Lettuce salad with eggplant-specific Arabic

Lettuce salad with eggplant-specific Arabic

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A salad in which eggplant jam alternates with the sour taste of lettuce.
I saw this recipe on the 24/7 Arabic culinary channel called "FATAFEAT"

  • 1 connection lettuce
  • 2-3 small eggplants (or a medium-sized eggplant)
  • 1 red onion
  • 2 medium-sized tomatoes
  • 1 lemon of medium size
  • 2 tablespoons honey
  • virgin olive oil
  • salt to taste
  • freshly ground pepper to taste

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Lettuce salad with eggplant-specific Arabic:

The eggplant is peeled, cut into slices of about 2 cm and salted; leave for 10 minutes, then squeeze the water well.

Heat the olive oil in a deeper pan (wok type) and heat the eggplant until golden.

Remove on paper towels.

Wash the lettuce and place on a plate.

Tomatoes are cut and placed on lettuce.

Cut the red onion into fish and sprinkle over the tomatoes, then add the eggplant.

Prepare a vinaigrette from virgin olive oil, lemon juice, salt, pepper and 2 tablespoons of honey.

Pour over the salad before serving.

Good appetite!

Easter table salads

/> Chicken salad with papaya from: arugula, papaya, tomatoes, leeks, balsamic vinegar, mustard, honey, salt, pepper, olive oil and chicken breast. Ingredients: 200 g arugula 1 well-baked papaya fruit 4 tomatoes 4 leeks 3 tablespoons balsamic vinegar 1 teaspoon mustard 1 teaspoon honey salt pepper 7 tablespoons olive oil…

How to make fluffy homemade bread with yogurt & # 8211 soft bagel recipe

For the dough, use fat yogurt, Greek yogurt with 10% fat.

Mix the yeast with the sugar, add the warm milk and leave it on the table for 5 minutes. Then add the yogurt and oil and mix with a mixer or a kind. Then add salt and half a flour. Homogenize with a whisk or mixer, then, gradually, add the rest of the flour.

You get a soft dough that is left to rise until it doubles in volume. There is no fixed time because fermentation is directly influenced by ambient temperature. So fermentation can take from 30-40 minutes to 60-80 minutes if you have a colder kitchen.

How to shape a bagel

Then remove the dough in a tray (30 x 40 cm) greased with a little oil and flatten with greased hand until you get a rectangle the size of the tray. It is a soft and sticky dough but easy to handle with oiled palms.

I partially bent the corners of the dough from me and started to roll it very tightly. I got close to the top edge and folded the two corners there as well.

I continued rolling the dough to the end and glued the "seam" or "edge" of the dough by pinching it with my fingers. I turned the bagel obtained with the face up and the hem down.

Take the dough and place it in a cake pan lined with baking paper. My shape has atypical dimensions of 35 x 12 x 5 cm (it is wide and not very high) but you can choose a stasis cake shape of 30 x 10 x 10 cm.

Cover the form with plastic wrap (I put it in a clean bag) and leave the bread to rise for another 30-40 minutes. Bridge: I greased this fluffy homemade bread with yogurt with a little warm water using a brush. This prevents the formation of crusts and also helps to grow during fermentation.

Meanwhile, the oven is heated to 250 ° C without ventilation (heat up + down) and maximum for those with gas. Put a saucepan or a tray with 1 L of hot water on the bottom of the oven. It must come to a boil before putting the bread in the oven and generating steam.

Retete naut

Try these chickpea recipes and learn to prepare various dishes with this ingredient: chickpea food, pasta or chickpea salad. Discover the benefits of this food and enjoy healthy meals!

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    For the avocado and feta tortilla sandwich, I love the assortment of avocado, hummus and feta flavors. I use tortilla leaves to.

    Chickpea puree can be introduced into the baby's diet after the age of 10 months. Chickpeas or beans are specific to the kitchen.

    Chickpea pilaf is a recipe inspired by oriental cuisine, which adds to the traditional pilaf and chickpeas to complete its flavor and.

    Chicken with chickpeas is a recipe with a Moroccan, aromatic influence, which is rich in protein and fiber, offering the whole family a cocktail.

    Falafel is a traditional Arabic dish that has been adopted mainly by Israelis. Falafel is, in fact, a kind of meatballs from.

    Couscous and broccoli salad is an ideal combination of vitamins, proteins and minerals for the child, being also a form.

    The chicken food I propose to you is as tasty as it is healthy, with a normal caloric intake, and with a high amount of.

    Many children refuse to eat soups, and they have a reason, sometimes they are completely dull in taste and appearance. We offer you a delicious recipe.

    Humus is the Arabic name for chickpeas. It is known under various names in the Middle East from "houmus", "hamos" to "hummus".

    Kinder Pinguin cake



    For the countertop:
    10 eggs
    200 grams of sugar cough
    2 sachets of vanilla sugar
    5 tablespoons fine white breadcrumbs
    5 tablespoons flour
    5 tablespoons cocoa
    5 tablespoons honey
    1 sachet and a half baking powder
    a pinch of salt
    50ml milk
    270ml oil

    For the cream:

    700ml liquid cream
    1 sachet of gelatin
    3 tablespoons milk

    2 tablespoons honey
    1 vial of vanilla essence

    For the glaze 1 (from inside the cake)
    240g Milka milk chocolate
    140g of margarine
    2 tablespoons water
    4 tablespoons oil

    For the glaze 2 (above the cake)
    220g of Milka milk chocolate
    100g of butter
    3 tablespoons oil
    1 tablespoon water
    1 tablespoon powdered sugar

    Chocolate to spread over the cake

    Method of preparation:

    We start with the preparation of the countertops. Separate the yolks from the egg whites and place them in different bowls. In the bowl with the yolks add the caster sugar, vanilla sugar and mix the composition well until smooth.

