Sfouf Recipe Lebanese Lentil' title='Sfouf Recipe Lebanese Lentil' />Yesterday, one of my readers asked about the Lebanese 7spice mixture asking what it was made of and if I had a recipe. I remembered making it one year at WOF but for. Fresh turmeric root, ginger and coconut oil come together in this recipe for homemade turmeric paste which makes a colourful and spicy addition to soups, stews and. We were invited to dinner, a Lebanese restaurant recommended to me by a number of readers. Sure, there are plenty of sandwich stands and snackstyle joints in. Looking for Lebanese recipes Allrecipes has more than 60 trusted Lebanese recipes complete with ratings, reviews and cooking tips. Sfouf Recipe Lebanese' title='Sfouf Recipe Lebanese' />Liza Restaurant in Paris. Where does the time go When people used to say that, I thought they were being overly dramatic. Or worse, meant that I was getting older at a faster clip than I thought. But what I think it means, for all of us, is that life used to roll along at a more leisurely clip, but nowadays, I wake up and find another year has passed. Sfouf Recipe Lebanese SweetsLast year, which admittedly, was only a few weeks ago, I had dinner at Liza. A modern space in Paris, a few blocks from the stoic bourse the stock exchange, but which also refers to the sack holding the family jewels of a bull, Liza is an outpost of a restaurant in Beirut, a city Ive been fortunate enough to eat in, which I did like a velociraptor. Middle Eastern food is something I can eat morning, noon, and night and if I ever became one of those people that sleepwalks and eats in their sleep, Id be eating Middle Eastern food in the deepest recesses of the evening, and if youve had a Middle Eastern breakfast, you know what I mean. Its usually a copious spread of just baked flatbreads, savory spreads, thick, glossy olive oil, cubes of salty cheese, pickled walnuts, olives, eggs, onions, tomatoes, tons of fresh herbs, hot sauce to dab on everything, etc., Im going to stop, because Ill run out of bandwidth if I continue to list everything thats heaped on tables in front of you. And thats just for breakfast. I also like the style of eating, which is often called grazing, which sounds like a bunch of four legged animals wandering through a field, taking bites of flowers between the weeds and grass. The way I do it makes you understand why raptors went extinct Im dangerous to be around, and if something gets between me and the food, beware of the consequences. Paris has a number of Middle Eastern restaurants, as well as North African ones, but most couldnt be described as upscale. Like grazing, Im not in love with that word either, but Id rather be reaching for fattoush above or fafalel below, rather than searching for words. We were invited to dinner, a Lebanese restaurant recommended to me by a number of readers. Sure, there are plenty of sandwich stands and snack style joints in Paris, but nothing like Ottolenghi or Honey Co. London, Glasserie and Tanoreen in Brooklyn, or La Sheesh in Detroit, which apparently has been reopened by new owners, and was particularly memorable for me because when Alice Medrich found out I was going to Detroit when the original one was open, she insisted that I stop there. Sfouf Recipe Lebanese MeatballsTrusting her implicitly, I did so in my rental car, on the way from the airport to a class I was teaching. The smell from the brown paper bag was so excruciating that after a few minutes, I had to pull over to the side of the road and rip into the sack, digging into the food with the small rounds of warm flatbreads theyd given me. I had some lovely nibbles at the bar of Liza while I waited for Romain, chatting with one of the owners, and sipping a glass of Syrian wine, which we enjoyed with the rest of our meal after being led to our table. Im happy to just order a whole mess of stuff and grazeum, I mean, tastea number of different things. We decided on the Menu Dgustation, which came with or without grilled meats. We went with the meats. Griddled halloumi cheese came with a sticky dab of tomato jam, which got the meal off to a great start. Hummus came piped and swirled in a bowlAnd we stuck forks into Tabbouleh and Baba Ganoush, and wrapped extra crisp falafels in flatbreads, surrounded by groups of people from local offices, having a good time, enjoying an after work dinner together. One of the things thats often