#Buy Lebanese Food Ingredients

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Shop Lebanese Food in Lebanon

The culinary practices and traditions of Lebanon can be found in Lebanese cuisine. We offer the best Lebanese food to you. you can shop for Lebanese food from us

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Buy Authentic Lebanese Food Online At Best Price | Byroots

The emphasis in Middle Eastern cuisine is on flavor and Authentic Lebanese Food.

Lebanese Cucumber Yogurt Sauce This versatile sauce is a must if you’re hosting a barbecue, a potluck, or just want to add a little something extra to your meal. It’s creamy, light, and made with just four ingredients. You can make Lebanese cucumber yogurt sauce if you have yogurt, fresh mint, cucumber, and salt in your pantry!

This tangy sauce is typically paired with kebabs or other slow-cooked, spicy meats to give them a tangy kick. Plant-Based People

Bamia is an easy okra stew without meat from Lebanon. Bamia, or Lebanon’s Okra Stew, is made by simmering okra in a tomato-rich broth. This sweet-and-spicy mixture is a flavorful veggie dish that goes well with pita bread as well as rice. Or, on the other hand, scoop yourself a big bowl and enjoy it solo. Okra is actually a fruit, despite being considered a vegetable. Who knows?

Skinnytaste’s Lebanese Lentil Soup is a nutritious vegetarian and vegan soup made with green lentils, kale, sweet potatoes, and a lot of garlic, ginger, and lemon.

Lebanese lentil stew — with no meat but a lot of flavors — is another unusual option for meatless Monday meals. Do you wish to save this recipe? Please provide your email address below, and we will promptly send you the recipe!

Enter your email address… It is made with a lot of ginger and garlic, kale, sweet potatoes, and green lentils. You can make a large batch of this stew on Sunday and freeze portions for easy weeknight cooking because it freezes well. Your family will beg for more, your kitchen will smell divine, and your stomach will be full.

FeelGoodFoodie’s Best Lebanese Hummus: Authentic Lebanese Hummus There’s a reason why hummus is a Middle Eastern classic.

Buy Now: Authentic Lebanese Food

It is a popular addition to dinner tables all over Lebanon. It is smooth, creamy, and has a flavor that is all its own. Every cook at home has their own take on it. Despite its simplicity, this delightful recipe is sure to make you feel good.

There are just four fixings in this super-simple, speedy, helpful, and delectable recipe.

For a buttery side dish that goes well with sandwiches, salads, and dips, combine chickpeas, tahini, lemon, and garlic.

As I said, there’s a reason it’s a classic.

Holy cow! Lebanese chickpea stew Holy Cow Vegan Lebanese Chickpea Stew (Byroots.com) Vegan Recipes Chickpea Stew from Lebanon Cooks from Lebanon adore chickpeas. And who would betray them? A wide range of dishes benefits from the flavor and bulk of this legume, which is high in protein. Along with roasted red bell peppers and an aromatic herb and spice mix, they are gently simmered in a tomato broth here. It is nutritious, vegan, filling, and, most importantly, tastes like heaven in a bowl.

Lebanon’s spinach soup (Sabanekh): Every Little Crumb 6Spinach is regarded as one of the finest greens available. Lebanese Spinach Stew It’s plentiful in folate, iron, calcium, and nutrients A, C, and K.

In the event that you need that large number of astonishing supplements, however, and love eating your greens, slip them into this magnificent dish. For a light, tangy hit, spinach is cooked with spicy ground beef and drizzled with lemon juice.

Shop Now: Authentic Lebanese Food

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Explore the Best of Authentic Lebanese Food with Byroots

Byroots is a trusted brand that brings authentic Lebanese flavors straight to your home. The company focuses on offering high-quality products made from fresh ingredients, staying true to traditional Lebanese cooking methods. One of their standout offerings is the Buy Lebanese Olive Oil, made from hand-picked olives grown in Lebanon, providing a rich, fresh taste that elevates any dish.

For those with a sweet tooth, Byroots also offers an exceptional selection of organic marmalades. You can Buy Organic Marmalade from Byroots, made with the finest organic ingredients. These marmalades are perfect for spreading on toast or adding to desserts. Read the full blog for more information. https://hashnode.com/post/cm3qu0hmu000009jmcc18fs7d 

[arabella-au]

The Role of Olive Oil in Lebanese Cooking

Olive oil is more than just an ingredient in Lebanese cuisine; it is a cornerstone of the culinary tradition. Its rich, smooth flavour enhances a myriad of dishes, making it an essential component of the vibrant and diverse food culture. In Newtown, the love for Lebanese food is evident, and understanding the role of olive oil can deepen one’s appreciation of these delicious dishes.

Historical Background of Olive Oil in Lebanon

Olive oil has been a staple in Lebanese cooking for thousands of years. Ancient traditions highlight its use not only as a food but also in medicinal and ceremonial practices. Lebanon's Mediterranean climate is perfect for olive cultivation, making it one of the prime locations for olive oil production.

Nutritional Benefits of Olive Oil

Olive oil is renowned for its health benefits. Packed with monounsaturated fats, antioxidants, and vitamins, it supports heart health, reduces inflammation, and provides essential nutrients. Incorporating olive oil into your diet is a delicious way to maintain a healthy lifestyle.

Olive Oil in Traditional Lebanese Dishes

Tabbouleh

A refreshing salad made with parsley, tomatoes, and bulgur, tabbouleh gets its distinctive flavour from a generous drizzle of olive oil, which blends perfectly with the lemon juice and fresh vegetables.

Hummus

This creamy chickpea dip wouldn’t be the same without olive oil. It’s blended into the mixture and often drizzled on top before serving, adding richness and depth to the flavour.

Baba Ghanoush

A smoky eggplant dip that is smooth and flavourful, baba ghanoush relies on olive oil to achieve its silky texture and enhance its taste.