    Over the resulting composition, add flour and baking powder and mix again until completely incorporated.

    Add the cocoa over the composition obtained above and mix until smooth. Attention, the composition, at least for me, came out hard and hard to mix with the spatula, J I just started to mix it by hand, do not give up, persevere, the end is delicious J

    We continue by adding in the same composition, breadcrumbs, milk, oil and honey and mix until everything is incorporated. I shuffled again by hand.

    In another bowl, in which we put the egg whites, add a little salt powder and start mixing the egg whites with the mixer until we get a consistent foam.

    Over this foam we add the cocoa composition prepared before and mix with the spatula until we obtain a homogeneous composition.

    Wallpaper with baking paper 2 identical trays, divide the above composition into two equal parts and bake, in the preheated oven, the 2 tops needed for the cake. Attention, if you do not have 2 identical trays, there is no problem, divide the composition in two and bake the tops one by one. Bake in 25-30 minutes, try with a toothpick if it is baked.

    After the tops are baked, take them out on some choppers and leave them to cool, without removing them from the baking paper.

    Meanwhile, while the countertops cool, prepare the 2 glazes and cream.

    For the first icing, we take a saucepan - I have the special set of melting chocolate on a steam bath & # 8211 we break the chocolate in it, we add margarine or butter, water and oil, in the necessary quantities and we put the saucepan with all these ingredients on the fire , to boil, on a steam bath, until they all melt and a homogeneous composition is obtained.

    After melting, I left the composition aside to cool, but I saw that it did not thicken at all, so when the composition reached room temperature, I put it in the refrigerator and left it there until it thickened. well, so I can easily spread it on the cake.

    To prepare the cream, we start by dissolving an envelope of gelatin in a glass with 200 ml of water.

    Put the whipped cream in a bowl and start mixing until it hardens. After obtaining the whipped cream, add honey, milk, vanilla essence, gelatin previously dissolved in water (be careful when incorporating the gelatin into the whipped cream, the gelatin must be liquid, if it has hardened in the meantime add a little more water over it and mix until dilution) and mix until all ingredients are well incorporated. We put the cream obtained in this way in the fridge until we start to assemble the cake.

    For the preparation of the second icing, we proceed as for the first icing, we take a saucepan - I have the special set of melting chocolate on a steam bath & # 8211 we break the chocolate in it, we add water and oil, margarine or butter, powdered sugar in the necessary quantities and put the pan with all these ingredients on the fire, to boil, on the steam bath, until they all melt and a homogeneous composition is obtained.

    After melting, I left the composition aside to cool, but I saw that it did not thicken at all, so when the composition reached room temperature, I put it in the refrigerator and left it there until it thickened. well, so I can easily spread it on the cake.

    When we have everything ready we start to assemble the cake.

    I divided the whipped cream into 3 parts, two larger and equal parts and the third smaller part for the top of the cake.

    We take one of the tops, and we spread a part of the whipped cream on the whole surface of the top, smoothing very well, above the cream we spread the icing 1, after which we put the cake in the freezer for 5-10 minutes, just enough to harden the icing well.

    After the icing has hardened enough, take the cake out of the freezer and spread over the icing and the other part of the whipped cream, equal to the first part, smooth well again. Over the cream, turn the second top over, with the baking paper facing up and lightly press the surface of the baking paper with your hand, until the top with the layer of whipped cream adheres, after which we remove the baking paper.

    Pour icing 2 over the entire surface of the worktop, smooth well with a knife and put the cake back in the freezer for 5-10 minutes to harden the icing.

    Over this layer of icing we spread the third part of the whipped cream (the smallest) and we level the surface of the cake nicely, we would spread the chocolate on top. We keep the cake in the fridge.

    VH2 - Wait a minute

    Spin - No one on the road

    Vama Veche - I'm not in the mood today

    Old Customs-This summer


    Vama Veche - 18 Years

    Talisman - it's your birthday baby

    Stefan Iordache and Sanda Ladosi - Tango

    Nicu Alifantis - How good you are

    Alexandru Andries - What to do if I like you

    Gabriel Cotabita-Heaven is on earth

    Proconsul - You took my heart

    Cargo - If the rain stopped

    Direction 5 - If you knew

    BUNA SEARA, IUBITO - Loredana Groza & Ion Caramitru

    I fell in love only with her - Ducu Bertzi

    M signal - At your window

    Ilie Micolov-Love at first sight

    Margareta Paslaru - Leave me the green trees in autumn

    Mihaela Runceanu - Happiness has your face

    Holograph- Without it

    Holograph your eyes

    Florin Chilian - Ten

    3rei Sud Est - Vorbe Care Dor

    Dana- I Have Nothing Without You

    Hi-Q - I miss you, I miss us

    Chilean florin even if

    VH 2 - time passes

    Adrian Daminescu-And I fell in love with you

    Gabriel Cotabiţă - Miss, don't leave

    Feng Shui - Embrace

    Feng Shui - Angel's Touch

    Loneliness - World Of Feng-Shui

    Feng Shui - Enter the Kingdom

    Feng Shui - Vite

    Feng Shui - Harmony & Balance

    Feng Shui - Silent Morning

    Feng Shui - Perfect Love

    Feng Shui Music for Balanced Living - Yin and Yang

    Feng Shui - The Rhythm of Chi

    Slimming plan with culinary pampering

    Weight loss program with goodies
    In seven days, you enter a healthy eating program and achieve the physical shape you want.

