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| Glossary |
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| Kebbe deep fried balls,
made of minced lamb meat and burghul wheat, filled with a mixture of fried minced meat, onions and pine
nuts. Baklave layers of traditional thin pastry filled with nuts soaked with a sugary syrup (ater) made into a selection of different shapes and forms. Burghul also called Bulgar and Bulghur is wheat, stone ground after being cleaned, washed and sun-dried. Ground burghul can be bought coarse, medium, or fine. Mezze numerous small dishes of appetizers spread on a dining table usually to start off a main meal. They may include Tabbouleh, Kebbe, dips of Homos, Moutabal as well as other finger food items. Moutabal A dip eaten as an appetizer made of grilled aubergine (eggplant) mixed with sesame paste and spices. Homos A dip made of pureed chickpeas mixed with sesame paste and spices. |
Arak Arak
is the traditional, national Lebanese drink, made of anis flavored distilled grape juice. Makhlouta roasted, slightly salted, mixed nuts. Mankousheh A bake-while-you-wait pizza like dough topped with a mixture of olive oil and zaatar (thyme, sesame seeds, salt, and spices) baked at local bread bakeries presented rolled and wrapped. Falafel A mixture of beans, pureed and mixed with fresh corriander and spices, shaped into balls, deep fried and used in sandwiches. Shawarma Marinated layers of meat, grilled on a long upright stand, sliced and used to fill take-away sandwiches. Shish Taouk Marinated chicken cubes grilled on charcoal, eaten as a main course or used to fill take-away sandwiches. |
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