Tag Archives: Lebanese cooking
Lebanese spices list: 12 essentials every kitchen relies on
A Lebanese kitchen doesn't need dozens of jars. About a dozen spices cover most of the home cooking you will do, from Sunday kibbeh to ...
Kibbeh spices: how to season every kind of Lebanese kibbeh
Kibbeh is Lebanon's national dish: fine bulgur and lean meat pounded together with onion, then eaten raw, baked in a tray or shaped and...
What is freekeh, and how do you cook it with chicken?
Freekeh (فريكة) is wheat that is harvested while still young and green, then roasted over fire. The fire burns off the straw and chaff ...
How to use sumac: 8 Lebanese ways with the tangy red spice
Sumac (سماق) is a deep red spice made from the dried berries of the sumac shrub (Rhus coriaria). It tastes sour and fruity, close to le...
Lebanese, Aleppo or Jordanian za’atar: what’s the difference?
Za'atar (زعتر) means two things in Arabic: a wild herb, and the mix made from it. The mix is dried, ground za'atar leaves combined with...
Lebanese seven spices: what’s inside and how to cook with it
Lebanese seven spices (sabaa baharat, سبع بهارات) is a warm, fragrant blend that seasons most savoury dishes in a Lebanese home. It isn...
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