPES
Entrees:
1. Pickled wild thyme salad
2. Tabbouleh (parsley, mint, tomatoes, onion and burgul salad)
3. Fattouch (mixed vegetables with toasted bread salad)
4. Salatet farfaheen w rocca bil kishk (Purslane and rocca
salad with kishk)
5. Bou mleh or fattouch bizaatar ( markouk bread and
zaatar salad)
6. Artichoke salad (salatet ardi shawkeh)
7. Batenjan el raheb (grilled eggplants and mixed vegetables dip)
8. Batenjan mtabbal (grilled eggplants with tahini dip)
9. Batenjan makli (fried eggplants)
10. Balila (Plain cooked chickpeas)
11. Hummos bi tahini (mashed chickpeas in tahini dip)
12. Lakteen bi tahini (pumpkin in tahini dip)
13. Foul mzayyat (cooked green fava beans with olive oil)
14. Shankleesh salad (fermented yogurt balls with tomatoes and
onions salad)
15. Labne cucumber dip
16. Batata harra (cooked potatoes with green coriander and garlic)
17. Fried or grilled white cheese
Desserts:
18. Elbeh (Whole wheat with sugar and nuts)
19. Zalabieh (Sweet fried dough)
20. Maakaroun zallit (Sweet fried cakes with carob molasses)
21. Khabeesat um ali (pudding with walnuts)
22. Aoumat bil laban (Sweet fried balls of yougurt dough)
23. Mujammara (Rice with milk in the oven)
24. Muhallabiya (Milk pudding)

25. Sayneyet Dura (Whole corn flour cookies)
26. Kheshaf (Dried fruits with syrup)
27. Halawe Lwahieh (Carob or grape molasses plated cookies)
28. Katayef bil Kareecheh (Oriental Pancakes stuffed with Ricotta-
like cheese and syrup)
Main Dishes:
29. Kammouneh (Uncooked fine burgul with cumin and herbs)
30. Kibbet Banadoura or Kammounet banadoura (Raw Tomatoes
with burgul, cumin and herbs)
31. Kibbet batata or kammounet batata (Steamed potatoes with
burgul, cumin and herbs)
32. Kibbet adass (cooked broken lentils with burgul, cumin
and herbs)
33. Mahrous mash (Cooked mung beans with burgul, cumin
and herbs)
34. Mousakaa (Cold aubergines in tomato sauce)
35. Masbahet el daraweech (the rosary of the humble people:
mixed summer vegetables in tomato sauce)
36. Frike bil khodar (Frike with vegetables)
37. Moutabbal loubia msallat (Seasoned black-eyed peas)
38. Seasoned Lentils
39. Ful Mudammas (Seasoned fava beans)
40. Burgul bil banadoura (Coarse burgul in tomato sauce)
41. Mujaddara (cooked lentils with rice puree)
42. Mudardara (cooked lentils in coarse burgul)
43. Rishta bil adass (pasta with lentils)
44. Macaroni in kishek (pasta in kishek)
45. Ammicheh (burgul in kishek with grilled onions)
46. Saff (Burgul Vegetarian Salad)
47. Makhlouta (mixed legumes with processed meat and
coarse burgul)
48. Grape leaves stuffed with chickpeas and kawarma
49. Shawarma
50. Falafel
Beverages:
51. Ayran (yogurt drink)
52. Limonade
53. Laban bi khiar (yogurt with cucumber and dry mint powder
54. Blileh (soaked fine burgul in yogurt)
55. Caf Blanc (Orange blossom water hot drink)
56. Sahlab (saleb-flavored hot drink)
57. Shrabat (Summer Refreshments)
58. Grape molasses drink
Breads:
59. Basic bread dough
60. Manoushi (thyme paste on bread)
61. Manoushi khodra (vegetables on bread)
62. Manoushi kishk (kishek spread on bread)
63. Manoushi jebneh (White Cheese on bread)
64. Lahm bi aajeen (meat pie)
65. Fatayer (Stuffed Bread triangles):basic dough
66. Bread triangles stuffed with fresh oregano (Fatayer
zaatar akhdar)
67. Bread triangles stuffed with purslane (fatayer farfaheen)
68. Bread triangles stuffed with spinach (fatayer sbanekh)
69. Bread triangles stuffed with meat (fatayer bi lahmi)
70. Bread triangles stuffed with kishek (fatayer kishek)
71. Bread triangles stuffed with zucchini (fatayer bil koussa)
72. Bread semi-circles stuffed with kawarma (Fatayer kawarma)
PRODUCTS OF ANIMAL ORIGIN
Baladi Cheese
Fermented Cheese, Ambrees or Serdaleh

Honey
Kareecheh
Keshek
Laban
Labneh (Strained Yogurt)
Labneh Balls in Olive Oil
Shankleech
Stuffed Fresh Keshek
PRODUCTS OF PLANT ORIGIN
Akkoub in Brine
Apple Jam
Apricot Jam
Bay Laurel Oil
Bitter Orange Blossom Jam
Bitter Orange Concentrate
Bitter Orange Skin Preserve
Black Olives
Carob Molasses
Cherry Jam
Pickled Cucumber
Dried Figs Jam
Eggplants in Oil (Makdous)
Fresh Figs Jam
Grape Jam
Grape Molasses
Green and Black Stuffed Olives
Green Olives
Ground Chickpeas
Rahat el Halkoum
Dry Mint
Mixed Pickles
Dry Mouloukhieh
Dry Okra
Olive Oil
Olive Oil Soap
Oregano (Zaatar)
Pickled Grape Leaves
Pickled Thyme
Pomegranate Molasses
Quince Jam
Rose Petals Jam
Sea Salt
Unripe Grape Molasses
Sumac
Sundried Tomato Paste
Tahini
Turnip Pickles
Wheat Starch (Nasha)
SNACKS AND DESSERTS
Broad Beans Snack
Jazarieh
Lupine Salty Snack
Ltakh, Bois de Panama Mousse
Clementine Preserve
Dates Jam
Dried Grapes
Eggplant Preserve
Fruit Compote
Halawa
Rahat el Halkoum
Pomelo Jam
Pumpkin Pieces in Syrup
ACKNOWLEDGEMENTS
This Atlas was made possible through the support, cooperation

and contribution of the following persons: Fadi Abi Sleiman,
Faten Adada, Dakhil Ali Ahmad, Jinane Akiki, Petra Akouri, Ismail
Amine, Annarita Antonelli, Mona Assaf, Silvia Barbatello, Rima
Birkashi, Salah Buhadir, Samar Chaar, Sofia Chreif, Mahmoud
Chreih, Muin Hamze, Marco Curzel, Talal Darwish, Wafa Dikah,
Biagio diTerlizzi, Nino Dubla, Mariam Eid, Hind Elias, Antonio
Errico, Adiba Ezzedine, Ali Ezzedine, Imane Ezzedine, Najla Fahed,
Racha Haidar, Raghida Hamiyyeh, Samir Hanna, Imane Harb, Riad
Harb, Suzanne Harb, Ali Husseini, Daad Ismail, Ali Jaber, Samir
Jalloul, Gilbert Karam, Mona el Khalil, Dunia Khoury, Anwar Kozah,
Latiffe Lakees, Lamberto Lamberti, Dina Mansour, Tamam Maroun,
Bassam Matta, Ramzi Moawwad, Chiara Morini, Akram Mortada,
Imad Mortada, Alfred Mussa, Pierre Nohra, Damiano Petruzzella,
Nariman Rifaii, Huda Safa, Rafael Sfeir, Habiba Syed, Ivan Virtuosi,
Micheline Wehbe, Suleiman el Zein and Jean Pierre Zghondi.
Our apologies are due to those whom we overlooked or forgot to
list among those who assisted us in realizing this Atlas.
DISCLAIMER
This Atlas is not an offer to sell or purchase any product

mentioned in it. It has been prepared without regards to any
individuals objectives or needs of any of its users.
It has been produced within the framework of Tercom project,
implemented by IAM-Bari and Ministry of Agriculture and financed
by the Italian Cooperation and Apulia Region.
First published 2008.
This publication may be reproduced in whole or in part and in
any form for educational or non-profit purposes without special
permission from the publisher.
IAM-Bari / Ministry of Agriculture would appreciate receiving a
copy of any publication that uses this publication as a source.
No use of this publication may be made for sale or any other
commercial purposes without prior permission in writing from
IAM-Bari / Ministry of Agriculture.
Unless otherwise credited, all photographs in this publication were
taken by IAM-Bari team and free lancers.
INTRODUCTION
According to the EC Regulation No 5092006/, traditional means

proven usage within the Community market for a period showing
transmission between generations; this time period should be the
one generally ascribed to one human generation, at least 25 years.
In addition, the recognition of traditional products is linked to the
know-how that has been handed down to the present generation
taking into consideration technological progress and other socioeconomic factors.
The collection of traditional products that you will encounter in this
book represents the traditional agro food products that are found
nowadays on the Lebanese market, in modern delivery or as a part
of traditional retail, direct sale, festivals, folk festivities and fairs.
The traditional products listed were identified through many field
visits carried out by the Projects team with the full collaboration
and support of experts at the Lebanese Ministry of Agriculture
and the Local Action Groups created, in the context of the Project,
in Baalbeck, Jbeil and Tyre. Producers, mostly women producers,
individuals or organized into cooperatives, were contacted through
our facilitators. The information sheets were collected next to
individual producers to stress the fact that every traditional product
has its own identity at the producer level specifically within the
more global geographical level, giving it the richness of the territory.
The Atlas for the Lebanese Traditional Products represents a
promotional tool for the territory and the community. It is not
intended to be a guide for preparing the traditional products but to
introduce the products to the consumer and the other
interested parties.
The Project will gladly serve as a link in providing any information
requested concerning the preparation method and recipe of any
product of concern. The Project also welcomes any new product
to be added to the collection, on the forum of TerComs website:
www. Tercom.org
The Lebanese traditional products were divided into six
commodity classes:
1. Products of Animal Origin (including meat, dairy, honey and fish)
2. Products of Plant Origin (including jams, preserves, molasses, oils,
pickles, salt)
3. Cereals and Breads
4. Beverages, syrups, spirits, distillates and vinegars

5. Snacks
6. Culinary Specialties

The traditional products being related to the geographical area
were each linked to districts or mohafazat. Only typical products
that originate from one village or one area were indicated as such,
without claiming neither geographical indicators nor designation of
origin such an output requiring a deeper investigation beyond the
scope of the Project.
The present collection of traditional products is far from being
exhaustive, however it is a pioneer step done by a Lebanese public
institution, the Lebanese Ministry of Agriculture, and an Italian
cooperation project, TerCom, implemented by CIHEAM- IAM Bari
to promote and valorize the traditional products. It is an invitation
to all interested people in the culinary heritage to join their efforts
in order to preserve and promote this heritage. Such actions reflect
positively on the livelihood of the people in the rural areas and will
strengthen their means of production with a third dimension.
Concerning the Cooking Recipes accompanying this Atlas, these
were selected from a traditional cuisine that is extremely rich in
regional differences. The recipes were included to emphasize the
utilization of the traditional products in somewhat easy recipes.
Most of the recipes therefore were included knowing that at least
one ingredient is traditional. The recipes were designed to serve
four people generously. Teaspoons, tablespoons and cups are of the
sizes most commonly found in households. Quantities and measures
are to be used as a guide, and after the initial trying out of a new
recipe, you are encouraged to allow yourself a certain freedom
in preparation.
Nowadays we notice in Beirut and even in remote Lebanese rural
areas, the opening of shops, bakeries and pastries just specialized
in the production and selling of traditional products. These are
gaining too much popularity indicating that effort must be made
by all those concerned and interested in the conservation and
dissemination of one of the most diverse ethno-culinary habits.
Tradition is linked to the good old days: Kan ghayr shekel ezzaytoun!
Kan ghayr shekel essaboun! Hatta enta ya habibi mich kayen hayk
tkoun! olives were different, the soap was different and even you
my beloved, you were different, sings Fayrouz.

TerCom Project
BEVERAGES,
DISTILLATES,
AND VINEGAR
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ARAK Muthallath (triple distillation)

AREA OF PRODUCTION: Bekaa North Lebanon Mount Lebanon
South Lebanon - Nabatieh
DESCRIPTION: Clear alcoholic beverage distilled from sweet local white
grapes (obeidi) of the region and flavored with anise seeds.
PRODUCTION METHOD: The grape bunches are washed and squeezed
by a machine that crushes the grapes on the stalks. The obtained juice
is put in big pots for maximum 27 days (if more it will turn into vinegar)
and daily mixed. Then there are three phases of distillation:
1 stage of distillation where the juice is distilled.
2 stage of distillation:
In this phase the distilled juice is mixed to anise seeds and water and
distilled again
3rd distillation:
More water and anise seeds are blended with the obtained distilled liquid
from the second distillation and distillation is repeated a third time.
The arak is finally stored in glass bottles and ready for consumption.
PRODUCTION PERIOD: August-September for the first distillation and allyear-round for the next phases
HISTORY AND TRADITION: Arak is more than 100 years traditional
beverage. It is served in small typical cups: the arak is poured in the
bottom one third of the cup or the jar or more depending on taste, and
then water is added. The solution directly turns to cloudy white. Small
one or two ice cubes are put in the drinking cup. It is always served with
green almonds, green broad beans, nuts or better with the complete
variety of the Lebanese mezze and raw or grilled meat.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Festivals and folk festivities
Fairs
Restaurants
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BITTER ORANGE BLOSSOM WATER

AREA OF PRODUCTION: South Lebanon North Lebanon
DESCRIPTION: fragrant water extracted from sour or Seville orange
blossoms of the area.
PRODUCTION METHOD: Seville orange blossoms are collected and
distilled in alembics (5 kg of flowers in 10 litres of water to get 5 l of
orange blossom water). The water is stored in gallons and
glass bottles.
PRODUCTION PERIOD: March
HISTORY AND TRADITION: Orange blossom water is mainly used as
an aromatic additive to Lebanese pastries and cakes or to prepare the
traditional caf blanc due to its known digestive effect.
MARKETING CHANNELS:
Modern delivery
Traditional Retail
Direct sale
Festival and folk festivities
Fairs
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BITTER ORANGE SYRUP

AREA OF PRODUCTION: South Lebanon- North Lebanon
DESCRIPTION: Light orange colored sugar syrup.
PRODUCTION METHOD: Bitter orange fruits are washed and
left to dry, they are then cut in two and squeezed by hand to
release the juice. It is not advisable to use the citrus squeezer,
even the manual one, because strong bitterness from the skin
will directly transfer to the juice. The juice is passed through a
fine colander and then mixed with sugar in the ratio of 1 liter
juice to 2 kgs sugar. The solution is then put on fire to boil and
directly poured into clean and dry glass bottles. It is possible
to have a mixture of citrus juices to prepare the syrup. We can
have lemon, orange and/or mandarine juice. A mixture of all in
different proportions will give different flavors of citrus syrups.
They are all prepared in the same manner, however taking into
consideration that for each liter of orange or mandarin juice
only 1 kg of sugar is added.
PRODUCTION PERIOD: Depending on the availability of
the fruits.
HISTORY AND TRADITION: The citrus syrups are prepared and
kept to be used as summer refreshing drinks or sorbets. They
are very convenient when you receive surprise guests; however
they are loaded with sugar!

MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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GRAPE VINEGAR
AREA OF PRODUCTION: Bekaa Mount Lebanon- Nabatieh- North
Lebanon- South Lebanon
DESCRIPTION: Dark orange to red liquid obtained from grape juice
PRODUCTION METHOD: Any quality grapes are separated from the
bunches and washed with water. The berries are roughly smashed
by hand to release the juices then they are placed in a glass jar.
The jar is filled with the berries that are covered by the bunches.
It is then covered with a fine cheesecloth to avoid contamination
with dust. The jar is kept untouched for 40 days to allow the juice
to become vinegar. It is then squeezed thoroughly by hand and
passed through a fine colander and left to settle before filling the
clear liquid into glass bottles.
PRODUCTION PERIOD: August - November
HISTORY AND TRADITION: Usually the leftovers of the grapes or
the low quality ones are used to prepare the vinegar, however,
people add as well very good quality black or dark red grapes
in the proportion of at least 20% to give to the final liquid an
attractive color that will keep for two years at least. The grape
vinegar is very essential as a salad seasoning also to marinate meat
or chicken for grilling.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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HOME MADE APPLE VINEGAR

AREA OF PRODUCTION: Bekaa North Lebanon Mount
Lebanon South Lebanon - Nabatieh
DESCRIPTION: Vinegar made from Golden apple juice
PRODUCTION METHOD: The apples remaining after the picking
(mid of August) are cut and pressed, without removing skin and
seeds, in order to get the juice. Without being filtered the juice
is then put in glass jars, covered with a thin tissue or gauze and
left until the beginning of November. The vinegar is then filtered
and put in glass bottles.
PRODUCTION PERIOD: August-November
HISTORY AND TRADITION: Apple vinegar is used as a salad
dressing and to marinate meat and chicken for broiling.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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MEDICINAL PLANTS WATER

DESCRIPTION: Distillates prepared using a wide range of plants
and medicinal herbs such as: rosemary, mint, thyme, oregano,
sage, thorn, fennel, mallow, olive, basil and marjoram
PRODUCTION METHOD: All the distillates foresee the same
production method for each plant. The plants are collected and
directly put in the distiller and boiled. The ratio flower to water
is 3:1 and from 1 kg of flowers, the return is 1 litre of distillate.
PRODUCTION PERIOD: (Thyme: July- August), (Thorn: spring),
(Orange: spring), (Rosemary: year), (Fennel: summer), (Mint:
summer), (Olive: year), (Sage: year), (Rose: spring), (Basil:
summer), (Marjoram: summer).
HISTORY AND TRADITION: The plant essences are a tradition
in the area and are usually diluted in water (5 ml for a cup of
water) to be drunk and to benefit from plants properties:
Thyme: back pain, cough, fever
Mallow: relaxing, against constipation, cough, natural
antibiotic, teeth pain, stones
Thorn: heart diseases, blood circulation, high and low pressure
Fennel: against stress, facilitates appetite, digestion, against
mucus, facilitate breast feeding
Sage: fever, stomach pains, stomach acidity, diarrhoea
Mint: headache, digestion, prevents nausea, cough, and fever
Basil: against high pressure
Marjoram: against cough
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
MULBERRY SYRUP
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DESCRIPTION: Dark purple thick juice with a sweet flavour

obtained from the processing of mulberry juice and sugar.
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PRODUCTION METHOD: The mulberry are harvested and directly

put in a container to be boiled for 1 minute. There is no need
to add water since the mulberry is juicy and when put in the
container they release the juice to the bottom. Still hot the
mulberry are put in a textile bag and pressed either with a
weight (such as a rock) or by a machine. The juice is then again
put on the fire to boil with the addition of sugar (2 cups of
sugar for each cup of juice) and boiled for around 7 - 8 minutes
until the froth goes on the surface.
It is stored in glass bottles.
PRODUCTION PERIOD: July and August
HISTORY AND TRADITION: Mulberry juice has more than 50
years of tradition in the area and it is produced with the fruits
of all the families trees; there is no large cultivation of mulberry
trees and the production is quite limited. It is served as a
summer beverage diluted in water (14/ of juice and of water)
or as a sorbet.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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POMEGRANATE SYRUP (GRENADINE)

AREA OF PRODUCTION: Mount Lebanon North Lebanon
Nabatieh- South Lebanon-Bekaa
DESCRIPTION: Dark pink sugar syrup.
PRODUCTION METHOD: Pomegranates are collected, cut in half
and the grains are taken out and put in muslin transparent bag.
The bag is inserted in a big metal cylinder with small holes and
pressed by a screw press connected to a wooden cover. The
squeezed juice goes to a copper container and mixed with 1:1
sugar. It is then heated and boiled for one minute and directly
poured into glass bottles.
PRODUCTION PERIOD: September
HISTORY AND TRADITION: It is traditionally served as a summer
refreshment diluted in water or sorbet.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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ROSE WATER
AREA OF PRODUCTION: Bekaa South Lebanon North Lebanon
DESCRIPTION: Water extracted from roses (Damascus variety).
PRODUCTION METHOD: Rose flowers are collected and distilled
in alembics (5 kg of flowers in 10 litres of water to get 5 l of rose
water). The water is stored in gallons and glass bottles
PRODUCTION PERIOD: May
HISTORY AND TRADITION: Rose water is mainly used as an aromatic
additive to Lebanese pastries and cakes. It is also used as a cleanser
for the face due to its good benifits for the skin.
MARKETING CHANNELS:
Modern delivery
Traditional Retail
Direct sale
Fairs
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ROSE WATER SYRUP