    How it works
    The weight loss equation is very simple: if you want to lose weight, eat less and consume as much as possible. We offer you a healthy eating plan, which does not lack daily pampering with chocolate or a glass of wine. The secret?

    Whenever you eat that & quot something good & quot that you know you gain weight, & quotard it & quot immediately with exercise. And we are not talking here about endless hours at the gym, but about a simple increase in the current effort.

    You can enjoy a pack of biscuits in peace, without the stress of the kilograms deposited, walking two kilometers, for example. The more you move, the more "food insanity" you are allowed. It is the only weight loss program in which you can eat a cake when you feel like it!

    Why it is effective
    Researchers say that a diet without exercise is not an effective way to lose weight in the long run. If you want to lose weight sitting quietly on the couch, you must carefully count each swallowed breadcrumbs. And the constant decrease in the amount of food leads to a gradual slowing down of the metabolism and to an increasing reduction in the number of calories, in order to maintain a constant weight.

    Such a lifestyle is unacceptable. It is impossible to live your whole life without the foods you like. Do you like chocolate or do you prefer salted with beer or a glass of wine? You can enjoy your favorite foods without giving up any of the things that make your life happier and even enriching them with two more: a silhouette and an enviable shape.

    Meal schedule
    It is not a very strict program, you do not have to follow exactly the indicated menu or the recommended exercise, nor the time of day chosen for it. As long as the number of calories you swallow that day is equal to the number of calories you burn by exercising, the results are the same.

    :: MONTHS ::
    BREAKFAST: 2 slices of wholemeal toast and 15 g of honey or fruit jam
    MORNING SNACK: 1 banana or a digestive biscuit

    LUNCH: A MEDIUM LIPIE FILLED WITH TUNA (a small can, in its own juice), half a hard boiled egg, lettuce (unlimited), a tomato and a cucumber (chopped), 10 olives (optional) seasoned with a teaspoon of olive oil olives, lemon juice and pepper
    AFTERNOON SNACK: grapes (two handfuls of berries)
    DINNER: POTATOES AND BEANS 1 medium potato, baked in shell, with 150 g of beans (boiled or preserved) and a little grated cheese, served with lettuce, half an avocado (slices) and two tablespoons of low-fat yogurt sauce
    RASFAT: 20 g dark chocolate (120 calories)
    EXERCISES: 14 minutes of jumping (with rope)

    :: TUESDAY ::
    BREAKFAST: 2 slices of wholemeal bread with 125 ml semi-skimmed milk
    MORNING SNACK: A cup of hot cocoa (coffee) with skim milk and an apple
    LUNCH: SANDVIS WITH TURKEY & # 8211 2 slices of wholemeal bread, 3 slices of skinless turkey breast, 1 sliced ​​tomato, lettuce and 10 g of skimmed mayonnaise
    AFTERNOON SNACK: 1 banana
    DINNER: CHICKEN WITH VEGETABLES & # 8211 1 slice of chicken breast cut into pieces, broccoli, bell peppers, slices of carrot, chopped onion, 1-2 cloves of garlic, 1 teaspoon grated ginger, hot peppers (optional). Keep on low heat, with 1 teaspoon of olive oil, a little water and two tablespoons of soy sauce. Serve with a little rice.
    RASFAT: 2 glasses of white wine (180 calories)
    EXERCISES: 15 minutes to vacuum, 20 minutes to iron and climb 5 floors

    :: WEDNESDAY ::
    BREAKFAST: Fruit salad with 1 tablespoon of plain yogurt
    MORNING SNACK: 2 biscuits

    LUNCH: HAM SALAD, CHEESE AND AVOCADO & # 8211 Lettuce leaves and a tomato (chopped), a few slices of cucumber and onion rings, 3 slices of sliced ​​ham, a few cubes of feta cheese or cheese with mold, half a avocado (sliced). Serve with vinaigrette sauce (olive oil and balsamic vinegar).

    AFTERNOON SNACK: 1 mar, 1 orange
    DINNER: SAUSAGES WITH PUREE & # 8211 2 sausages smothered in the oven or, better, on the grill, where all the fat drains, garnish with 3 tablespoons of mashed potatoes (prepared with skim milk)

    RASFAT: One packet (30 g) of roasted hazelnuts (170 calories)
    EXERCISES: 20 minutes of easy running

    :: JOI ::
    BREAKFAST: A bowl of muesli, with 125 ml of semi-skimmed milk
    MORNING SNACK: 2 tangerines

    LUNCH: STICKS WITH SMOKED SALMON & # 8211 1 baguette and 3 slices of smoked salmon, greased with a tablespoon of semi-skimmed cream cheese
    AFTERNOON SNACK: 5 dried apricots

    DINNER: CHICKEN WITH NEW POTATOES AND SALAD & # 8211 1 grilled chicken breast, without skin, and a handful of new french fries, served with an avocado salad, lettuce, lettuce and vinaigrette sauce, plus two glasses of wine white.
    RASFAT: A muffin with jam
    EXERCISE: 25 minutes of brisk walking (forced march)

    Slimming plan with culinary pampering

    The first 7 days are more difficult
    You can apply it at home or at work. :: Easy to maintain, without unnecessary complications :: You can have an active life, without going to the gym. :: After a week you start to feel the difference.

    :: FRIDAY ::
    BREAKFAST: A bowl of muesli (unsweetened) with 125 ml of semi-skimmed milk

    LUNCH: BEAN SALAD WITH WHOLE BREAD & # 8211 150 g beans (boiled or canned), with two slices of wholemeal bread and vinaigrette sauce (olive oil and balsamic vinegar) or a tablespoon of semi-skimmed cream cheese

    AFTERNOON SNACK: 1 banana
    DINNER: 2 GLASS WITH TONIC GIN AND A MEAL IN THE CITY (to know what you can order, check the table on the next page).

