Lebanese Cuisine Le
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Café Beckons Middle Eastern Connisseurs
Noura and Raymond Abi Khalil Café beckons Middle Eastern connisseurs NOURA’S CAFÉ For those who adore Middle Eastern food, Noura’s Café is more than where fine dining and parties can take place. Noura’s Café also caters But Noura’s Café is perhaps best known for what is not on its menu. a restaurant, it’s a destination. weddings as well as corporate parties either at the restaurant or other loca- The restaurant serves five authentic Lebanese off-the-menu spe- In Arabic the name “Noura” means “the light,” and the name is a tions. On-line delivery is available via Bite Squad, Uber Eats, and Grubhub. cials daily, drawing clientele from throughout Northeast Florida. The perfect beacon for this one-of-a kind café that specializes in authentic A Lebanon native who emigrated to the United States in the 1980s, café began serving its well-known specials by popular request after Lebanese cuisine. Owned and managed by the husband and wife team Raymond has more than 25 years of food service experience and pre- curious diners smelled fragrant aromas coming from the kitchen at of Raymond and Noura Abi Khahil, the Lakewood café offers the kind viously established two Jacksonville Restaurants – Akel’s Delicatessen 2 p.m. each day when Noura cooked Raymond a special lunch from of dishes mama used to make, if she grew up in Beirut. and Ray’s Café – before opening Noura’s Café with his wife in 2009. family recipes they brought from Lebanon. On the menu are traditional tapas – “mezzah” for the aficionado Before she married Raymond, Noura, who holds a master’s degree in “The customers would ask ‘what are you eating?’ and my husband – including kibbeh ball, za’atar dip, tabbouleh, hummus, baba ga- psychology and previously worked as a banker in Beirut, never envi- – he is such a good salesperson – he would say to me, let the people noush, grape leaves, and falafel – and authentic Arabic Turkish coffee. -
Authentic Lebanese Products Natural & Ethical
Visit our Boutique in Hazmieh Authentic Lebanese Products Natural & Ethical Product Catalog Centre Hourani, RDC, Facing Mekhtariste School, Hazmieh, Lebanon We deliver on Friday! Call us on 05-952153 or 71-783444 Email: [email protected] www.terroirsduliban.com Product Listing At Terroirs du Liban, we are all about providing you with Olives & Oils ................................................................ 2 authentic and traditional Lebanese food products free from artificial additives or preservatives. Spices and Condiments ............................................. 4 You can choose from more than 50 delicious products Seeds ............................................................................ 8 based on the local know-how of Lebanese villages and prepared in a traditional way by rural cooperatives. Ready to Eat ................................................................ 10 Grown under the warm Mediterranean sun, these products reflect the richness of Lebanon’s culture as Snacks .......................................................................... 11 well as its generous and welcoming cuisine. Jams & spreads ........................................................... 12 We guarantee your satisfaction with Fairtrade certified products. This means that our products follow strict Distillates .................................................................... 16 social, economic and quality standards. They are: Syrups .......................................................................... 17 - 100% natural -
Hummus Is Best When It Is Fresh and Made by Arabs”: the Gourmetization of Hummus in Israel and the Return of the Repressed Arab
