Mezzé

Mezzé traditional the Lebanese

The Mezzé is sets of dishes, true national institution of the culinary tradition of the Lebanon. It is one of the symbols of hospitality and Lebanese art of living. One tastes by small mouthfuls seized using a piece of bread-crepe or in the absence of a fork. Around a light rosy wine, or better, to arak (brandy of grape scented with anise), to be used on ice floes and half-compartment as water, it is enough to three or four mets to create one mezzé: Taboulé or Lebanese salad, Kibbé believed or cooked in pellets, Hommous or caviar of eggplants and essential the Labné.

The Fatouche is the other salad high-speed motorboat, prepared differently according to the areas… a mixture of vegetables of season: pourpier, lettuce, radish, tomatos, cucumbers, parsley and mint. The roasted eggplants and sweet peppers are optional. It can be decorated of sumak, a red spice which confers an acid savor to him good particular.

Among the entries, still let us quote the hommos, mashed potatoes of chick-peas to the cream of sesame (tehini)… sometimes decorated fried pinions and of meat. The batenjan, also called baba ghanouj or métabbal, which is, in fact, eggplant mashed potatoes. As for the foul médammas (broad beans with oil), it Marie to perfection with mezzés hot.

In this last category, one can evoke the rkakates, small slippers of puff pastry trimmed with meat or crab, goat's milk cheese, and their cousins fatayers or sambousecks, lined selk (blettes) or of kechk (delicious yoghourt, fermented, dried then reduced out of powder). The nay term (" vintage ") include the preparations like it ftilé (sirloin of goat crossed out of dice), qasbé (liver of lamb to be consumed very fresh, mixed with mint, salt, pepper, onions and which is tasted in a piece of bread), will habra it nay or counted (meat crushed, raised garlic mashed potatoes) and the kebbe naye (containing bruised grain, of onions, spices and grass), one of large impossible to circumvent of the Lebanese kitchen. Kebbé remains a speciality of the area of Zgharta - Ehden in Northern Lebanon.

Then the Abats come. Thals (spleen) stuffed and raised with grasses and spices with the support, sawda (chicken liver), nkhaat (brain), sanassel (marrow), bayd ghdnam (passing fancies) which are declined out of salads or cracklings. The lsanats (ox languages), floret of the gastronomy, are reserved to the informed amateurs.

The makaneks (Lebanese sausages), soujouk (Armenian alternative) and basterma (local ham) also find their place on all the tables. Among the impossible to circumvent ones appear samké will harra (pieces of fish decorated of a very spiced sauce) and the tajen (fish with the tarator, a sauce sauce containing sesame cream mixed with soft onions and pinions fried).

To also taste, for their original savors, loubié Bi zeit (beans with tomato), the fassoulia arida (bean grains), will mdardara it (lenses and onions) and the warak enab (stuffed vineleaves).

All these sets are tasted with the arak, a drink containing grape alcohol distilled with anise of Damas.

In spite of the richness and the abundance of its mezzés, the Lebanese kitchen does not stop with so short way. Then the dishes come from resistance: kabab (meat skewer roasted with the wood fire, the sheep being increasingly goûteux) and chich taouk (chicken skewers marinaded with spices). The kafta consists of adapted chopped meat in multiple ways: mixed with parsley and onions, it is the halabi; associated with cheese, it is the tochka; the batenjane prepares with eggplants and the khaskhash with tomatos and pepper… Thousand other dishes make the richness of the Lebanese kitchen, but it is impossible to quote them all. Some, very long to prepare, do not appear in the menu of the restaurants, but perhaps will have you the chance to taste them in a family which will open her doors to you. You will be able to taste then with the splendor of a borghol Bi dfin, a makhlouta or a harek osbaou.

The bread, in Lebanon, delicious and is always eaten fresh. Among the various kinds of bread, most current are the khoubz arabi (discs of the dimension of a plate which opens into two, horizontally, when they are broken) and the markouk (round bread of mountain, the thickness of a sheet of paper, whose diameter can reach one meter). The manakish are a flat bread, covered with finely chopped thyme, grains of sesame and olive oil, cooked with the furnace, which one often eats with the breakfast. The lahm Bi ajine (very thin Armenian pizza pie with meat, tomatos and spices) constitute an excellent fast meal.

The extraone

The " extra-mezzé" present the same dishes as the mezzé traditional one, but in greater quantity. Moreover, contrary to mezzé traditional, the plates are piled up the ones on the others so that one can make use of all the small dishes whatever his site. This mezzé is used in great restaurants Lebanese. It can simultaneously comprise more than 60 kinds of dishes.

Lebanese pastry making

Often very sweetened, Lebanese pastry making is very varied and was diffused through the Middle East and more largely still. There is for example the Maamoule, the Awamat, the Bklaoua, the Knéfé, the Moghli…

Sandwiches

The Lebanese sandwich are one of the shutters of the Lebanese kitchen most popular throughout the world. There exists for example the Falafel (pellets of broad beans chopped in sandwich) or the Chaouarma (meat roasted with sets of Lebanese crudenesses) or even the Manakish consisted of the Lebanese bread with thyme or Lebanese cheese (consumed for the breakfast primarily).

Dishes

There exists a very great Lebanese number of dishes. Among them, the Koussa Mehchi (of zucchinis stuffed cooked with or without meat), the Chich Taouk (chicken marinaded in a kind of garlic mayonnaise with roasted lemon then), the Djaj Mechwi (roasted chicken), the Kafta (lamb chopped with grasses fraiches and onion), the Samké Harra (fish spiced with sesame cream), the Fassouliya (bean coconut with the olive oil and garlic)…

Alcoholic drinks

The Lebanese wine, which comes primarily from the valley of the Bekaa, is one of the first in the history of the world. The most important fields are those of Ksara, Kefraya and the Château Musar. In addition to the wine, Lebanon offers spirits traditional, anisated, to dilute in water the arak.

External bonds

• Ministry for Tourism - Lebanese Kitchen
• Savors of Lebanon Receipts of the Lebanese Kitchen
• Lebanese Kitchen - Presentation, receipts and produced
• Receipts of Lebanese Kitchen
• Lebanese Kitchen
• Lebanese Mezzé