Cooking Techniques Using Olive Oil

Frying

Olive oil’s high smoke point makes it suitable for frying, giving foods a crispy texture while imparting a subtle flavour.

Sautéing

Vegetables and meats sautéed in olive oil retain their moisture and take on a delightful taste, making this a preferred method in Lebanese cooking.

Dressing

Olive oil is a fundamental ingredient in dressings, bringing together flavours and providing a luscious mouthfeel to salads and mezze.

Olive Oil in Lebanese Salads

Fattoush

This bread salad, featuring crispy pita and fresh vegetables, is elevated by a tangy olive oil dressing that ties all the ingredients together.

Simple Salad Dressings

A simple mix of olive oil, lemon juice, salt, and pepper is all you need to dress many Lebanese salads, showcasing the oil’s natural flavour.

Olive Oil in Lebanese Mezze

Mezze, a collection of small dishes, often includes bowls of olive oil for dipping. It’s a communal and flavourful way to enjoy this prized ingredient.

The Flavour Profile of Lebanese Olive Oil

Lebanese olive oil is known for its robust, fruity flavour and peppery finish. It stands out compared to other Mediterranean oils, making it a unique addition to dishes.

Sourcing Quality Olive Oil in Newtown

When looking for quality olive oil in Newtown, it’s important to buy from reputable sources. Check labels for authenticity and opt for extra virgin varieties to ensure the best flavour and nutritional benefits.

Olive Oil in Modern Lebanese Cooking

In contemporary cuisine, olive oil is used in innovative ways, blending traditional flavours with modern techniques. Fusion dishes often feature olive oil as a key ingredient, bridging culinary traditions.

Olive Oil and Lebanese Baking

Traditional Breads

Olive oil is used in making manakish and other flatbreads, giving them a soft texture and rich taste.

Sweet Treats

Even in desserts, olive oil shines. It’s used in cakes and pastries, adding moisture and a unique flavour.

Sustainability of Olive Oil Production in Lebanon

Lebanon’s olive oil production practices focus on sustainability. Local farmers employ environmentally friendly methods, ensuring the longevity of olive cultivation for future generations.

Recipes Featuring Olive Oil

Try incorporating olive oil into your cooking with simple recipes like garlic and olive oil pasta or roasted vegetables. These dishes highlight the versatility and flavour of this essential ingredient.

Cultural Practices Surrounding Olive Oil

Olive oil holds a special place in Lebanese culture, with traditions such as the olive harvest festival celebrating its importance. It’s a time for families to come together and honour this ancient practice.

Olive oil is integral to Lebanese cuisine, enriching dishes with its distinctive flavour and health benefits. Embracing olive oil in your cooking not only enhances your meals but also connects you to a rich cultural heritage. So next time you enjoy Lebanese food Newtown, savour the essence that olive oil brings to the table.

FAQs

What makes Lebanese olive oil unique?Lebanese olive oil is known for its robust, fruity flavour and peppery finish, distinguishing it from other Mediterranean oils.

Can I use olive oil for frying Lebanese dishes?Yes, olive oil’s high smoke point makes it suitable for frying, giving foods a crispy texture while imparting a subtle flavour.

Where can I buy authentic Lebanese olive oil in Newtown?Look for reputable stores or online retailers that offer extra virgin Lebanese olive oil, ensuring authenticity and quality.

What are some traditional Lebanese dishes that use olive oil?Dishes like tabbouleh, hummus, and baba ghanoush prominently feature olive oil, showcasing its versatility and flavour.

How does olive oil contribute to the health benefits of Lebanese cuisine?Olive oil is rich in monounsaturated fats, antioxidants, and vitamins, supporting heart health and reducing inflammation, making it a healthy addition to any diet.

Arabella Restaurant

SHOP 12, 489–491 KING ST,

NEWTOWN

2042

02 9550 1119

[zeedpantry1]

Contact us for Za'atar spices, Olive Oils in USA & Lebanon-Zeed

Zeed Pantry offers a diverse selection of authentic Lebanese food, spices, and Extra virgin olive oils sourced directly from small family farms across Lebanon. Our carefully curated collection includes traditional Lebanese ingredients, such as za'atar, sumac and more, allowing you to recreate the rich flavors of Lebanese cuisine at home. Whether you're looking for high-quality spices or exquisite olive oils, Zeed Pantry ensures that each product reflects the essence of Lebanon's culinary heritage. Explore our range and savor the taste of Lebanon with every purchase We deliver the best Lebanese zaatar direct to American homes. ZeedPantry is the best online shopping platform in the USA from where you can buy zaatar online.

[lebanesefoodcatering-karke]

Why should you Choose a Catering Service for Events?

Organizing a party or an event can be stressful and time-consuming, especially when preparing food. Fortunately, with the help of a catering service in Liverpool, hosting an event can be much easier and more enjoyable for the host and the guests alike.

A food catering service is a business that provides prepared meals for events, gatherings, and other occasions. This type of service is popular for weddings, corporate events, parties, and more. The food catering service industry has grown recently due to increased demand for high-quality, customized food options.

This blog explores the numerous benefits of hiring a food catering service in Leicester for your next event.

Save Time and Effort

Planning for an event requires a lot of preparation, especially regarding cooking, packaging, and serving food. Choosing a catering service lets you relax and focus on other important aspects of your event. You will not have to worry about preparing, cooking, or buying ingredients. The catering team will handle everything, from preparing to serving the meal, allowing you to spend time focusing on your guests and the event.

Menu Variety

Another great benefit of having a catering service is the wide selection of food choices. Catering companies offer various menu options matching your preferences, dietary requirements, and budget. Whether planning a buffet-style party, a formal gala, or a small gathering, catering services can provide custom menus that suit your event needs.

