موضوع عن المطبخ المأكولات اللبنانية في دولة لبنان بالانجليزي

تعبير  معلومات تقرير برجراف فقرة برزنتيشن بحث موضوع ملخص جاهز عن  تعبير بالانجليزي عن. تقرير جاهز عن. عندي بحث بالانجليزي  موضوع عن لبنان بالانجليزي

المطبخ اللبناني اكلات لبنانية المأكولات الطبخ المائدة في لبنان بالانجليزي

الاكلات اللبنانية المشهورة اكل لبناني مشهور المطبخ اللبناني الشيف انطوان

اسماء اكلات لبنانية المطبخ اللبناني حلويات افضل الاكلات اللبنانيه

اكلات لبنانية  الاكل اللبناني التقليدي افضل الاكلات اللبنانيه

اكل لبناني قديم اطباق رئيسية لبنانية أشهر الكلمات و المفردات لوصف الطعام في اللغة الإنجليزية مكونات المطبخ اللبناني • ‏المشروبات المطبخ اللبناني على شهرة عالمية

المطبخ الشامي المنتشر في بلاد الشام

Cuisine, gastronomy and beverages Lebanon

Cooked

It was already mentioned in the Bible that the country of Canaan, which is the current Lebanon, offered a gastronomy of great finesse and variety because of its wonderful Mediterranean climate, which allows it to have everything year-round fresh fruits and vegetables in abundance.

Lebanese cuisine has been enriched with new flavors from elsewhere and has, over time, refined the basic dishes of mountain origin to achieve a great refinement.

mezze

It is a set of different appetizers ranging from six (small mezze) to more than one hundred dishes (mezze of marriage) placed on the table and used with the help of Lebanese bread.

It includes a savory selection of the following specialties: tabouleh (salad of chopped parsley, crushed durum wheat, tomatoes, onions and mint), the fattouche is the other star salad. It is a mix of seasonal vegetables: purslane, lettuce, radishes, tomatoes, cucumbers, parsley and mint; batenjan, also called baba ghanouj or metabal, is an aubergine puree often decorated with pomegranate seeds; hummus, a puree of chickpeas with sesame oil (tehini), sometimes garnished with fried pine nuts and meat; kebbé, fresh meat of mutton or veal, beaten with crushed wheat, seasoned and served raw, fried or grilled; labné, a kind of cream cheese similar to yoghurt, rkakates are small slippers of puff pastry garnished with goat cheese, crab or meat.

Their cousins, stuffed with selk (chard) or kechk (delicious yoghurt, fermented, dried and then reduced to powder), are called fatayers or sambousecks, warak enab, stuffed vine leaves, and the foul medammas are beans with oil.

A more elaborate mezze includes several kinds of roast, fried or grilled meats, fish and vegetables.

Despite the richness and abundance of these mezze, which provide a balanced diet and can represent a meal in its own right, Lebanese cuisine offers many other specialties dishes that can not be quoted. Some, very long to prepare, do not appear on the menu of restaurants, but can be enjoyed with family.

Pisces

Two of the best fish dishes are sayadiyah (pieces of fresh fish cooked with onions, almonds, pine nuts and spices and served with browned rice), and samak tajen bi tahini (fish baked with fish). sesame oil), samak nahri villages set up along mountain rivers.

meat

Lamb is the most popular in Lebanon, where it is used in many traditional dishes such as kafta (ground meat in many ways: mixed with parsley and onions, it is halabi, associated with cheese, it is the tochka, batenjane is prepared with eggplant and khaskhash with tomatoes and chilli) and kebabs. Legs of lamb are often stuffed with rice, pistachios and almonds.

Also try chicken moghrabi, stewed chicken and mutton with couscous, beans and spices or farrouj méchoui, grilled chicken served with garlic sauce or chich taouk (chicken skewers marinated with spices).

breads

The most common categories are the khoubz arabi (discs of the dimension of a plate which open in two, horizontally, when one breaks them), the markouk (round mountain bread, the thickness of a sheet of paper, up to a meter in diameter), manakish (flat bread, covered with finely chopped thyme, sesame seeds and olive oil, baked, which is often eaten at breakfast) and lahm bi ajine (very thin Armenian pizza with meat, tomatoes and spices).

desserts

Lovers of sweets, rejoice! Lebanese desserts are exquisite. The most common are: osmaliyeh, a vermicelli-like cake stuffed with creamy cheese and covered with syrup, ma'moul (pasta filled with pistachios or nuts) and mouhalabia (rice cream pudding garnished with jam of rose petals and almonds).

Where to eat ?

In Lebanon, many dining options are available to suit your budget and culinary tastes.

- On the go: you will find, in all the main streets, stands of falafel (dumplings mashed chickpeas served in a round loaf) and shawarmas (the equivalent of falafel with meat). These are tasty, nutritious and cheap. Many shops offer more Western products such as pizzas, etc.

- Classic restaurants: they are also numerous and offer snack-type meals based on mezze.

- The typical restaurants are also popular offering the inevitable mezze, but also with a large choice of dishes based on meat or fish. Along the main coastal road, there are restaurants specializing in fish.

- The chic restaurants offering Lebanese specialties and the restaurants of international cuisine are also numerous in Lebanon, heritage of the multiculturalism that is the wealth of this country.

Drinks

Soft drink

- The traditional Arab coffee: the ritual of coffee is an integral part of Lebanese hospitality. It is thick, strong and slightly fragrant, the jellab, a delicious grape drink, served with pine nuts, and ayran or leban, a yoghurt drink.

Alcoholic beverages

- Lebanese wines: the tradition of wine in Lebanon goes back to the ancient Phoenician era and it persists today with a certain talent! The Lebanese terroir, with its exceptional climatic conditions, is obviously one of the keys to this success. Three great wines perpetuate a noble ancient tradition and are internationally known: Ksara, Musar and Kefraya. But new quality wines are needed in recent years.

- Arak: it is a drink based on grape alcohol distilled with Damask anise. It is drunk mixed with fresh water (Lebanese pastis!). Arak often accompanies traditional meals such as mezze.