Tag Archives | Lebanese Pantry

Vermicelli Noodles

Vermicelli Noodles

Typically used to make rice and vermicelli, a dish almost served with all Lebanese stews.

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Moghrabieh

Moghrabieh

Commonly known as pearl couscous or giant couscous

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Rose Water

Rose Water

A clear fragrant water distilled from macerated fresh wild roses. Used in most oriental sweets.

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Orange Blossom Water

Orange Blossom Water

A clear fragrant water distilled from the macerated blossom flowers of Seville oranges; used liberally in most Arabic sweets.

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Dried Mint

Dried Mint

It has a fragrant aroma and a refreshing taste. It is used as seasoning in salads or some savory dishes  like malfouf (stuffed cabbage rolls), maghmour (Lebanese Moussaka) and much more. It is also used as herbal mint tea – it is believed to be good for indigestion, nausea and stomach ache.

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Pomegranate Molasses

Pomegranate Molasses

Pomegranate Molasses: A sweet and tart syrup made by boiling down pomegranate juice until it reduced to a thick dark brown syrup. It is used to add a tangy deep flavor to some Middle Eastern recipes.

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Tahini

Tahini

Tahini: Sesame seed paste and an important ingredient in a variety of Middle Eastern dishes, like hummus, baba ghanouj, moufataka, etc…

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Zaatar

Zaatar

Zaatar: A blend that is versatile in its utility.  Standard ingredients include thyme, sumac, sesame, oregano and salt.

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Sumac

Sumac

Sumac: A lemon berry that is ground and turned into a powder. It has a mild citrus flavor.

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Kishik

Kishik

A powdery cereal made of yogurt and bulgur.

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