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.
Olive oil is a rich source of monounsaturated fatty acids.
Meycheh with grilled onions is a healthy delicious starter that is suitable for individuals with high cholesterol.
Although Colocasia or Taro is not native to Lebanon, it is considered in many parts of the country (particularly in the Chouf Mountains) as a traditional crop.
Fresh herbs such as coriander, are excellent sources of antioxidants such as vitamin C.