AREA OF PRODUCTION: South Lebanon North Lebanon Bekaa
Mount Lebanon - Nabatieh
DESCRIPTION: Pink coloured rose-scented syrup.
PRODUCTION METHOD: one liter of rose water is mixed with 2
kgs of sugar and put on medium fire to boil. When it begins to
boil the juice of one lemon is added and boiling is kept on for not
more than five minutes or until the syrup thickens. A pinch of food
colorant, usually red, may be added just to relate the sight of the
syrup with the pink Damascus roses. The syrup is then poured hot
into glass bottles after being diluted in the water.
PRODUCTION PERIOD: All-year-round
HISTORY AND TRADITION: It has been prepared in the area for a
long time and used as summer refreshment.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
CEREALS
AND BREADS
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BREAD, ARABIC OR PITA

AREA OF PRODUCTION: North Lebanon- South Lebanon- Mount
Lebanon- Nabatieh, Bekaa
DESCRIPTION: Two- layered flat bread made with wheat flour dough
and yeast.
PRODUCTION METHOD: Wheat flour is mixed to yeast and sugar and
kneaded with water until it becomes dough. It is then left to prove to
approximately double in size. When the dough is ready, it is cut into
orange size balls and then flattened into discs ready for baking in the
hot bakery oven. When it is baked, the dough disc inflates like a balloon
and splits into two, somewhat thin, layers, depending on the thickness
of the disk. It is baked for about three minutes. The more time it is kept
in the oven the crispier it gets. When removed from the oven, the bread
loaves are left to cool down on wooden long boards. The loaves should
not be collected before cooling down in order not to have the bread
layers stick to each other again. They are then piled and put in plastic
bags ready for sale.
PRODUCTION PERIOD: All year round
HISTORY AND TRADITION: Bread is the staple of Lebanese meals, it is
served with every meal and replaces the spoon, the fork and the napkin.
Also most common mezze such hummus or baba ghannouj are bread
dips. To eat the Arabic bread, one should always split it with the hands,
tear a piece and use it to scoop up the food. In the very near past the
bread was prepared with whole wheat flour, barley flour and whole
corn flour and baked in ovens heated with wood. The bread used to
be thick and of course no bread improver was used. People used to
buy bread everyday or every other day. Nowadays, most large bakeries
are fully automatic, the wheat flour used is blanched wheat flour and
the bread is very thin and very tender. However, many small bakeries
using wood as a carburant and producing old-fashioned bread are
nowadays very popular. Arabi bread is found in many sizes, the most
characteristic is the one used to prepare falafel sandwiches.
MARKETING CHANNELS: Modern delivery, Traditional retail, Direct sale,
Festivals and folk festivities, Fairs
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BURGUL
AREA OF PRODUCTION: Bekaa North Lebanon South
Lebanon Mount Lebanon - Nabatieh
DESCRIPTION: Durum wheat ground into coarse, fine and very
fine size grains.
PRODUCTION METHOD: The wheat is boiled until the seeds
are opened. They are then filtered, and put directly on the flat
roof tops to dry in the sun for several days. During the first day
the seeds are frequently turned over until the seed becomes
completely dry.They ad in bags and took to special mills to grind
the wheat. The ground burgul is then sifted to separate and
collected three different grades: Coarse, medium and fine size,
each of these has its own trditional uses.
PRODUCTION PERIOD: Summer
HISTORY AND TRADITION: Burgul is the staple ingredient of
the Lebanese diet. The family used to provide her self with the
quantity to be consumed on a yearly basis on the average of 10
kgs per person. Some families still do. The different grades are
used for different purposes in the cuisine: the coarse one is used
for cooking such as mdardara (lentil with burgul), the mediumsized one is used to prepare kebbeh or tabbuleh.
The finest size, the sreyseerah, is used to make vegetarian
kibbeh. It is not found on the market.
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CRISPY INFLATED SESAME BREAD (KAAKE)

AREA OF PRODUCTION: JBEIL (Mount Lebanon)
DESCRIPTION: Crispy inflated bread made with wheat flour, sugar,
salt, yeast and sesame. It has a light brown colour and a circular or
triangular shape.
PRODUCTION METHOD: The dough is prepared mixing by hand 200
g of salt 1 kg of sugar - 1.5 to 2 litres of water on one side and 10
kg of flour with the yeast on the other. All the ingredients are later
mixed together for 30 minutes to obtain the dough. The dough is
then cut in smaller pieces and leant on a tray covered with plastic film
(easily removable).
According to the quantity of yeast the dough will rise between 30
minutes (for 50 g of yeast) to 2 hours (for 200 g of yeast). The dough
is later put on a wooden board, spread and sprinkled with sesame on
both sides after being wetted.
The dough is then put in the previously warmed oven (1 hour before):
high temperature is needed to inflate it. It needs 5 minutes to be
ready (pita bread requires 3 minutes) but it is continuously turned to
become crispy. Once ready the bread is cooled down for 2 minutes
and stored in plastic bags. It can be preserved for 1 week
without refrigeration.
PRODUCTION PERIOD: All year - round
HISTORY AND TRADITION: This traditional bread has been produced
for more than 50 years. It is usually consumed with the traditional
zaatar or with cheese or ham inside. Another more common shape is
the small handbag-like with a thin round handle and a flattish round
body that is sprinkled with zaatar or sumac through a small
opening done by tearing the side of the bread that is not covered
with sesame. It also can be open wide and filled with cheese and
consumed for breakfast or other meals or snacks. It used to be and
still is the favourite companion for people during their promenades
with the traditional zaatar or with cheese. Another smaller size
kaake is traditional for the sweet meal knafe.
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Fairs
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FREEKEH OR FREEK
- Nabatieh
DESCRIPTION: Grilled green wheat
PRODUCTION METHOD: The wheat is harvested at milk stage and
kept in the field for 4 hours.
The harvested wheat is then put on trellis and roasted in the field
over open fire. The grilled spikes are then threshed in a thresher
to collect the grains. Then the stones or other foreign particles are
removed. It can be kept whole or cracked into different size particles.
It is stored in canvas or cloth bags.
PRODUCTION PERIOD: April- May
HISTORY AND TRADITION: Freekeh represents a traditional ingredient
that can be cooked with meat, chicken, or with vegetables.
MARKETING CHANNELS:
Direct sale
Traditional Retail
Fairs
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MILLET SMID (CRUNCHY BREAD)

AREA OF PRODUCTION: Deir Kanoun Ras El Ein (South Lebanon)
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DESCRIPTION: Traditional bread from Ras El Ain made from wheat

flour, burgul (crushed wheat), sesame, olive oil, salt and additives.
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PRODUCTION METHOD: Flour (2 kg), fine burgul (1 kg), sesame

(100 g), salt (50 g) and a small amount of additives are mixed
together and olive oil (1 litre) is added at the end in order to make
the dough. The dough is worked by hand until it becomes thick
enough to be cut in small round pieces spread by a rolling pin.
Then the bread pieces are baked in the oven for 10 minutes and
finally packed in nylon bags.
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HISTORY AND TRADITION: This bread is traditionally prepared in
Deir Qqanoun -Ras El Ain village and its peculiarity is that it does
not contain any yeast so that can be preserved long term. In
fact it was prepared in the past for the Hajj, the pilgrimage of
the Muslims believers to La Mecca in order to be preserved during
the long trip. It is full of fibres.
MARKETING CHANNELS:
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Fairs
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SAJJ or MARKOUK BREAD

DESCRIPTION: Thin bread made with wheat flour, water, salt
and yeast.
PRODUCTION METHOD: Dough is prepared by mixing the
ingredients together. Once ready, the dough is cut into small
round pieces that are sprinkled with corn flour and left to rise
for a number of hours. When the dough is ready, the balls are
handily shaped in disks using palms and fingers, and then the
disks are thrown with a quick movement from arm to arm until
they become thin discs. The bread is then wood baked on a
round shape metal dome (Saj). When it turns golden brown it
is removed from the hot saj and placed to cool down aside. The
bread is then stored in plastic bags. It can be well preserved for
at least 1 week.
PRODUCTION PERIOD: All - year - round
HISTORY AND TRADITION: It is a bread traditionally prepared by
ancestors. It used to be weekly baked in the villages houses for
family consumption. Nowadays with the lack of wood or other
inconvenience, the saj is equipped with a butane gas burner.
MARKETING CHANNELS:
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Traditional retail
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BLESSED BREAD OR KURBAN

AREA OF PRODUCTION: North Lebanon, Mount Lebanon, Bekaa
DESCRIPTION: Small to medium sized bread disks stamped with a
special stamp.
PRODUCTION METHOD: Wheat flour is mixed to yeast and salt
and kneaded with water until it becomes dough. It is then left
to prove to approximately double in size. When the dough is
ready, it is cut into orange size balls, flattened into discs and
left to rise for another two hours. The bread is then ready to be
baked. Before introducing to the oven, the dough is stamped
with a special stamp representing the symbol of resurrection of
the Christ. It is baked for a few minutes in a very hot oven until it
becomes light golden. It is left to cool and served the second day.
In other recipes the kurban bread is a sweet one and prepared
by mixing flour, sugar, yeast, special spices: ground mastic and
mahlab, with orange blossom and rose water, milk or only water.

HISTORY AND TRADITION: Blessed bread is served in the church as
representing the body of the Christ. The recipes change according
to the Christian community and has been transferred for various
generations from father to son. It is also distributed in death
occasions as tribute to the dead person. On the market nowadays
exist some biscuits that remind us of the kurban bread: they are
prepared with the same dough but with a totally different shape.
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TANNOUR BREAD
AREA OF PRODUCTION: North Lebanon, Mount Lebanon, Bekaa
DESCRIPTION: Medium-sized flattened bread disks made of wheat flour
and yeast and baked in a special oven, the tannour.
PRODUCTION METHOD: Wheat flour is mixed to yeast and little salt and
kneaded with water until it becomes dough. It is then left to rise for several
hours to approximately double in size. When the dough is ready, it is cut
into orange size balls, sprinkled with wheat flour and left to rest and rise
again. A wooden board is sprinkled with a lot of flour and using both
hands in a traditional way the balls are flattened, one ball at a time, into
discs ready for baking. The oven, the tannour, is a hole dug in the ground.
The center is left to natural state and the edges are covered by clay in order
to allow the bread loaves to stick on them. The fire is placed in the center
and the clay walls heat up and transfer this heat to the dough loaves
placed on the walls. When it is baked, the border of the bread becomes
crispy and golden. The bread is then removed and is replaced by another
dough loaf. The tannour can handle about three loaves at the same time
however this requires a lot of expertise on the behalf of the baker as to
the heat supplied and the time needed to obtain a well done, somewhat
crispy, light golden bread. The bread is left to cool and then packed into
plastic bags.
PRODUCTION PERIOD: All - year - round
HISTORY AND TRADITION: Bread is the staple of Lebanese meals, it is
served with every meal and replaces the spoon, the fork and the napkin.
Also most common mezze such hummus or baba ghannouj are bread
dips. Tannour bread used to be the main type of bread consumed in
some regions of Lebanon. It used to be prepared on a daily basis by the
housewives. Nowadays, in Baalbeck and other places where tannour bread
is traditionally consumed there are bakeries for tannour bread that is
prepared using blanched flour.
MARKETING CHANNELS:
Modern delivery, Traditional retail, Direct sale ,
Festival and folk festivities, Fairs
CULINARY
SPECIALITIES
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KAAK EL AID
AREA OF PRODUCTION: Bekaa, Mount Lebanon, North Lebanon,
South Lebanon, Nabatieh,
DESCRIPTION: Cookies made from wheat flour, butter, sugar,
milk, anise seeds, nigella seeds, ginger, cinnamon, mahlab
(wild cherry kernel), sesame, turmeric, and saffron.
PRODUCTION METHOD: 1 kg of flour is sifted and 200ml of milk,
kg of sugar, coarse flour (farkha) and a mixture of sesame,
anis, and nigella are added. The mixture is mixed with some
vegetable oil, samen (clarified butter) and water to soften it.
All the ingredients are mixed together in order to obtain a
homogeneous dough that is then cut in pieces and modelled
in balls. The small balls prepared are then put on a mould to
give them the typical shape and put in the oven for around 30
minutes at low temperature. When the cookies are ready and
still warm they are individually wiped with butter and left to
cool down.
HISTORY AND TRADITION: These cookies are consumed all- year
round especially during the religious feasts and celebrations.
MARKETING CHANNELS:
Traditional retails
Direct sale
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MARZIPAN
AREA OF PRODUCTION: Fghal (Mount Lebanon)
DESCRIPTION: Traditional sweet made of a dough from almond
and sugar moulded in several shapes as flowers, rings and small
bears. It has a crispy consistence and a sweet taste.
PRODUCTION METHOD: Almonds are boiled, peeled and
exposed to fresh air for around 30 minutes in order not to be
wet. Sugar is then added (1.5 kg of sugar to 1 kg of almonds)
and a tea spoon of water mixed together until a flexible dough
is obtained. No oil is added. The dough is then moulded to
create the shape wanted and immediately put in the oven. The
dough is cooked at moderate temperature in the oven around
10 to 15 minutes; it is ready when the dough becomes brown
on the extremities but still white inside. The shapes created
are usually small, serving size, therefore we can obtain around
100 pieces for 1 kg of marzipan dough that are stored in
transparent plastic boxes.
HISTORY AND TRADITION: It has more than 50 year of tradition.
It is prepared and served in special occasions such as weddings,
new born babies, anniversaries, but also on a daily basis as it is
commonly homemade prepared in Jbeil area.
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MOUGRABIEH
AREA OF PRODUCTION: Tripoli (North Lebanon)
DESCRIPTION: small beads less than cm in diameter made up
of wheat flour.
PRODUCTION METHOD: In a bowl, wheat flour is continuously
sprinkled with salted water while the right hand through
sweeping, circular movements causes small balls of dough to
clog together. They are then shaped between the palm of the
hands and left to dry. The dish is prepared using baby onions,
cooked chickpeas and specific spices, cinnamon and caraway.
HISTORY AND TRADITION: Moughrabieh is usually a main dish
prepared using meat and/or chicken, baby onions, chickpeas
and a variety of spices mainly cinnamon and caraway. This way
of presenting it mixed with onions, chickpeas, cinnamon and
caraway and consumed as a sandwich in the traditional Arabic
bread (pita) is traditional from Tripoli.
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MSISSE
AREA OF PRODUCTION: Amchit (Mount Lebanon)
DESCRIPTION: Cake like dessert sugar - free made of carob
molasses, whole-wheat flour and oil.
PRODUCTION METHOD: 1 litre of carob molasses is mixed
with 2 kg of whole-wheat flour and 0.5 litres of oil in order to
obtain dough that is spread on a baking tray and sprinkled with
sesame. It is then put in the oven for around 15- 20 minutes at
175 C. Once ready, it is cut in small squares and packaged in
transparent plastic boxes.
HISTORY AND TRADITION: Light healthy dessert daily consumed.
MARKETING CHANNELS:
Traditional Retail
Direct sale
Fairs
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MWARAA (PUFF)
AREA OF PRODUCTION: Amchit (Mount Lebanon)
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DESCRIPTION: Dessert made of a dough from wheat flour, oil and

water filled with a mixture of nuts, almond, rose water and sugar.
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PRODUCTION METHOD: The dough made of flour, oil and water,

after leavened for around 2 hours is moulded and rolled out
using a rolling pin. Separately the almonds and nuts are grinded
together. Rose water and sugar are added to the mix. This mix
is spread on the dough that is closed and modelled in order to
obtain the traditional shape. Once ready it is put in the oven at
175C for 10 minutes. When cooked it is packed in transparent
plastic boxes and kept well closed to avoid the contact with air in
order to maintain it crispy.
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HISTORY AND TRADITION: It is served as a daily dessert for more
than 60 years.
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BREAD WITH MILK

AREA OF PRODUCTION: Akkar (North Lebanon)
DESCRIPTION: Bread made with wheat flour, sugar, olive oil,
fennel, mahaleb (kernel of wild cherry), anise and yeast.
PRODUCTION METHOD: The dough made of flour, oil and water,
after leavened for around 2 hours is moulded and rolled out
using a rolling pin. Separately the almonds and nuts are grinded
together. Rose water and sugar are added to the mix. This mix
is spread on the dough that is closed and modelled in order to
obtain the traditional shape. Once ready it is put in the oven at
175C for 10 minutes. When cooked it is packed in transparent
plastic boxes and kept well closed to avoid the contact with air in
order to maintain it crispy.
HISTORY AND TRADITION: This bread is traditionally consumed
after being quickly dipped in lukewarm mixture of milk and sugar.
It is then taken out and spread with butter.
MARKETING CHANNELS:
Direct sale
COOKING
RECIPES
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- 1 Pickled wild thyme salad

Ingredients: 1 cup pickled wild thyme twigs, 3 green onions or 1
medium sized white onion, 1 lemon, Salt, Olive oil
Preparation: Wash the pickled thyme. Soak in water for hour to
remove excess salt. Drain well from water. Mince finely the onions,
sprinkle with a pinch of salt and work by hand to develop the juices.
Finally mix the thyme, the onion, lemon juice and olive oil. Put in a
serving plate. It is possible to replace the pickled thyme with green
oregano leaves, when available.
Serving Suggestion: Serve with bread with other types of Lebanese
mezze, or with labne, olives and fried eggs for breakfast.
- 2 Tabbouleh (parsley, mint, tomatoes, onion and burgul salad)

Ingredients: 4 cups of parsley, finely chopped, 1 cup of fresh mint,
finely chopped, 1 cup of spring onion, finely chopped, 6 mediumsized mature red tomatoes, finely diced, cup fine burgul, 1 cup
lemon juice, cup olive oil, 1 tsp black pepper, Salt
Preparation: Wash the burgul and squeeze to remove excess water.
Cover with lemon juice and let soak for 15 minutes. Sprinkle the
onions with a pinch of salt and the black pepper and squeeze with
the hand to release and mix the juices. Mix the vegetable ingredients
together with the soaked burgul, lemon juice, salt and olive oil. Pour
into a serving plate.
Serving suggestion: Tabbouleh is served with tender romaine
lettuce leaves, cabbage crispy leaves or very tender grape leaves
when available.
- 3 Fattouch (mixed vegetables with toasted bread salad)

Ingredients: 3 green romaine lettuce leaves, thinly cut, 3 cabbage
leaves, thinly cut, 3 medium-sized red tomatoes, cut into 1-cm
cubes, 1 cucumber, cut into 1-cm cubes, 2 - 3 spring onions, sliced,
green bell pepper, cut into 1-cm cubes, 2 -3 baby radishes, cut
into 1-cm cubes, cup parsley, chopped, cup green mint leaves,
chopped, 1 cup leaves of purslane, 1 cup 2-cm pieces bread, sprayed
with olive oil and toasted in the oven, 1 clove garlic, cup lemon
juice or 2 tbsp sumac or 3 tbsp pomegranate syrup or a mixture of
all, cup olive oil
Preparation: Cut the vegetables into small to medium pieces. Pound
the garlic clove with a tsp of salt. Mix with the lemon juice or a
mixture of lemon juice and pomegranate molasses. Instead, you
can use 2 tbsp of lemon juice and sprinkle the salad with 2 tbsp of
sumac. Toss all the ingredients together with the dressing except the
bread pieces that you will spray with 1 tbsp of olive oil and toast in
the oven. Mix in the bread only before serving.
Serving suggestion: To keep the salad ingredients crispy and crunchy,
add the salt only before serving. Remember to always add the
toasted bread just before serving or they will absorb the sauce and
look and taste wet.
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- 4 Salatet farfaheen w rocca bil kishk (Purslane and rocca salad

with kishk)
Ingredients: 3 cups wild purslane, 3 cups rocca, 1 mature red tomato,
diced, 1 medium-sized white onion, finely chopped, 2 tbsp dry kishek
or 2 tbsp ground sumac, 1 tsp salt,3 tbsp olive oil
Preparation: Remove leaves of purslane, wash and let drain. Wash the
rocca leaves and let drain. Dice the tomato and finely chop the onion.
Place the purslane leaves in a shallow plate. Put a layer of the rocca
leaves cut by hand then a layer of the diced tomatoes and sprinkle
with the onions, salt, dry kishek and finally olive oil and serve.
Serving suggestion: The salad may be prepared with only one type of
greens and is served with bread accompanying other entrees.
- 5 Bou mleh or fattouch bizaatar (markouk bread and
zaatar salad)

