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 is a spice blend of paprika, pepper, cumin, cassia, cloves, coriander seed, cardamo and nutmeg.
Air-dried beef coated with spices, usually sliced finely and similar to pastrami.
Chickpeas are used in many Lebanese dishes including hummus, falafel and balila (cumin-spiced chickpeas).
Fattoush is a salad of tomato, cucumber, parsley, mint and toasted bread. Typically it’s a good way of using up stale bread.
Falafel is a fried ball or patty usually made with chickpeas, coriander and spices.
Labneh is a type of cheese made from draining the moisture from yoghurt.
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.
Mezza is the Lebanese version of antipasto. Small snack sized portions may include labneh, sausages, fattoush, tabbouleh, hummus and baba ganoush.
Nuts are usually served to guests as well as being used in cooking, with walnuts, almonds and pine nuts being the most popular.
Sumac is a ground and dried berry with a salty lemon flavour.
Tahini is a sesame seed paste.
Yoghurt or labna is a plain natural yoghurt.
Za'atar is a mix of thyme, roasted sesame seeds, sumac and salt. Mix za'atar with a little olive oil and serve as a dip or spread on flat bread.