Professional Service

Catering services have professional staff who are trained to provide excellent service. From the proper setting of the table to the food presentation and the catering staff's courteous manner, all these little things can influence the guests' experience. With a catering service, you can be sure that the service is professional, efficient, and courteous.

Save Money

Some people think hiring a catering service is expensive, but the opposite is true. Hiring a catering service can help you save money. When you buy and cook the food yourself, you must purchase the ingredients, allocate time for the preparation, and spend more on the cleanup. With a catering service, everything is included in the package deal. You won't need to worry about the kitchen mess or the after-party cleanup. You can sit back and relax, knowing that everything is being handled for you.

Peace of Mind

Finally, the most significant benefit of hiring a catering service in Liverpool is the peace of mind it can provide. With a reliable catering service, you can be sure that your guests will enjoy delicious food and that service is of high quality. You can focus on hosting your event, knowing that one of the most important elements of the party is covered.

The success of a food catering service depends on several factors, including the quality of the food, the chef's and staff's expertise, the level of customer service provided, and the pricing structure. A reputable catering service will work closely with clients to ensure their needs are met, and their event succeeds.

A food catering service in Leicester is a valuable and essential part of the food service industry. By offering high-quality prepared meals for events, gatherings, and other occasions, these companies play an important role in creating memorable customer experiences.

Conclusion:

Hiring a catering service is a smart choice to make your event more enjoyable for you and your guests. By choosing Karke Lebanese Food, a catering service in Liverpool, you can relax, have various food options, and access professional services that can help you save time and money. The benefits of hiring a catering service are numerous, and the experience will add to the success of your event.

[flysair888]

Flights from tampa to rdu

Raleigh-Durham International Airport, IATA code: RDU, FAA ID: DDDU, ICAO name : KRDU and and ICAO name : KRDU are airports that serve Raleigh, Durham, and surrounding Research Triangle areas in North Carolina. It is located within unincorporated Wake County. 

Raleigh and Morrisville to the East are Raleigh and Morrisville to the East, Cary and Cary respectively to the East. It is spread over 5,000 acres (2.200ha; 2km2).

RDU was able provide passenger service to 48 destinations domestically and 6 internationally. Every day, there were nearly 400 departures. The RDU Airport Authority manages the airport. 

This includes representatives from Wake and Durham counties, Durham and Raleigh cities, and Durham and Durham.

  Flights 

 American Airlines 

 United Airlines 

 Frontier Airlines 

 Southwest Airlines

Delta Air Lines

 Places to visit in rdu

Raleigh, N.C. offers a unique combination of Southern charm and big-city appeal. It's a smart, modern-meets-historic destination that has a lot to offer and no matter what path you choose on your visit, we know you'll be energized by the fired-up cultural heartbeat fostered by passionate minds of Raleigh.

  1.     CAM Raleigh

The Contemporary Art Museum of Raleigh, North Carolina, is a private contemporary multimedia arts gallery. 

The gallery does have a temporary collection, but its purpose is to find contemporary artists and show their best works through regularly changing well-curated exhibitions that are representative of the city's art scene.

The museum collaborates with North Carolina State University’s College of Design. It occupies 20,000 sq. feet of space in a downtown 1910 warehouse. 

The museum has hosted many notable exhibitions that featured works by Jonathan Horowitz, Angel Otero, and Marilyn Minter.

2.     Tazza Kitchen Cameron Village

Tazza Kitchen, a contemporary, stylish, spacious restaurant, where patrons will be greeted by the delicious aromas from sizzling meats, garlic, wood fire and more.

The casual, bistro-style setting makes you feel right at your home. It's a friendly and lively atmosphere. The food is excellent and the wines are affordable. The menu features Baja California-inspired dishes.

Ingredients are sourced from well-known farmers, food artisans, and many are local.

 3.     Raleigh Farmers Market

Raleigh Farmers Market should not be missed. Here you will find fresh seasonal produce from all parts of the country, as well as cheeses, meats and baked goodies. You can also buy crafts, picture frames or candy, soaps, lotions and N.C. wines.

There are 75 acres to explore. The area covers approximately 225,000 sq. ft. and is climate controlled.

  4.     Sassool, Raleigh, North Carolina

Sassool is a traditional Lebanese and Mediterranean cafeteria-type market and eatery where you can get a quick pita and a meal on the run or sit back and enjoy the rich flavors at one their outdoor tables.

A Mediterranean grocery is attached and sells authentic spices as well dried fruits, nuts, seeds, and other foods. You will be coming back for more fresh pitas, breads, cakes, and desserts like baklava. 

This is a great spot to go if you're looking for romantic dates in Raleigh. A sampler platter is a great way to get acquainted with Lebanese cooking.

  5.     JC Raulston Arboretum, Raleigh, NC

The JC Raulston Arboretum at NC State University offers a wonderful experience for all senses. No matter if you are taking in the lush greenery of the Asian Valley, or inhaling the sweet scent of annual and perennial flowers in the Color Trails gardens, you will be wishing you had more time.

[yummydessert]

Vegan Muhallabia-A Healthy and Balanced Middle Eastern Milk Dessert

In addition to chocolate cream cheese ganache I've posted several days ago, I've been crazy about another interesting recipe called Muhallabia, a middle easteran dessert.

What's the Muhallabia Dessert?

The Middle East-Muhallabia, as well as Qamar al-din which, are the most preferred flavors and additionally Amardeen or dried apricot paste. Amardeen or Qamar al-Din is a Center Eastern apricot fruit natural leather or fruit roll-ups made used to make the sharp, sweet, and also rejuvenating beverage during Ramadan. The dried apricot paste is warmed up and thickened with corn flour and also flavored with rose or orange blossom water.

Interestingly, this renowned Arabic treat is loved by all and also is a vegan-friendly dish, practically like a middle eastern version of the American vanilla dessert sans the eggs.

