Grape molasses has many uses. It can be used to sweeten cookies, cakes and breads. It can be made into a refreshing drink and can also be used to flavor puddings, BBQ sauce and gravies. We recommend you try “Sfouf b’Debes” for a truly delicious food experience.
Recipe: Yellow cake with grape molasses or “Sfouf b’Debes”
Ingredients: (makes 11 pieces)
150g of ferkha flour
150g of flour
200g of grape molasses
75g of vegetable oil
20g of powdered milk
5g of baking powder
200g of warm water
5g of instant yeast
5g of powdered aniseeds
Pinch of sesame seeds
Preheat the oven to medium heat.
Mix flours, powdered milk, instant yeast, baking powder and the powdered aniseeds.
Add the vegetable oil and rub well.
Add the grape molasses and the warm water.
Spread the tahini in a nonstick oven pan and pour the mixture.
Spread the sesame seeds.
Let the mixture rest for 30 minutes, and then put it in the oven for 25 minutes
Rose petal jam is used mainly in pastry. It adds a sweet taste to your cake and biscuits.Rosa damascenapetals are gathered in the morning before they start to fade. They are washed to remove debris, soil or dust, then they are air-dried. Petals are separated, pollen grains are removed through a filter net – this will also remove other “impurities” – then petals are weighed.
Tips: Make sure your roses are not sprayed with any pesticides; When picking the roses, pluck roses by hand just below the calyx, in other words remove the whole rose and not only petals.
4 cups of clean rose petals, well packed
4 cups of sugar
1 ½ cups of water
½ cup of rose water (mawared)
½ cup of lemon juice
In a cooking pan, mix the rose petals with the sugar. Rub them well to drain water from the petals. Roses will release their aroma and the sugar will soak in the dark pink juice
Add the water, water rose and lemon juice then place the pan on medium heat until sugar dissolves, about 10 minutes from boiling
Remove the mixture from heat, set aside to cool overnight and cover with a kitchen towel
On the next day, cook again on medium heat for another 10 minutes until the required consistency is obtained. Total cooking time should not exceed 30 minutes
Fill clean jars with rose jam while hot. Tightly close the lids and turn the jars upside down for a couple of hours. Store jam in a cool place. Place the jar in the refrigerator once opened
Freekeh is an excellent source of fibers very important for the digestive system. It has been used in numerous recipes, traditional and “novel” ones. Freekeh chicken soup offers a number of benefits. It is a great source of proteins, fluids and minerals. It helps in boosting the immunity system and providing energy and nutrients to the body.
Region: Bednayel – Bekaa
Number of persons: 6 persons
Calories: 280 Calories/portion
Preparation Time: 90mns
1 cup of Freekeh
1 big onion, finely chopped
8-10 cups of chicken broth
1 tbsp. of vegetable oil
Salt and pepper to taste
Under running water, rinse the Freekeh to clean it from dust and debris
In a cooking pot, stir fry the onions in the vegetable oil until golden
Add the Freekeh and stir well then add the salt and pepper
Pour the chicken broth and leave on a low heat until it boils
After boiling, leave the soup to simmer on a low heat for around 30-35 minutes until the Freekeh is well cooked
Meshtah is a long oval flat bread typical to the South of Lebanon and its name is derived from the Arabic word Ishtah – “to flatten”. Although commonly prepared during Ramadan, Meshtah can be found all year-round in Lebanese bakeries. It is savored with labneh and vegetables.