    RASFAT: 1 cup ice cream (180 calories)
    EXERCISE: 20 minutes to wipe the windows 15 minutes to walk (normal pace)

    :: SATURDAY ::
    BREAKFAST: 1 croissant with jam (15 g)
    MORNING SNACK: 1 cappuccino, 1 mar

    LUNCH: SMOKED Mackerel Salad & # 8211 1 smoked mackerel fillet chopped and mixed with lettuce, tomato slices and onion rings, 1 chopped boiled potato and 2 tablespoons grated Parmesan cheese, seasoned with vinaigrette sauce
    AFTERNOON SNACK: 1 tangerine

    DINNER: LOW GRILLED FRYING (100 g) with a medium potato peeled, a few beans and a teaspoon of cream cheese, where you can drink 3 small glasses of wine.
    RASFAT: 1 small slice of cheesecake (250 calories)
    EXERCISE: 10 minutes jumping, 25 minutes walking

    :: SUNDAY ::
    BREAKFAST: 2 slices of toast, with 2 thin slices of grilled bacon and ketchup (optional)
    MORNING SNACK: a freshly squeezed fruit juice

    LUNCH: CHICKEN FRIPTURE & # 8211 A few slices of breast, 1 leg or wings, from which you removed the skin with fat 2 small potatoes and 2 steamed carrots, 2 tablespoons of peas and broccoli

    DINNER: EGG TOAST & # 8211 Boil 1 egg in shell or directly in water and eat it with 2 slices of wholemeal bread and 2 tablespoons of yogurt.
    RASFAT: An ice cream or a slice of cake, as a dessert for lunch (around 350 calories)
    EXERCISE: 15 minutes of easy running, one hour of laundry, plus half an hour of ironing

    Correspondence between calorie intake and daily activities
    You will be surprised to discover how many calories you can burn during the most common activities you carry out in the household. Wiping the windows does an hour of arm exercises at the gym. Not to mention a general cleanliness & # 8230

    Za & # 8217atar

    From the category & # 8222wonderful things I didn't know existed & # 8221, today I present to you za & # 8217atar. Za & # 8217atar is a spice that comes from the Middle East and that came to me because Dan Cherecheș gave it to me the last time I was in Baia Mare. I liked it and it made me curious, I did a little research and found out the following:

    Za & # 8217atar defining a family of aromatic plants that include marjoram, oregano, thyme and others with similar flavors. At the same time, define the mixture of these dried plants (can be all or only part) with dried sumac, salt, maybe pepper, occasionally lemon juice and lightly fried sesame seeds. The nice part is that you don't have to go to Jordan after za & # 8217atar, you can prepare your own version at home. Use a teaspoon of oregano, a teaspoon of marjoram, half a teaspoon of basil, half a teaspoon of thyme, a tablespoon of sesame seeds that you fry in the non-stick pan together with a teaspoon of salt (sprinkle in the pan with the juice of to half a lemon) and a teaspoon of sumac (found newer in any hypermarket). Why would you bother? Because za & # 8217atar is good over hummus, over rubbed beans, over a stew, over cheese cream or over eggplant salad. Not to mention that it is very good on bread greased with extra virgin olive oil or sunflower (from the country).

    I, in your place, would try. You can also find it ready-made in Arabic shops. Stay healthy.

    You might also like


    In Bucharest it can be found at the Turk's shop on Berzei Street. 12 ron 1 kg bag.

    :) Now I have to prepare Za’atar, I bought cardamom because you made me want it! : p
    Thank you, your blog is a delight! :)

    I grew up with & # 8222zatar & # 8221 (I didn't know it was written with & # 8216), my mother was in love with this mixture of spices that somehow appeared through & # 821790 and around us, with the landing of enterprising Arabs. I put it everywhere, but especially on some small homemade pork steaks by the stove flame, with a grill of water. Eh, what memories & # 8230

    & # 8222the landing of enterprising Arabs & # 8221 & # 8230
    foaaaarte hard, congratulations!

    If you still mentioned Arab shops, does anyone offer details about store locations in Cluj, where we can find another one?
    If you can't name it (don't advertise it), at least the GPS coordinates :)
    Thank you, and good luck!

    I have never eaten bread spread with oil and such spices in my life

    Ady, to eat Arabic glue with zatar & # 8230a wonder! Or Turkish glue. If you want I have a recipe for super lipsticks from a very floury girl.

    Recipes are like good jokes & # 8230 are simply shared)

    I put it on humus every Wednesday & # 8230 :) so I understand you perfectly. :)

    Lebanese coffee

    • 1 kilogram minced meat (beef, lamb, sheep or mixture)
    • 1 large onion
    • 2 tablespoons grated baharat
    • 1 teaspoon ground cumin
    • 2 tablespoons chopped mint leaves
    • 3 tablespoons chopped parsley
    • 1 tablespoon chopped hot pepper or hot pepper paste (optional)
    • a few tablespoons of beef soup
    1. Chop the meat (if not minced).
    2. Peel an onion and finely chop it.
    3. Chop the hot pepper.
    4. Chop the parsley and mint.
    5. Mix the meat with the meat soup, onion, cumin, baharatu l, mint, parsley and salt to taste.
    6. Knead the meat well and let the mixture cool for at least 30 minutes.
    7. Form meatballs in the shape of a tiny meatball.
      To easily turn the meat on the grill, you can dip the kaftets on skewer sticks, soaked in water for 30 minutes