Muhallabia, otherwise called referred to as Muhallebi or Malabi, is a standard Center Eastern and Egyptian milk pudding. It’s made with milk, rice flour, sugar, and rose or orange blossom water. Muhallabia is super quick, incredibly easy to make, and also preferences almost the same as the initial version. Seeking different treat ideas? Then you will certainly appreciate this easy pudding dish! Let's learn just how to make Muhallabia.

Will You Love the Vegan Muhallabia?

This Muhallabia is a treat, which is velvety, rich, not extremely pleasant as well as extremely scrumptious.

This milk dessert is one of the most convenient and quickest treats that we can make in your home.

One more advantage that you will certainly love concerning this Muhallabia recipe is that we can make them ahead of time and keep them chilled.

How to Choose the Best Ingredients for Vegan Muhallabia?

MILK

Since this is a milk-based dessert, this is an important ingredient. You can likewise make use of a mix of milk as well as evaporated, compromise, or whipping cream for a richer preference. Yet you don't have to stick to dairy milk, you can make use of plant-based milk for a vegan Muhallabia.

THICKENER

Rice flour is commonly made and used as a thickener in this recipe. Rice flour has the exact same residential property as corn starch in thickening the dessert. I make use of rice flour frequently to make fast dosa, so more often than not, I constantly have some in my pantry. It is not an active ingredient I need to go out as well as get to make this pudding. But, I recognize very few of you might have this component, so I've picked to make use of cornstarch in this dish. If you have rice flour, utilize that instead.

SUGAR

Sugar is included in sweetening the Muhallabia. You can add some sweetened compressed milk instead and also miss the sugar.

FLAVORINGS

Rose water or orange blossom water, in addition to cardamom, are typically utilized to flavor up the Muhallabia. Generally, instead of vanilla, you would certainly make use of these to make this delicious Middle Eastern dessert. I absolutely love rose-based desserts.

Rose flavor is pretty usual in Indian treats also, which is why I constantly have some rose essence, increased water, and climbed syrup in my cupboard. Rose and pistachio are one of the most unique mixes you will certainly try, trust me! Have a look at this climb as well as pistachio icebox cake, which ended up truly well!

Speaking of climbed syrup, you must check this climbed food dish made with milk, rose syrup, and also basil seeds. Such cooling and revitalizing drink to beat the summer warmth!

You will find increased syrup quickly in any kind of Indian or Lebanese grocery store. If you don't want to buy an extra component that you are not sure of using in the future, utilize orange passion or vanilla remove or pure vanilla bean paste to flavor the pudding.

GARNISHES

Standard Muhallabia is garnished with coarsely crushed nuts. I such as to add some dried-out rose petals for an aesthetic charm, though they do not do anything in regards to flavor. And also, I like to include a thin layer of watered-down increased syrup over the pudding after it has actually set. Rose syrup is truly pleasant, so diluting it down helps. Does not the contrasting white and also pinkish-red color appearance beautiful?

Instructions for Making Muhallabia Dessert (Vegan)- Step by Step

1. Put the Muhallabia milk dessert in glasses or bowls, as well as cool it. After it has established, drizzle rose syrup (weakened with some water), and also sprinkle pistachio powder or slivered/chopped pistachios or almonds.

2. Include milk in a heavy-bottomed frying pan, add lotion, and adhered to with cornstarch, as well as sugar. Using a cable whisk, whisk the mixture extremely well. Ensure the cornstarch is not resolved at the end of the pot 2 mug of milk and after that include the corn starch slurry in the milk mixture also, yet it does not make much of a difference if you use a wire whisk to blend whatever. Then, turn on the fire to tool warm.

3. Cook the Muhallabia pudding mix on medium warmth, while constantly whisking the milk mix till it begins to enlarge, like a custard. This will certainly take about 8-10 mins. Do not stop whisking, or else the corn starch will certainly settle near the bottom and melt, or the combination might transform clumpy. Constant blending up until thickened is the only vital action you need to adhere to while making this dessert.

As you continue whisking, you will certainly see the combination enlarging up. Reduce the heat to low, and proceed to whisk. When it layers the back of a spoon, it is done.

4. Remove the pot off the warm, including the flavorings like rose or orange blossom water as well as freshly crushed ground cardamom (if utilizing). Set aside to cool down for regarding 5 mins.

5. Pour the Muhallabia mix into desired serving glasses or bowls, or one big dish. I added some ground pistachios at the bottom of each glass, which is entirely optional. Cover the glasses with a cling wrap or lightweight aluminum foil, and cool in the refrigerator for 5-6 hours or overnight for the finest taste. Garnish this tasty Middle Eastern milk pudding with rose syrup and chopped pistachios. You can additionally utilize raisins, cinnamon, maraschino cherries, and so on.

Four Reasons Why You Must Attempt This Vegan Muhallabia Dessert Dish

It is eggless, best if you do not take in eggs;

Does not require gelatin or agar-agar;

Quick and also Easy;

So delicious!

I want to take a min right here as well as thank all of you remarkable readers for sticking around, visiting the site, trying my recipes, and sharing your wonderful feedback with me! I really appreciate all the support!

Don't wait for an occasion to make this easy eggless Vegan Muhallabia dessert, I hope you try it soon! You may likewise delight in these easy eggless treats, such as Fruit Custard with Jelly, Serradura (Portuguese sawdust dessert), Mango lotion, Mango Parfait, Strawberry Fool, and Banana Pudding Parfait.

Three Ways to Enjoy the Great Dessert-Vegan Muhallabia 

There are many ways you can offer it. For example,

1. Put the Muhallabia milk dessert in a glass or bowl, and refrigerate it. After it has set, drizzle increased syrup (weakened with some water), as well as sprinkle pistachio powder or slivered/chopped pistachios or almonds.