Ingredients: 1 cup 2 cm-markouk bread pieces, usually leftovers, 1
tbsp zaatar, 1 tsp salt, 3 tbsp olive oil
Preparation: In a bowl, spray the bread pieces with water to wet
them. Sprinkle with zaatar, mix and pour the olive oil.
Serving suggestion: The markouk bread leftovers are dried on a plate
in the shade to keep them from decaying; they are then collected in a
cloth bag to be used in bou mleh. In contrary to the fattouch recipe
where the bread is mixed in only before serving to keep crispy, in the
bou mleh recipe the bread absorbs a bit of water. Bou mleh is eaten
with the hand.
- 6 Salatet ardi shawkeh (Artichoke salad)
Ingredients: 5 artichokes, 1 garlic clove, cup lemon juice, 1 tsp salt
2 tbsp olive oil, 2 tbsp parsley, finely chopped
Preparation: Wash the artichokes, remove the stems at the base, and
remove the leaves and using a small spoon remove the hair-like spines.
Steam or cook the artichoke bases in water until tender. Meanwhile,
pound the garlic clove with salt and mix with lemon juice and olive
oil. Place the artichokes in a shallow plate, sprinkle with the finely
chopped parsley leaves and the salad dressing. Serve warm.
- 7 Batenjan el raheb ( grilled eggplants and mixed
vegetables dip)
Ingredients: 2 large eggplants, 1 medium sized mature tomato,
diced, 1 green bell pepper, diced, 1 medium sized white onion, finely
chopped, cup pomegranate seeds, when available, 1 clove garlic,
2 tbsp lemon juice, 1 tsp salt, cup parsley leaves, finely chopped, 3
tbsp olive oil
Preparation: Grill the eggplants then remove the skin and pound
coarsely. Dice the tomatoes, the green bell pepper and the white
onion. Pound the garlic clove. Mix the eggplants with the diced
vegetables and the garlic. Add the lemon juice and the pomegranate
seeds. Pour into a shallow serving plate. Decorate with the finely
chopped parsley leaves.
Serving suggestion: Sprinkle the olive oil. Serve with bread.
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- 8 Batenjan mtabbal (grilled eggplants with tahini dip)

Ingredients: 2 large eggplants, 1 clove garlic, 4 tbsp tahini, cup
lemon juice, 2 tbsp laban (optional), 1 tsp salt, cup pomegranate
seeds, if available, 2 tbsp parsley leaves, finely chopped, 3 tbsp
olive oil
Preparation: Grill the eggplants, remove the skin and pound them
coarsely. Pound the garlic clove with salt. Mix with the tahini. Add
the lemon juice gradually while mixing. Mix with the eggplants. To
have tastier mutabbal, 2 tbsp of acid yogurt can be added to the
mixture. Incorporate the pomegranate seeds. Pour into a shallow
serving plate and garnish with the finely chopped parsley leaves or
with pomegranate seeds.
Serving suggestion: Serve with bread and olive oil. Accompany with
rings of green and red sweet and hot pepper.
- 9 Batenjan makli (Fried Eggplants)
Ingredients: 2 large eggplants, Salt, Oil for deep fry
Preparation: Partially remove the skin of the eggplants. Cut
longitudinally or transversally in about 2-cms-thick strips. Sprinkle
generously with salt and let stand for about one hour. Wash the
eggplants and squeeze to remove excess water. Heat the oil and fry
the eggplants until they become brownish on both sides. Remove
from oil and let drain from oil on a kitchen towel paper. Some people
prefer to have thinner slices. The result would be crunchier.
Serving suggestions: Fried eggplants may be served with fattouch
and other salads, or sprinkled with a seasoning made of lemon
juice or pomegranate molasses and pound garlic or a clove of garlic
pound with a few leaves of fresh mint and mixed with 2 cups of
yogurt. Always serve with bread.
- 10 Balila (Plain cooked chickpeas)
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Ingredients: 2 cups chickpeas, cooked very tender, cup water from

the cooking, 1 tsp salt, 1 tbsp powdered cumin, 2 tbsp olive oil
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Preparation: Wash the chickpeas and soak them overnight in

plentiful water. The second day, cook in the soaking water for
about two hours or more until very tender. Mix with the salt. Pour
into individual serving plates. Sprinkle the powdered cumin and a
generous portion of olive oil.
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Serving suggestion: Serve hot and eat with or without bread. Balila
can be served with yogurt.
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- 11 Hummos bi tahini (mashed chickpeas is tahini dip)

Ingredients: 2 cups chickpeas, cooked very tender, cup water
from the cooking, 3 tbsp tahini, 1 clove garlic, 1 tsp salt, cup
lemon juice, 2 tbsp chickpeas for garnishing, 1 tbsp parsley leaves,
chopped finely, 1 tsp powdered paprika, 4 tbsp olive oil
Preparation: Wash the chickpeas and soak them overnight in
plentiful water. The second day, cook in the soaking water for about
two hours or more until very tender. Pound the garlic clove with salt.
In a blender, puree the chickpeas, add the tahini, the lemon juice,
the garlic and mix well. Add the water from cooking the chickpeas,
gradually only if the mixture is too thick. When done, pour into a
shallow serving plate. Put the whole chickpeas in the center
and sprinkle with the finely chopped parsley. Sprinkle with
powdered paprika.
Serving suggestion: Spread olive oil and eat with bread
accompanied by tender globe radish and cucumber and turnip
pickles. Hummus is served along with other mezze plates.
- 12 Lakteen bi tahini (Pumpkin in tahini dip)
Ingredients: kg pumpkin, peeled, seeded and cup into mediumsized cubes, 3 tbsp tahini, 3 tbsp lemon juice, 1 garlic clove, 1 tsp
salt, 2 tbsp parsley leaves, finely chopped
Preparation: Steam the pumpkin cubes for 15 minutes until tender.
Meanwhile pound the garlic clove with salt. Mix with the tahini and
lemon juice. The pumpkin is squeezed by hand to remove excess
water. It can then be either pound coarse with a pestle and mixed
with dressing and decorated with the parsley leaves or put in a
blender to puree and then add the dressing. The resulting is
a thick dip.
Serving suggestion: Serve with bread, lettuce leaves and rings of
sweet bell pepper.
- 13 Ful mzayyat ( cooked green fava beans with olive oil)
Ingredients: kg very tender green fava beans, 1 tbsp salt, cup
olive oil, 1 cup spring onions cut into -cm pieces, 1 cup fresh mint
leaves
Preparation: Using a knife, remove the tops and strings of the broad
beans and cut into 2-cm pieces. Boil 1 l of water in a cooking jar.
Add tbsp salt. When the water boils, put the pieces of broad
beans gradually in the boiling water, this will help in keeping a
colorful green color to the cooked beans. Cook on medium fire
without cover until very tender. When cooking is done, drain into a
colander and keep aside. When still warm but not burning, sprinkle
with the remaining salt and squeeze well between the hands to
remove all the excess water. Put in a plate, add the olive oil and mix
well with the fork. Cover with a 1-cm layer of onions and another
layer of fresh mint leaves.
Serving suggestion: Serve with bread. Very well accompanied by
acid yogurt.
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- 14 Shankleech salad (fermented yogurt balls with tomatoes and

onions salad)
Ingredients: 1 ball of shankleech cut into 1-cm pieces, 2 mediumsized mature tomatoes, diced, 1 medium-sized white onion, finely
chopped, 5 tbsp olive oil
Preparation: Mix the pieces of shankleech with tomatoes and white
onion. Incorporate olive oil. Mix well without squeezing. Pour into a
shallow plate.
Serving suggestion: Serve with bread.
- 15 Labneh cucumber dip

Ingredients: 1 cup labneh, 1 cup cucumber, grated, 1 garlic clove,
1 tbsp dried mint powder, a few fresh mint leaves for decoration,
olive oil
Preparation: Remove the skin of the garlic clove and pound it. Grate
the cucumber. Mix the labne, grated cucumber, garlic, salt and
mint together using a fork. Spread into a shallow serving plate and
decorate with the fresh mint leaves.
Serving suggestion: Sprinkle with olive oil and serve with Arabic
bread. A very refreshing type of mezze.
- 16 Batata harra (Cooked Potatoes in fresh coriander and garlic)
Ingredients: 4 cups potatoes, diced, 2 garlic cloves, pound, 1 bunch
of fresh coriander, minced, 1 tsp salt, cup olive oil, 1 tbsp lemon
juice, 1 tsp fresh or dry hot pepper, Oil for deep fry
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5 2 :

2 5
Ingredients: 2 cups whole wheat, 5 cups water, cup raisins, cup

whole walnuts, cup pine nuts, cup almonds, cup pistachio
nuts, 5 tbsp sugar, 2 tbsp orange blossom water
:

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Preparation: Wash the wheat and drain it. Heat the water. When
it reaches boiling, drop the wheat in the cooking jar and cook on
medium heat for about one hour or until the wheat gets tender
without being soft. Meanwhile raisins are soaked in water, almonds
are boiled, skinned and soaked in water, and walnuts are soaked in
water, pine nuts and pistachio nuts as well.

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Preparation: The diced potatoes are deep fried and are removed
before they turn golden. In a frying pan, the minced coriander is
fried together with the pound garlic and salt in one tbsp of olive
oil on medium to low fire for a few minutes to keep the coriander
mixture soft and juicy. The cooked potatoes are added to the pan
and mixed with the seasoning still on medium to low fire. Off fire
you may add the remaining quantity of olive oil, the lemon juice and
hot pepper and serve in a shallow dish.

:
.
Serving suggestions: Serve warm with bread along with other mezze
dishes.
1 1 1 :
1
1
- 17 Fried or grilled white cheese

Ingredients: White dry goat cheese cut into strips or cubes, OR
Halumi cut into slices or cubes
Preparation: Grill the cheese over charcoal or in the oven until it
begins to show brown dots. This type of cheese does not melt even if
heated. The cheese slices may be fried in butter under low fire so not
to burn the butter.
Serving suggestions: Serve alone with bread or also with fried eggs.
- 18 Elbeh (Whole wheat with sugar and nuts)
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Serving suggestions: Wheat can be served cold or warm in an

individual bowl with some of the cooking liquid mixed with a tbsp of
each of the available variety of nuts as well as a tbsp of sugar and a
tsp of orange blossom water.
In the summer during the season of the sweet pomegranate, seeds of
pomegranate are added to the mixture and the wheat is served cold.
- 19 Zalabieh ( Sweet fried dough)
Ingredients: 1 kg wheat flour, 1 cup sugar, 2 tbsp dry yeast, a pinch
of sodium bicarbonate, 1 tbsp anis seeds, 1 tbsp roasted sesame, 1
cup oil, water to make dough, oil for frying
Preparation: Mix all the dry ingredients together. Add the oil and
work well with the fingers to incorporate the oil in the flour mixture.
Add warm water and work well to make a dough. Cover with a piece
of cloth and let the dough rise for about one hour
The pieces of dough are fried in a deep fry in the shape of a thick
rope of about 10 cms long. When they get golden brown, they are
removed from the cooking oil and drained.
Serving suggestion: Zalabieh is served dipped in sugar syrup or with
dips of carob or grape molasses.
- 20 Maakaroun zalleet(Sweet fried cakes with carob molasses)
Ingredients: 1 kg wheat flour, 1 cup carob molasses, 1 tbsp powdered
cinnamon, 1 tsp mahaleb powder, tbsp sodium bicarbonate, 1
cup olive oil, water to make dough, oil for frying
Preparation: Mix all the dry ingredients together. Add the oil and
work well with the fingers to incorporate the oil in the flour mixture.
Add the carob molasses. Add warm water and work well to make
dough. Cover with a piece of cloth and let the dough rest for hour.
Pieces of dough about one finger long are pressed in the hand palm
passed over a coarse sieve and fried in a deep fry. When they get
golden brown, they are removed from the cooking oil and drained.
The shaped cakes can be cooked in a hot oven for about 20 min or
until golden brown.
Serving suggestion: The cakes are served cold with a dip of carob
molasses.
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- 21 Khabeesat um ali (pudding with walnuts)

Ingredients: 1 cup of nasha wheat or cornstarch, 2 cups of sugar, 7
cups of water, 2 cups walnuts, tsp mastic (mestaka)
Preparation: Mix well the corn starch, sugar and water until
dissolved. Drain them and put on medium fire to boil mixing
somewhat continuously in order to avoid grumping of the starch.
Meanwhile mestaka granules are pound together with a tsp of sugar.
When the solution thickens, walnuts are added. The fire is turned off
and the mestaka powder is added and mixed vigorously. The mixture
is poured in individual plates or cups.
Serving suggestion: The khabeesa is served cold.
- 22 Aoumat bil laban (Sweet fried balls of yougurt dough)
Ingredients: kg wheat flour, kg acid yogurt, 1 tsp sodium
bicarbonate
Preparation: Sprinkle the sodium over the yogurt. Incorporate the
wheat flour and mix well. Let mixture rest for 15 minutes. Meanwhile
prepare a deep fry. When ready fry the aoumat balls until golden
brown. Remove them from the oil, drain them well and dip them
into a warm syrup or serve warm separately.
- 23 Mujammara (Rice with milk in the oven)
Ingredients: 1 cup rice, 1 cup water, cup sugar, 1 cup milk, cup
raisins
Preparation: Cook the rice in the water until very tender. Add the
milk to the cooked rice and cook on very low fire with occasional
stirring so that rice does not stick to the bottom of the cooking jar.
Stop the fire when the mixture gets somewhat homogeneous. Add
the sugar and mix well. In a plate spread the raisins and pour the
rice with milk. Put the plate in a hot oven for an hour or until it
becomes golden on the top.
Serving suggestion: The mujammara is cut into 3x3 squares and
served warm or cold with additional syrup if desired.
A different result is obtained if the rice with milk is poured into
individual cups and served cold without going to the oven.
- 24 Muhallabiya (Milk pudding)
Ingredients: cup of cornstarch or wheat starch (nasha), cup
cold water, 6 cups fresh milk, 1 cup sugar, 1 tbsp orange blossom
water, cup pistachio nuts
Preparation: Nasha (wheat starch) or its substitute cornstarch is
diluted in cold water and drained. Meanwhile, milk is heated on
medium fire. Before boiling stage, sugar is added then the diluted
nasha and mixed continuously until the solution becomes somewhat
thick. Orange blossom is added and fire is stopped. The pudding is
poured into individual cups.
Serving suggestion: Muhallabiya is served in individual cup, cold and
sprinkled with pistachio concasse and topped with syrup or honey
if desired. Orange muhallabiya is a very tasty pudding where milk is
substituted with orange juice.
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- 25 Sayneyet Dura (Whole corn flour cookies)

Ingredients: 3 cups whole corn flour, 1 cup whole wheat flour,
4 tbsp roasted sesame, 2 tbsp anis seeds, 1 tbsp coriander seeds
1 tsp dry yeast, 1 cup sugar, 1 cup oil, water to dough
Preparation: Mix the dry ingredients. Add oil and incorporate well by hand.
Add water and mix until you get a dough then put it to rest for about
hr. Spread in a plate lined with oil. At the end, sprinkle sesame and cut into
medium sized lozenges before putting in a hot oven for hr or until it
becomes golden. Sugar in this recipe can be substituted with cup grape
molasses or cup carob molasses. Another modification of this recipe is to
omit adding the sweetener in the preparation and serve with carob or grape
molasses as a dip.
- 26 Kheshaf (dried fruits with syrup)
Ingredients: 1 kg raisins, cup almonds, cup walnuts,
cup pine seeds, 2 sweet pomegranates, seeded
1 tbsp orange blossom water
Preparation: Soak the raisins in water for two to three days. Add the
almonds, walnuts, pine seeds, pomegranates and blossom water.
Serving suggestion: Serve cold as dessert in individual cups.
- 27 Halawe Lwahieh (Carob or grape molasses plated cookies)
Ingredients: 1 cup flour, 1 cup carob or grape molasses
cup sesame seeds, 2 tbsp butter
Preparation: Heat the sesame with the butter and cook well. Add the flour
and molasses and mix well. Put off the fire and pour the mixture on a
metallic plate and flatten it. Cut into lozenges and serve cold.
- 28 Katayef bil Kareecheh ( Oriental Pancakes stuffed with Ricotta-like
cheese and syrup)
Ingredients:
Pancakes: 1 cups wheat flour, 1 cups lukewarm water
1 tsp dry active yeast, cup orange blossom preserve
cup pistachio nuts, grated
Stuffing: 1 cups kareecheh (ricotta-like cheese)
Syrup: 1 cup sugar, cup water, 1 tbsp lemon juice
Preparation: For the pancakes, make dough by mixing the ingredients and
let rise for about one hour. Heat an anti-adhesive plate and pour some
amount of the dough to make about 5 cm-diameter pancake and cook until
it becomes dry. The oriental pancakes are not turned over. Remove and let
cool down aside.
For the syrup, boil together the water and sugar, then add the lemon juice
and keep simmering for ten minutes. Remove the formed froth then add
the orange blossom water and remove from the fire. Keep refrigerated for
use when needed.
When the pancakes are ready, they are stuffed with the ricotta. Place 1 tbsp
of ricotta cheese in the center of the pancake, fold and press the edges for
half of the arc keeping the other half opened and the stuffing apparent.
Arrange the stuffed pancakes in a plate and place on each a few petals of
orange blossom preserve or sprinkle with grated pistachio nuts.
Serving suggestion: The pancakes are served fresh and cold with syrup
katr or with an orange blossom spring honey.

