Baa’leh (purslane) is a secret herb of Lebanese cuisine. Its “meaty” leaves, “iron-y” taste, and dark green color make it very special.
Purslane is a common vegetable in Lebanon. The leaves of the purslane are used in the famous peasant salad -‘fatoush’.
Red Bean Stew is a Friday favorite; it can be prepared in advance and served at room temperature. It is best eaten with scallions, radishes, and a green salad.
If the south has a lighter, sweeter version in mujadra safra, the north has it at the opposite end of the spectrum, dark and thick! The Northern Lebanese version of mujadara is made with red beans instead of lentils and coarse bulgur instead of rice.
Meghli is the “newborn” sweet. Whenever a mother gives birth, meghli is the first thing to prepare at home to offer to family and guests. And since Christmas is about a newborn, too, meghli is served as a Christmas dessert in the mountains.
Rishta is a low-fat delicious recipe and is suitable for individuals with elevated blood cholesterol. Region: Aarsal
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.
Semsemyieh is a typical souk dessert, made of toasted sesame seeds and ground almonds set in a sweet syrup, though it could also be made from chopped cashews, or all almonds, or pistachios.
Shish baraks, resembling ravioli, are enclosed dough with various fillings, such as minced meat or a mixture of plants.