2. Include ground pistachios at the end of the offering glass (like I did) and pour the Muhallabia mixture. Drizzle diluted increased syrup and also garnish with nuts.

3. Garnish with fresh fruits like strawberries, blueberries apple, mango, and so on 4. For one more variant shot, chocolate Muhallabia: Include some thawed chocolate instead of increased syrup after the pudding has set.

NOTES

1. You might avoid the whipping cream and add milk instead. I recommend adding the lotion, since the dessert sets perfectly, virtually like a pannacotta, and also the preference is nice and luscious. If you establish it in tiny rounded bowls or molds, you can conveniently invert it and offer it like a jelly type of dessert!

2. Muhallabia with compressed milk: Change the lotion with compressed milk and leave out the sugar.

3. If you can not locate climbed syrup or orange bloom water, you may taste Muhallabia with 2 tsp orange enthusiasm or vanilla removal. You can likewise play around with other warm flavors like cinnamon or nutmeg.

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Buy Lebanese Food Ingredients At the Best Price | Zeed Pantry

Spice is at the center of Lebanese cuisine's flavor. The flavors utilized in customary Lebanese cooking make it really powerful buy lebanese food ingridents from us.

[byroots]

Byroots Is a Great Place to Buy Lebanese Food Online

Lebanese cuisine is known for its delicious and healthy dishes that are rich in flavor and nutrients. If you’re a fan of Lebanese food and want to enjoy it at home, you can now buy Lebanese food online from a variety of retailers. Here are some tips for buying Lebanese food online and some of the best places to buy it:

Look for authentic Lebanese food: When buying Lebanese food online, it’s important to look for authentic options that are made with traditional Lebanese ingredients and cooking methods. Look for retailers that specialize in Lebanese food and have a reputation for offering authentic dishes. Authentic Lebanese food will typically include dishes like hummus, tabbouleh, falafel, shawarma, and kebabs.

Check the ingredients: When buying Lebanese food online, be sure to check the ingredients list to ensure that the food is made with high-quality, natural ingredients. Avoid products that contain preservatives or artificial additives. Authentic Lebanese food is typically made with fresh ingredients like herbs, vegetables, and high-quality meats.

Consider shipping costs and timeframes: Shipping costs and delivery timeframes can vary widely depending on the retailer you choose. Some retailers may offer free shipping on large orders, while others may charge a flat rate or based on the weight of the package. Be sure to factor in shipping costs and delivery times when making your purchase.

Read reviews: Reading customer reviews can be a great way to get an idea of the quality and taste of the food you’re considering buying. Look for retailers that have positive reviews and high customer satisfaction ratings. If possible, read reviews from customers who have purchased the same dishes you’re interested in.

Check for promotions and discounts: Some retailers may offer promotions or discounts on Lebanese food, especially during holidays or special events. Be sure to check for any current promotions or discount codes before making your purchase to get the best possible deal.

Now that you know what to look for when buying Lebanese food online, here are some of the best places to buy it:

Cedar Market: Cedar Market is a popular online retailer that specialises in Lebanese food. They offer a wide variety of authentic Lebanese dishes, including tabbouleh, hummus, falafel, shawarma, kebabs, and more. Their products are made with high-quality, natural ingredients and are shipped frozen to ensure maximum freshness.

Ziyad Brothers Importing: Ziyad Brothers Importing is a company that specialises in Middle Eastern food products, including authentic Lebanese food. They offer a wide variety of Lebanese dishes, including hummus, tabbouleh, grape leaves, and more. Their products are all-natural and free of preservatives and additives, making them a healthy and delicious option.

Aladdin’s Eatery: Aladdin’s Eatery is a restaurant chain that offers a variety of Lebanese dishes, including hummus, tabbouleh, falafel, shawarma, and more. They also offer online ordering for pickup or delivery, making it easy to enjoy Lebanese food from the comfort of your own home.

Holyland USA: Holyland USA is an online retailer that offers a variety of Mediterranean and Middle Eastern food products, including authentic Lebanese dishes. They offer a wide variety of Lebanese food, including hummus, tabbouleh, baba ghanoush, falafel, and more. Their products are made with high-quality, natural ingredients and are shipped frozen to ensure maximum freshness.

Byroots: Byroots is a great place to buy Lebanese food online, as they have a wide variety of brands and products to choose from. You can find everything from hummus and tabbouleh to Lebanese sweets and snacks. Plus, with Amazon Prime, you can get free

[ritankim]

Where do roots grow?

You have your Lebanon and I have mine.

You have your Lebanon with her problems, and I have my Lebanon with her beauty.

You have your Lebanon with all her prejudices and struggles, and I have my Lebanon with all her dreams and securities.

Your Lebanon is a political knot, a national dilemma, a place of conflict and deception. 

My Lebanon is a place of beauty and dreams of enchanting valleys and splendid mountains.

Your Lebanon is inhabited by functionaries, officers, politicians, committees, and factions. My Lebanon is for peasants, shepherds, young boys and girls, parents and poets.

Your Lebanon is empty and fleeting, whereas My Lebanon will endure forever.

- Gibran Kahlil Gibran, "The Eye of the Prophet" 1920

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This ongoing research project is to document, archive and get to know better the plants used in traditional cuisine and medicine in Lebanon. Writing down knowledge passed on culturally, I want to safekeep it. Motivated by the desire to better understand the Lebanese identity, I went down the rabbit hole of all the tastes and smells I love and that remind of Lebanon and that are the work of the women in my family. There is also the desire to fight negative stereorypes of Arab countries as made for and by war, and to recover all the amazing relationship to the land and to science that dates back to hundreds of years in the region. It’s also to fight forgetfulness, the current fragility of rural knowledge, and the threats of deforestation and urbanisation because of the lack of protection to the land. My information also come from NGOS and organism working for the same purpose in Lebanon, and I want to synthetise the informaton into a more accessible, personal and artistic account!