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- 29 Kammouneh (Uncooked fine burgul with cumin and herbs)

Ingredients: 2 tbsp cumin seeds, cup leaves of mint
cup leaves of marjoram, cup leaves of basil
10 green leaves of onion, 1 small white onion, green sweet pepper
1 green hot pepper, 4 walnut halves, Petals of 3 dry rose buttons
2 cm-long fresh orange skin, 1 tbsp salt, cup fine burgul
Preparation: Put all the ingredients in an electric mixer and mix until you
get a somewhat homogeneous mixture. In winter, when the herbs are
not available, these are substituted with dried herbs that were prepared
in the summer.
Serving suggestion: Kammouneh is a main dish for accompanying meat
and other ingredients in South Lebanon. It accompanies minced raw
goat or lamb meat Malseh and olive oil.
- 30 Kibbet Banadoura or Kammounet banadoura (Raw tomatoes
with burgul, cumin and herbs)
Ingredients: 5 medium sized red tomatoes, cup kammouneh
cup fine burgul
Preparation: Skin the tomatoes and cut into small cubes. By hand mix
the tomatoes with the the burgul and the kammouneh until you get a
somewhat homogeneous puree. Small pieces of walnuts may be added
to the mixture if desired.
Serving suggestion: The mixture is served at least half an hour later to
ensure the burgul is well soaked in the tomato juices.
Sprinkle with plentiful olive oil and serve with bread, green mint and
green or white onions.
- 31 Kibbet batata or kammounet batata (Steamed potatoes with
burgul, cumin and herbs)
Ingredients: 1 kg medium-sized potato, 1 cup soaked fine burgul
1 cup kammouneh, 2 tbsp butter, olive oil
Preparation: Steam the potato or cook in water. Skin and smash.
Meanwhile wash and soak the burgul and then mix with the mashed
potatoes and kammouneh.
Serving suggestion: The kibbet batata can be eaten warm directly
after preparation with butter incorporated in it or cold sprinkled with
plentiful olive oil with bread and accompanied by tender radishes.
32 -
- 32 Kibbet adass (cooked broken lentils with burgul, cumin and

herbs)
1 1 4 2 :
2 4
) (
Ingredients: 2 cups broken lentils, 4 cups water, 1 cup kammouneh

1 large red onion, minced, 4 tbsp olive oil for frying the onion,
2 tbsp butter (optional)
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Preparation: In a cooking jar, boil the lentils with water and let cook
on low fire for about 20 minutes. Meanwhile fry the minced onion in
the olive oil until it becomes transparent. Add the onion to the cooked
lentils as well as the kammouneh and boil on low fire for about 10 min.
Add butter or olive oil for seasoning and pour in the serving plate.
Serving suggestion: The kibbet of lentils is served with bread and well
accompanied by tender radishes.
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- 33 Mahruss mash (Cooked mung beans with burgul, cumin and

herbs)
Ingredients: 2 cups local mung beans, 4 cups water,
1 cup kammouneh, 1 large red onion, minced
4 tbsp olive oil for frying the onion
Preparation: In a cooking jar, boil the mung beans with water and let
cook on low fire for about 1 hour. Meanwhile fry the minced onion in
the olive oil until it becomes transparent. When the mung beans are
well done, pour one cup of cold water in the cooking jar. The coat of
the beans will float on the surface to be removed. Then add the onion
to the cooked beans as well as the kammouneh and boil on low fire
for about 10 min. Add olive oil for seasoning and pour in the serving
plate.
Serving suggestion: The mahruss mash is served with bread and well
accompanied by tender radishes.
2 2 1 :
1 2
2

- 34 Mousakaa (Cold aubergines in tomato sauce)

Ingredients: 1 kg eggplantsm, 2 cups chickpeas soaked and crushed to
remove the skin, 2 tbsp tomato paste, 2 garlic cloves, 2 red onions
cup oil, 1 tsp salt
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Preparation: Partially peel the eggplants and slice into thick mediumsized pieces. Sprinkle with salt and leave for 1 hour. Put the crushed
chickpeas to cook until tender. Meanwhile chop finely the onions and
garlic cloves and fry until yellow. Add the tender chickpeas and keep
cooking on low fire. Wash the eggplants from the excess salt, dry and
fry in oil. Drain on towel paper. Add the tomato paste to the chickpeas
and the fried eggplants. Cook on low fire for about 15 minutes or until
the sauce thickens.
Serving suggestion: Mousakaa means in Arabic cold. It is served like

its name means cold with bread.
) ( 35 -
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- 35 Masbahet el daraweech (the rosary of the humble people:

mixed summer vegetables in tomato sauce)
Ingredients: 2 medium-sized potatoes, 3 zucchinis, 1 large eggplant,
1 bell pepper, 1 cup green beans, 1 cup carrots, 1 cup okra,
1 cup warm water, 6 mature red tomatoes, 3 red onions
3 tbsp olive oil, Salt
Preparation: Cut the skinned potatoes, the partially skinned eggplant,
the zucchinis, the pepper, the carrots and the beans into mediumsized cubes and keep separate. Slice the onions into slices. Fry the
onions on medium fire in the olive oil until they become transparent.
Add the carrots, mix and cover for two minutes. Follow the same
procedure for the green beans, zucchinis, green pepper, potatoes and
eggplants. Leave covered for about 10 minutes on low fire. Add 1
cup of warm water and let them cook until tender. You should check
the tenderness of the carrots or the green beans. Add the peeled and
cubed tomatoes. Let them cook for 5 minutes. Another method is to
cook partially in the cooking jar and then place in the oven for them to
be well cooked and for the top to become golden brown.
Serving suggestion: Serve warm or hot with bread and raw kibbeh.
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- 36 Frike bil khodar

Ingredients: 2 cups freekeh, kilo squash, medium diced,
kilo eggplant, medium diced, 2 ripe tomatoes, diced,
2 red onions, minced, 2 garlic cloves, pounded, 5 cups water,
1 tbsp tomato paste, 1 tsp powdered cumin, cup olive oil, Salt
Preparation: Wash the freekeh and soak in hot water. Mince the
onions and the garlic. Dice the squash. Partially remove the skin of
the eggplants, dice and sprinkle with salt. Remove the skin of the
tomatoes and mince. Fry half of the minced onion in 1 tbsp of olive
oil, add the freekeh and let cook together for a few minutes, then
add 5 cups of warm water and let them simmer on medium to low
fire until tender. In another cooking pot, fry the onions and pound
garlic in the remaining olive oil until transparent, add the tomato
paste and then the tomato pieces and let simmer for five minutes
after boiling. Wash the eggplants from the excess salt and squeeze,
add to the tomato sauce as well as the diced squash. Keep cooking
for about 20 minutes until soft on low to medium fire. Add the
cumin, and then add the cooked freekeh to the mixture. Mix carefully
and serve warm.
Serving suggestion: Serve warm as a main dish especially in
the summer.
- 37 Moutabbal Loubia Msallat (seasoned black-eyed peas)
Ingredients: 2 cups dry black-eyed peas, 2 garlic cloves,
3 sprigs of fresh mint , Juice of 1 lemon, Salt, bunch parsley
minced, cup olive oil
Preparation: Wash the black-eyed peas and soak them in water at
least 2 hours before cooking. Boil the beans in their water and cook
on medium fire for about one hour until they are very tender. Pound
the garlic cloves and the mint leaves, and then mix together the
cooked beans, the garlic, the lemon juice and salt. Pour in the
serving plate.
Serving suggestion: Sprinkle the warm ready-to serve mixture with
minced parsley and the olive oil. Serve warm with bread, tender
radishes and green or white onion.
- 38 Seasoned Lentils
Ingredients: 2 cups lentils, 2 garlic cloves, pound, bunch parsley,
minced, cup lemon juice, cup olive oil, Salt
Preparation: Cook the lentils until tender. Mix the lentils with the
pound garlic and lemon juice. Pour into a serving plate. Garnish with
minced parsley. Sprinkle with olive oil.
Serving suggestions: Serve warm with bread and olive oil along with
round radishes, spring onion and fresh mint leaves.
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- 39 Ful Mudammas (Seasoned fava beans)

Ingredients: 2 cups dry fava beans, 1 cup dry chickpeas (optional),
2 laurel leaves, 1 clove garlic, 2 sprigs fresh mint, 1 cup lemon
juice or 1 cup Seville orange juice available (abu sfeir),
1 -2 tbsp tahini (optional), cup parsley, finely chopped, for
decoration, 1 cup olive oil
Preparation: Wash and soak the fava beans and the chickpeas
separately, overnight. Put one laurel leaf in each cooking jar and
cook them separately until very tender. Pound the garlic and the
mint leaves with 1 tsp of salt. Add the lemon or sour orange juice.
Mix with the cooked beans and chickpeas. Add 12- tbsp tahini if
desired. Pour in the serving jar and decorate with chopped parsley.
Serving suggestion: Ful mudammas is served hot with bread and
an assortment of vegetables including tomatoes, radish, green or
white onion and mint leaves. Another assortment of pickles such
as cucumber, turnips, hot pepper accompanies the dish. Olive oil is
served generously.
- 40 Burghul bil banadoura
Ingredients: 1 cup coarse burgul, 2 12/ cups thick tomato juice,
1 red onion, minced, a few fresh basil leaves (optional),
1 tbsp olive oil, salt
Preparation: Cook the minced onion in one tbsp of olive oil.
Meanwhile wash and drain well the burgul. When the onion
turns to golden, add the tomato juice and keep cooking until the
mixture boils. Basil leaves are added, if used. When the mixture
boils for 5 minutes on low fire then add the burgul and keep
cooking on low fire for about 20 minutes until the tomato sauce
dries completely.
Serving suggestion: Serve warm to cold with white onions. Some
people consume it with bread.
- 41 Mujaddara
Ingredients: 1 cup lentil, 1/ 3 cup egyptian rice, 5 cups water
1 red onion, minced, 1 tbsp cumin, 2 tbsp olive oil
Preparation: Wash the lentils and boil in water until they become
tender. Add the rice and keep boiling on low fire. The mixture will
look like a thick cream. Meanwhile fry the onions in the olive oil
until it becomes golden. Add the fried onion to the puree, season
with salt and add the powdered cumin. Keep boiling for five more
minutes and pour into the serving plate.
Serving suggestion: Mujaddara is served at room temperature with
oriental salad, fattouch or cabbage salad. Many people would eat
it with bread.
42 -
- 42 Mudardara
2 3/1 5 1 :

Ingredients: 1 cup lentils, 5 cups water, 13/ cup coarse burgul,

2 red onions, minced, 14/ tbsp olive oil, Salt
:
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Preparation: Wash the lentils and put to cook until it becomes

tender. Meanwhile mince the onions and fry in the olive oil until
it becomes golden brown without being burned. When the lentils
become tender without allowing them to overcook, remove 1 cup
of the cooking water and put it gently over the fried onion and let
simmer for 5 minutes until the onion is well cooked and the mixture
looks like a puree. Add it to the lentils and when it boils add the
previously washed burgul and let simmer on very low heat until the
burgul becomes tender. The two major ingredients, the lentils and
the burgul should not be mushy.

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Serving suggestion: The mudardara is served with yogurt for some

people and for others with white onion and tomatoes. It may be
eaten with bread.
- 43 Rishta bil adass (pasta with lentils)
Ingredients: 2 cups lentils, 2 cups wheat flour, cup water,
cup onion, minced, 1tbsp olive oil, Salt
Preparation: The lentils are washed and placed to cook on medium
fire. Meanwhile the flour is mixed with water until dough. The dough
is then rolled to cm sheets and cut in 1-cm wide x 5-cm long
strips. The tagliatelle-like strips are then sprinkled with flour, to avoid
them sticking to each other.
The onion is fried in the oil until transparent or golden depending on
taste. It is then added to the cooked lentil. The dough strips are then
added to the mixture. The lentils are kept on low to medium fire until
the pasta is cooked.
Serving suggestion: The pasta with lentils is served hot as a main dish
with fresh radish and cucumber, eggplant and turnip pickles.
- 44 Macaroni in kishek
Ingredients:
Macaroni dough: 2 cups wheat flour, cup water, 1 tsp salt
Cooking sauce: 3 garlic cloves, pound, 1 cup kishek, 2 tbsp olive oil
Preparation: Prepare the dough by mixing the wheat flour and salt
and sufficient water. Shape the dough into long ropes. Pass the
dough ropes gently over a straw plate to give them the traditional
shape. The pasta is then cooked in boiling water for ten minutes.
Meanwhile the garlic cloves are pound and fried gently in the warm
olive oil. Then the kishk is added to the fried garlic. Water from
cooking the pasta is added gradually to the kishk mixture while
stirring in order to avoid crumbles from forming. Pasta cooking water
will allow the sauce to be thicker due to the presence of the starch in
the water. When the sauce boils, the pasta is dumped in and left to
simmer for a few minutes.
Serving suggestion: Macaroni in kishk is served warm as a main dish
for breakfast or lunch especially in cold winter days.
45
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- 45 Ammicheh (burgul in Kishek with grilled onions)

Ingredients: 2 cups fine burgul (burgul mustaajeleh), 1 cup kishek,
olive oil, small sized white onions, grilled
Preparation: Pour boiling water over the burgul and let soak for
hr. Put the kishek over the soaked burgul and mix well using the
hands. Pour into the serving plate and put olive oil on top
for serving.
Serving suggestion: The ammicheh is served warm with grilled
small white onions.
- 46 Saff (Burgul Vegetarian Salad)
2 1 1 :
1 1

1
Ingredients: 1 cup dry chickpeas, 1 cup medium size burgul,

2 cups tomatoes, chopped, 1 cup green onion, chopped,
1 cup parsley leaves, finely chopped, cup, mint leaves,
finely chopped, cup lemon juice, cup olive oil, Salt,
1 tsp black pepper
. :

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Preparation: Soak the chickpeas in water overnight. The second

day, place them in a plastic bag and roll over them a rolling pin
until the skin is removed and all the seeds are crushed at least in
halves. Wash the burgul and leave to soak for about one hour.
Wash the vegetables before chopping and dry well. Chop the
parsley, mint, tomatoes and onion and keep separate except for
the mint that should be placed under the chopped parsley in order
to prevent it from oxidization and darkening.
Mix the vegetable ingredients together with the soaked burgul,
pieced chickpeas, lemon juice, salt, pepper and olive oil. Pour into
a serving plate.
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Serving suggestion: Saff is served with other mezze dishes with

tender romaine lettuce leaves, cabbage crispy leaves or very tender
grape leaves when available. The leftovers are used as a stuffing
for cooking grape or cabbage leaves.
- 47 Makhlouta (mixed legumes with processed meat and
coarse burgul)
Ingredients: 1 cup lentils, 1 cup chickpeas, 1 cup red beans,
1 cup fava beans, 1 cup kawarma (processed meat) or cup olive
oil,3 large onions, minced, 1 cup coarse bulgur, 1 tsp salt
1 tbsp ground cumin
Preparation: Soak the chickpeas and the beans overnight. Put
to cook the three or more types of legumes until tender. Keep
cooking until soft over medium fire. Meanwhile fry the minced
onions with the kawarma or in the olive oil until transparent. Add
this mixture to the legumes mixture as well as bulgur. Leave on
low fire till they combine very well and the bulgur is tender. Add
salt and cumin. Pour into a serving plate.
Serving suggestion: Serve hot as a main dish with bread and
tender radishes. The vegetarian makhlouta can be served cold as
well. This dish can be accompanied with eggplant pickles.
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- 48 Grape leaves stuffed with chickpeas and kawarma

Ingredients: 1 cup chickpeas, 1 cup rice, 2 tbsp kawarma, tbsp salt,
tbsp pepper, Grape leaves
Preparation: Wash and soak the chickpeas overnight. The next day, place
the drained chickpeas in a clean plastic bag and roll over the dough roller
pin. The chickpeas will crack open and will separate from the skin. Remove
the skin. Mix with washed rice, kawarma, salt and pepper. Meanwhile boil 1
liter of water and dip the grape leaves, whether fresh or pickled, for about
5 minutes then remove from the boiling water and leave to cool down. On
a tray, place one by one the leaves of the grape upside down, stuff with
one heaped tsp of the already prepared stuffing, fold the leaves from the
outside to the inside then roll them over. Place the stuffed grape leaves in a
cooking pan carefully so as not to unfold them by accident, add two cups of
water and let cook in a covered cooking pan on low fire for about one hour.
Serving suggestion: Serve warm as a main dish with yogurt.
- 49 Shawarma
Ingredients: 1 kilo lean meat lamb or beef from the leg, sliced,
200 grs fat from the lambs tail, sliced, 4 red onion, sliced,
4 red tomatoes, sliced, 2 laurel leaves, cup red wine vinegar,
cup olive oil, Salt
Spices: 1 tsp cardamom, 1 tsp mastic, 1 12/ tsp cinnamon,
1 tsp nutmeg, 1 tsp cloves, 1 tsp white pepper, tsp black pepper
Preparation: The shawarma is characterized by the presence of the mastic
and the cardamom in the marinade. Pound the mastic with a little salt
then mix all the spices together. The mixture already exists on the market
as spices for shawarma. Place the slices of the meat and fat in a deep
plate. Mix vinegar, olive oil, salt and 23- tbsp of the spice mixture together
and pour over the meat. Cover the mixture and marinate the meat in the
refrigerator for 24 hours. The next day one hour before lunch time put the
marinated meat and juice in a plate going to a hot oven. Cook for about
an hour. Remove the plate from the oven and place the tomato and onion
slices in the plate. Put back in the oven for about 15 minutes. Try not to
overcook the meat. The tomatoes and onions will become wilted but still
crunchy.
Serving suggestion: Serve warm with tahini sauce in bread or with
hummus dip.
- 50 Falafel
Ingredients: 2 cups broad beans, split and peeled, 1 cup chickpeas,
3 cloves garlic, 1 red onion, cup parsley, chopped, 1 tbsp ground cumin,
1 tbsp ground coriander, tbsp cayenne pepper,
tbsp ground cardamom, 1 tsp baking powder, Oil for deep frying
Preparation: Soak the beans overnight. Mix all the ingredients except for the
baking powder in a food processor until you obtain a homogeneous paste.
Add the baking powder to the mixture only 30 minutes before deep frying.
Heat the oil and using the special tool to make the falafel or alternatively a
table spoon, shape the mixture into scoops and drop one by one into the
hot oil. When the falafel pieces become golden brown remove from the oil
and drain on a towel.
Serving suggestion: Prepare tahini sauce and in separate plates have ready
sliced tomatoes, radishes, a mixture of shredded cabbage and minced
parsley, turnip, cucumber and hot pepper pickles. To prepare a falafel
sandwich, open a pita bread and arrange lengthwise a few crushed falafel
pieces, and sprinkle on top a variety of the vegetables that you already
prepared. Pour on top the tahini sauce and roll the bread tightlySahtein
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- 51 Ayran (Yogurt drink)

Ingredients (4 persons): 3 cups fresh acid yogurt, 1 cup water,
1 clove garlic (optional), Salt
Preparation: Pound the garlic clove and blend all the ingredients
together. Salt to taste. Chill and serve. Depending on the thickness of
the yogurt, more water could be added.
Serving Suggestion: Refreshing summer drink to be served cold or with
ice cubes.
- 52 Limonade
Ingredients: 2 fresh thick-skinned lemons, 4 cups water, 10 tbsp sugar,
Preparation: The lemons are washed thoroughly, dried and cut into
quarters. They are then sprinkled with sugar and left in the fridge
overnight. The mixture is then rubbed roughly by hand until the sugar
dissolves completely. The water is added, mixed well and then drained
into a serving jar where orange blossom water is added.
Serving Suggestion: Serve chilled with ice cubes.
- 53 Laban bi khiar (yogurt with cucumber and dry mint powder)
Ingredients: 4 cups acid yogurt, 3 cucumber, diced, 1 garlic clove,
mashed, 1tbsp dry powdered mint, 2 tbsp olive oil, Salt
Preparation: Partially remove the skin of the cucumbers and cut into
1-cm cubes. Pound the garlic clove with salt. Mix together the yogurt,
cucumber and garlic. Sprinkle with the dry powdered mint and olive oil.
Serving suggestion: The cucumber with yogurt is a very refreshing
summer drink that can be served in drinking cups separately or
accompanying vegetarian rice with broad bean or green beans.
- 54 Blileh (soaked fine burgul in yogurt)
Ingredients: 1 cup fine burgul, 1cup milk, 4 cups acid yogurt, Salt
Preparation: Wash and soak the burgul for hour in the milk. Add
yogurt and salt. Mix well.
Serving suggestion: Serve cold with or without ice cubes in
drinking glasses.
- 55 Caf Blanc (Orange blossom water hot drink)
Ingredients: 2 cups water, 4 tbsp sugar, 4 tbsp orange blossom water
Preparation: Boil the water and add the sugar. Mix to dissolve. Put
off the fire. Add the orange blossom water and serve immediately in
individual cups.
Serving Suggestion: Serve hot after a heavy meal as a digestive or in the
evening as a relaxing hot beverage. Sugar can be omitted to have the
bitter fragrant taste of the orange blossom water.
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- 56 Sahlab (saleb-flavored hot drink)

Ingredients: 4 cups milk, 4 tbsp sugar, 1 tbsp saleb, 1 tbsp orange
blossom water, 1 tbsp rose water, 1 tbsp powdered cinnamon
Preparation: Dissolve the saleb in cup cold milk. Separately boil
the remaining 3 cups of milk. Add the sugar to dissolve. Add
the dissolved saleb solution and mix vigorously and boil on low
fire about 10 minutes, until the solution thickens. Add the orange
blossom water and the rose water and pour into individual soup
plates. Sprinkle with powdered cinnamon.
Serving suggestion: Ideal hot drink for cold winter days. To be served
with sesame bread, or French croissants.
- 57 Shrabat (Summer Refreshments) - Rose water Syrup,
Grenadine, Mulberry syrup, Sour orange syrup
Ingredients: cup syrup, 2 cups water, Ice cubes
Preparation: Mix the syrup and the water in a jar. Put in the
refrigerator.
Serving suggestion: Pack the serving cups with ice cubes and
pour the syrup to fill the cups. Very convenient, quickly prepared
refreshment. Ideal for surprise guests but loaded with sugar.
- 58 Grape Molasses Drink
Ingredients: 3 tbsp grape molasses, 1 cup water, 1 tbsp orange
blossom water
Preparation method: Mix the ingredients and adjust according to
taste by adding water or grape molasses.
Serving suggestion: Serve cold with or without ice cubes.
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- 59 Basic bread dough

