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 pastrami.
Chickpeas
Chickpeas are used in many Lebanese dishes including hummus, falafel and balila (cumin-spiced chickpeas).
Fattoush
Fattoush is a salad of tomato, cucumber, parsley, mint and toasted bread. Typically it’s a good way of using up stale 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.
Mezza
Mezza is the Lebanese version of antipasto. Small snack sized portions may include labneh, sausages, fattoush, tabbouleh, hummus and baba ganoush.
Nuts
Nuts are usually served to guests as well as being used in cooking, with walnuts, almonds and pine nuts being the most popular.
Sumac
Sumac is a ground and dried berry with a salty lemon flavour.
Tahini
Tahini is a sesame seed paste.
Yoghurt
Yoghurt or labna is a plain natural yoghurt.
Za'atar
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.