In a way, I also hope to show that food production in Lebanon has traditionally be very decentralized and local and still is: everyone has a parent, family or a neighbour who they can get their essential products from, which means that production knowledge is very widespread outside of cities. With the current econimic collapse, this is particularly important. 

 Sources:

My aunts

Lebanon Biodiversity

Wild Lebanon

The Silk Museum

Slow Food Foundation

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Bousfeir or Bitter Orange

Latin name:

Locality: most famously Maghdoucheh 

Method of extraction: Alembic, or Karake for Mazaher. Peeling and cooking for dessert

The smell of bitter orange blossoms is so distinct and it will fill your lungs with absolute bliss when you happen to pass by one in the streets!

Culinary: The flowers from Bousfeir, or bitter orange, are used to make Mazaher, which smells like heaven and has many culinary uses. Mazaher flavours many rice and milk desserts (paired with Mawared, rose water) and is a main ingredient in the sugar syrup (qatr) that accompanies many sweets and pastries. 

If you add a teaspoon of orange blossom water to a cup of boiling water you will make ‘White Coffee’  or Ahweh Bayda, a delicious warm drink served after meals with many soothing properties. You can also pour mazaher tea and coffee for extra flavour!

We also use the peel of the Bousfeir, which is a little bit bitter, to make jams and sweets.  By simmering the juice of bitter orange in sugar, and boiling over medium fire, we make bousfeir syrup which used to prepare refreshing summer cocktails and tahini sauce. 

Medicinal use: We apply mazaher onto people’s faces who feel ill or faint. White Coffee is known to favour digestion and is very soothing and relaxing to drink before sleep.

Spiritual: Mazaher is associated with the celebration of the beginning of Muharram, the Islamic New Year.

Historical Context: 

Where to buy in Brussels: Chaussee de Mons, al Dayaa or other Lebanese brands

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Name: Ward Joury 

Latin name: Rosa Damascena

Locality: Bekaa, Akkar, and everywhere !

Method of extraction: Alembic for mawared, drying the buds for zhourat

Culinary: We use Mawared in many desserts such as ma3moul, mhalbiye, baklava, cakes or sorbets. 

Medicinal use: Traditional medicine prescribes bathing in mawared or applying it on areas affected  by sunburns or other burns, allergies, rashes on the skin, as it has soothing and healing properties.

Spiritual: Mawared is also used for religious purposes. It is sprinkled inside mosques, and mawared mixed with zamzam holy water is used to clean the Kaaba in the Muslim holy city of Mecca

Historical context: We first cultivated roses as hedges or barriers around agricultural lands to prevent livestock from entering and destroying crops. It was only 300 years ago that we started distilling Mawared for personal consumption (Moody, 1992) Jabir ibn Hayyan, a renowned scientist, invented the alembic in the early Islamic era, and extraction through distillation became possible. In Lebanon, the production of mawared is still limited, and people consider it an off-season, secondary activity. The Damascus rose blooms in May and June, and production of mawared peaks during these two months.

Where to buy in Belgium: Chaussee de Mons, al Dayaa or other Lebanese brands

Where to buy in Lebanon: Organic women cooperative Jana el Ayadi 

----

Name: Zaatar

Latin Name: Origanum Syriacum

Native to Lebanon: yes

Culinary Use: Za’atar preparation usually consists of the same basic ingredients: Dried thyme, oregano, marjoram, sumac, toasted sesame seeds, salt and olive oil. Za’atar is traditionally eaten as part of a healthy breakfast and is the classic topping of man’oushe!

Medicinal use: Za’atar (the plant) has expectorant properties (heals coughs and throat infections) particularly when it is brewed in a tea. Thyme can help to clear out the respiratory tracts, so you can add this spice mix to your food when you’re feeling a cold coming on. The immune-boosting abilities of all the herbs involved also helps to ward off illnesses and is part of a very healthy diet.

Historic context: The origins of this name come from Greece and in ancient Greek language thymus stands for courage. Romans prepared baths with thyme and used them for good luck. Ancient Egyptians also believed that if you put thyme under the pillow, it would help with the memory and dreams.

THOUGHTS:

13/06 - au final je creer quand meme une espece d’idee romantique des plantes, surtout dans la represenation graphique - travailler la terre et l’agriculture n’ont pas d’habitude des couleurs aussi vive. c’est un travail rude, physique, et qui a plutot les couleurs du d’une terre seche et des mains rendues reches par le soleil et le travail. ce sont toutes des choses auquels je n’aurait pas acces non plus au Liban, car ma famille et citadine. mais je m’en fait une idee de ma famille plus eloignee, qui elle a des terres mais qui surtout nous a toujours fourni des fruits et des legumes les plus delicieux. ca vient d’un desir et d’une passion pour cette culture, mais aussi simplement de l’appreciation de son origine et surtout de mon penchant pour ces saveurs, et surtout de l’incroyable abilite qu’on ces plantes a nous donner du plaisir et de la sante.  c’est un desir de retour au sources, comme ma propre rebellion contre l’urbanisation de la vie et la depravation de la vie citadine ( donc encore une fois romantisation. je tourne grave en rond.)

lena - whose alambic is it, who taught her how to use it?

not being aloud to work on chadi’s form - foreign workers only..

minth, lemon, fig

[byrootsonlineshopping]

How Can You Use Organic Olive Oil to Elevate Your Lebanese Cooking?