    Arayes Kafta

    • 8 medium glues
    • 700 grams of kafta mixture
    • 2 tablespoons oil
    • 800 ml yogurt for serving
    1. Grease the glues on one side with butter.
    2. Place each stick with the butter side up.
    3. Add 3 tablespoons of kafta mixture
    • 1 kilogram minced meat (beef, lamb, sheep or mixture)
    • 1 large onion
    • 2 tablespoons grated baharat
    • 1 teaspoon ground cumin
    • 2 tablespoons chopped mint leaves
    • 3 tablespoons chopped parsley
    • 1 tablespoon chopped hot pepper or hot pepper paste (optional)
    • a few tablespoons of beef soup
    • salt
    1. Level the meat mixture in a thin layer.
    2. Cover each meat stick with another stick, with the buttered side down.
    3. Press lightly to even out.
    4. Roast the arayes kafta on the grill, on the stove or in a Teflon pan (no fat), over medium heat, on both sides.
    5. Cut arayes kafta in 4 quarters (2 perpendicular cuts) with a pizza roll or a knife.

    Warak Enab


    • 800 g fat yogurt
    • 1/4 teaspoon salt
    • 2 tablespoons olive oil
    • fresh mint
    • 1. Mix the yogurt with the salt.

    2. Wallpaper the sieve with a cloth or paper from the coffee filter, then place it over the bowl. Pour the yogurt into the sieve thus covered. Leave to drain in the fridge for 1 day.

    3. Empty the bowl of whey drained from yogurt from time to time.

    4. Take the resulting yogurt paste and mix with the oil, finely chopped fresh mint and garlic.

    Baba Gannouj

    Baba Ghanoush (Baba Ganouj in Arabic) is a well-known eggplant salad, very popular throughout the Levant (Syria, Lebanon, Iraq and Palestine) and in Egypt. The Arabic translation would sound like "spoiled old father," and legend has it that Grandma Ghanoush was a food, like eggplant puree, that a young Arab woman was making for her elderly father. The legend spread throughout the Middle East, and people liked the recipe so much that they made a series of variations on the theme. It is now an emblem of Arab gastronomy.
    Symbol of oriental flavors, Baba Ghanoush can be served as an entree, as a sauce next to an Arabic pita or as a salad next to a spicy and juicy steak.
    For Baba Ghanoush salad are required:
    -1-2 medium eggplant
    -a half of a small onion
    -a few tomatoes
    -olive oil
    -a garlic puppy
    -chimen (optional)
    Put the baked and chopped eggplant in the robot, the garlic, chopped onion, a teaspoon of cumin, salt, a tablespoon of tahini, two tablespoons of lemon juice. Mixed.
    Decorate with tomatoes, cumin or parsley. Sprinkle with olive oil.
    Serve cold from the refrigerator.


    Preparation time:
    45 minutes (low complexity)

    We need:
    2 large eggplants
    2 tablespoons sesame paste
    2 tablespoons lemon juice
    2 tablespoons natural yogurt
    3 cloves of garlic passed through the garlic press
    2 tablespoons olive oil
    salt to taste

    Method of preparation:


    • 250 grams of dried chickpeas (400 grams if boiled)
    • 1 lemon
    • 150 ml tahini
    • 2 cloves of garlic
    • 3 tablespoons olive oil and white pepper

    The hummus is served fresh, sprinkled with lemon, decorated with pine buds or light strips of sumac (or paprika) and cumin. Hummus goes great with sticks, but it can also be served with crackers.



    - 1/2 salad
    - 3-4 strands of green onions
    - 2 medium tomatoes
    - 1/2 cucumber
    - a Lebanese stick
    - a radish (not in the original recipe but it works super well)
    - a few finely chopped parsley threads

    For the sauce:
    - a lemon
    - 3-4 tablespoons oil (preferably olive)
    - sumak (a special spice you can find in stores selling Arabic products)
    - dried or fresh mint
    - salt and pepper to taste

    1. In a large bowl, cut the salad into suitable large strips. Add the finely chopped onion threads (about 0.5 cm). Add diced tomatoes.
    Next is the finely chopped parsley.

    2. Cut the glue into squares (3 x 3 cm) or rectangles (2 x 3 cm) according to size. Put a little sunflower oil in a pan and heat the pieces of glue. Be very careful, the pieces of glue fry very quickly: in a minute they are ready!

    Alternative: grease the glue triangles with olive oil and put them in the hot oven for a few minutes, until they become crispy.

    3. Add the paste to the salad.

    4. Cut two cloves of garlic into thin slices and put in a salad or add crushed in lemon oil sauce. Season with salt, pepper and spices (mint, sumak).

    5. Add the juice from a lemon + 3-4 tablespoons of olive oil and mix slowly.


    Preparation time:
    2 hours (low complexity)

    1 cup drill
    1 bunch finely chopped green onions
    1/2 cup finely chopped green mint
    1 1/2 cup chopped parsley 2-3 large tomatoes, peeled and finely chopped
    1/2 cup lemon juice
    1/2 cup olive oil
    salt pepper

    Method of preparation:

    Pour 1/2 cup of hot water over the drill and let it sit for about 1/2 hour until it has absorbed a squeeze of water well in the mine.

    Mix with onion, salt and pepper mixing well.

    Add mint and parsley.

    Add the lemon juice and oil and finally about half of the chopped tomatoes.

    The salad is served on a plate decorated with lettuce leaves and sprinkled on top and around the rest of the tomatoes.