missing in restaurants, Middle Eastern and otherwise, is really good olive oil. You really need to use good olive oil to make food taste good. There is a world of difference and traveling in the Middle East, where its plentiful, its easy to understand and taste how important it is. Yet in other parts of the world, its less available and expensive. I never sure how to get around this, but I think like French bread expert Steven Kaplan brings his own baguettes to restaurants in Paris, I may start bringing my own flask of olive oil. Established in 1979, Al Wadi Al Akhdar is a leading Lebanese food brand. Discover our Middle Eastern and international products recipes. The mezzes first courses well all good, and I would make a meal of just those, but we didnt love the grillades as much as expected. The skewers of ground lamb and chicken had a bit of an aroma from the gas flame, which likely has to do with extreme restrictions the close quartered city of Paris may have on wood fired ovens. Maybe it was that evening and someone had the flame on too high Desserts were really great. Normally you need to be a lover of sweets to enjoy the syrupy treats from that part of the world, but even I have my limits I once saw a woman at a confectionary shop scraping a big, jellied wad of what looked like thickened glucose into a container, for a customer to take home. I didnt ask what it was, but the clerk gave them a few spoons to use, along with a bag. So I presumed it was some sort of dessert that I wasnt familiar with. The desserts at Liza were refined and had just the right balance of sweetness. The assortment of five baklawas included Haytali, a milky custard with orange flower water and a puddle of orange coulis floating on top, Sfouf, a saffron cake with pumpkin and pistachios, and Kanafeh, threads of dough baked with sweet cheese. It was great to be able to have a little taste of several, which all went well with steaming glasses of mint tea. When nature called, I took a walk around the restaurant and saw these great movie posters that my Lebanese friend Anissa said were Egyptian, when I sent her a query about them. Some were for films, and the others are for tourism. I dont speak the same language of these posters, but the foodI definitely get. Liza Restaurant. 14, rue de la Banque 2ndTl 0. Mtro BourseLiza Paris also has a Lebanese Bakery and Sandwich shop at the same address, which is open for lunch Monday through Friday, noon to 3 3. Related Recipes and Posts. Manoushe Lebanese Flatbreads with ZaatarTel Aviv. Haj Kahil. A Visit to a Hummus Factory. Orange Syrup Cake. Maoz Falafel in Paris. How to Eat a Falafel in Lebanon. Saj, Flatbreads and Lebanese Pastries. Hummus with Spiced Lamb. Lebanon recent addition to the Paris restaurant scene is Tavline, whose chefs come from Israel, and Im looking forward to trying. Spices and their use page 2 of 2 pages. Spices and Their Use. Spice List In Alphabetical Order  Page 2 of 2 pages. Marjoram, Ground, and uses It has sweet pine and citrus flavors. Mix in ground beef for meat loaf or hamburgers and gravies. Add to barbecue sauce, spaghetti sauce and pizza sauce, in stuffing for poultry, pork and veal. Marjoram Leaves Add to spaghetti sauce, pizzas, lasagna, barbecue sauces, poultry, beef, pork, salad dressing, stewed tomatoes and green beans. Masala, Tikka CTM and uses Has both a hot and sour taste. Use in grilling. Mix it in sour cream to make dip and in a yogurt marinade for chicken. Chicken Tikka masala is one of the most popular dishes in Indian restaurants in this country. A Simple Direction to use the Tikka Spice Blend. Add the spice in a pan. Once the pan is hot add oil and saut onions until onions are translucent or brown as per your desire. Add the spice mixture along with fresh plump roma diced tomatoes. After the flavors are all mixed together with the help of the tomato juice add the meats or vegetables of your choice. Mint Leaves and uses Commercially prepared mint oil or extract are better than anything you can concoct at home from the fresh herb. For most culinary purposes, garden peppermint is a bit strong. If you use them, harvest only the young leaves. The older leaves and the stems tend to be bitter. Spearmint and curly mint are more versatile for culinary uses. Milder than peppermint, they enhance all sorts of meat, fish, or vegetable dishes. All garden mints are best used fresh and should be stored