Lebanon is home to some of the best wild and cultivated vegetables in the world. As a result, foods from Lebanon are frequently used in ancient cuisine. As a result, ingredients play a big role in ancient cuisine. Buy Lebanese food ingredients By using straightforward preparations and delicate seasoning, the flavor of the basic components is allowed to shine through. Bright pickles, dried fruits and nuts, wild herbs and spices, tahini, chickpeas, a lot of lemon juice, and premium olive oil are characteristics of Lebanese cuisine.
Favorite dishes include falafel, shawarma, and hummus, but most people find the thought of creating them at home intimidating. Yet it’s not as difficult as you may assume. The secret to making authentic Lebanese food is to understand what each of these components brings to the table. Buy Lebanese food ingredients anywhere.
Sumac shrubs produce brilliant red berries that are collected, dried, and powdered into a powder. Despite having its origins in the Middle East, the bush is now widespread, especially in regions with milder weather.
Sumac’s zesty and acidic flavor makes it a popular lemon alternative. Even our dressings at Maison Libanaise use it in marinades. In addition to being used as a spice for the Za’atar Fried Chicken and Halloumi Fries, it may also be found in the Levantine Fattoush.
In Israel, Jordan, and Syria, a variety of wild thyme known as za’atar is widely used. It grows in Lebanon’s mountains. The herb also serves as the source of the name for a blend of sumac and sesame seeds. In Lebanese homes, za’atar is used as a table condiment on flatbreads and grilled food. Because of the acidic tones of the sumac and the nutty flavor of the mixture, the dry rub is superbly balanced.
Popular in the Levant, halloumi is a cheese prepared from a blend of goat, sheep, and occasionally cow milk (in Lebanon and the eastern Mediterranean). According to my mother, the entire community would occasionally come together to create a large batch that would be distributed to all of the homes. Halloumi, in my opinion, is just as important to Italian cuisine as mozzarella.
Halloumi has a high melting point, making it flexible for everyday application. When I was younger, I virtually always had grilled or fried halloumi for breakfast. Another favorite was a halloumi manoushe, together with baba ghanoush or hummus. Perhaps I could just eat it plain and drizzle it with honey.
Freekeh, also known as cracked wheat, has long been a well-liked grain in the Middle East and a reliable source of fiber and protein. In the United States and Europe, it is now recognized as a superfood. Freekeh is a bright green color because the wheat grain is collected when it is still fresh. In Lebanon, grilled meats like chicken or lamb are typically eaten with freekeh, a fantastic substitute for rice.
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