If you want to truly embrace the depth and richness of Lebanese cooking, it’s important to buy organic olive oil from a trusted source. When selecting olive oil, look for ones that are cold-pressed and labeled as organic to ensure you’re getting the best quality available. Additionally, if you want to recreate classic Lebanese flavors at home, consider buying za’atar online. This aromatic blend of herbs, sesame seeds, and sumac is the perfect accompaniment to dishes like manakish and can be used to season vegetables, meats, or even sprinkled on top of fresh pita. Discover the rich and aromatic flavors of traditional Lebanese cuisine with our selection of authentic food products. Our curated range includes essential ingredients like za'atar, a beloved herb blend that enhances a variety of dishes, from savory manakish to fresh salads. If you're looking to bring the authentic taste of Lebanon to your kitchen, you can easily buy zaatar online and explore the many ways this versatile spice mix can elevate your cooking. Whether you're a seasoned chef or a home cook, these high-quality ingredients will transform your meals with a true taste of Lebanese tradition. For more details read the full blog - https://byrootscom.wordpress.com/2024/10/15/how-can-you-use-organic-olive-oil-to-elevate-your-lebanese-cooking/ 

[cathygeha]

REVIEW

Flavors of the Sun by Christine Sahadi Whelan

The Sahadi’s Guide to Understanding, Buying and Using Middle Eastern Ingredients

 Married in 1978, I moved to Lebanon. Before coming I tried to learn a few words of Arabic and what foods might be offered when I arrived. Forty-three years later I read cookbooks with ingredients I can’t find easily  here in Lebanon giving up on many unless I am aware of substitutions I can make. THIS book is quite the opposite as every single recipe in this book is one that I thought about making almost immediately and could taste mentally without any difficulty at all. It was a joy to read and I will be recommending it to my family and friends.

 What I liked:

* The history of the family that founded Sahadi’s in New York.

* Reading about a family that survived and thrived and how they did so.

* Thinking about relatives of my husband’s family that I have never met because they left long ago for South America, America and other countries.

* The gorgeous photographs from the past along with the photos of finished recipes

* The information about ingredients and what to look for when buying them

* That multiple ways to use an ingredient were provided along with recipes to try them in

* That ingredients were used in multiple meal course offerings

* The fact that many generations of the Sahadi family have been and continue to be involved in the family business

* Wanting to try recipes that had interesting new ways for me to use local ingredients

* The beverages that incorporated more than one ingredient

* Reading portions of the book aloud to my Lebanese husband and having him say it would be fun to visit the shop in New York

* The recipes for some foods that I have always wanted to try but have only seen recipes written down in Arabic for.

* The excellent index that would make finding recipes easy

* The menus listed at the end that utilize the recipes in the book

* All of it…absolutely!

 What I didn’t like:

* Not a dislike but a quandary…and that was that I couldn’t figure out WHICH recipe to try making first!

 Thank you to NetGalley and Chronicle Books for the ARC – This is my honest review.

 5 Stars

      BLURB

 A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York.

Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them.

In Flavors of the Sun, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence.

Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.

[zeedpantry1]

Shop Lebanese Zaatar | Buy Lebanese Food Ingredients | Shop Sumac – ZEED

Buy High quality Lebanese Zaatar spices from zeedpantry. Check out our website for authentic zaatar spices.Zeed Pantry offers authentic flavors delivered to your doorstep."

[chamerionwrites]

One ticket for 'The Class Politics Of Food', please.

(In response to this post)

So - people ask me how I learned to cook, sometimes. What I usually tell them is some combo of being raised by adults who cooked, innately adventurous tastes, enjoyment of the process itself, and the wonders of Google. All of which is true! However the absolutely truthful answer also includes spending part of my life being poor enough to develop a bit of kneejerk anxiety about food waste and an improvisational approach to seemingly random ingredients that happen to be in the fridge at the end of the week.

Which is not to romanticize poverty. It might teach you good meal planning skills, but you can’t actually afford a lot of fun ingredients and even when you can it gives you weird guilt complexes about spending money, -10/10 Do Not Recommend. But I do think it structured my approach to cooking to a degree where the underlying framework around which I plan meals is still frugality, and I’m not sure I would even know how to start approaching it in any other way. 

By that I don’t mean that I spend as little as possible on food. I’m not poor now, and I have a deep spice cabinet and a CSA half-share, and food as an actual survival necessity doesn’t seem to activate the guilt part of my brain quite so hard as other splurges, leading to a lot of “You can have the artisan cheese, as a treat.” I mostly mean that when I decide what I’m going to cook in any given week, I automatically start with whatever is going to go off first (and thus needs to be used as soon as possible) and/or whatever is most expensive (and thus needs to stretch as far as possible), and then build from there. 

By way of example: my CSA is a little unusual in that you have a bit of control over what you get and when (they charge your card at the beginning of the month, and then it’s credited to your account at the online farm store; each week you can order from what they have, and then pick it up from the farm on your set pickup day). The beginning of this week was also my big once-a-month Pandemic Times grocery run. So when I ordered from the farm last week, I knew I was going to be restocking my mostly-empty fridge by the time I picked up my vegetables.

The farm had turnips and beets, which immediately made me think of lift (Lebanese pickled turnips) and man’oushe, which are some of my favorite things. But when you make lift the beet is just to color the turnips pink so you don’t use very much, and both of those veggies also come with the greens attached because farm-fresh veggies are fun that way, and those greens have a really short shelf life so it’s best to use them in the first day or two. So as soon as I decided to make man’oushe I knew I was also making something with beet and turnip greens, and with the leftover beets themselves.

Then I started thinking about what I already had that would go with those. And what I already had was five eggs, and some onions, and the leftover potatoes and sweet potatoes from a couple weeks ago. Easy enough to saute the greens, make root vegetable hash (beets, potatoes, onions, herbs from my windowsill), and tie it all together with a fried egg. That takes care of most of the holdover food from the last grocery run.