only briefly, in plastic bags in the refrigerator. They may be frozen. Dried leaves should be kept in an airtight container in a cool, dark place. Mint is used in Afghanistan, Egyptian, Indian, and Mid Eastern cuisine and spice blends such as chat masola, mint sauce, and green Thai curry. Moroccan Spice and uses Moroccan cuisine spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are homegrown. Common spices include karfa cinnamon, kamoun cumin, kharkoum turmeric, skinjbir ginger, libzar pepper, tahmira paprika, anise seed, sesame seeds, qesbour coriander, and zaafran beldi saffron. Common herbs include mint and maadnousparsley. Used in common meats include mutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for Moroccan cuisine. Mustard, Powder and uses Add to baked beans, egg yolks for stuffed eggs, cheese souffl, cheese spreads, sauces. Use in French dressing, mayonnaise, barbecue sauces, chicken curry, potato salad, Italian dressing, egg salad, deviled crab or deviled ham, crab imperial, shrimp salad, meat loaf and creamed onions, ham glaze, macaroni salad and seafood crepes, Chinese hot mustard for egg rolls or shrimp. Mustard is a condiment made from the seeds of a mustard plant. Whole, ground, cracked or bruised mustard seeds are mixed with water, salt, lemon juice, mayonnaise or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. English Mustard is among the strongest, made from only mustard flour, water, salt and, sometimes, lemon juice but not with vinegar. French Mustard or Moutarde de Dijon, has added vinegar, and is milder. German Mustard or Senf is milder still. Homemade mustards are often far hotter and more intensely flavored than commercial preparations. Strong mustard can cause the eyes to water, sting the palate, and inflame the nasal passages and throat. Mustard can also cause allergic reactions. Commonly paired with meats and cheeses, mustard is also a popular addition to sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, the Caribbean, northern Europe, the British Isles, the Balkan States, Asia, North America, and Africa, making it one of the most popular and widely used spices and condiments in the world. Nutmeg and Mace uses Both have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron like hue it imparts. Nutmeg is used for flavoring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended creating a fresh, green, tangy taste and white color juice or boiled resulting in a much sweeter and brown juice to make iced nutmeg juice or, as it is called in Penang Hokkien, lau hau peng. In Indian cuisine, nutmeg is used in many sweet as well as savory dishes predominantly in Mughlai cuisine. It is known as jaiphal in most parts of India. In Middle Eastern cuisine, ground nutmeg is often used as a spice for savory dishes. In Arabic, nutmeg is called jawzat at tiyb. In originally European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is just a sprinkle on the top of the drink. Onion Powder and uses Use for soup, vegetables, chowders, stews, and casseroles, salads, potato, pasta, chicken, tuna, ham, beef, pork, chicken, fish, veal, dips, salads, dressings, cheese sauce, egg dishes. Onion Flakes, Powder, Salt Onions are an important flavoring in almost every country in the world. When combined with other ingredients, onion flavor is rarely overwhelming or assertive. Onions are pungent when raw and become sweet in flavor when cooked. Oregano and use Use on tomato, eggplant and zucchini dishes. Add to spaghetti, pizza, and barbecue sauces, chicken, beef, pork, lamb, fish and stew. Oregano Leaves Sprinkle over pizza, add to spaghetti sauce, chicken, fish, tomatoes, potatoes, rice, sauted zucchini, squash, eggplant, mushrooms, tomato or minestrone soups. Canadian Bacon And Pineapple Pizza. It is a close relative to marjoram. Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue. Oreganos most prominent modern use is as the staple herb of Italian American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the pizza herb which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred. The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Spanish, Philippine and Latin American cuisine. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. The leaf is most often used in Greece to add flavor to Greek salad, and is usually added to the lemon olive oil sauce that accompanies many fish or meat barbecues and some casseroles.