Lebanese Cuisine

ingredients

Ashta

Ashta is a form of clotted cream made by skimming boiling milk. Used in many Lebanese sweets, especially nuraset or ladies arms and Rose of Damascus.

Baharat

Baharat is a spice blend of paprika, pepper, cumin, cassia, cloves, coriander seed, cardamo and nutmeg.

Basturma

Air dried beef coated with spices, usually sliced finely and similar to pastraimi.

Chickpeas

Preferably dried chickpeas are used in many Lebanese dishes. The most prized variety comes from the Ord River in Northern Australia, the 9mm dried peas are the biggest and best.

Fattoush

Fattoush is a salad of tomato, cucumber, parsley, mint and toasted bread.

Falafel

Falafel is a fried ball or patty usually made with chickpeas, coriander and spices.

Labneh

Labneh is a type of cheese made from draining the moisture from yoghurt.

Manoush

Manoush is a Lebanese pizza served as a breakfast dish. Thin pizza base topped Za'atar mixed with olive oil and baked. Then topped with tomato, mint, onion and seedless black olives.