Moutabal, otherwise known as baba ghanouj, or France’s caviar d’aubergine (eggplant caviar), must definitely figure in the top 10 of the best foods in the world!
Dock is characterized by an acidic flavor that children find very tasty.
Peak bone mass develops during youth, which explains the increased recommended calcium intake during this stage. Yogurt is an excellent source of calcium.
Sumac is added to a variety of Lebanese dishes. The traditional therapeutic uses of sumac include the treatment of indigestion, anorexia and hyperglycemia.
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.
Damascus is known for its apricots, which are preserved as dried fruits or as ammaredin, thick apricot paste dried in sheets, which must be soaked and diluted in water to make the khoshaf.
Fatteh is typical souk food, mainly of the souks of Damascus. Already prepared ingredients are mixed at the last minute and served immediately—cooked chickpeas, yogurt, grilled bread, and traditionally browned butter or ghee drizzled on top. A fatteh must be served and eaten quickly, before the grilled bread gets soggy from the yogurt.
Called samboussek (for small individual semicircular pieces), or manoushet jebneh (for big pizza-pie ones), these cheese flatbreads are made in Lebanon with a special kind of cheese, akkawi (from the Palestinian city of Akka) as we call it in Lebanon, which is a white cheese that melts well.
Sfouf is a simple butter-free, egg-free cake made from flour and carob molasses. Simple and healthy, it’s the definitive mountain sweet.
Called burghul bi banadoura in Arabic, this popular, hearty dish, made with eggplant or zucchini, is a staple of kitchens in Lebanon and Syria.