, Garhoud , Dubai, UAE

04-2834556

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Arabic Restaurants, Lebanese Restaurants


Souk Qaryat Al Beri , Bein Al Jesrain , Abu Dhabi, UAE

02-5581616

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Arabic Restaurants, Lebanese Restaurants


Behind Etisalat , Al Khalidiya , Abu Dhabi, UAE

02-6342527

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Arabic Restaurants, Lebanese Restaurants


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Opp Post Office, Zabeel St , Karama , Dubai, UAE

04-3968999

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Arabic Restaurants, Lebanese Restaurants


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Opp Dubai Grand Hotel, Damascus St , Qusais , Dubai, UAE

04-2632700

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Arabic Restaurants, Lebanese Restaurants


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Opposite Ajman Traffic Police Dept , Mushairef , Ajman, UAE

06-7462277

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Arabic Restaurants, Lebanese Restaurants


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, International City , Dubai, UAE

04-4220376

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Lebanese Restaurants


Near Alam Super Market , Al Muroor , Abu Dhabi, UAE

02-4447627

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Arabic Restaurants, Lebanese Restaurants


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Persia 199 A, Ibn Batuta Mall , Sh Zayed Road , Dubai, UAE

04-3636568

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Arabic Restaurants, Lebanese Restaurants


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Food Court 1 , Jebel Ali , Dubai, UAE

04-8816088

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Lebanese Restaurants, Moroccan Restaurants


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Lebanese Restaurants

Lebanese cuisine has an abundance of starches, fruits, vegetables, fresh fish and seafood and animal fats are consumed sparingly. Poultry is largely had eaten rather than red meat. At that time red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon olive oil, herbs, juice, garlic and lemon are typical flavours found in the Lebanese diet. Most often foods are either grilled baked or sautéed in olive oil, butter or cream are rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons like a bau. In Lebanon, drinks very rare served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania, and antipasto of Italy, mezze is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafes. Mezze may be as simple as pickled vegetables or raw hummus, vegetables, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts. The simple fresh fruits are often served towards the end of a Lebanese meal there is also dessert, such as baklava and coffee. Baklava is the most internationally known dessert. Lebanese sweets have got a lot more to offer. A typical mezze will consist of an elaborate variety of thirty hot and cold dishes and may include: Salads such as the tabbouleh and fattoush, together with dip such as hummus, baba ghanoush or moutabal, and kebbeh. Family cuisine offers also a range of dishes, such as stews or yakhnehs, which can be cooked in many forms depending on the ingredients, used and are usually served with meat and rice vermicelli. The Lebanese flat bread is a staple to every Lebanese meal and can be used to replace the usage of the fork. Arak, an anise-flavoured liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another drink is Lebanese wine. Pastries like baklava. The Lebanese ice cream is known for oriental flavours. The Lebanese roasted nuts with variety and mixes. Some dishes are also specifically prepared on special occasions they are the meghli dessert, for instance is served to celebrate a newborn baby in the family. Most of the past, Lebanon has been ruled by foreign powers that have influenced the types of food the Lebanese ate. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. During this time, the French introduced foods such as flan, a caramel custard dessert dating back to the 16th century, and buttery croissants. The Lebanese themselves have also helped bring foods of other cultures into their diet. Ancient tribes journeyed throughout the Middle East, carrying with them food that would not spoil easily, such as rice and dates. Dishes and ingredients of Lebanese are Atayef Asafeeri, Kibbeh nayyeh, Lebanese Tabbouleh, Lebanese hummus, Lebanese Fateh b’‘hummus, Sheikh Mahshi served with rice, Ackawi - white cheese salty or not depending on choice. Baba ghanouj - char-grilled aubergine (eggplant), tahina, olive oil, lemon juice, and garlic pure served as a dip. Baklava - a dessert of layered filo pastry filled with nuts and steeped in Attar syrup (orange or rose water and sugar) or honey, usually cut in a triangular or diamond shape that originates in Lebanon. Some of the most popular in Lebanese cuisine are Roasted nuts - a mix of more than 20 kinds and flavours of kernels, mostly dry roasted. Bali - known as cumin chickpeas, Barout del batata- spicy lamb served with potatoes, Batata harra - literally spicy potatoes, Chawarma- grilled meat or poultry with vegetable ( served as a sandwich), Chich Taouk- grilled chicken marinated with garlic lemon and various oriental spices, Daoud Bacha- meatballs with tomato sauce, Djaj Mechwi- grilled chicken with peas, Fattoush - peasant’‘ salad of toasted pita bread, tomatoes, chickweed, cucumbers, and mint, Falafel small deep fried patties made of highly spiced ground chickpeas, Halva is sesame paste sweet, usually made in a slab and studded with fruit and nuts, Fried eggplant, Fuul, Fried cauliflower, Hummus - dip or spread made of blended chickpeas, sesame lemon juice, and garlic, tahini, and typically eaten with pita breaz, Kunafi - either shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup, or more commonly the version with semolina pastry served on a sesame seed bun with sweet sugar syrup (very popular for breakfast) made with " angel hair" butter and pistachios or nuts. Generally these can be found in sweet shops, as well as bigger bakeries, Kibbeh - the national dish, mainly stuffed, can be made in different forms including fried, uncooked, and cooked with yogurt, Kibbeh nayyeh raw kibbeh eaten like steak tartar, Kofta - fingers, stars or a flat cake of minced meat and spices that can be baked or charcoal-grilled on skewers, Kousa Mahshi- stuffed zucchini, many varieties are used, Kubideh - served with pivaz (a mix of minced parsley, onions, ground cumin and sumac), Labneh- strained yogurt, spreadable and garnished with good olive oil and sea salt. Some of the most popular beverages they are Almaza Beer, Ksara famous wine, Almaza beer, Lebanese wine, Arak, Ayran, Jallab, Le caroubier non alcoholic beverage, Tahn, Turkish coffee, White coffee, Arabic coffee qahwa saada is plain and more bitter although it originates in Lebanon.