salamat
Food
Baba Ghanoush: char-grilled eggplant, tahina, olive oil, lemon juice, and garlic puree -- served as a dip.
Baklava: a dessert of layered pastry filled with nuts and steeped in honey-lemon syrup, usually cut in a triangular or diamond shape.
Falafel: small deep-fried patties made of highly-spiced ground chick-peas.
Fattoush: salad of toasted croutons, cucumbers, tomatoes and mint.
Foul: slow cooked mask of brown beans and red lentils dressed with lemon olive oil and cumin.
Halva: sesame paste sweet, usually made in a slab and studded with fruit and nuts.
Hommus: puree of chickpeas, tahina, lemon, and garlic served as a dip.
Jebne: white cheese.
Kamareddine: apricot nectar.
Kunafi: shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup.
Kibbeh: oval-shaped nuggets of ground lamb and burghul.
Kibbeh naye: raw kibbeh eaten like steak tartar.
Koshary: cooked dish of pasta, rice and lentils to which onions, chillies and tomatoes paste are added.
Kufta: fingers, balls or a flat cake of minced meat and spices that can be baked or charcoal-grilled on skewers.
Laban: tangy-tasting sour milk drink widely used in cooking.
Labenah: thick creamy cheese often spiced and used as a dip.
Lahma bi Ajeen: Arabic pizza.
Loubia: green beans cooked in tomato sauce.
Ma'amul: date cookies shaped in a wooden mould called a tabi.
Muhalabiyyah: silky textured semolina pudding served cold.
Musakhan: chicken casserole with sumac, a ground powder from the cashew family used as seasoning.
Sayyadiya: delicately spiced fish served on a bed of rice.
and
Tabbouleh : salad of burghul, tomato,
mint and parsley.
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