Contents
Lebanese cuisine: fatush salad. Video
Lebanese cuisine is perfect for a hot summer. Light vegetable salads fatush and tabbouleh will satisfy hunger without causing heaviness in the stomach, and a delicious drink called jelly (Lebanese kvass) will help to cope with the strongest thirst.
Lebanese cuisine: fatouche salad
Lebanese cuisine – delicious food for hot days
The most famous salad prepared in Lebanon is fatush. It is light, tasty, but satisfying enough. And due to the fact that the recipe includes a variety of types of lettuce, this dish also saturates the body with vitamins. It is served as a side dish for fish, meat, poultry. To prepare fatush, you will need:
– cucumbers (300 g); – tomatoes (300 g); – lettuce leaves romano, frisse, rediccio (200 g); – Bulgarian pepper (green, red, yellow – 100 g each); – fresh mint (1 sprig); – thin pita bread.
For the sauce:
– lemon juice (2 tbsp. L.); – olive oil (2 tbsp. L.); – crushed garlic (2 cloves); – sea salt; – a mixture of peppers; – a mixture of Italian herbs.
Lebanese cuisine is famous for its sweets. Cupcakes, manna, rice cakes sometimes seem too sweet to Europeans, as they are soaked in honey and sugar syrup. But at the same time, they are very delicate and just melt in your mouth.
Cucumbers and tomatoes for salad are cut into large slices, peppers – into strips. The salad is divided into separate leaves, large ones are crushed by hand. The mint is finely crumbled. Thin lavash is cut into small squares.
All ingredients for the sauce are mixed. Sauce is added to the salad, the products are mixed, and then pita bread is laid out on top. Fatouche is served 10-15 minutes after cooking. During this time, the lavash will have time to absorb all the juices and become very tasty.
Lebanese kvass zhelleb is a wonderful drink for a warm summer
The Lebanese drink gall is somewhat reminiscent of sweet kvass. It foams a little and is a great thirst quencher. Crushed ice is added to the jelly before serving to make it even more refreshing. The recipe for this drink is as follows:
– pitted raisins (500 g); – water (6 glasses for sourdough); – carob syrup (1 glass); – sugar (2 tbsp. L.); – rose water (1 tbsp. L.); – pine nuts (50 g); – ice.
Jelly is often served in the afternoon or afternoon tea instead of tea.
The raisins are poured with water, and for each glass of raisins, 2 glasses of water are taken and 3 glasses of water are left to dilute the drink after readiness. Syrup, rose water and pine nuts are added. The drink should be infused within a day and a half. Then the gall is filtered (raisins can be used again), diluted with water. Sugar is added if desired (you can not add it if you do not like too sweet drinks). The jelly is ready, you can put ice in a container with a drink and serve.