Ingredients: 5 cups all-purpose flour, 1 cup whole wheat flour,
1 tbsp dry yeast, 1 tbsp sugar, Warm water
Preparation: Mix the dry ingredients. Add warm water and mix well
with the hands until it becomes dough. Kneed for about ten minutes,
in all directions. Cover with an oiled plastic sheet and then with a
towel and let stand for 1 hour to at least double in size. Kneed one
more time and cut into balls sized from walnuts to oranges depending
on the purpose of the dough. The balls are then rolled in whole corn
flour, whole wheat flour or even wheat bran to avoid that they stick to
each other. They are then left to rise again.
- 60 Manoushi (thyme paste on bread)
Ingredients: cup zaatar or thyme mixture, cup oil, 1 onion,
minced (optional), 2 tbsp pomegranate molasses (optional),
5 balls of basic bread dough
Preparation: With a rolling pin flatten the dough ball until it becomes
about cm thick. Meanwhile mix the thyme mixture and oil. Then
spread on the dough loaves and gently press using your fingers. Cook
in a heated oven for about 1520- minutes. Serve warm.
Serving suggestions: The manoushi is served mainly for breakfast;
however, it is welcome for any time of the day as a main dish or as a
snack. It is served warm or even hot. It is sometimes prepared in large
quantities and kept in the freezer for later consumption.
- 61 Manoushi khodra (vegetables on bread)
Ingredients: 2 onions, minced, 1 green bell pepper, grated, 1 red bell
pepper, grated, 2 ripe tomatoes, grated, cup olive oil, 1 tbsp salt,
1 tbsp hot pepper (optional), 5 balls of basic bread dough
about cm thick. Mix all the ingredients together. Then spread the
stuffing on the dough loaves and gently press using your fingers. Cook
- 62 Manoushi kishk (kishek spread on bread)
Ingredients: 1 cup dry kishek, 2 onion, minced, green bell pepper,
grated, red bell pepper, grated, 2 ripe tomatoes, grated, cup olive
oil, cup roasted sesame, 1 tbsp hot pepper (optional), 5 balls of
basic bread dough
about cm thick. Mix all the ingredients together. Then spread the
stuffing on the dough loaves and gently press using your fingers. Cook
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- 63 Manoushi jebneh (white cheese on bread)

Ingredients: kilo Akkaoui white cheese, grated, cup olive oil,
cup roasted sesame, 5 balls of basic bread dough
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about cm thick. Then spread the olive oil over the flattened dough
and gently press using your fingers. Arrange the grated cheese on the
dough and sprinkle with sesame. Cook in a heated oven for about 1520 minutes. Serve warm.
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- 64 Lahm bi aajeen (meat pie)

Ingredients: kilo meat, minced, 2 onions, minced, 2 ripe tomatoes,
grated, 1 green hot pepper, cup labneh, 1 tbsp sumac, 1 tbsp salt,
5 balls of basic bread dough
Preparation: For medium sized meat pies, flatten the dough ball with
a rolling pin until it becomes about cm thick. Mix all the ingredients
together. Then spread the stuffing on the dough loaves and gently press
using your fingers. Cook in a heated oven for about 1520- minutes.
Serve warm.
Serving suggestions: The meat pie is served mainly for lunch; however,
it is welcome for any time of the day as a main dish or as a snack. It is
served warm or even hot. It is sometimes prepared in large quantities
and kept in the freezer for later consumption.
- 65 Fatayer (Stuffed Bread triangles): basic dough
Ingredients: Dough for the stuffed bread triangles 1 kg wheat flour,
cup oil, 1 tbsp dry yeast, 1 tbsp sugar, Pinch of salt, warm water
Preparation: Dough: Mix the dry ingredients. Add the oil and mix well
by hand until all the oil is well incorporated. Add water to make dough.
Cover the dough with a kitchen towel and let it rise for about 2 hours.
Meanwhile prepare the stuffing.
When the dough is ready, roll it and cut it into medium-sized circles.
Fill with 1 tbsp of the stuffing and fold in a triangular shape. Place the
prepared fatayer in an oiled oven tray and bake for 20minutes or until
the dough turns golden.
Serving suggestion: Serve warm only if one of the ingredients of the
stuffing is meat. Else, the stuffed triangles can be served warm or cold.
- 66 Bread triangles stuffed with fresh oregano (Fatayer zaatar
akhdar)
Stuffing: 4 cups fresh oregano leaves, 3 onions minced, 2 tbsp sumac,
cup olive oil, salt
Preparation: Prepare and mix the ingredients of the stuffing. Fill with 1
tbsp of the stuffing and fold in a triangular shape. Place the prepared
fatayer in an oiled oven tray and bake for 20minutes or until the dough
turns golden.
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- 67 Bread triangles stuffed with purslane (fatayer farfaheen)

Stuffing: Replace the fresh oregano leaves with purslane leaves
(farfaheen)
Preparation: Prepare and mix the ingredients of the stuffing. Fill
with 1 tbsp of the stuffing and fold in a triangular shape. Place the
prepared fatayer in an oiled oven tray and bake for 20minutes or
until the dough turns golden.
Serving suggestion: Serve warm only if one of the ingredients of
the stuffing is meat. Else, the stuffed triangles can be served warm
or cold.
- 68 Bread triangles stuffed with spinach (fatayer sbanekh)
Stuffing: Replace the fresh oregano leaves with shredded spinach
leaves
or cold.
- 69 Bread triangles stuffed with meat (fatayer bilahme)
Ingredients: 1 kilo meat, minced, 3 onions, minced, cup pine
nuts,2 tsp sumac, 2 tbsp olive oil, salt
Preparation: Prepare the ingredients as indicated. Warm the oil, fry
the minced onion until transparent then add the pine nuts until
they turn yellow. Add the meat and cook well. Season with the
sumac and salt. Fill with 1 tbsp of the stuffing and fold in an oval
shape. Place the prepared fatayer in an oiled oven tray and bake
for 20 minutes or until the dough turns golden.
Serving suggestion: Serve warm with laban.
- 70 Bread triangles stuffed with kishek (fatayer kishek)
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Stuffing: 1 cup kishk powder, 2 onions, minced, 2 ripe tomatoes,

finely minced, cup walnuts, pounded, cup roasted sesame,
cup soft labne, 1 tsp hot pepper
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- 71 Bread triangles stuffed with zucchini (fatayer bil koussa)

Stuffing: kg squash finely grated, 3 onions minced, 1 tomato finely
diced, cup olive oil, salt
Preparation: Prepare and mix the ingredients of the stuffing. Fill with 1
tbsp of the stuffing and fold in a triangular shape. Place the prepared
fatayer in an oiled oven tray and bake for 20minutes or until the dough
turns golden.
- 72 Bread semi-circles stuffed with kawarma (Fatayer kawarma)
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Stuffing: 1 cup cooked chickpeas, 2 onions, minced, 3 tbsp kawarma

or, 1 cup cooked minced meat, salt, pepper, oil for deep fry
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Preparation: Warm the kawarma then add the onions to cook in the
melted fat. If youre using minced meat, fry the onion in 1 tbsp of oil
then add the meat and cook well. Add the cooked chickpeas to the
meat and season with salt and pepper.
Prepare 5-cm disks of dough and fill with the stuffing, fold and close
tightly in a half disk shape. Heat the oil and fry until golden. Put on
kitchen paper towel to absorb excess oil. Serve warm.
PRODUCTS OF
ANIMAL ORIGIN
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BALADI CHEESE
DESCRIPTION: It is a white fresh cheese of a soft consistency with
a particular handmade shape obtained from the processing of
cow milk. It melts in the mouth and has a salty taste.
PRODUCTION METHOD: Fresh cows milk is pasteurized at 72 C.
The milk is then cooled down to 42 C. At this stage rennet is
added for 30 or more minutes to coagulate the milk proteins.
When the milk solidifies, the cheese is cut with a big spoon
into small pieces. The whey goes up on the surface and the
cheese pieces are balled together by hand and shaped into this
traditional shape. Finally it is sprinkled with fine salt to complete
the process.
HISTORY AND TRADITION: It is a traditional fresh cheese, a main
component of the Lebanese breakfast that can be eaten with
salad, with Manoushi and with most of the vegetables. It has
been produced for over 200 years in the area.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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KESHEK
DESCRIPTION: dehydrated fermented mixture of yogurt laban
and ground wheat (burgul). The color varies depending on the
variety of wheat used: ivory for tender wheat and light brown in
case of baladi durum wheat.
PRODUCTION METHOD: The burgul (1 kg) is soaked with yogurt
laban (1 kg) for 24 hours. Some people prefer to soak the
burgul in raw milk. Meanwhile, 5 kgs of salted yogurt are
moved out of the refrigerator to acidify. The second day, the
yogurt is added to the mixture and the resulting product is
covered with a thin cheesecloth to keep away from dust and
insects and left for 5 days to ferment. The mixture is stirred
daily. Once it becomes quite sour, it is spread into small lumps
and put on clean plastic sheets, covered with thin cheese cloth
and sun dried for several days.
During the sun drying process, the lumps are rubbed between
the palms of the hand until they separate into a coarse powder.
The final product is screened in the traditional ghurbal and
the remaining large particles are ground mechanically into a
fine powder. After that the keshk is put again at sun drying
for 1 -2 days and stored in glass jars or plastic bags.
PRODUCTION PERIOD: May - October
HISTORY AND TRADITION: It can be cooked with kawarma
(meat) in winter, as soup or eaten as a cold dish with water,
tomato, onion, mint and olive oil or used as a stuffing for
keshek Manoushi.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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FERMENTED CHEESE, AMBREES OR SERDALEH

DESCRIPTION: It is a white salty, acid yogurt-type cheese of soft
consistency obtained from the processing of goat milk.
PRODUCTION METHOD: The characteristic of the ambrees lies in the
tool in which it is produced: The serdaleh, name also given to the
product in Mount Lebanon, is an elongated, about 1m-long, jar made
from terracotta with a wide opening on the top to allow adding milk,
removal of the solid ambrees from the bottom and ultimately, cleaning.
The end of the serdaleh is pointed, i.e. it will not rest on its bottom but
rather will be kept elevated on a stand. Somewhere in the last quarter
of the serdaleh, theres a small opening that is usually closed by a twig
of willow to fit the opening. If necessity obliges, the twig is surrounded
with a cloth in order to allow it to close the opening tightly. At the
beginning of the goat milking season, raw milk, to which 10% sea salt
is added, is put in the serdaleh, the milk will start to ferment under
the multiplication of the natural micro flora contained in it. A few days
later, the fermented solids will be separated from the liquid and will
float on its surface. The producer will remove carefully the twig and the
somewhat transparent liquid, the whey, will be drained out through
the opening and when the white solid appears, the twig will be placed
again. So on and so forth. Milk is added from top and whey removed
from the bottom opening until the serdaleh is filled. About three
months later depending mainly on the prevailing weather conditions,
the serdaleh or ambrees can be collected and consumed either fresh or
made into balls to be kept in olive oil.
PRODUCTION PERIOD: May-October
HISTORY AND TRADITION: The production of ambrees or serdaleh is
typically related to specific geographical areas where the goats are
grazing, since the flora of the area influences the flavour of the milk.
The other crucial factor is the know-how of the producers that has
built over generations. The producer with his observation and expertise
knows where to place the serdaleh, the quantity of salt, of milk, the
fermenting conditions that will give a somewhat homogeneous product
that will ferment and be palatable, hygienic and capable of being
stored all over winter.
MARKETING CHANNELS: Direct sale
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HONEY
AREA OF PRODUCTION: South Lebanon- North Lebanon- NabatiehMount Lebanon
DESCRIPTION: Honey obtained mainly from bees on oak trees and
other forest trees, citrus blossoms, Salvia sp, Thymus sp, and other
wild and medicinal plants.
PRODUCTION METHOD: Beekeeping is a very popular activity in
Lebanon where most beekeepers practice it as a hobby or small
business. Most honey is produced in Langstroth beehives. The
beekeeper needs to regularly open each hive, to examine the condition
of the brood, to check the food stores and fill them with candy, the
bees winter season feed, look for signs of disease and pests and to
perform various hive maintenance tasks. The hive is examined in a
timely manner throughout the year. Beekeepers sometimes move their
hives from the coastal areas after the citrus have finished blossoming
to higher areas where summer flowers are expected or to higher forest
areas to produce miellat.The honey is considered mature when bees
cap the honey in the combs. The honey is separated from the combs
soon after harvesting, using more or less professional extracting
equipment. Extracted honey is packaged in glass or plastic containers
and stored in a dry place for marketing.
PRODUCTION PERIOD: Spring honey: End April- May; Summer honey:
June-July; Miellat: July- September.
HISTORY AND TRADITION: The honey market is very strong especially
for locally-produced honey to be used mainly as a high-quality
sweetener or to be consumed as a dessert or to accompany other
traditional desserts such as kareesheh. Honey colour and flavour are
determined by various plant species visited by the bees. The major
types of honey produced are spring honey from citrus blossoms
mainly, summer honey from flowers of wild species of plants and
thistles and miellat produced from bees feeding on honey dew
secreted by aphids prospering in oak tree forests especially when
favourable environmental conditions prevail. Spring honey is light in
color and in texture and has the perfume of citrus blossoms. It is very
digestible and recommended for infants and elderly. It also crystallizes
at low temperatures. Summer honey is somewhat dark blond and is
thicker in texture and does not crystallize in winter especially when
most of the flowers are thistles. Miellat is brownish in color and the
texture is thick. It has a characteristic taste and is characterized to
be rich in minerals such as potassium, magnesium and manganese.
Another form of honey that is appreciated is the comb honey that
consists of chunks of honey-filled combs taken directly from the hive.
MARKETING CHANNELS: Modern delivery, Traditional retail, Direct sale,
Festival and folk festivities, Fairs.
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KAREECHEH
DESCRIPTION: It is a white fresh cheese of a soft consistency
obtained from the processing of cow or goat milk. It melts in the
mouth and has a salty or sweet taste.
PRODUCTION METHOD:
The water remaining from preparing the baladi cheese is not
discarded. It is put on fire to boil then 10% of the volume of milk
is added as well as about cup of white vinegar. The white solid
clumps will form and will float. It is then collected. More milk
added will give a creamier kareesheh.
HISTORY AND TRADITION: It is a traditional fresh sweet cheese,
a main component of the Lebanese breakfast that can be eaten
with honey or jam. Another cheese coming from kareesheh
is the double cream cheese which is kareeshe pressed in a
cheese cloth to give a special cubed shape. The double cream
cheese is a low fat cheese as compared to other forms of white
cheese and is typically eaten with green salads and tomatoes.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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LABAN
DESCRIPTION: white, smooth, thick-textured liquid processed
from milk.
PRODUCTION METHOD: The milk is screened through a cheese
cloth, put in a stainless steel container and heated to 90 C.
It is boiled until the froth goes on the surface. The milk is then
cooled down to 45 C. At this stage laban (yougurt) is added
(10% of the milk volume) as starter. The mixture is covered and
kept still for 3 4 hours. Later it is cooled in a refrigerator at 4
C for 12 hours.
HISTORY AND TRADITION: Lebanons name takes a part from
the word laban due to the white color of snow that covers
its mountains. Laban is a traditional product that is produced
using cows, goats or sheep milk. It is consumed fresh with
many main dishes or transformed into other dairy products
(labne, shankleech), seasoned with dried mint or even cooked.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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LABNEH (Strained Yogurt)

DESCRIPTION: It is a creamy textured- yogurt, white and
malleable.
PRODUCTION METHOD: Salt is added to yogurt (2 tbsp for 5
kg). Then the salted yogurt is put in a cheesecloth bag to drain
for about 12 hours. The whey will drain away leaving the final
product, labneh, a soft creamy cheese that can be conserved in
the refrigerator for more than one week.
HISTORY AND TRADITION: It is traditional fermented milk, a main
component of the Lebanese breakfast meal that can be spread
on bread and rolled aruss and eaten with olive oil, olives and
most of the fresh vegetables. It has been produced for over 200
years in the area.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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LABNEH BALLS IN OLIVE OIL (Strained Yogurt)

Lebanon South Lebanon Nabatieh
DESCRIPTION: labneh cheese balls preserved in olive oil.
PRODUCTION METHOD: yogurt or laban, preferably goats
laban, is salted and put in a cheesecloth bag to drain for
several days. The yogurt becomes thick. The resulting material,
labneh is then shaped into small, about 2.5 cm balls that
are rolled over in the palm of the hand and left to dry over
a cheesecloth on a plate for one day in the refrigerator. The
labneh balls can be rolled in powdered dry mint or ground
oregano, paprika or even powdered hot pepper. They are then
placed in a glass jar and filled with extra virgin olive oil.
PRODUCTION PERIOD: August- September
HISTORY AND TRADITION: It is a traditional cheese that used to
be processed at the end of the summer to be consumed during
winter months because it needs no refrigeration. In the past it
was produced from goats milk only, but nowadays cows milk
is used or a mixture of both cows and goats milk although
the tastiest comes from goats milk due to its characteristic
acidity and smooth texture. It can be eaten with bread, olives,
tomatoes, cucumber and fresh mint. It has been produced for
over 200 years in the area.
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SHANKLEECH
AREA OF PRODUCTION: North LebanonDESCRIPTION: round fermented cheese rolled into plain ground
dry oregano.
PRODUCTION METHOD: salted yogurt is boiled and cooled. It is
then put in a cheesecloth bag to drain for several days until it
gets dry completely. The dough-like product may be mixed with
powdered hot red pepper or ground oregano. It is then shaped
into tennis ball-sized spheres. The balls are put into an airtight
container until mould develops on the surface of the balls. The
mould is peeled off and the shankleech balls are rolled in ground
dry oregano.
HISTORY AND TRADITION: Shankleech can be stored for a few
months in the fridge. The most traditional shankleech is the
one processed from goats milk. It is consumed mostly in mezze
salads and olive oil with bread.
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STUFFED FRESH KESHK

