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Ever since creation, the Middle East was blessed with its geography, climate, and the variety of its natural resources, unique in their characteristics and quality. The peoples of this region had developed their blessings to an extent that Abraham was directed to the heart of this region "The land of Milk and Honey". A testimonial to the quality of produce.

Though many of these peoples were physically exterminated, their knowledge and achievements remained as our inheritance. The contents of this section should be a tribute to their meticulous efforts in the search and research for the identification of the ingredients, their values, tributes, their cultivation, and the methods of their usages, storage and upkeep.

The dimension and domain of good taste and smell that these peoples must have achieved in their wholesome food and drink must have tempted the Romans into their ceremonies of good tasting.

Today the influence of other cultures and modern agricultural practices can be easily observed, Healthy natural products of this region as well as from abroad had given way to the scientific mass-production that narrowed the difference between products of different regions to the point of obliterating the original qualities and identity of the individual produce.

"Bully Beef" is an imitation of Middle Eastern Kawarmah.

Hard durable wheat of this region is still the best quality wheat from which the better biscuits and spaghettis of the world are made. From this wheat we derive Freekeh by roasting the wheat thistles and Burghul by breaking the sun-dried, boiled wheat, both excellent substitutes for rice. The fine Burghul goes into many other recipes including Kibbeh and Tabbouleh.

Olives and olive oil of this region are still the best variety. Apart from being a wholesome meal itself, the oil is versatile in salads, cooking, frying and on its own as medication.

Sesame Seeds in baking and as a paste in sweets, and as syrup in cooking and salads are also used as medication. Stuffed vine-leaves with the necessary side dishes for balanced healthy effect cannot be ignored...

Click on one of the following links to get the recipe: (Some recipes displayed here were taken from the book of Dawn, Elaine and Selwa Anthony - Lebanese Cookbook - 1999 and Middle Eastern Cuisine of Sima Osman Yassine and Sadouf Kamal and Rayess Art Lebanese Cooking).

Interesting DVD Film about the Lebanese Cuisine; can be ordered by clicking here

- Artichoke in oil

- Tabouleh

- Salad Fattouch

- Salad of Asparagus and Bread


- Mjadra

- Lentils in Lemon

- Vegetarian Ratatouille

- Lebanese Chicken

- Mouloukieh

- Moghrabyeh

- Fatteh Behommos

- Okra Bameh Bzeit

- White Bean

- Stuffed Zucchini

- Stuffed Eggplants

- Stuffed Swiss Chard Leaves

- Eggplant Dip Tahinah

- Kebbeh Stuffing

- Kebbe in Oven

- Kebbe in Yogurt

- Chicory Leaves

- Stuffed Grape Leaves

- Green Beans

- Baba Ghanouj

- Hoummus

- Falafel


- Spinach Turnovers

- Zaatar Mixture

- Manouchi b Zaatar

- Pickled Cuncumber

- Lebanese Bread

- Bread Cloth


- Atayef walnut pancakes

- Cream Cheese

- Sauces

- Boorrma

- Maamool b Jowz

- Meghli

- Knaafeh

- Ghee Sumneh

- Halawa with cheese


- Arak, The Drink of Lebanon

- Atter Sugar Syrup

- Mulberry Syrup

- Rosewater Orange Blossom

>>For more recipes from Lebanon...

Thyme Zaatar of Lebanon!





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