    Lebanese cuisine and culture

    Middle Eastern cuisine is known throughout the world and appreciated for its richness and sophistication.
    Lebanese cuisine is perhaps the most interesting of all. It is even said that the only thing that unites the Lebanese is the food, all the others dividing them.
    Drawing its roots from Arabic, French and Italian cuisines and lately influenced by Japanese, Chinese and Thai cuisine, Lebanese culinary art rises to the highest standard. It combines the sophistication and subtlety of European cuisine with exotic ingredients from the Middle East and the Far East.
    Located between east and west, Lebanon is a culinary and cultural crossroads, located where human civilization is said to have begun, in the eastern corner of what historians call the "fertile crescent".

    The cuisine of these ancient lands is diverse and both Western and Eastern influences are easily visible.
    Although its popularity is relatively new, Lebanese cuisine is extremely old and dates back to pre-biblical times.

    Considered one of the healthiest cuisines on the globe, Lebanese cuisine stands out primarily for its diversity.
    It seems that the entire history of the country has left its mark on the Lebanese way of cooking. The different religious traditions of this country, as well as the atypical climate give the dishes here a very special air. Unlike its neighbors, Lebanon enjoys mountains instead of desert, rich rain and snow in exchange for heat.
    These geographical features have led to the diversification of the menu, to its enrichment with all kinds of fresh vegetables and specific spices. In addition to the countless fresh salads, you will be amazed at how many ways to prepare chickpeas exist, how special the taste of a kebab or a portion of halva can be. between modernity and tradition, Lebanon seems to give every sip its specific taste of Arab exoticism with & # 8222iz of Europe & # 8221.
    From the Ottomans they took lamb, baclava, yogurt and olive oil, from the French - the passion for wine and various pastries (croissants, pies) and so on. What is certain, however, is that whether they come from migratory tribes or from empires that have perished over the centuries, Lebanese dishes have always been enriched with the & # 8222 spirit of the place & # 8221. Neither the taste of the rice, nor the flavor of the chickpeas, nor the aroma of the dates are identical to those of other countries of the Levant. In short, the gastronomy here is a mixture of ingredients from different regions, a rich mixture of flavors and colors, a tasty and healthy alternative, to the liking of many. From meat to the freshest fruits, from vegetables to olive oil and exotic spices, the Lebanese menu will amaze you with its simplicity, but also with its diversity. într-adevăr, varietatea ingredientelor folosite şi modul simplu de prelucrare, au făcut ca această bucătărie să fie considerată pe drept cuvânt drept una dintre cele mai sănătoase de pe mapamond.

    O masa libaneza tipica
    Bucataria libaneaza este ilustrarea perfecta a dietei mediteraneene. Include o abundenta de fibre, fructe, legume, peste proaspat si fructe de mare grasimea animala este consumata cu zgarcenie.

    Carnea de pasare se mananca mai des decat cea rosie (care este, de obicei, miel). Include, deasemenea, cantitati copioase de usturoi si ulei de masline rareori se poate intalni un fel de mancare libanez care sa nu contina ambele ingredientele.
    Cel mai adesea, mancarea este prajita, coapta sau sotata in ulei de masline untul sau smantana sunt folosite rar, mai ales la deserturi.

    Legumele sunt adesea mancate crude, sau murate, dar si gatite. Mancarea libaneza nu se bazeaza mult pe sosuri se concentreaza mai ales pe ierburi aromate, pe condimente si pe prospetimea ingredientelor.
    Mancarea este robusta, aromata si, ca in majoritatea tarilor mediteraneene, depinde mult de sezon.
    In Liban, painea se consuma la fiecare fel de mancare. Este asezonata cu zahtar si ulei de masline si este folosita la prepararea diverselor umpluturi sau este consumata alaturi de mancare, ca in Europa.
    Painea este foarte pretuita in Orientul Mijlociu in unele dialecte arabe este numita „esh”, cuvant care inseamna viata.

    O masa obisnuita incepe cu mezze, o selectie de portii mici de dipuri, muraturi, salate si gustari care se mananca cu o paine de origine arabeasca, numita „khibbiz”. Mezze poate include orice (similar tapas-urilor spaniole) de la antreuri la patiserie. Ca să vă faceţi o idee despre bucătăria Libanului, trebuie mai întâi să gustaţi salata de cereale cu roşii, mentă şi pătrunjel („tabbouleh”), salata de crutoane cu roşii, mentă şi castraveţi („fattouch”), pasta de năut cu susan („humus”), salata de vinete cu susan şi rodii („mutabbel”) şi neapărat „sărmăluţele” în frunze de viţă de vie.
    Felul principal este compus in general din fripturi (carne, pui sau peste) mancate cu paine sau or ez picant.

    Mancarea nationala a libanezilor este „kibbeh”, o pasta preparata din carne proaspata de miel si bulgur. Inainte, kibbeh se prapara prin zdrobirea carnii de miel intr-un mojar mare, apoi se framanta cu condimente si bulgur inmuiat in apa. Pentru cei neobisnuiti, aceasta ar putea fi o priveliste neplacuta.
    Pasionat de bucatarie, scriitorul englez George Lassalle, in cartea sa despre bucataria Orientului Mijlociu, descrie prepararea kibbeh-ului in satele libaneze ca fiind „infricosatoare”. Odata cu introducerea procesoarelor electrice, prepararea kibbeh-ului s-a schimbat (cu exceptia satelor mai izolate). In marile orase, veti afla despre macelari libanezi si sirieni specializati in prapararea kibbeh-ului: carnea de miel este tocata de 2-3 ori.