So then it’s on to the other ingredients for man’oushe. Yogurt, for one - I can have whatever is left over for breakfast. I could buy fruit to go with it but I already have walnuts and honey in the cupboard, which are tasty yogurt toppings and also mean one less bit of fresh produce to worry about eating before it goes bad (which is more of a delicate balance, when you’re shopping for a month at a time). Plus I have some dried cherries, and I’ve been thinking about making some kind of fruit and nut sourdough, and I’m going to need gruyere cheese for the baked pumpkin pasta I also want to make since the farm has pumpkins now - I can use the leftover cheese and the bread to make a sweet-and-salty grilled cheese, maybe with a can of tomato soup from the pantry. So there’s another three sets of meals that all build on each other and don’t require me to buy too many new things. And then I just keep going in that vein.

In short - rather than deciding what meals I’m going to cook and then making a list of ingredients, I tend to think about ingredients like puzzle pieces, and try to organize meals so that as many of those pieces as possible interlock. The focaccia and cod here were because I had a couple of lemons that were pretty close to the end of their natural lifespan (and some leftover cod in the freezer from the fish tacos here). The beet salad that I had the same week as those tacos was the remnants of another batch of lift, and had a lime juice dressing from the limes I bought to go with the tacos. I don’t find it’s useful to plan much beyond the second or third week - most fresh food is going to go off by then. (Unless you get really into premaking and freezing meals, but I have a pretty small freezer and I store a lot of ingredients in it - breadcrumbs, parmesan rinds, chile sauce, leftover bacon grease, chicken stock, leftover vegetable scraps and bones to make more stock in the future, etc - so I don’t tend to keep a lot of frozen meals around.) But as long as I have rice or pasta or something, I can improv with whatever I pick up from the farm without having to make another grocery run.

It helps to keep a stock of dry staples (I pretty much always have rice, a couple kinds of beans, flour, and probably some polenta or pasta or something laying around, and I get eggs from the farm every other week or so. Add some kind of grain, legume, a fried egg, or any combination of those things, and pretty much anything becomes a meal. I usually have sausage or bacon in the freezer too, and use it more like an extension of the spice cabinet than food in its own right, as with that fish I linked above). And it helps to have a rough mental slide rule for how long food lasts. I tend to half-unconsciously sort produce as Week 1 and Week 2 - nearly all leafy greens are week 1 veggies; tomatoes and cucumbers are usually early-mid week 2 provided it’s not too hot and there’s no broken skin; eggplants, citrus (as long as you don’t need zest), radishes, and stemmed herbs are all week 2 if they’re stored well; carrots, turnips, and cabbage might take you into week 3 as long as they’re cooked (they don’t typically go bad, but they lose their crunch and aren’t very appealing to eat fresh). Potatoes and garlic and onions are probably good for a full month. Obviously produce isn’t uniform - I’ve had seemingly fresh lemons go moldy after two days, or stemmed cilantro stay fresh for three full weeks - but I structure my meal planning around those rough estimates, and it works pretty well.

And when I write all that out it sounds complicated, but most of it is just kind of...second nature? Like I said I’m not totally sure how useful or interesting it is to anyone but me, and it certainly isn’t unique or original to me, but that’s more or less the method by which I decide what to cook. And as with art, I think working within certain limitations - what can I make with what I already have? what’s going to go bad soonest? - often sparks creativity, and gives you a place to start rather than feeling at a loss because there are too many open-ended options.

[invisiblefoxfire]

Today I had a craving. I wanted fries. I don’t normally let myself eat them because they’re unhealthy and I’m trying to get in better shape, but today I wanted them, and I’d had a long day. So I went to the food court before I did my shopping at Tesco and I went to the Lebanese place. They have good falafel there, and sometimes other good stuff too. As I walked in I saw people eating exactly what I wanted, though I didn’t know what it was called. A pile of what looked like bits of chicken, lots of vegetables, and a second pile of fries, crispy and golden.

I went up to the counter and realized I didn’t know what that was. I started reading the menu (in the local language, which is not my native tongue and I don’t speak it that well). It takes me a while to get oriented when there’s lots of lights and people and pictures and noise. It was slow going, trying to read the menu. I thought I knew which thing it was I wanted, but I wasn’t sure. I was trying to read the ingredients.

A man behind the counter asked me what I wanted and I said I needed a moment.

Seconds later, another man behind the counter asked me what I wanted and I said I needed a minute. But he didn’t give me a minute. He started talking, pointing at all the pre-made meals they had that day, none of which looked appetizing. We’ve got this one with chicken thighs and these vegetables and it comes with rice, we’ve got these meatballs with okra and it comes with rice, we’ve got this eggplant one, also with rice, we’ve got this one with chicken meat and that one comes with couscous, this one over here also has chicken but a different sauce and it comes with couscous,

and I couldn’t read the menu and the man wouldn’t leave me alone. He kept asking, very fast and very loud and in a language I don’t speak well, which one I wanted. He seemed to want me to buy one of the pre-made ones (probably less work for him, to be fair, and the lunch hour was over and they probably wanted to get rid of the leftovers). He kept pointing at them, asking me again. I realized he wasn’t going to let me read the menu. I was already overloaded and I couldn’t think straight so I picked one at random and pointed to it. Meatballs with okra with rice.

As I was paying for my pile of rice with three dry-looking meatballs on it, I saw someone order the kebab menu and it was exactly the thing I’d wanted. By the time I processed it, I’d already paid, I was already bringing my food to the table. I sat down and ate. It was awful. It was extremely oversalted (and I don’t even eat much salt). It gave me an upset stomach. It was about 80% rice, 15% meat, and 5% limp pieces of okra. I watched the other people eat their kebab menu and I hated every second of it.

What else could I do, though? I wouldn’t have been able to figure out what I wanted without being left alone for a few minutes. The man wouldn’t leave me alone. I was hungry. I had to order something. 

Next time, I’ll know what to order. At least there’s that.

It’s time for bed now and I’m still craving those fries.