Adding sweet spices such as nutmeg, cloves, cinnamon or a pinch of salt enhances sweetness without adding calories.
Hummus is the definite non-home food—even if you find it often in home-cooked meals. A good restaurant is measured to the quality of its hummus, and hummus in the old days used to be bought at the souk fawwal only.
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.
You will need a durable plastic bag as an essential tool. Region: Chouf
A definite winter warmer, aadass bi hammod is a thick soup/stew of lentils, Swiss chard, potatoes, onions, and lemon juice. It is a winter mountain meal, made when chard is abundant and beautiful.
One thing is sure: Mujadara lentils must be small, round, and dark brown. Those have a deep nutty flavor that will make all the difference for this purist’s dish.
Mujadara is all about being a vegetarian dish, and so a version with meat seems so contradictory and weird! But it does exist, and it is Georgina al Bayeh, Tawlet’s super smiling cook from Kfar Dlekos, who initiated us to the wonders of mujadara b’ lahmeh!
Lima beans are considered a good source of protein, fiber and vitamins. The consumption of pulses is especially recommended in case of hypertension.
Nuts are a good source of vitamin E and unsaturated fats. Vitamin E is a powerful antioxidant that protects the skin from damage, especially in case of prolonged exposure to the sun.
Makhlouta is a traditional mountain stew. It comes from ‘khalet’ (mixture). It was cooked with all available grains in the pantry (mouneh).