Olahan Lebanon

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Okra ( bamya ) lan godhok tomat
Rebus pitik mulukhiyah Lebanon, disedhiyakake karo sega, cuka, bawang lan roti pita panggang

[1]

Masakan Lebanese ( Arab: المطبخ اللبناني‎‎ ) minangka tradhisi lan praktik kuliner sing asale saka Libanon . Klebu macem-macem biji, woh-wohan, sayuran, iwak seger lan panganan laut sing akeh . Unggas dipangan luwih asring tinimbang daging abang, lan yen daging abang dipangan, biasane daging wedhus lan wedhus. Uga kalebu bawang putih lan lenga zaitun sing akeh dicampur karo jus lemon . Chickpeas lan peterseli uga minangka panganan utama diet Lebanon. [2] [3] [4] Rebus kacang umum ditemokake ing macem-macem kacang. Contone rebusan kacang buncis campuran yaiku makhlouta digawe saka macem-macem kacang buncis, gandum, lan kacang-kacangan, populer ing kutha Baskinta . [5] Liyane kalebu rebus kacang fava, rebus kacang ginjel ( fasoulya hamanieh ) lan godhong ginjel lan lentil liyane diarani mjadrat fasoulya populer ing Rashaya . [6] Rebus Taro lan lentil ( abu shoushe ) lan rebus bayam ( yakhnet sabanikh ) minangka sawetara wong liya sing kasedhiya. [7] [8] [9]

Mulukhiyah minangka rebusan godhong mallow, pitik, daging sapi, lan kanthi gaya Lebanon, paling ndhuwur disigar bawang bombay mentahan, lan cuka . [10] Ing sisih lor Libanon, siji kaya mulukhiyah diarani mloukhiye b'zeit, digawe nganggo godhong seger lan tunas saka tanduran jute Nalta, dimasak nganggo minyak zaitun, bawang, bawang putih, tomat lan lombok lombok, panganan khas musim panas, utamane ing Miniyeh- Kabupaten Danniyeh lan Akkar . [11]

Bahan-bahan kanggo tabbouleh salad Lebanon, kalebu peterseli, gandum bulgur, minyak zaitun, mint, lemon, tomat, uyah, mrico, sumac lan daun bawang
Fatteh hummus digawe nganggo pitik lan yogurt bumbu
Mutabbel (tumbuk aubergine (terong) lan tahini nganggo rempah-rempah)
Sayadieh, iwak sing dibumbui kanthi empuk disuguhake ing sekul beras

Referensi[besut | besut sumber]

  1. ↑ Laura, Perdew (November 2014). Understanding Lebanon Today (ing basa Inggris). Mitchell Lane Publishers, Inc. ISBN 978-1-61228-676-1.
  2. ↑ Sheehan, Sean (September 1996). Lebanon (ing basa Inggris). Marshall Cavendish. ISBN 978-0-7614-0283-1.
  3. ↑ Al-Faqih, Kamal (2009-09-01). Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites (ing basa Inggris). Rowman & Littlefield. ISBN 978-0-7627-5649-0.
  4. ↑ "Lebanese Food and What Makes It World Famous". CarbonCraft (ing basa Inggris Karajan Manunggal). 2019-08-05. Dibukak ing 2020-09-02.
  5. ↑ Mouzawak, Kamal (2015-09-15). Lebanese Home Cooking: Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk El Tayeb Market (ing basa Inggris). Quarry Books. ISBN 978-1-63159-037-5.
  6. ↑ Edelstein, Sari (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals (ing basa Inggris). Jones & Bartlett Learning. ISBN 978-0-7637-5965-0.
  7. ↑ Accad, Joumana (2014-09-02). Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More (ing basa Inggris). Health Communications, Inc. ISBN 978-0-7573-1770-5.
  8. ↑ Edelstein, Sari (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals (ing basa Inggris). Jones & Bartlett Learning. ISBN 978-0-7637-5965-0.
  9. ↑ Edelstein, Sari (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals (ing basa Inggris). Jones & Bartlett Learning. ISBN 978-0-7637-5965-0.
  10. ↑ Helou, Anissa (2018-10-04). Feast: Food of the Islamic World (ing basa Inggris). Bloomsbury Publishing. ISBN 978-1-5266-0556-6.
  11. ↑ Mouzawak, Kamal (2015-09-15). Lebanese Home Cooking: Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk El Tayeb Market (ing basa Inggris). Quarry Books. ISBN 978-1-63159-037-5.
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