    Kibbeh poate fi preparat in mai multe feluri. Cel mai obisnuit este „kibbeh nayee” (crud), asemanator biftecului tartar. Alte doua feluri populare de kibbeh sunt „klibbeh bil-saneeya” (copt) si „kibbeh rass” (prajit), ambele continant carne si seminte de pin si servindu-se cu iaurt proaspat si racoritor.
    Masa este insotita de vin sau arak (arac). Libanul este bogat in struguri cu continut mare de zahar, minunati pentru producerea vinului, multumita climei din valea Bekaa. Cei mai importanti producatori de vinuri sunt Ksara, Kefraya si Chateau Musar.
    Arak este un lichior de anason foarte tare, transparent, care devina laptos in amestec cu apa (similar cu uzo-ul grecesc). Desi tara araba, alcoolul este departe de a fi un tabu in Liban.
    Arakul este bautura nationala a libanezilor. Interesant este ca acest lichior aromat cu anason a aparut la inceputul secolului, ca un substitut si ca o reactie disperata la interzicerea consumarii absintului (un lichior amar, aromat cu anason, popular printre artisti si intelectuali l sfarsitul secolului al XIX-lea). Gustul amar provenea de la radacina de pelin, cea mai amara planta din lume, reputata a avea proprietati narcotice si cu un efect dezastruos (leziuni pe creier) atunci cand este consumata in cantitati mari si pe perioade lungi. Cand absintul a devenit ilegal, producatorii au inlocuit pelinul cu anason, aparand astfel o serie de inlocuitori (Pernod, Sambuca,

    , Ouzo).
    Alte băuturi consumate sunt berea Almaza, „ayran” (iaurt, apă, sare, suc de castraveţi, usturoi, condimente), „jallab” (sirop din curmale, melasă de struguri şi apă de trandafir), „tahn” (asemănător cu „ayran”), „cafeaua albă” (cafea din ierburi, inventată în

    , preparată cu apă de portocale, garnisită cu petale de trandafir confiate) şi cafeaua. normală. Aceasta din urmă face parte din viaţa de zi cu zi a fiecărui libanez, fiind servită în mai fiecare moment al zilei: tare şi aromată cu cardamom. Se glumeşte că un libanez care nu bea cafea riscă să îşi piardă naţionalitatea.

    Servirea cafelei este un ritual obligatoriu de primire al oricărui musafir, un simbol al ospitalităţii libaneze. Cafeaua se toarnă în faţa oaspetelui, din ibrice cu coada lungă („rakweh”), în pahare de apă se fierbe direct cu zahăr şi trebuie băută până la zaţ („tefl”), altfel gazda va crede că nu v-a plăcut. în orice caz, interesant este faptul că în Liban rareori veţi vedea oamenii bând alcool în afara mesei.
    Veţi fi uimiţi de ospitalitatea care, de altfel, face parte din cultura acestui popor. în Liban este o mândrie să ai oaspete la masă, să îi oferi ceai sau cafea şi să îl întreţii, iar masa în sine constituie un adevărat ritual, o activitate eminamente socială. Un libanez nu mănâncă niciodată singur!

    Deserturile includ cateva adevarate capodopere, cum ar fi: baklava, maamoul, sfouf si… multe, multe fructe.
    In Liban, masa de pranz incepe la ora 13-14 si se poate termina la 16-17. Cina adesea nu incepe pana la 9 sau 10 pm. Cele mai multe restaurante, mai ales in Beirut, cer sa se faca rezervari si sunt deschise pana noaptea tarziu.
    Nu pot fi negate similaritudinile intre bucatariile din Orientul Mijlociu. Limba tarilor ce inconjoara sudul si estul Mediteranei fiind predominant araba, multe dintre mancaruri au aceleasi denumiri in tari diferite, desi se prepara si se asezoneaza diferit. Din aceasta cauza, bucatariile din Orientul Mijlociu sunt percepute amestecate intr-o categorie omogena, desi, in realitate, sunt destul de diferite. Ca sa spui despre ele ca sunt una si aceeasi, este ca si cum si proclama ca bucatariile din Europa occidentala sunt identice.
    Mancarea este in inteaga Mediterana o sarbatoare a vietii este proaspata, aromata, gustoasa si foarte diversificata, produsa atat de pamant cat si de mare. In mod logic, bucatariile mediteraneene sunt legate intre ele, din Spania pana in Liban, din Grecia pana in

    atât cu introducerea oricum cuvintele nu pot descrie arome. Mult mai bine, haideţi să ne aşezăm la masă şi să luam câte o înghiţitură din „baba ganouj”, o lingură de „tabouleh” şi neapărat nişte „humus” pe câte un colţ de lipie. Am spus lingură? S-ar putea să nu aveţi la îndemână aşa ceva, pentru că în mod tradiţional, libanezii şi multe popoare din regiune, folosesc doar mâna dreaptă şi o bucată de pita sau pur şi simplu o frunză de salată verde. în nici un caz însă, să nu mâncaţi cu mâna stângă! Acest obicei este considerat neigienic şi nepoliticos.