AREA OF PRODUCTION: Bekaa
DESCRIPTION: Fermented mixture of yogurt and ground wheat
(burgul) preserved in olive oil.
PRODUCTION METHOD The ground wheat (burgul) is mixed
with cow or goat`s yogurt or a combination of both depending
on availability. Later strained yogurt (labneh) and salt are added
and kept for 5 days to ferment. Once ready the mixture is
divided by hand in small balls that can be stuffed with walnuts,
dry powderd pepper and covered with powdered dry mint. The
balls of keshk are put in glass jars and covered with olive oil.
PRODUCTION PERIOD: May - October
HISTORY AND TRADITION: Fresh Keshk is mainly consumed as
an alternative for labneh preserved in olive oil for breakfast
and as an additional dish of mezze.
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`AKKOUB IN BRINE
AREA OF PRODUCTION: Mount Lebanon - Nabatieh
DESCRIPTION: A wild thistle (Gundelia tournefortii) pieces
preserved in brine.
PRODUCTION METHOD: The thistle grows in mountainous areas
at 1000m altitude and more. It is collected still immature from
the wild by connoisseurs. It is then cleaned using the scissors to
remove the young spines. Then it is soaked in salty water and
washed thoroughly to remove any sand and other debris attached
to it. The akkoub is put to boil in boiling water until it develops a
dark green colour. It is then removed from the boiling water into
a colander and allowed to dry while brine is prepared by boiling
10% sea salt with water. The thistles are packed in air tight glass
containers and the boiling brine is pored over to cover them and
the containers are immediately closed. The containers are put
upside down for one hour.
PRODUCTION PERIOD: April-May
HISTORY AND TRADITION: In Mount Lebanon and Hasbayya area,
Gundelia thistles represent a very important dish that is consumed
instead of meat; it can be grilled, fried or cooked in yogurt
accompanying steamed rice. It is preserved in brine for ulterior use
when needed outside the growing season. It can also be frozen.
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APPLE JAM
Bekaa Mount Lebanon - Nabatieh
DESCRIPTION: Dark red apple medium-sized pieces in
thick syrup.
PRODUCTION METHOD: The apple fruits are washed well; they
are then cut into medium-sized pieces and put in a stainless
steel container; one layer of apple and one layer of sugar until
the container is full. The ratio is 2:1 fruit to sugar. The container
is covered and the ingredients are kept overnight to allow
the apple to release their liquid. The core of the fruit is put in
a cheese cloth and put with the jam mixture over low fire to
release their pectin to help the jam solidify. The container is now
put on low fire and at the boiling point a small cup of lemon
juice is added. The mixture is boiled and regularly stirred for 2
hours until they become reddish. To know that the jam is ready,
a spoonful of the jam is dropped on a cold plate, it should not
spill. Walnut pieces are added to the jam. Mastic is pounded
with one teaspoon of sugar and mixed well with the jam just
before turning the fire off.
HISTORY AND TRADITION: Apple jam has been prepared for a
long period in the mountains where apple is a local product.
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APRICOT JAM
DESCRIPTION: Jam prepared with golden thahabi variety of
apricot from the region.
PRODUCTION METHOD: The apricots are collected, washed and
the stones removed.
For each 1 kg of apricot is added 700 g of sugar and the apricots
are left for one night in the container in order to release the
water. The next day, they are boiled without addition of water in
stainless steel containers for 1 hours. They dont have to be
stirred frequently in order to maintain the apricots entire. Still hot
they are directly stored in glass jars.
PRODUCTION PERIOD: June
HISTORY AND TRADITION: This product has been prepared for
more than 50 years due to the huge production in the area and
it is a way to conserve apricots for winter time.
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BAY LAUREL OIL

AREA OF PRODUCTION: Nabatieh- South Lebanon
DESCRIPTION: yellowish oil extracted from the bay laurel (Laurus
nobilis) berries
PRODUCTION METHOD: The laurel berries are collected from
the wild when they are black i.e. mature. Bay laurel berries look
like olives except that they are smaller and their skin thinner. The
berries are placed in a cooking pot containing water 1:1 by volume
and are cooked until they become tender. They are then squeezed
using a large wooden spoon to release the oil. The oil floats to the
surface and it is collected using a spoon and put in glass bottles.
PRODUCTION PERIOD: October-November

HISTORY AND TRADITION: Bay laurel oil is mostly used in soap
making as an additive to olive oil due to its qualities to hydrate the
skin and the hair. It also gives a very subtle fragrance to the soap.
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BLOSSOM CITRUS JAM

AREA OF PRODUCTION: North Lebanon- South Lebanon
DESCRIPTION: Jam made with citrus blossoms, sugar,
lemon juice.
PRODUCTION METHOD: The flowers are collected and put in
boiling water for around 10 minutes. They are taken out just
before they start to be wrecked. The flowers are then cooled
down in cold water where they are soaked for one day.
The next step is to put the flowers together with sugar (ratio 1:
1 ) to let them soak for one month: they are now ready to be
boiled for around 15- 30 minutes without stirring and adding
citric acid and lemon juice. The flowers are then taken out and
sugar syrup is added before they are boiled again for 30 minutes.
HISTORY AND TRADITION: This jam is usually used as decoration
on the top of the oriental sweets and can be preserved for
2- 3 years.
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BITTER ORANGE CONCENTRATE

AREA OF PRODUCTION: North Lebanon- South Lebanon
DESCRIPTION: concentrate of bitter orange juice.
PRODUCTION METHOD: The bitter orange fruits are collected,
washed and left to dry. They are then cut in halves and
squeezed by hand to collect their juice. Manual or electrical
squeezers are to be avoided since skin bitterness will be
transferred to the juice. The juice is boiled on medium fire until
it is reduced to half its original volume. At this time 1 tbsp of
sea salt is added per liter of juice. The boiling is stopped and the
concentrate is poured hot into glass bottles.
PRODUCTION PERIOD: March- April
HISTORY AND TRADITION: Traditionally, the bitter orange
concentrate is used in the seasoning of the traditional dish
foul mudammas as well as some salads, and to prepare some
traditional dishes such as Kibbeh Arnabieh.
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BITTER ORANGE SKIN PRESERVE

DESCRIPTION: Pieces of bitter orange skin cooked in sugar syrup.
PRODUCTION METHOD: The skin is peeled, cut in 4 slices and
boiled in water for hour. The slices are then quickly cooled
under running cold water and soaked in water for 2 days (the
water is frequently changed) in order to remove the bitterness.
After this operation the skin slices are squeezed to eliminate the
last water residues, rolled and stitched with needle and thread.
Once the necklace obtained is ready they are boiled again for
around 3 hours in the sugar syrup and the thread is removed.
The bitter orange skin slices are finally dried at shadow, sprinkled
with sugar or stored in glass jars covered with sugar syrup.
HISTORY AND TRADITION: It is a traditional dessert usually
consumed after being dipped in chocolate.
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BLACK OLIVES
AREA OF PRODUCTION: South Lebanon North LebanonMount Lebanon- Nabatieh
DESCRIPTION: black olives preserved in olive oil.
PRODUCTION METHOD: The olives are picked by hand, washed
with water to take out the dust and dried in a colander. The
olives are then sprinkled with sea salt and mixed with it for
three consecutive days. After this period, the olives are put in a
muslin bag and weighted with any heavy material such as a big
stone or water gallon for seven days in order to drain the water
along with the bitterness from the olives. This operation will
take seven to ten days. All bitterness should have been removed
from the olives before preserving in olive oil.
PRODUCTION PERIOD: November-January

HISTORY AND TRADITION: Olives are a basic element in the
Lebanese diet, consumed alone or usually to accompany labneh
for breakfast or to wrap up lunch and diner with bread.
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CHERRY JAM
AREA OF PRODUCTION: Bekaa Nabatieh- Mount LebanonNorth Lebanon
DESCRIPTION: Jam prepared with local cherry varieties from
the region.
PRODUCTION METHOD: The cherries are collected, washed
and the pits are removed with a pit remover. For each 1 kg of
cherries, about 500 g of sugar are used. Boil the sugar with one
cup of water then add the cherries and let boil for about half an
hour on medium fire. Keep them boiling without stirring until all
the cherries stay at the bottom of the cooking jar. Still hot they
are directly stored in glass jars.
PRODUCTION PERIOD: July-September
more than 50 years due to the huge production in the different
producing areas and also to the vulnerability of the fruit that
matures within a short period of time.
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CAROB MOLASSES
AREA OF PRODUCTION: North Lebanon Mount Lebanon
South Lebanon
DESCRIPTION: Sweet thick brown coloured syrup.
PRODUCTION METHOD: The carob dark ripe pods are cut into small
pieces. The seeds are taken out. The pod pieces are put in large
containers made of pottery with around 9 litres of water in order to
soak for 30 minutes. The water of the container is taken out and put
in another container; it is a cyclic process between two containers
repeated twice. After this phase the liquid solution is put in a container
and boiled at high temperature for 6 hours. The fire is gradually turned
down and the stirring is non-stop also in the cooling phase. It is stored
in large plastic container when the liquid becomes thicker.
PRODUCTION PERIOD: August - September
HISTORY AND TRADITION: Carob molasses is a traditional sweet
specifically served in winter season as energetic dessert. It is served
with tahini and eaten with bread as a dip. It is also used as a sweetener
in the preparation of some Lebanese desserts such as Msiss. Carob
ripe pods can also be chewed as a sweet snack.
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PICKLED CUCUMBERS
DESCRIPTION: Small local cucumber Shamsi pickled in brine.
PRODUCTION METHOD: The cucumber that is selected for
pickling is the cucumber resulting from open field plantings or
shamsi meaning under the direct sun. The cucumbers should
be of homogeneous size. They are placed in large jars. Many
different seasonings such as garlic (a few cloves) and/or hot
pepper can be added. The jar is filled with salty water (10%
previously prepared with sea salt) and wine vinegar.
They are stored in jars of small size because once opened
they have to be immediately consumed in order to avoid the
formation of froth on the top.
PRODUCTION PERIOD: September, October, November
HISTORY AND TRADITION: This product has more than 70 years
of tradition in the area. It is served to accompany mainly lentil
dishes (mjaddara and mdardara) or seasoned fava beans (ful
mudammas), falafel or grilled meat and chicken.
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EGGPLANTS MAKDOUS
DESCRIPTION: Small local eggplants, mainly Kafarsusi, stuffed
with a mixture of sweet or hot pepper, walnut and garlic and
preserved in olive oil.
PRODUCTION METHOD: The eggplants are boiled entire in
water in a stainless container and then cooled down under
running water. The stalk is removed and the eggplants are cut
laterally and some sea salt is put inside. Then they are placed in
a colander covered with a textile cloth and pressed for around
24 hours. The following day the stuffing made of red pepper,
walnut, garlic and salt is prepared.
The eggplants are then stuffed by hand and put in sterilized
glass jars. The final stage is to fill with olive oil the whole jar and
to add it for 10 days when necessary since the eggplants absorb
the oil and should be always fully soaked in it. They can be
preserved for 1 year. 10 kg eggplants need 1 kg walnuts, 1 kg
red hot and sweet pepper depending on the taste, 1 kg salt, 3
cloves of garlic and 10 kilos of olive oil.
PRODUCTION PERIOD: September, October, November
HISTORY AND TRADITION: This product has more than 70 years
of tradition in the area.
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DRIED FIGS JAM

AREA OF PRODUCTION: South Lebanon Nabatieh- North
Lebanon- Mount Lebanon- Bekaa
DESCRIPTION: jam made from local dried figs with the addition of
walnuts, almonds, pistachios, sesame, fennel, sugar and lemon.
PRODUCTION METHOD: After harvesting, the figs are cleaned,
opened and sun dried on straw mats laid on flat roofs and
protected from the dust for 15 days (around 7 days on one side
and then turned and left for other 7 days). They are then cut in
medium-sized pieces. Separately sugar syrup is prepared (1 cup of
sugar to cup of water). When the syrup boils two tablespoons
of toasted sesame, around 15 ml of lemon juice and 2 teaspoons
of fennel and/or anise seeds are added.
The fig pieces are now put into the syrup ( for each 1 kg of figs the
syrup is prepared with 800 g of sugar) and boiled for 5 minutes.
When they are ready the roasted nuts are added and the jam is
stored in jam jars.
For 9 kg of figs are needed 1.5 kg almonds, 1 kg walnuts, kg
sesame and 200 g fennel or anis seeds or both.
HISTORY AND TRADITION: It is a jam known and prepared in the
area for more than 500 years due to the abundance, especially in
the past, of figs in the region.
In the past, the jam was prepared with fig molasses instead of
sugar syrup.
It is mainly consumed as a dessert after lunch with or without
bread. It used to be the major winter dessert.
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FRESH FIGS JAM

AREA OF PRODUCTION: Mount Lebanon
DESCRIPTION: It is a jam made from whole or pieces of figs
in syrup.
PRODUCTION METHOD: The figs are picked around the
beginning of September and the skin is removed by hand. The
figs are then opened and discarded in case of the presence of
insects; they are then sprinkled with sugar (1kg sugar to 1 kg
of figs) and left for 12 hours. The next day the figs are put in
a pot, boiled at moderate fire for around 2 hours and stirred
continuously with a wooden spoon. The jam is ready when a
drop on a plate, will solidify and will not slip away. Once cooked,
they are left to cool down. At the final stage, toasted sesame and
nuts may be added and stored in glass jam jars.
To prepare the whole fresh figs jam, whole fresh figs (1 kg) are
soaked in sugar (700g) for 4 hours and then boiled in water (400
g) without stirring. One small cup of lemon juice is added to the
syrup. When ready, roasted sesame and walnuts are added and
the jam is directly stored in glass jars and sterilized at bain-marie
for 10 minutes.
HISTORY AND TRADITION: The figs jam and its production
method have more than 50 years of tradition in the area due to
the huge amount of figs trees and it is usually served as a dessert
in winter time, with bread alone or accompanying cheese.
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GRAPE JAM
DESCRIPTION: Jam made with white grape from the region,
sugar, water and geranium (Pelargonium graveolens) leaves.
PRODUCTION METHOD: the grape berries (1kg) are separated
from the bunches and washed with water. Syrup made of sugar
(500 g) and water (100 g) is prepared and at the boiling stage
the grape berries are added. The mixture is boiled for 2 hours
until the colour of the jam becomes reddish. No stirring is done
in order to keep the grape berries as entire as possible. Finally
1 geranium leaf is added and kept boiling for 1 minute to
transfer its scent to the jam before storing it in glass jam jars and
sterilization at bain marie for 10 minutes.
PRODUCTION PERIOD: September - October
HISTORY AND TRADITION: White grapes from the region are
used to prepare this jam. Red grapes are never used because this
will give a very dark jam that is not appealing to the eye!
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GRAPE MOLASSES
DESCRIPTION: Brown molasses obtained by a specific local
variety of ripe grape called Merweh, the most suitable to prepare
molasses.
PRODUCTION METHOD: Ripe grapes are collected and put in a
bag. The bag is inserted in a big metal cylinder with small holes
and pressed by a screw press connected to a wood cover. The
squeezed juice goes to a copper container where start to be
cooked and just before the boiling point the fire is turned off for
45- minutes to cool down the juice. The juice is then filtered and
natural rock calcium - carbonate is added in order to remove the
acidity. After this operation the juice is again put on fire and boiled
for 3- 4 hours until it becomes thick. During the boiling phase the
juice is frequently stirred to the inside and outside of the pot in
order to oxygenate it and let it take a lighter brown golden colour.
The molasses is then stored in plastic containers.

HISTORY AND TRADITION: The operation of making the grape
molasses requires a long day preparation and many people to
prepare it : collecting the grapes, washing, extracting the juice and
stirring the product. In many villages it is a ritual to organize all
night long festivals and to prepare collectively the grape molasses.
It is served with bread especially during winter season as a dip
or used to make other types of traditional biscuits. Also used to
prepare limonade as a summer refreshment.
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GREEN AND BLACK OLIVES STUFFED

AREA OF PRODUCTION: South Lebanon North Lebanon Mount
Lebanon -Nabatieh
DESCRIPTION: 3 different varieties of olives, Surani , Kalamata and
Jawzani stuffed with carrot, thyme or hot pepper or walnuts
or almonds.
with water to take out the dust and dried in the shadow for 1 h on
a textile cloth. The stones are removed with a pit remover and the
green olives are then soaked in water for 10 days (8 days in salted
water to maintain the olive oil), changing the water twice a day for
the first 2 days in order to take out as much as possible the bitter
taste. They are finally stuffed with carrots, hot pepper or thyme and
stored in glass jars. The black olives are not soaked in water but
spread with salt and mixed for 15 days in a plastic closed container;
they are then dipped in warm water for 10 minutes and filtered.
They are finally stuffed with carrots, hot pepper or thyme and stored
in glass jars. If still hard a cup of wine vinegar can be added before
storing in glass jars as well as the green ones.
PRODUCTION PERIOD: October - November

HISTORY AND TRADITION: Olives are very important in the Lebanese
diet. They are consumed with all types of dishes for breakfast, lunch
or diner. Stuffed olives represent a some what recent tradition.
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GREEN OLIVES
AREA OF PRODUCTION: South Lebanon -Nabatieh
DESCRIPTION: green olives of the variety called Surani (from Tyr)
and from Hasbaya pickled in a preparation of water, salt, lemon
juice and olive oil.
with water to take out the dust and dried at shadow for 1 h on
a textile. To preserve the olives, they can be either blazed with
a sharp knife (mujarrah) or crushed one by one with a pestle to
break the flesh of the drupe to speed up the sweetening process
or they are kept whole. They are then soaked in water for 2
days (8 days in salted water to maintain the olive oil), changing
the water twice a day in order to take out as much as possible
the bitter taste. Most Lebanese people prefer green olives with
some bitter taste. In this case the olives can be directly preserved
in the pickling solution.
Water is boiled, cooled down. Coarse sea salt is added (100 grs
salt: 900 grs water). When ready the glass jars are filled with the
olives, 13/ with salty water, 13/ of lemon juice, 13/ of olive oil.
One may also add to the jar whole red or green chillies, lemon
rings or pieces, laurel leaves, thyme twigs, sour orange leaves
PRODUCTION PERIOD: October-November

HISTORY AND TRADITION: Olives are a basic element in the
Lebanese diet, consumed alone or usually to accompany labneh
for breakfast or to close lunch and diner with bread. Eating
bread and olives is a common saying in Lebanon that infers to
simple living without any luxury.
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GROUND CHICKPEAS
DESCRIPTION: Ground chickpeas of Bekaa region.
PRODUCTION METHOD: Ripe dry chickpeas are harvested,
threshed and washed. They are soaked in water overnight. The
second day, the chickpeas are boiled in water until soft. Then they
are sun dried on cotton sheets for around 5 days. When dried the
chickpeas are ground by machine, screened and put on a tissue
for 3 hours to be aerated. They are finally stored as a powder in
plastic or textile bags. 47 kilos powdered material are obtained
from 50 kilos of seed chickpeas.
HISTORY AND TRADITION: The ground chickpeas are traditionally
used to prepare an essential dish in the Lebanese kitchen hommos
(hot water, sesame paste, garlic, lemon juice, salt and olive oil). In
this case, the preparation of the dish is very simple and there is no
need to soak the chickpea seeds overnight and to cook them.
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DRY MINT
AREA OF PRODUCTION: South Lebanon - Nabatieh
DESCRIPTION: fine green powder resulting from dried mint leaves.
PRODUCTION METHOD: Fresh mint twigs are washed delicately
without bruising since they directly get darker colour. They are
then gathered in bunches and dried upside down. When they wilt,
the leaves are removed from the twigs and are spread on a textile
sheet in the shade to keep their nice green colour. When they are
completely dry they are rubbed between the hands to crush them
into powder. Dry hot summer weather is ideal for this activity since
the leaves will be crushed easily.
PRODUCTION PERIOD: August -September

HISTORY AND TRADITION: In the past, fresh vegetables were not
available out of season. Drying vegetables was considered to be a
major summer activity especially that every family used to plant all
their summer vegetables in their home gardens. Drying was done
around the end of the summer when high temperatures could
still allow it. Most fresh vegetables such as okra, green beans,
eggplants in slices or cored for stuffing and zucchini cored for
stuffing, jabali tomatoes in slices as well as leaves of mouloukieh
and fresh mint.
Fresh mint, that is actually available all-year-round, cannot
substitute dry mint powder in some traditional dishes to which it is
considered essential.
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MIXED PICKLES
DESCRIPTION: A mixture of medium-sized pieces of vegetables
in brine.
PRODUCTION METHOD: Vegetables such as carrots, cauliflower,
white or red cabbage, cucumbers, green pepper, green almonds,
immature grapes, immature plums, green immature tomatoes,
depending on the season are washed and cut into 2-cm pieces.
They are then mixed together and packed into glass jars. Salt
brine is prepared using 10% sea salt. It is then mixed with grape
vinegar in the proportion of 1 vinegar to 2 brine solution. The jar
is filled with the salt solution until all the pieces are covered. The
pickles are ready to be consumed 15 days later.
HISTORY AND TRADITION: Mixed pickles are traditionally
consumed with many traditional dishes such as foul mudammas
or cooked lentils mujaddarah.
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DRY MOULOUKIEH
AREA OF PRODUCTION: South Lebanon - Nabatieh
DESCRIPTION: Dried whole green leaves of mouloukhieh
(Corchorus olitorius).
PRODUCTION METHOD: About 1-meter-long mouloukhieh
plants are cut at the base and the leaves are separated from
the twigs. Other producers would remove the leaves from the
twigs while the plant is still standing in the field to allow the
plant to have a longer production period. This operation is
done monthly. The leaves are then spread on cloth sheets in the
shade in an aerated room. The leaves are moved daily to allow
them to dry without any decay. They are then gathered in paper
or cloth bags to keep them aerated for winter time.
PRODUCTION PERIOD: August to October

