Herbs: Lebanese cooking wouldn’t be quite the same without its utilization of a wide variation of aromatic herbs. kebbeh won’t be the same without the aromatic flavor of marjoram and mint.
Mint is an important element in many Lebanese dishes. can be used in salads like tabouli, fattoush and kebbeh.
dried mint is a must in my pantry, it gives a minty delicious flavor to many dishes like mehshi kousa " stuffed zucchini", shish barak, kebbeh bi labnieh, cucumber yogurt salad and many more distinguished dishes.
Parsley contains more flavour and aroma, especially when the stalks are chopped among the leaves. Fresh parsley is the central element of tabouli and is an excellent garnish for shawarma, kafta, hummus and many more Lebanese dishes. Our famous Lebanese tabouli is found on every table, in addition eating parsley can reduce the risk of cancer. Parsley contains high levels of flavonoids which is a powerful anti-inflammatory and antioxidant.
Our famous Lebanese tabouli is found on every table, I came across an article that noted tabouli, a Lebanese salad, was ranked as one of the healthiest dishes.
A delicious fresh zaatar mankoushe will arouse the longing to an aromatic and extravagant Lebanese breakfast with the smell flowing all over your kitchen. You can not resist the taste of the oregano, sumac and sesame seeds blend in addition of olive oil on a special homemade dough.
Thyme is a herb with a strong flavor and warm aroma that makes it a brilliant addition to savoury dishes. Fatoush won’t be the same for me without the distinguished taste of fresh thyme.
Coriander as for fresh leaves and stems both are the parts most traditionally used in my recipes. It is the flavor enhancer of many of our dishes in addition of its health benefits. Mouloukhieh, crispy golden potatoes, samkeh harra and many more recipes won’t have the same taste without the irresistible and distinctive flavor of fresh coriander.