Lebanese kitchen is very rich and broad. I gave before many Lebanese workshops.

I choose new recipes for my regulars.

 

Kibbeh is one of the most famoust recipes of Middel-East.

Kibbeh bi Souniyeh is apretty easy kind of Kibbeh ! It’s a good start for Kibbeh begginners.

Kibbeh serves with toum. Toum is a garlic sauce which is made like a mayonnaise.

The thickness or consistencey of toum is not easy to make…it can go wrong during the process and you get a curdle toum unfortunately.

I give a big compliment to our 3 teams who made toum first time with a perfect result.

 

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We used ready –made pizza doug for fatayer…every small help for timing is welcome during our workshops.

You need something to calm down next to all spicy dishes; Labne ! We use ready yogurt each workshop for Labne but, this time I brought my homemade yoghurt with me to each 3 groups and gave my own yogurt recipe ofcourse. We can find almost everything in the shops but, nothing beats home made stuf !

 

As last but least ; Ma’mool

 

 

The Lebanese small shortbread pastries filled with dates, pistachios, walnuts, roze water and many more nuts. The cookies are decorated/made in special wooden moulds. They are popular for feast and religious festivals.