HISTORY AND TRADITION: Mouloukhieh is a very traditional
staple of the Lebanese cuisine is cooked as a stew with chicken
or meat and eaten with rice along with grilled bread croutons
and onion vinaigrette. In the past, fresh vegetables were not
available out of season. Drying vegetables was considered to
be a major summer activity especially that every family used
to plant all their summer vegetables in their home gardens.
Drying was done around the end of the summer when high
temperatures could still allow it. Most fresh vegetables such as
okra, green beans, eggplants in slices or cored for stuffing and
zucchini cored for stuffing, jabali tomatoes in slices as well as
leaves of mouloukieh and fresh mint.
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DRY OKRA
AREA OF PRODUCTION: South Lebanon Nabatieh
- Mount Lebanon
DESCRIPTION: Dried okra pods stitched in necklaces.
PRODUCTION METHOD: Fresh okra or gombo pods (Hibiscus
esculentus) are collected in the early morning under the dew. They
should be very tender and therefore not longer than 2 cms. They
are then attached to a thread with the use of a needle to make
a 12- m necklace that is attached to the ceiling in an aerated,
shadowed room in order to let them dry without changing too
much in colour. In the same way are prepared the green beans
loubia kesher.
PRODUCTION PERIOD: August to November

HISTORY AND TRADITION: In the past, fresh vegetables were not
available out of season. Drying vegetables was considered to be
a major summer activity especially that every family used to plant
all their summer vegetables in their home gardens. Drying was
done around the end of the summer when high temperatures
could still allow it. Most fresh vegetables such as okra, green
beans, eggplants in slices or cored for stuffing and zucchini
cored for stuffing, jabali tomatoes in slices as well as leaves of
mouloukieh and fresh mint. Cooking recipes were adapted to
the dried products. The dishes had the special flavour of the dried
product rather than that of the fresh one.
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OLIVE OIL
AREA OF PRODUCTION: Mount Lebanon, North Lebanon, South
Lebanon, Nabatieh, Bekaa
DESCRIPTION: Olive oil, varying in colour from green to golden
yellow, cold pressed from local olive varieties Sourani, Baladi,
Ayrouni, Shami, Samakmaki or mixture of them.
PRODUCTION METHOD: Olives are harvested by hand mostly
between October and January depending on the area. However
more farmers are appreciating the fact that they would better
harvest their olives when they are about 50% turning black in
order to ensure the best quality-quantity combination for the
olive oil. The olives used to be filled in bags and stocked wherever
possible for a few days and taken to the olive press where the oil
is extracted. Nowadays, it is collected in plastic boxes not more
than 10 cms high, kept in aerated places in the shade and pressed
within the 24 hours following harvesting in order to maintain a
low acidity of the oil. The olive presses vary from old mechanical
hydraulic presses to modern 2-phase or 3-phase decanters. After
pressing, the oil is usually collected into 20-liter plastic containers
on a 15 to 16 kgs per container basis and are ready for marketing.
Only recently many brands of olive oil are available on the market
and sell the olive oil in 75 cc or 1 liter glass bottles.
PRODUCTION PERIOD: October to January
HISTORY AND TRADITION: Olive oil was until very recently only
marketed through neighbours, family and friends. Olive oil used
to be the only oil of plant origin consumed raw, in cooking and in
frying in the Lebanese kitchen and on the Lebanese table. During
modern times, and because of heavy promotion and lower prices,
olive oil gave its first ranking to corn oil, soybean oil, sunflower
oil and other industrially produced oils especially in cooking and
frying. As for the raw consumption with labne and kibbe, hummus
and eggplant dips and as dressing in tabbouleh and fattouch and
other salads, olive oil is still the sole oil used. Nowadays, people are
more aware of the importance of olive oil in their diet and they are
reintroducing olive oil in the cooking.
MARKETING CHANNELS: Modern delivery, Traditional retail, Direct
sale, Festival and folk festivities, Fairs
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OLIVE OIL SOAP

South Lebanon Nabatieh
DESCRIPTION: Soap made from 100% olive oil (from oil with a high
percentage of acidity therefore not edible) and NaOH (caustic soda).
It is improved by adding essential oils or fragrances.
PRODUCTION METHOD: The oil is put in a container to reach the
temperature of 50 C. In another container NaOH solution is heated
up until 90 C and then cooled down until 50 C. When both the oil
and the NaOH aqueous solution reach 50 C the process of mixing
of the ingredients starts: the oil is little by little poured into the
other container (it takes around 15 minutes) and then non stop
stirring for 45 minutes to1 hour in order to complete the chemical
reaction. The mixture is put in a wooden container covered by
plastic sheets on the bottom; 24 hours later, the mixture is drained
and becomes solid, it is crudely cut and let rest to dry for 2 months
until the reaction is fully completed. After this first phase the soap is
minced and adjusted of olive oil or NaOH in order to find the right
equilibrium among the ingredients. At this stage essential oils and
colourings can be added. Finally the soaps are cut and modelled.
HISTORY AND TRADITION: The olive oil soap has been produced in
the area for many years; nowadays it has been improved in terms of
quality and therefore benefits for the skin care. It is a soap that can
be used for the whole body (hair as well).
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OREGANO - ZAATAR
DESCRIPTION: Powdered mixture of a dehydrated green
aromatic plant zaatar, sesame, sumac and salt.
PRODUCTION METHOD: The whole oregano plant is harvested
and exposed outside under the shade (it becomes dark if
exposed to the sun) for 2 3 weeks on a net. After this period
the inflorescence is ground until it becomes almost a powder.
After this operation for each kg of oregano are added 750 g of
toasted sesame, 500 g of ground sumac and 150 g of salt.
It is stored in nylon bags. Another mixing recipe would be to
mix coarsely ground oregano with whole wild pine nuts, sesame
and salt. Olive oil is added to the mixture in order to make a
ready-to-eat paste.
PRODUCTION PERIOD: July August
more than 100 years with the same method. It can be mixed
with olive oil and eaten with bread or spread on a dough and
baked to get the typical Lebanese Mannoushi.
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PICKLED GRAPE LEAVES

DESCRIPTION: Tender grape leaves in brine.
PRODUCTION METHOD: Tender, well-developed grape leaves
are collected from non treated vineyards. They are arranged
one on top of the other and packed in airtight glass containers.
Meanwhile a 10% brine solution is prepared (100grs sea salt with
900 cc water mixed, boiled, cooled down and strained). Different
methods for preserving the grape leaves vary from adding no
brine at all, dry method, or filling 1/ 3 of the glass jar with brine
or covering all the grape leaves in brine as usual pickling is done.
PRODUCTION PERIOD: April-June
HISTORY AND TRADITION: Stuffed grape vines represent a
traditional dish in the Lebanese diet. Many types of stuffing, with
or without meat, are used.
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PICKLED THYME
AREA OF PRODUCTION: South Lebanon
DESCRIPTION: Local wild thyme (Dakka) with elongated leaves,
similar to rosemary that grows at 200 m of altitude, pickled in
brine and lemon.
PRODUCTION METHOD: Young and tender shoots of the thyme
are harvested. Leaves are separated from hard stems. Then simply
washed with water in order to remove the dust, put directly in
glass jars and covered half with salty water (10% salted), half with
lemon juice and optionally with a thin layer of olive oil (but not
recommended because the thyme turns darker).
PRODUCTION PERIOD: November, December
HISTORY AND TRADITION: Traditional product consumed with
labneh (traditional strained yogurt), fried eggs or lentils (mjaddra)
when prepared as a salad. It can be used also as stuffing for olives.
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POMEGRANATE MOLASSES
AREA OF PRODUCTION: Mount Lebanon North Lebanon
Nabatieh- South Lebanon-Bekaa
DESCRIPTION: Sour/sweet dark brownish molasses made from
sour pomegranate juice
PRODUCTION METHOD: Pomegranates are collected, cut in half
and the grains are taken out and put in transparent bag. The bag
is inserted in a big metal cylinder with small holes and pressed by
a screw press connected to a wooden cover. The squeezed juice
goes to a copper container, put on fire at high temperature and
boiled for at least 6 hours. During the boiling phase the syrup
is stirred; meanwhile the scum on the surface is removed. Once
ready, the syrup is cooled down for around 3 hours and stirred
occasionally until it becomes thick. The obtained syrup does not
exceed 20% of the original juice. The syrup is then poured in
glass bottles.
HISTORY AND TRADITION: It is traditionally served as a dressing
instead of lemon or vinegar for several Lebanese dishes such as
the traditional salad fattoush, okra stew and as a marinade to
grilled meat.
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QUINCE JAM
DESCRIPTION: Dark red quince pieces in syrup.
PRODUCTION METHOD: The quince fruits are washed well to
remove the hairy fuzz; they are then raped and put in a stainless
steel container; one layer of quince and one layer of sugar until
the container is full. The container is covered and the ingredients
are kept for 2 hours until the quince release their liquid. The core
of the fruit is put in a cheese cloth and put with the jam mixture
over low fire to release their pectin to help the jam solidify. The
container is now put on low fire and at the boiling point a small
cup of lemon juice is added. The mixture is boiled and regularly
stirred for 2 hours until they become reddish. Walnut pieces are
added to the jam. Mastic Miske is pounded with one teaspoon
of sugar and mixed well with the jam.
A jam can also be prepared with whole quince pieces. In this
case the quince fruits are cut into 12- cm thick long slices and
the core of the fruit is collected in a cheese cloth and is put with
the jam mixture to help solidify the syrup. The quince pieces are
later boiled for 1 hour in sugar syrup without stirring. The result
is crunchy quince pieces in syrup.
HISTORY AND TRADITION: It has been prepared in the area
for more than 200 years. A more modern version of this jam
consisted in replacing the quince with its relative the apple.
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WARD EL JOURY (ROSE PETAL) JAM

DESCRIPTION: Jam prepared with Damascus roses petals and sugar.
PRODUCTION METHOD: Only the petals of the roses are collected,
boiled in water for 1 hour and a half and filtered. Liquid sugar
prepared with the proportion of 1 part of water and 2 parts of
sugar, is added to the boiled water and the mixture is again put on
fire, boiled and stirred a little until it becomes thick. Lemon juice is
added to the syrup then the petals. The jam is boiled on low fire for
a while then is poured hot in jam jars.
1 kg of petals will result in1 kg of jam.
HISTORY AND TRADITION: It is a traditional jam used in the past
against constipation and nowadays consumed as dessert.
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SEA SALT
AREA OF PRODUCTION: Anfeh (North Lebanon)
DESCRIPTION: Sea salt
PRODUCTION METHOD: The water is pumped from the sea to
big outdoor basins (30m2) of around 15 cm of height. After one
months of sun drying the water is completely dried and big salt
crystals remain in the bottom. If the salt is clean it can be directly
used as pickles preservative or can be filtered, dried by machine
and reduced in small particles.
For each basin can be extracted 1 ton of salt.
PRODUCTION PERIOD: From April until the rain season
HISTORY AND TRADITION: The sea salt production is wide spread
in the area since the coastal zone here is rocky and therefore not
suitable to other agricultural activities.
MARKETING CHANNELS:
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Traditional retail
UNRIPE GRAPE MOLASSES (HAMOD AL HOSROM)
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DESCRIPTION: It is a deep red viscous juice obtained from

Merweh variety of grape harvested unripe.
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PRODUCTION METHOD: The grape is harvested still unripe, put

in plastic crates and quickly washed with water just to remove
the dust. The grape is left one night in the crates. In the next
day the grape berries are separated from the bunches. The
grape berries are then put in a copper container to be cooked
on wood fire. They are boiled for around 10 minutes, taken
out from the fire and decanted. What remains is poured in a
textile bag and pressed with a weight on it or using a pressing
machine for 1 day in order to squeeze all the juice. The next
day the juice is put again on fire and boiled for 8 to 12 hours;
during this operation, the juice has to be followed and stirred
carefully and frequently and the flame adjusted in order not to
become too high and therefore to avoid the form of the froth.
It is ready when it becomes thick. Before taking it out from the
fire sea salt is added (1kg for each 100 litres of juice) in order to
preserve it. It is then stored in glass bottles. (A return of 20% of
the original quantity is expected).
PRODUCTION PERIOD: End of July
HISTORY AND TRADITION: It has more than 70 years of
production with the same method. Sour grape juice is used as a
replacement of lemon juice dressing in the majority of Lebanese
dishes such as salads especially when lemon fruits are not
available on the market or in the home gardens.
MARKETING CHANNELS:
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Fairs
SUMAC
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DESCRIPTION: Reddish brown sour powder obtained from the

grinding of the berries of a wild plant, Rhus coriaria that grows in
the area at an altitude between 200 and 800 meters.
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PRODUCTION METHOD: The sumac berries are harvested when they

become reddish; the grains are then put to dry under the sun for
2 days until the colour becomes darker. The whole inflorescence is
then crushed using a wooden hammer like tool. It is then sifted
in the traditional screen called gherbal in order to separate the
seeds from the powder. Sumac is stored in nylon bags and in low
humidity places.
HISTORY AND TRADITION: Sumac is mainly mixed with thyme
to give it a sour flavour. It is added to some Lebanese dishes as
Fattoush (typical Lebanese salad). It is also used to season salads,
stuffing, fried eggs and grilled fish or meat. Traditionally, in order to
stop diarrhoea, 1 tbsp of ground sumac is mixed in 1 cup of water
and drank. This treatment may be repeated for
several times.
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SUN DRIED TOMATO PASTE

AREA OF PRODUCTION: North Lebanon, South Lebanon, Mount
DESCRIPTION: Dark red, somewhat dry paste made from
tomato juice.
PRODUCTION METHOD: The tomatoes are washed and left to dry.
They are then cut in halves or more pieces and put on fire to soften.
Once they boil, they are moved to be pressed through a hand mill.
The resulting juice is put on medium fire to boil for one hour without
being allowed to darken. Meanwhile salt is added. The juice will
loose some water by evaporation but should not be allowed to
change colour or else the resulting paste will be very dark. The juice is
then put in large plates with not more than 23- cms thickness under
direct sunlight in order for him to gradually dehydrate. Care is made
to cover the large plates with cheese cloth to avoid contamination
from insects, dust and other contaminants. The plates are put
indoors every evening in order not to be subject to morning dew, this
would contribute to the darkening of the resulting paste. The paste
is stirred daily once or twice until it reaches the right consistency,
a degree that is only recognised by the expert eye and hand of the
village women: too soft paste will be very vulnerable to moulding
and a too dry one will be very difficult to manage during cooking, it
would also give a slight taste of burned material. The tomato paste
is then collected in glass jars and covered with a thin layer of olive oil.
PRODUCTION PERIOD: July-August -September
HISTORY AND TRADITION: Tomato paste is a very important element
of the Lebanese cuisine especially the dishes that are cooked during
winter time. Only very mature tomatoes produced from non irrigated
fields or from fields with supplemental irrigation and therefore
characterised by a very sour and very flavourful taste are used to
produce the tomato paste. Also the colour of the local tomato variety
is quite fair allowing the characteristic dark colour of the paste to
develop during the process without becoming black.
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TAHINI
DESCRIPTION: light or dark cream-colour paste made from
grinding sesame seeds.
PRODUCTION METHOD: Sesame seeds are soaked in water then
passed on steam in order to remove the skin. After being peeled,
they are washed and grilled. Then they are ground between two
stones or in more modern stainless steel grinders. The paste is
ready for consumption and expires two years from production.
The paste is poured into plastic containers of 250 grs, 500 grs
and 1000 grs for family consumption or in 5kgs and larger
containers for restaurants.
HISTORY AND TRADITION: Tahini was made from locallyproduced sesame which used to be a major crop especially in
non irrigated areas. Nowadays, most of it is produced from
sesame imported from Pakistan or other large producing
countries. Tahini is a major ingredient of the Lebanese cuisine.
To prepare dips such as hummus or grilled eggplant in tahini or
many other steamed vegetables such as pumpkin or cauliflower,
to prepare the famous tarator dressing to accompany falafel or
shawarma and even as a cooking sauce for fish samkeh harra or
for kibbe arabiyyeh.
MARKETING CHANNELS:
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TURNIP PICKLES
Bekaa Mount Lebanon - Nabatieh
DESCRIPTION: Pink coloured turnip pieces
PRODUCTION METHOD: The turnips are washed and bottom
and top removed. They are then cut into pieces varying in size
and shape from dices to slices to circles that should however
be homogeneous in the same jar. Two dark-coloured beets are
cut in the same manner. These will be mixed with the turnip
pieces in order to give to the pickle a characteristic dark pink
colour. Brine solution is prepared by mixing sea salt (10%) and
water. The glass jar is packed with the turnip and beet pieces
alternately. Grape vinegar may be put in the proportion of 25%
of the brine. The jar is filled with the salt solution until all the
pieces are covered. The pickles are ready to be consumed 15
days later.
PRODUCTION PERIOD: December-March
HISTORY AND TRADITION: Turnip pickles are a very traditional
pickle that is consumed with many traditional dishes such as
falafel or foul mudammas. Also it is consumed as a snack on its
own and the dark pink brine resulting from the pickling is also
appreciated as a drink especially during folk festivities.
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WHEAT STARCH or NASHA

DESCRIPTION: white dry clots of starch made from soft wheat
variety telyani.
PRODUCTION METHOD: The starch is prepared from soft wheat.
Wheat is washed and soaked in water overnight. The next day, it is
drained from the water and covered again in fresh water. The same
process is repeated over and over for ten days. The wheat swells
up and the kernels open up to show the white pulp inside. The hull
then breaks off and floats to the surface. The white pulp is drained
from the water and spread on a sheet of cloth and exposed to the
sun in a well aerated place for several days until it is completely dry.
The starch forms a dry brittle layer clings to the sheet cloth. It is
broken in medium to small sized pieces and collected in plastic bags
for use.
PRODUCTION PERIOD: June to September
HISTORY AND TRADITION: The starch or nasha is a major ingredient
of the traditional Lebanese desserts where it is used to thicken any
sweet solution: sweetened milk to prepare muhallabiyyah, or milk
pudding, khabissah the grape molasses pudding, tootiyyeh the
mulberry pudding, etcor to prepare the local Turkish delight, rahat
al halkoum.
MARKETING CHANNELS:
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SNACKS
AND DESSERTS
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BROAD BEANS SNACK

DESCRIPTION: Cooked broad bean seeds sprinkled with cumin, hot
pepper and lemon juice.
PRODUCTION METHOD: Large broad beans seeds are washed and
soaked overnight. The next day they are put in a cooking pan,
covered with water and put to boil. Then they are left boiling for
about three hours over medium to low fire until they become very
tender from the inside but the seeds are still whole.
HISTORY AND TRADITION: Cooked broad beans have been and still
are a very popular snack. It is served on the streets especially where
people go for a promenade and also during celebrations (Adha or
Ramadan feasts). They are mixed with lemon dices and sprinkled
with ground cumin, hot pepper and salt and served somewhat
warm. Even the cooking water is consumed.
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JAZARIEH
AREA OF PRODUCTION: North Lebanon South Lebanon Nabatieh
DESCRIPTION: Pumpkin thin slices preserved in sugar.
PRODUCTION METHOD: A CaO solution is prepared: 200 grs of
CaO are mixed with 4 liters of water and left to settle for about two
hours. The solution is then decanted into a fine cheese cloth and
used to soak the previously skinned and thin sliced pumpkin. After
soaking for 12 hours the pumpkin strips are thoroughly washed with
water. Meanwhile, half a kilo of sugar is mixed 0.25 liter of water
and juice of 2 lemons and boiled. When the pumpkin strips are
ready, they are added to the sugar syrup and boiled without stirring.
The resulting pieces, jazariyeh, are then removed from the syrup and
put in containers.
HISTORY AND TRADITION: The term jazarieh comes from jazar
or carrots in Arabic due to the resemblance with the carrot slices
preserve because of the orange colour. Carrot slices preserve is
prepared still in some Lebanese households in the same way crunchy
pumpkin strips are prepared but theres no need to soak the carrot
slices in CaO to keep their shape. However, pumpkin preserves are
crunchier. Jazarieh is served as a dessert or snack with walnuts or
blanched almonds.
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LUPINE SALTY SNACK

