Lebanon

Qatayef, also spelled katayef, is a kind of sweet dumpling that is stuffed with cream or nuts (typically a mixture of hazelnuts, walnuts, almonds, pistachios and raisins). Other ingredients include unsalted cheese, powdered sugar, vanilla extract and cinnamon. This Arab delicacy is typically consumed during the month of Ramadan and is most popular in Egypt, …

Ashta is a sweet cream product often compared to clotted cream that is popular in Lebanon and many other countries in the Middle East. The traditional method of making Ashta is by cooking milk until it curdles and separates. The milk is then drained so that the lumpy curds can be collected. The curds are …

Arayes are a Lebanese dish of grilled pitas stuffed with meat. Meat choices are typically lamb or beef, flavored with herbs and spices. The pita bread is sliced and the meat is stuffed into its pocket, then the pita is placed on the grill to cook the meat, where it develops a toasty crust. Lamb …

Toum is a garlic sauce condiment from Lebanon made by mixing garlic, oil, lemon and salt together. The texture of toum is not very saucy, rather, it’s like a light fluffy paste. The best texture is attained by using fresh garlic rather than canned or previously frozen. Young garlic has a milder garlic flavor than …

Situated in the heart of the Middle East, bordering Syria and Israel, lies Lebanon. Known for its rich archeology, dating back to prehistoric times, as well as its vibrant, diverse culture, Lebanon is a small country that packs a big punch. Lebanese cuisine is known around the world and is eponymous with Middle Eastern cooking. …

Sujuk is a dry, spiced sausage consumed in countries throughout the Middle East. It is typically made of either beef, lamb or horse meat. Whilst most commonly associated with Lebanon and Turkey, it is revered in Egypt, Syria, Palestine, Israel and Iraq too. Sujuk, also known as sucuk, soudjouk or sudzhuk, is most popularly eaten …