Corn with Yogurt
Peak bone mass develops during youth, which explains the increased recommended calcium intake during this stage. Yogurt is an excellent source of calcium.
Whole Wheat with Yogurt
Chickpeas are a low-fat source of protein and soluble fiber. Fit promotes a feeling of fullness by slowing the movement of food through the upper digestive tract.
Fennel Omelette
Region Kuakh
Swiss Chard Omelette
1 cup of Swiss chard contains 4 mg of iron. which makes it a significant source of iron, particularly for vegetarians.
Purslane Turnovers
Purslane is a common vegetable in Lebanon. The leaves of the purslane are used in the famous peasant salad -‘fatoush’.
Water Parsnip Turnovers
Water parsnips are high in iron and in iodine, and are believed to to be effective in the treatment of inflammation as well as in the prevention of kidney stones.
Kishk Turnover
Kishk is a typical villager breakfast par excellence, often served as a soup, cooked with awarma or seasoned with fried onion and garlic. It is made with goat or cows’ milk, sometimes sheep’s milk is added when available. In Lebanon, kishk production varies from one region to another.
Burghul with Eggplant and Tomato
Called burghul bi banadoura in Arabic, this popular, hearty dish, made with eggplant or zucchini, is a staple of kitchens in Lebanon and Syria.
Makhlouta
Makhlouta is a traditional mountain stew. It comes from ‘khalet’ (mixture). It was cooked with all available grains in the pantry (mouneh).
Tabbouleh
Let it be said here and now, the main ingredient in tabbouleh is PARSLEY. I feel better now. No parsley, no tabbouleh! Grain salads that pretend to be tabbouleh are simply an insult to the real thing.