Lebanese Dishes

Popular Lebanese Dishes ▪Ackawi – white cheese salty or not depending on choice. Usually used in Manaeesh (Lebanese-style pies) ▪ Adas Bil Hamod – Soup made out of lentils and lemon juice. ▪Baba ghanouj – a dip made of char-grilled aubergine (eggplant), tahina, olive oil, lemon juice, and garlic puree. ▪Baklava – a dessert of layered filo pastry filled with nuts and steeped in attar syrup (orange or rose water and sugar) or honey, usually cut in a triangular or diamond shape. ▪Roastednuts – a mix of more than 20 types, mostly dry roasted. ▪Balila – known as cuminchickpeas. ▪ … Continue reading Lebanese Dishes

Lebanese Dishes by Region

These recipes are attributed to these regions in Lebanon, although you find them now as main dishes in most Lebanese homes across the country with local variations. ▪ Ain-Zibdeh: Hareeseh (wheat and chicken) ▪Baalbek: Safiha Baalbakieh (meat-stuffed puff pastry) ▪ Baino: Kebbe and Lahme bil-khal (meat mixed with crushed wheat and meat soaked in vinegar) ▪Baskinta: Makhlouta (meat, rice, and nuts) ▪Beirut: Samkeh Harra and Akhtabout (spicy fish and octopus), Roastuts ▪Beit Chabab: Riz bi-Djaj (chicken with rice) ▪Beit Mery: Kebbe Lakteen (pumpkin-flavoured meat) ▪Beiteddine: Kafta Bithine (spiced meat with sesame concentrate) ▪Broummana: Deleh Mehshi (stuffed rib cage of lamb) … Continue reading Lebanese Dishes by Region

Lebanese Cuisine

History The Lebanese cuisine is an ancient one and part of the Levantine cuisine. Many dishes in the Lebanese cuisine can be traced back thousands of years to eras of Roman and Phoenician rule. More recently, Lebanese cuisine was influenced by the different foreign civilizations that held power. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. The … Continue reading Lebanese Cuisine

The Story of Charles Jacobs

And The Story Goes……. Arranged marriages were the norm for Lebanese and Lebanese Americans in the late 1800’s and early 1900’s. In 1899 a deal of marriage was brokered between the families of Charles Jacobs (Shaheed Kairouz) and Julia Sodd (Saad). Charles was still living in Bsharri, Lebanon and Julia was living in Toledo, Ohio. In 1899 Charles came to the US to marry Julia. When Charles arrived in Toledo he discovered that his bride-to-be, Julia Sodd had already married Tony Simon in a love match. That was unheard of in those days. Julia and her family had entered into … Continue reading The Story of Charles Jacobs