Thyme contains thymol, a compound extensively used in medicine and known to be efficient in treating intestinal worms and reducing spasm.
Chicory was first mentioned on a papyrus 4000 years before Christ. This plant has been shown to improve intestinal microflora and to lower triglycerides in the blood.
Lycopene, which is abundantly found in green leafy vegetables such as the plants in this recipe and in tomatoes, is a carotenoid that gives tomatoes their red color.
This plant is believed to be an appetite stimulant and a diuretic.
Sumac is added to a variety of Lebanese dishes. The traditional therapeutic uses of sumac include the treatment of indigestion, anorexia and hyperglycemia.
Dock is characterized by an acidic flavor that children find very tasty.
The absorption of the iron, supplied by the parsley and the lentils, is enhanced by the vitamin C provided by the other ingredients, such as lemon juice.
Stuffed vine leaves are one of the most popular starters in the Lebanese cuisine. In this recipe, the local burghol is used ir more common rice.
Burghol is low in sodium and high in carbohydrate and fiber.
Rural communities relied largely on burghol and vegetarian recipes like potato kibbeh since meat used to be expensive and hard to get.