DAFNA HIRSCH The Open University of Israel “Hummus is best when it is fresh and made by Arabs”: The gourmetization of hummus in Israel and the return of the repressed Arab ABSTRACT ine o’clock on a chilly Saturday morning. A group of 25 Israeli In this article, I examine the “cultural biography” of Jews is waiting in front of the Jerusalem municipality building hummus in Israel from the Mandate period to the for a tour to start. This is not an ordinary tourist excursion, how- present, focusing on the changing place of Arabness ever, but a tour of Palestinian hummusiyot (hummus joints; in the signification of the dish. Contrary to accounts sing. hummusiya) in East Jerusalem, organized, curiously, by that regard food consumption as metonymic of N Beit Shmuel—the Jerusalem branch of Progressive Judaism. Our friendly political relations, I argue that, because food items young guide looks more like the backpacker type than the average gourmet move in several fields, both their consumption and type. But like many other Israelis, he is a self-appointed hummus expert. signification are overdetermined processes. Rather The tour opens with a question: “So ...who does hummus belong to? Is it than taking hummus to be the essential “food of the ours or theirs?” Except for a couple of dissidents, group members agree that Other,” I show that the Arab identity of hummus it is “theirs.” “Hummus for Arabs is a different matter than it is for us,” ex- functions as a resource, employed by social actors plains our guide. “We would describe any hummus as delicious. -
Dragonfly Lebanese Cuisine DF 25/09/20
COLD MÉZZÉ H U M M U S Vegan 1 7 0 T H B CHICKPEAS, SESAME PASTE, FRESH LEMON JUICE. H U M M U S W A L N U T Vegan 1 9 0 T H B CHICKPEAS, SESAME PASTE, FRESH LEMON JUICE, WALNUT. H U M M U S B E E T R O O T Vegan 1 8 0 T H B CHICKPEAS, SESAME PASTE, FRESH LEMON JUICE, BEETROOT. H U M M U S P I N E S & L A M B 2 0 0 T H B CHICKPEAS, SESAME PASTE, FRESH LEMON JUICE, PINES, LAMB MEAT. B A B A G H A N O U J Vegan 1 7 0 T H B EGGPLANT CHARCOAL GRILL, SESAME PASTE, FRESH LEMON JUICE. M O U S S A K A Vegan 1 7 0 T H B EGGPLANT CHARCOAL GRILL, CHICPEAS, TOMATO, ONION, GARLIC. L A B N É 1 6 0 T H B DRY YOGHURT, PICKLES OLIVE, OLIVE OIL. V I N E S L E A F Vegan 1 9 0 T H B VINE LEAF STUFF WITH, PARSLEY, TOMATO, ONION, MINT. HOT MÉZZÉ A R A Y E S L A M B 2 1 0 T H B KAFTA LAMB STUFF IN LEBANESE CRISPY PITA BREAD WITH POMEGRATE SAUCE. C H I C K E N L I V E R 1 8 0 T H B CHICKEN LIVER, GARLIC, CORIANDER, POMMEGRATE MELASSE SAUCE. F A L A F E L Vegan 2 0 0 T H B CHICKPEAS, GREEN VEGETABLES, GARLIC, ONION. -
Detailed Itinerary
Detailed Itinerary Trip Name: [10 days] People & Landscapes of Lebanon GENERAL Dates: This small-group trip is offered on the following fixed departure dates: October 29th – November 7th, 2021 February 4th – Sunday 13th, 2022 April 15th – April 24th, 2022 October 28th – November 6th, 2022 Prefer a privatized tour? Contact Yūgen Earthside. This adventure captures all the must-see destinations that Lebanon has to offer, whilst incorporating some short walks along the Lebanon Mountain Trail (LMT) through cedar forests, the Chouf Mountains and the Qadisha Valley; to also experience the sights, sounds and smells of this beautiful country on foot. Main Stops: Beirut – Sidon – Tyre – Jezzine – Beit el Din Palace – Beqaa Valley – Baalbek – Qadisha Valley – Byblos © Yūgen Earthside – All Rights Reserved – 2021 - 1 - About the Tour: We design travel for the modern-day explorer by planning small-group adventures to exceptional destinations. We offer a mixture of trekking holidays and cultural tours, so you will always find an adventure to suit you. We always use local guides and teams, and never have more than 12 clients in a group. Travelling responsibly and supporting local communities, we are small enough to tread lightly, but big enough to make a difference. DAY BY DAY ITINERARY Day 1: Beirut [Lebanon] (arrival day) With group members arriving during the afternoon and evening, today is a 'free' day for you to arrive, be transferred to the start hotel, and to shake off any travel fatigue, before the start of your adventure in earnest, tomorrow. Accommodation: Hotel Day 2: Beirut City Tour After breakfast and a welcome briefing, your adventure begins with a tour of this vibrant city, located on a peninsula at the midpoint of Lebanon’s Mediterranean coast. -
A Mediterranean Feast of Many Dishes, Many Flavors
