5 lesser-known Lebanese dishes you will learn to love - most popular restaurant pasta dishes

Middle East-
Mezze-style dishes are considered typical of Lebanese cuisine. But as a self-
John Gebran, chef and restaurant owner of Gebran Lebanese cuisine, explains that if you really want a traditional Middle Eastern feast, you should step out of the comfort zone.
There are five Lebanese dishes here, showing the price of Middle Eastern dishes.
It is also a delicious beans or mud, with slight changes throughout the Middle East.
While it is a common staple in Egypt, it is also a popular breakfast in many African, Middle East and Arabic cultures.
"We served the dish all day, but it was traditionally breakfast.
You can cook the fav beans, mash them up, add a spoonful of garlic, boil the garlic through, add a little hummus, then use cumin, spices, add a little salt, add a little white pepper and lemon juice.
When you finish it, you fill it with a little parsley and tomato and finish it with olive oil on it.
I had this dish at Qatar Airlines as it was the most popular breakfast in the Middle East.
I grew up on this dish.
I have customers coming to eat this dish every morning.
"Nkhaat is the brain of the lamb and it's great for those who want to try something different.
If you talk to the older generation of Australia, they will tell you that they grew up by eating their brains.
This is food for the poor.
This dish brought me back to Lebanon.
My father used to slaughter lambs at the back of the village of Bahayra in the mountains of northern Lebanon.
We ate what we didn't sell.
This dish is made by mom because we can't afford to waste anything.
This dish is served with lemon garlic sauce.
I like this dish very much as a kid and it's on my menu because I want people to experience the food I grew up.
The sheep brain is soft-tissue meat.
The brain is normal.
Cook and Pan.
Fry with garlic, lemon, salt and pepper.
If you say "lamb's brain" to some people, they say "errrgh "!
But they usually like it if they taste it.
In Australia, most people grew up with crumpled sheep brains, which made it look more delicious because it looked like a round fried meat chop.
The children of Australian immigrants eat this dish because they grew up from snacks.
Because no one else ate it, they came to greblane to eat it.
"It's unusual to serve salads made of fresh beef.
It is well known that oregano is a dry herb, but they may not be green.
It is very popular in Lebanon, but there are not many Lebanese restaurants because there is no green oregano.
It is a bitter green but very fragrant and very good for you.
It grows in the mountains of Lebanon, and we used to pick and grind it.
Fresh green beef grown in Australia is spicy.
The dried beef smells beautiful, but the fresh beef is more fragrant.
I added a little olive oil, Spanish onion and lemon to make this dish.
Something very interesting.
This is a traditional salad I 've had since I remembered it.
My mother used to do it.
It is great to eat with meat because it reduces the richness of the meat.
"Masareen is a tripe dish that is not available on the menu, but everyone knows what we do.
There's the same chef in greblane. Wafa Naesse -
The restaurant has built a reputation for this dish since we opened for 16 years.
People don't eat this dish very much, because it is very laborious to make, so they come here because they know how good this dish is.
This is a dish for special occasions.
It is equivalent to turkey at Christmas.
This tripe is thicker than sausage.
We fill them with rice, meat, onions, spices, herbs and pine treesnuts.
This is a dry filling, so you have to feed the rice into the tube by hand and tie them together to form a 40 cm circle so that the rice will not fall out.
We then put them in a pot of water, add bay leaves, onions and octagonal seasoning and cook for three hours.
This is the dish.
It makes my mouth water just talk about it.
"This dish is fried together with all the ingredients in a pot and eaten as it is.
You can eat it cold or hot.
I prefer cold because the taste comes out and it is a dish that can be eaten in a few days.
There is no meat in it, so there is no need to refrigerate.
The day back to the village, we didn't have a fridge until I was eight, so you put the plates on the table in a cool place.
This is a dish that can keep room temperature. It's an all-year-round dish.
In Lebanon, Christians eat it between Friday and Lent.
This is a very healthy dish.
You stir-fry the onions and beans a little, I only add the chopped tomatoes, the tomatoes melt into sauce, the sour boiled beans in the tomatoes.
I seasoned it with salt and pepper and cooked it for about an hour.
The dish is simple to cook, but delicious.
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