    Mezze – nu este un fel de mancare, ci este echivalentul antipasto-ului Italian sau al tapas-ului spaniol este servit intotdeauna la inceputul mesei, constand in mai multe boluri cu diferite mici tipuri de mancare sau de salate, menite a familiariza un necunoscator cu aromele bucatariei libaneze se spune chia ca gratie mezze-urilor bucataria libaneza a devenit cunoscuta si iubita pe plan mondial

    Baba ghanouj – este simbolul bucatariei libaneze, fiind facut pe baza de vinete calite sau prajite, maruntite si apoi amestecate cu tot felul de alte ingrediente, cum ar fi uleiul de masline si usturoiul

    Tabbouleh – este salata de baza a unei mese libaneze si consta in patrunjel maruntit, boabe de grau pisate, rosii taiate marunt, menta pisata, totul fiind amestecat cu ulei de masline si cu putin suc de lamaie se mai presara si piper negru

    Kibbeh – este considerat si el un fel de mancare identificat cel mai mult cu bucataria libaneza consta dintr-un amestec de boabe de grau, carne maruntita, ceapa si alte si mirodenii care apoi este prajit

    Tahini – este o pasta de susan, parte integranta a hummusului (pasta de naut celebra, dar extrem de comuna in Asia Mijlocie si in Grecia), insa se foloseste si separat, in alte feluri de mancare

    Siyadiya– reprezinta o mancare facuta din peste la gratar amestecat apoi cu orez fiert, acest amestec fiind apoi tinut la cuptor pentru 20 de minute

    Fatoush – reprezinta o salata facuta din legume maruntite in genul salatei tabbouleh, amestecate cu bucati de pita prajite sau coapte

    Labneh – este un iaurt din care a fost extrasa apa, asa ca are o consistenta mult mai ridicata decat a iaurtului obisnuit, fiind cremos uneori este pus in forme rotunde si tinut in ulei de masline

    Mouhalabieh– este o budinca pe baza de lapte, garnisita cu felii de portocale si de boabe de fistic

    este o bautura alcoolica facuta din anason, care acompaniaza in special prima parte a mesei, adica mezzele. Este foarte asemanatoare cu uzo-ul grecesc. Este considerata bautura nationala alcoolica a acestei tari.

    Cafeaua este parte integranta a desertului, orice libanez care se respecta consumand cafea dupa masa. Este foarte tare iar oaspetii unei familii libaneze vor fi mereu intrebati daca o prefera cu zahar sau fara.

    Vinurile libaneze sunt apreciate, soiurile fiind in majoritate de origine franceza. Sudestul tarii este locul in care se cultiva vita de vie.

    Si cum libanezii iubesc sa se intinda la masa, pranzul tinand uneori si 2-3 ore, iar masa de seara neincepand niciodata mai devreme de 9 seara, daca va veti afla in Liban va veti bucura cu siguranta de toate aceste bauturi chiar si la o singura masa!

    Bucataria libaneza este lipsita de sosuri, bogata in alimente proaspete si putin procesate, prin urmate este inclusa in categoria bucatariilor usoare si sanatoase ale lumii. Faptul ca libanezii nu folosesc grasimile animale, smantana, margarina sau untul pentru gatit spune enorm de multe. Insa cum o masa reprezinta mai mult decat potentiale elemente de sanatate, bucataria libaneza este si extrem de savuroasa, ceea ce a facut-o atat de indragita.

    Dans al comunitatii si solidaritatii, Dabke este dansat de catre membrii unei colectivitati, la nunti sau orice alt eveniment unde oamenii se aduna la sarbatoare. Ca si sarba romaneasca, dansul Dabke este dansat fie de femei, fie de barbati sau de femei si barbati la un loc.

    Conducatorul sirului de dansatori Dabke simbolizeaza un copac falnic, cu trunchiul drept, bratele in aer, intinse asemenea unor crengi vanjoase, iar picioarele, care parca zdrobesc pamantul prin bataia vioaie a ritmul alert, sunt asemenea unei radacini care isi cauta, cat mai adanc, legatura cu pamantul. Felul in care dansul armonizeaza sariturile si bataia pamantul cu picioarele reprezinta cea mai distincta caractaerictica a dansului Dabke. Conducatorul dansului mai este numit si "capul", si se identifica prin miscarea pe care o face, in aer, deasupra capului sau, cu o batista, iar in cazul caducatorului femeie, cu un sirag de margele. Conducatorul este singurul care poate sa improvizeze asupra tipului de dans sau sa impuna schimbarea ritmul, in timpul dansului, ceilalti urmandu-l.

    Carne de Pui Prăjită în Sos Arăbesc

    For this recipe, we need:


    2 lingurițe pastă de usturoi

    3 lingurițe smântână de gătit

    1 linguriță suc de lămâie

    1 linguriță condiment Red Chilli

    1 linguriță condiment Green Chilli

    Method of preparation

    • Într-un bol încăpător punem carnea de pui bucățele mici, adăugăm usturoi, smântână de gătit, oțet, zeama de lămâie, coriandru, cumenul, sare, condimentul Red Chilli, și ceapa tocată mărunt. Se amestecă totul bine și se lasă la macerat 2 ore, în frigider.
    • Și acum trecem la pregătirea sosului! Într-o tigaie anti-aderentă punem două cubulețe de unt, 1 linguriță condiment Red Chilli și 2 căței de usturoi curățați și tăiați mărunt. Adăugăm un sfert de cană de apă. Amestecăm totul și lăsăm 2, 3 minute la foc mic. Adăugăm 6 roșii tăiate cubulețe mici, sare, condimentul Green Chilli și jumătate de linguriță de zahăr. Lăsăm să fiarbă la foc mic până se leagă totul și devine un sos fin și cremos.
    • Carnea ținută la marinat se pune într-o tigaie cu două cubulețe de unt și se prăjește bine cu capac. Când devine frumoasă aurie, adăugăm sosul pregătit și trei linguri cu vârf smântână de gătit.
    • Amestecăm bine totul și lăsăm la foc mic alte 5 minute. Se oprește focul și se presară pătrunjel verde tocat.

    Video: Δροσερή Καλοκαιρινή Σαλάτα. 1 Cooking (May 2022).