A Mediterranean Feast of Many Dishes, Many Flavors MENU Tabbouleh (Parsley & cracked- wheat salad) The traditional mezze means • Hummus “welcome” to a sumptuous meal (Chickpea & of fresh tastes and textures tahini purée) • Baba Ghanouj (Eggplant & BY LISSA DOUMANI tahini purée) • Foul Imdamis (Lebanese fava beans) • Loubieh Bziet whiff of extra-virgin olive oil, the irresistible scent (Green beans A with onions) of onion and garlic, the fresh citrus allure of lemon juice. • These are the fragrances that whet my appetite when I Kibbeh (Minced lamb with approach a mezze table—that spread of many savory dishes cracked wheat) • served in Lebanon, Greece, and other eastern Mediter- Labne ranean countries. Smoky eggplant baba ghanouj, creamy (Drained yogurt with mint) hummus, and fresh herbal tabbouleh are a few mezze dishes you may know already. A mezze is a great way to entertain. Here, seven The mezze brings people together: it’s served family- “do-ahead” dishes offer lots of fresh vegetables and fra- style, with many dishes spread across the table. Mezzes are grant herbs, earthy grains and beans, and just a touch perfect for parties or buffets. of rich yogurt and lamb. Photos except where noted: Alan Richardson 62 Copyright © 1995 - 2007 The Taunton Press Copyright © 1995 - 2007 The Taunton Press Tabbouleh is a parsley salad with a little cracked wheat, not a cracked- wheat salad with a little parsley. Parsley, mint, tomato, and scallion make tabbouleh a bright contrast to earthier mezze dishes, such as smoky eggplant baba ghanouj. MEZZES, LARGE OR SMALL, delicious and seems to improve the flavor of any- WORK WELL AT HOME thing it accompanies. -
Prajitura Amandina
Mihaela11 - retetele mele (Gustos.ro) Mihaela11 Mihaela11 - retetele mele (Gustos.ro) Continut "Aish Saraya"( "Eish Saraya") ..................................................................................................... 1 "Spanakopita" .............................................................................................................................. 2 "Kabsa" cu pui si stafide .............................................................................................................. 2 Cheesecake "After eight"............................................................................................................. 4 Socata.......................................................................................................................................... 5 "Maglubeh bil foul akhdar"-"Maglubeh" cu pastai de bob verde de gradina ................................ 5 Placinta cu mere (de post).......................................................................................................... 6 Piept de pui umplut cu ardei si cascaval cu garnitura de legume la cuptor ................................. 7 Saratele spirale din aluat de foietaj.............................................................................................. 8 Sarmale din varza murata cu carne de vita ................................................................................. 8 Bruschete cu rosii, ardei si "za'atar" ............................................................................................ 9 Fasole batuta ( mai pe -
LE ZYRIAB by NOURA - the LEBANESE CUISINE Tracing Back to Thousands of Years
Beat: Lifestyle LE ZYRIAB BY NOURA - The LEBANESE CUISINE Tracing Back To Thousands Of Years Since 2008, ARAB WORLD INSTITUTE, Paris PARIS - BEIRUT, 06.05.2018, 10:01 Time USPA NEWS - The Lebanese Cuisine is an Ancient one and part of the Levantine Cuisine.. It includes an Abundance of Whole Grains, Fruits, Vegetables, Starches, Fresh Fish and Seafood ; Animal Fats are consumed sparingly. Poultry is eaten more often than Red Meat. 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. The Lebanese Cuisine is an Ancient one and part of the Levantine Cuisine.. It includes an Abundance of Whole Grains, Fruits, Vegetables, Starches, Fresh Fish and Seafood ; Animal Fats are consumed sparingly. Poultry is eaten more often than Red Meat. 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. In Lebanon, very rarely are Drinks served without being accompanied by Food. Similar to the Tapas of Spain, Mezeluri of Romania and Aperitivo of Italy. The Lebanese Diet focuses on Herbs, Spices, and Fresh Ingredients and relying less on Heavy Sauces. Mint, Parsley, Oregano, Garlic, Allspice, Nutmeg, and Cinnamon are the most common Seasonings. Bread, a Staple Food in Lebanon, is served with almost every Meal, most often as a Flat Bread, or Pita. Fruit, Vegetables, Rice, and Bread out-weigh the amount of Meat eaten in the average Lebanese Meal. -
Mixed Plates