DESCRIPTION: Cooked, sweetened lupine seeds sprinkled with salt.
PRODUCTION METHOD: Lupine seeds are washed and soaked
overnight. The next day they are put in a cooking pan, covered with
water and put to boil. Then they are left boiling for about two hours
over medium to low fire until they become just tender. The cooked
lupine seeds are then put in cold water that is regularly changed to
remove their bitterness. This will take approximately three days.
HISTORY AND TRADITION: Sweetened lupine seeds have been and
still are a very popular snack. It is served on the streets especially
where people go for a promenade and also during celebrations
(Adha or Ramadan feasts). Nowadays theres a sweet variety of
lupine that is directly edible after cooking and cooling however the
more traditional one has a crunchier texture and deserves the effort
of sweetening.
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ROASTED SALTY CHICKPEAS SNACK OR QDAMEH

AREA OF PRODUCTION: North Lebanon, South Lebanon, Mount
DESCRIPTION: Roasted yellow or white salted chickpeas or using
other additives.
PRODUCTION METHOD: Chickpeas are gathered dry during the
month of June, they are then threshed and later selected by hand
to remove the debris and other foreign materials. To prepare the
qdameh, the chickpeas are soaked overnight and then put in the
roaster that will roast them with or without salt. The roaster is a
large round copper container heated with gas with a whisk inside
that is turned manually or automatically depending on the degree
of mechanisation of the factory. The salt free chickpeas stay yellow,
while the salted ones get a whitish skin and the snack by itself
is crunchier. It is also possible to add other additives such as hot
pepper or other spices.
HISTORY AND TRADITION: In the mid fifties of the last century,
qdameh used to be a major snack for all the members of the family.
The families used to soak large quantities of chickpeas in water
and send to the qadamji or the person who used to own a roastery
just to provide this service. Later, people got used to the idea of
buying ready-to-eat qdameh. Qdameh which is a very nutritious and
healthy snack should regain some importance among the favourite
snacks in the opinion of children as well as adults.
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MALBAN
AREA OF PRODUCTION: Aandket (North Lebanon)
DESCRIPTION: A few millimetres thick sheets of cream colour
obtained from the mixture of white grapes juice and wheat flour.
PRODUCTION METHOD: The grape juice (20 Kg) is mixed with CaO
(2 Kg) and boiled; when the scum appears, it is taken out and
the juice cooled down for around 24h and then put in another
container (CaO remains on the bottom). At this stage 2.5 Kg of
wheat flour are added to the juice and they are boiled together
until they reach a dough consistence. The obtained dough is spread
on a cheese cloth and sun dried until it does not stick to the cloth.
To easily remove the dough the tissue is turned upside down and
moistened. The removed sheet is then hanged on a laundry rope in
an aerated spot for around two days to dry. It is stored as pieces of
large sheets in plastic bags.
PRODUCTION PERIOD: From July to September
HISTORY AND TRADITION: It is a very traditional sweet prepared
during the summer and kept for consumption during winter
times as somewhat large sheets. Nowadays, it is cut into small
squares, filled with nuts or pine kernels, rolled and served to guests
as a sweet snack especially during Christmas and other religious
celebrations.
MARKETING CHANNELS:
Direct sale
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DRIED FIGS
AREA OF PRODUCTION: South Lebanon- Bekaa- Nabatieh-Mount
Lebanon- North Lebanon
DESCRIPTION: Dried figs
PRODUCTION METHOD: The whole figs are put on trellis and sun
dried under plastic tunnels (to protect the figs from insects) for
15 days. The trellis with the figs is then put over a pot filled with
boiling water with the addition of anise or fennel seeds for vapour
sterilization for about 5 min. The figs are finally sprinkled with
wheat flour to preserve them and stored in nylon bags for
later consumption.
HISTORY AND TRADITION: Dessert consumed mainly in winter time
and in the past served with walnuts, almonds and raisins to guests
instead of chocolate.
MARKETING CHANNELS:
Modern delivery
Traditional retail/ specialized shops
Direct sale
Fairs
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LTAKH, BOIS DE PANAMA MOUSSE

AREA OF PRODUCTION: Mount Lebanon, Bekaa
DESCRIPTION: fluffy sweet white mousse prepared from Bois de
Panama roots (Shirsh el halawa)
PRODUCTION METHOD: The inner dried bark and surface roots of
a tree growing in Mount Hermon, Quillaja saponaria are used to
prepare this product. The bois de panama is peeled and pound in
a mortar with pestle until we have a coarse powder. The powder is
soaked in water for 24 hours. The second day, the whole mixture is
put on a medium fire until it boils. During this time it will make a lot
of froth. The heat should be kept low or else the froth will spill over.
The mixture is kept on fire until it is reduced to of the original
volume. While the bois de panama is boiling sugar syrup is prepared
and kept warm. The reduced liquid is strained into a large sauce pan
over low heat. The liquid is whisked strongly until it becomes very
foamy. Gradually the warm sugar syrup is added still whisking until
a foamy, white elastic mousse is obtained. The obtained mousse is
then removed from fire and left to cool down.
HISTORY AND TRADITION: Ltakh in Arabic means whipped cream.
Young girls traditionally prepare this mousse and men in long winter
nights because it needs a lot of whipping and beating in order for
the mousse to foam. The young people alternate on beating the
solution and throw on each other balls of the forming mousse
as if it was snow. The material is collected from the clothes or
face and eaten in a joyful atmosphere. People believe joyfully that
during these evenings they should be telling to each other all the
lies possible or else the product will not foam and rise. The process
ends when balls of the mousse are thrown to the ceiling and it does
not fall. The ltakh is consumed sweetened with grape molasses or
sugar syrup. Commercially it is sweetened with sugar syrup to give
a product called natef that is eaten with the karabeej the semolina
cakes stuffed with pistachio nuts. The ltakh is also used to prepare
halawa, another traditional sweet.
MARKETING CHANNELS:
Modern delivery
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CLEMENTINE PRESERVE
DESCRIPTION: Whole tiny Clementine fruits in syrup.
PRODUCTION METHOD: Tiny Clementine fruits no larger than ping
pong balls are washed well; they are then prickled with a thick
needle many times per fruit. In one litre boiling water per 1 kg of
fruit, the fruits are plunged and let cook for 10 minutes. The fruits
are then removed from the cooking water to which is added 1
kg of sugar and boiled until the sugar dissolves completely. The
clementines are simmered in the boiling syrup for 20 minutes they
are then removed from the syrup and both are kept separate for
the next day. The next day, the syrup is heated until boiling. At that
time the fruits are put again to boil for 25 minutes on low fire. The
fruits are then removed and kept aside. The operation is repeated
for three consecutive days. The fruits are then packed in glass jars
and covered by syrup.
HISTORY AND TRADITION: The Clementine fruits that are used are
the very small, unmarketable fruits that remain from the second
season crop. These are usually seedless and have a very thin skin.
They are a very rare delicacy that is eaten as such or dipped
in chocolate.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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DATES JAM
AREA OF PRODUCTION: North Lebanon Mount Lebanon
South Lebanon
DESCRIPTION: Dates stuffed with almonds cooked and
preserved in sugar syrup
PRODUCTION METHOD: The dates are peeled with a paring
knife, washed and boiled for 15 minutes. They are then speared
with a skewer to remove the stone and then stuffed with
blanched and skinned almonds previously roasted with no
addition of oil; it is then closed on the top by a clove that will
give the dates a special flavor and decoration.
The dates are boiled in sugar syrup (the ratio is 2 part sugar, 1
part water and a table spoon of lemon juice) until ready.
They are stored in glass jars or dried and dipped in chocolate.
PRODUCTION PERIOD: October
HISTORY AND TRADITION: Traditional dessert especially
consumed all-year-round.
MARKETING CHANNELS:
Modern delivery
Traditional shops
Direct sale
Fairs
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DRIED GRAPES
DESCRIPTION: Dried grapes of the region, dark brown color,
with or without seeds.
PRODUCTION METHOD: The grapes (5 kg) bunches are washed
and then dipped in a mixture of oil (100 g), oak ash substrate (2
table spoons) and water (3l).
Later, the bunches are put on trellis under tunnels sun dried and
turned every day. The complete drying occurs after 15 days and
the grapes is directly stored in plastic bags.
HISTORY AND TRADITION: In the past raisins were served with
almonds, walnuts and dried figs mainly in winter nights as a
main snack.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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EGGPLANT PRESERVE
AREA OF PRODUCTION: Bekaa Mount Lebanon- NabatiehDESCRIPTION: Small local eggplants, mainly Kafarsusi, stuffed
with roasted almonds and preserved in sugar syrup
PRODUCTION METHOD: CaO (200 grs) are mixed with 4 liters
of water and left to settle for about 2 hours. The liquid is then
decanted through a fine cheese cloth. Meanwhile the stalks of
the eggplants are removed and they are skinned thinly using a
sharp knife in order to avoid reaching the fine seed lumps. When
the operation is done, the skinned eggplants are soaked into
the decant water overnight. The next day, they are thoroughly
washed, boiled in water in a stainless steel container and later
cooled down under running cold water. Then they are squeezed
gently and placed in a colander to remove the excess water. The
syrup is prepared by boiling for about 5 minutes a mixture of
1liter of water and 1 kg of sugar and some lemon juice. The
scum is removed and the eggplants are added to the syrup.
The eggplants are continuously boiled in the syrup under low
to medium fire for about three hours. Towards the end of this
process, a few cloves are added. The eggplants are then stuffed
by hand with one or more blanched and roasted almonds and
put in sterilized glass jars. The final stage is to fill with syrup the
whole jar.
PRODUCTION PERIOD: September - November
HISTORY AND TRADITION: It is a very old recipe. Preserved
eggplants may be served dry without the syrup sprinkled with
sugar or as a typical jam to be eaten with bread.
MARKETING CHANNELS:
Traditional retail
Direct sale
Fairs
FRUIT COMPOTE
AREA OF PRODUCTION: Bekaa Mount Lebanon- Nabatieh
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DESCRIPTION: Fruit pieces mainly apricots, peaches, grapes,

cherries, in light sugar syrup.
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PRODUCTION METHOD: The fruits are picked very close to

maturity meaning that their colour should be fully developed.
They also should be sound and free from any defect. The grape
berries are separated from the bunches, washed and directly
stored in glass jars. Apricots are seeded, halved and put in
glass jars. Peaches and pears are skinned, halved and seed
removed. Cherries are kept whole but pit is removed. For mixed
fruit compote, the fruits are diced into medium-size dices and
placed in the clean glass jars. The syrup is prepared with sugar
and water in the ratio of 1:2 boiled and left to cool down. It is
then added to the jars that are later sterilized at bainmarie for
10 minutes, except for apricot that should only sterilized for 5
minutes in order not to over cook the fruits.
PRODUCTION PERIOD: Depending on the availability of
the fruits.
HISTORY AND TRADITION: Fruit compote is considered to be a
traditional type of dessert especially in Mount Lebanon where it
is a very common way to preserve fruit for winter consumption.
It is characterized by containing less sugar as compared to jams
and preserves.
MARKETING CHANNELS:
Modern delivery
Traditional retail
Direct sale
Fairs
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HALAWA
AREA OF PRODUCTION: Mount Lebanon, Bekaa, South Lebanon,
North Lebanon, Nabatieh
DESCRIPTION: Sweet, cream-coloured solid material made from ltakh
mousse, tahini and sugar syrup.
PRODUCTION METHOD: Halawa is the mixture of two ingredients:
tahini, sesame cream and natef, the mousse obtained from the
halawa root and sugar syrup. The natef is prepared from halawa root
after soaking and cooking in water then it is beaten until the mousse
forms. Warm sugar syrup is added to the beaten cream to sweeten it.
Natef is then added little by little to tahini, sesame cream, and mixed
continuously. The mixture is kept warm until the process is over. Vanilla
can be added at this phase. Also, different types of nuts in whole or
crushed pistachios or walnuts or even chocolate is added or the halawa
can be kept plain. At that time, it is poured into either individual plastic
container of weights 200, 500 or 1000 grs, or in larger containers to
be sold by the piece at retailers.
HISTORY AND TRADITION: Halawa used to be one of the most
important Lebanese desserts. It is usually consumed as a sweet snack
after a meal or between meals with or without bread but mostly with
bread to soften its sweet taste. It can be prepared as bread spread
with a little butter, sprinkled with halawa and rolled as a sandwich.
The introduction of halawa stuffed with nuts such as pistachios or
walnuts and even chocolate is somewhat recent and represents a way
to diversify the produce.
MARKETING CHANNELS:
Modern delivery
Traditional retail, Direct sale
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RAHAT EL HALKOUM
AREA OF PRODUCTION: Mount Lebanon, Bekaa, South Lebanon,
North Lebanon, Nabatieh
DESCRIPTION: Sweet, transluscent cubes of different colours,
made with sugar syrup thickened with starch and sprinkled with
powdered sugar.
PRODUCTION METHOD: Rahat al Halkoum is made with sugar syrup
consisting of sugar, water and a little lemon juice. Dissolved starch is
added to the mixture in order to thicken it. Gelatin powder is added
to the mixture in order to keep it tender. The mixture is well whisked
until it becomes homogeneous. It is then poured into large plates
and left to cool down. When it solidifies, it is cut into about 2-cm
cubes or less, sprinkled with powdered sugar and arranged into 500grs cardboard boxes ready for the market. Colour of the final rahat
change with the flavour added to the basic recipe, the most common
being plain or with ground mastic and the lokum would be colourless
and rose water with a pink colour. Mint flavour with a green colour,
orange flavour with orange colour, strawberry with red colour and
blackberry with purple colour, represent a more modern assortment
of the lokum. Sometimes, roasted almonds or pistachios are added to
the plain mixture.
HISTORY AND TRADITION: Rahat el halkoum, in Arabic, literally
means the comfort of the throat. It is practically the same as the
famous Turkish delight. It used to be offered with a cup of coffee. A
piece of rahat el halkoum alone or engulfed between two biscuits is a
very common sweet offered to guests and as a snack especially during
folk festivals or some religious occasions.
MARKETING CHANNELS:
Modern delivery
Traditional retail, Direct sale
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POMELO PRESERVE
AREA OF PRODUCTION: South Lebanon
DESCRIPTION: Jam prepared with pomelo (bomali) a citrus fruit
that is characterized by a very thick skin.
PRODUCTION METHOD: The yellow layer of the skin and the
upper part of the fruit are removed. The second layer of the
skin, a white spongy layer, is cut in slices and soaked in cold
water for 12 hours in order to take out the bitter taste. The
slices are then boiled in water for 10 minutes, filtered and
dipped in cold water again for 12 hours. The slices are rolled
and stitched together with needle and thread and boiled in
sugar syrup (prepared with a proportion of 2 part of sugar
for part of water) for 10 minutes. Now the thread can
be removed and the slices are directly stored in jam jars and
covered with hot liquid syrup or dry sprinkled with sugar.
PRODUCTION PERIOD: December
HISTORY AND TRADITION: It is a traditional dessert often
consumed after being dipped in chocolate or coconut.
MARKETING CHANNELS:
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Traditional shops
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PUMPKIN PIECES IN SYRUP

AREA OF PRODUCTION: North Lebanon South Lebanon - Nabatieh
DESCRIPTION: Pieces of pumpkin in sugar syrup.
PRODUCTION METHOD: A CaO solution is prepared: 200 grs of CaO
are mixed with 4 litres of water and left to settle for about two hours.
The solution is then decanted into a fine cheese cloth. Meanwhile, the
pumpkin is peeled, cut in small or big cubes and put in the solution
to soak overnight. After soaking for 12 hours the pumpkin pieces are
thoroughly washed with water and left to dry. Syrup made with 1 kilo
of sugar and 1 litre of water and the juice of two lemons is prepared
and boiled for 5 minutes. The pumpkin pieces are added to the syrup
and boiled on medium to low fire until they are well cooked. Only
occasional very gentle stirring is allowed in order not to smash the
pieces. The resulting pieces are then stored in glass jars covered with
the syrup.
HISTORY AND TRADITION: It has been prepared in the area for more
than 200 years and it is used as a winter dessert where the pieces of
pumpkin are served with or without syrup.
MARKETING CHANNELS:
Modern delivery
Traditional shops
Direct sale
Fairs

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Atlas of Lebanese Products

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Atlas of Lebanese Products

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ATLAS OF

The Atlas of the Lebanese traditional products is one of the supreme

The Lebanese Minister of Agriculture

GREETINGS FROM THE ITALIAN AMBASSADOR TO LEBANON

I have accepted with pleasure to introduce this ATLAS of

24. Muhallabiya (Milk pudding)

Fermented Cheese, Ambrees or Serdaleh

This Atlas was made possible through the support, cooperation

This Atlas is not an offer to sell or purchase any product

According to the EC Regulation No 5092006/, traditional means

4. Beverages, syrups, spirits, distillates and vinegars

ARAK Muthallath (triple distillation)

BITTER ORANGE BLOSSOM WATER

BITTER ORANGE SYRUP

HOME MADE APPLE VINEGAR

MEDICINAL PLANTS WATER

AREA OF PRODUCTION: Bekaa North Lebanon Mount

DESCRIPTION: Dark purple thick juice with a sweet flavour

PRODUCTION METHOD: The mulberry are harvested and directly

POMEGRANATE SYRUP (GRENADINE)

ROSE WATER SYRUP

BREAD, ARABIC OR PITA

CRISPY INFLATED SESAME BREAD (KAAKE)

MILLET SMID (CRUNCHY BREAD)

DESCRIPTION: Traditional bread from Ras El Ain made from wheat

PRODUCTION METHOD: Flour (2 kg), fine burgul (1 kg), sesame

PRODUCTION PERIOD: All year - round

SAJJ or MARKOUK BREAD

BLESSED BREAD OR KURBAN

DESCRIPTION: Dessert made of a dough from wheat flour, oil and

PRODUCTION METHOD: The dough made of flour, oil and water,

PRODUCTION PERIOD: All year - round

BREAD WITH MILK

- 1 Pickled wild thyme salad

- 4 Salatet farfaheen w rocca bil kishk (Purslane and rocca salad

- 8 Batenjan mtabbal (grilled eggplants with tahini dip)

Ingredients: 2 cups chickpeas, cooked very tender, cup water from

Preparation: Wash the chickpeas and soak them overnight in

- 11 Hummos bi tahini (mashed chickpeas is tahini dip)

- 14 Shankleech salad (fermented yogurt balls with tomatoes and

Ingredients: 2 cups whole wheat, 5 cups water, cup raisins, cup

- 17 Fried or grilled white cheese

- 18 Elbeh (Whole wheat with sugar and nuts)

Serving suggestions: Wheat can be served cold or warm in an

- 21 Khabeesat um ali (pudding with walnuts)

- 25 Sayneyet Dura (Whole corn flour cookies)

- 29 Kammouneh (Uncooked fine burgul with cumin and herbs)

- 32 Kibbet adass (cooked broken lentils with burgul, cumin and

Ingredients: 2 cups broken lentils, 4 cups water, 1 cup kammouneh

- 33 Mahruss mash (Cooked mung beans with burgul, cumin and

- 34 Mousakaa (Cold aubergines in tomato sauce)

Serving suggestion: Mousakaa means in Arabic cold. It is served like

- 35 Masbahet el daraweech (the rosary of the humble people:

- 36 Frike bil khodar

- 39 Ful Mudammas (Seasoned fava beans)

Ingredients: 1 cup lentils, 5 cups water, 13/ cup coarse burgul,

Preparation: Wash the lentils and put to cook until it becomes

Serving suggestion: The mudardara is served with yogurt for some

- 45 Ammicheh (burgul in Kishek with grilled onions)

Ingredients: 1 cup dry chickpeas, 1 cup medium size burgul,

Preparation: Soak the chickpeas in water overnight. The second

Serving suggestion: Saff is served with other mezze dishes with

- 48 Grape leaves stuffed with chickpeas and kawarma