MAINS (skewer change $2 each) MIXED PLATES (skewer change $2 each) Shish Tawouk $15 A variety of hommos, baba ghanouj, garlic, falafel 3 skewers of marinated chicken breast, served on a bed of parsley and onion with garlic dip and tabouli served with your choice of main: Lebanese Cuisine Chicken Lemon Garlic $18 Lazeez Mix $20 Marinated diced chicken breast tossed in our Skewers of marinated chicken breast, lamb and kafta special lemon garlic sauce Chicken Chilli Lemon Garlic $19 Kafta Mix - 4 skewers of kafta $20 Marinated diced chicken breast tossed in our Takeaway special chilli lemon garlic sauce Lamb Mix - 3 skewers of lamb $23 Chicken Shawarma $14 Marinated chicken strips, served on a bed of Chicken Mix - 3 skewers of chicken breast $22 Menu parsley and onion with garlic Mansaf Chicken $20 Chicken Lemon Garlic Mix - 3 skewers $23 Mansaf rice topped with pieces of poached Add Chilli Paste extra chicken and mixed nuts, served with yoghurt $2 and cucumber Chicken Shawarma Mix $20 Spicy Chicken Ribs (6 per serving) $13 Oven-baked spicy marinated chicken ribs Meat Shawarma Mix $20 served with garlic Laham Mishwee $18 Spicy Chicken Ribs Mix (with Chips) $20 3 skewers of lamb rump, served on a bed of parsley and onion with garlic dip Vegetarian Mixed Plate $20 Kafta Mishwee $12 Mjadara served with vegetarian kibbeh, spinach 4 skewers of kafta, served on a bed of parsley triangle, vine leaves, tabouli, baba ghanouj, hommos and onion with garlic dip and falafel Mashawi Plate $15 Skewers of marinated chicken breast, lamb and kafta, served -
Lebanese Families Who Arrived in South Carolina Before 1950 Elizabeth Whitaker Clemson University, [email protected]
Clemson University TigerPrints All Theses Theses 12-2006 From the Social Margins to the Center: Lebanese Families Who Arrived in South Carolina before 1950 Elizabeth Whitaker Clemson University, [email protected] Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the United States History Commons Recommended Citation Whitaker, Elizabeth, "From the Social Margins to the Center: Lebanese Families Who Arrived in South Carolina before 1950" (2006). All Theses. 6. https://tigerprints.clemson.edu/all_theses/6 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. FROM THE SOCIAL MARGINS TO THE CENTER LEBANESE FAMILIES WHO ARRIVED IN SOUTH CAROLINA BEFORE 1950 A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements for the Degree Master of Arts History by Elizabeth Virginia Whitaker December 2006 Accepted by: Megan Taylor Shockley, Committee Chair Alan Grubb J.R. Andrew ii ABSTRACT The Lebanese families who arrived in South Carolina found themselves in a different environment than most had anticipated. Those who had spent time elsewhere in the U.S. found predominantly rural and predominantly Protestant South Carolina to be almost as alien as they or their parents had found the United States due partly to the religious differences and partly to the cultural differences between the Northeast, where most of them had lived for at least a few years after arriving in the United States, and the Southeast. -
Traditional Lebanese Food Since 1920
Our story began in Beirut in 1920 when our grandfather Rafic Marrouche established his own shop for todays famous Lebanese foul and hummus plate. With his generosity and hospitality throughout the years, the brand Marrouche by Rafic Marrouche became a well known name and a leader in the Lebanese Cuisine, for others to follow. Spurred on by this success, Rafic Marrouche continued its efforts and established a chain of restaurants in 1943 and launching the famous Shawarma and Shish Taouk Sandwish, becoming everyones choice. Today, after more than 60 years of consumer confidence in Marrouche Brand in more than 40 countries worldwide, Rafic Marrouche still maintain his unique taste, fame and secret formula. From the finest selection of high quality spices, chicken and meat with no additives or preservatives and 100% halal, Rafic Marrouche produces its famous Marrouche product lines for the better health and wellbeing of its consumers, along a continuous Research and Development of new innovative product lines. Knowing that Nothing Tastes like Marrouche, and embracing todays business practices and knowledge of the local and international market trends and needs, Rafic Marrouche 3rd Generation decided to establish its new Product lines, along a new franchise concept of its old-new Marrouche Restaurants concept, covering the famous Rafic Marrouche categories such as: Frozen Fully Cooked Dish of the day Mixes Ready to Eat Spices and Herbs Traditional Lebanese food since 1920 Item Falafel Item Chicken Escalope Item Lebanese Kebbe Weight 480g -
6429 W. Pierson Rd., Ste13
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