3 cups of Jreesh
½ cup of whole grain flour
½ cup of white flour
2 cups of warm water
1 Tbsp. of yeast
1 Tbsp. of fennel powder
1 Tbsp. of Nigella seeds
1 Tsp. of salt
¼ cup of oil
1 Tsp. of sugar
Pinch of turmeric
Soak the Jreesh in a cup of water for about 3h
After 3 hours, add the remaining ingredients to the soaked Jreesh and make the dough
Let the dough rest in a warm place for 30mns
After 30mns, divide the dough into balls
Stretch each ball into a long « flat bread » and shape it
Put the bread on oven trays and mark the bread with a spoon. Cover with a damp kitchen towel and leave to rest for 30mns
Brush the bread with olive oil mixed with turmeric and sprinkle with Nigella seeds
Bake in a pre-heated oven (180 degrees celcius) for 15mns until the bread is golden
Let cool and serve with labneh, olives, makdous and vegetables
“Mujaddara Hamra”, which literally translates to “Red Lentils”,
is based on cooking lentils with a lot of onions until they are dark and one
step before being burnt. Traditionally coarse bulgur is added to the lentils to
give a nice texture. This dish is also known as “meat of the poor”, and
it is frequently prepared during the months of fasting, by all social classes,
given its nutritional value parallel to that of meat. You can eat this dish hot
or cold with a side plate of salad or cucumber and yogurt.
In Rmeish, “Mujaddara Hamra” is traditionally prepared on Good Friday: as Easter usually coincides with the tobacco planting season, farmers with their families are busy working in the fields, preparing the land and seeding tobacco. Women who also work in the fields, have enough time to prepare “Mujaddara Hamra” for lunch, a wholesome vegetarian and filling meal full of proteins, iron and fibers, served a “sliqa” salad or salad of green wild edible plants. On Easter Sunday, another simple dish is prepared: “Kibbeh nayye” (raw meat with bulgur) served with “hawseh” a dipping sauce which consists of fried onions and tomatoes.
Region: Rmeish, South of Lebanon
Total Servings: 7 (250g/serving)
Calories per serving: 405 calories/250g
*Calories are an estimate based on closely matched ingredients.
Preparation time: 50 mns
1 kilo of red lentils
3 red onions, preferably local “Baladi” onions
1 cup of coarse bulgur
2 liters of water
½ cup of olive oil
¼ cup of vegetable oil
1 tablespoon of each salt, seven spices and black pepper
Under running water, wash the lentils several times, and strain well from the water
After washing the lentils, place them in a cooking pot with 2 liters of water and let them cook for about an hour on medium fire
While lentils are cooking, finely chop the onions then fry them in the vegetable oil in a separate pan, on a medium fire until caramelized
Add a ladle of water from the lentil pot to the caramelized onions and mash the onions with a fork
Incorporate the caramelized onions to the cooked lentils
Add the previously washed bulgur to the lentils and onions, mix well then add the salt and spices
Let simmer on low fire for 15 mns until bulgur is well cooked, while stirring occasionally to avoid the lentils and bulgur from sticking to the bottom of the pot
When bulgur is done, stir in the olive oil before serving
Naoumi (النعومي) originally refers to a sweet snack prepared with crushed roasted chickpeas (Qdameh – قضامة صفراء) mixed with sugar and drizzled with orange blossom water (mazaher) and served in a paper cone. Our grandparents and even some of our parents are still fond on this snack which brings them back beautiful childhood memories. The recipe below originates from Rashaya el Wadi in the West Bekaa, known for its Qdameh production. Naoumi is here presented as small pieces of sweets, instead of powder, decorated with sesame seeds and served for visitors and guests.
Total servings: 40 pieces
Preparation time: 2 hours
1 kg of roasted chickpeas (قضامي صفراء), finely ground
½ kg of liquid grape molasses
300 g of White Almonds coarsely ground
2 sachets of Mastic or Arabian gum (مستكة)
Roasted sesame for decoration
In a bow, mix together the ground chickpeas and almonds together
Finely pound the Arabian gum and add it to the chickpea and almond mixture
Gradually add the grape molasses to the mixture while kneading the with hands until obtaining a cohesive and gummy dough
Portion the dough into small balls then shape them as per preference and top them with the roasted sesame. Chocolate molds can be used to shape the Naoumi balls
Leave at room temperature to dry and harden
Store the “Naaoumi” sweets in a dry and airtight container.
Saff is a traditional Lebanese salad similar to the Tabbouleh we all know but with more sources of proteins and fibers. Saff is renown in Rashaya region and is prepared during summer and fall when all ingredients are available.
Total Servings: 8
Preparation time: 30 mns
1 ½ cups of chick-peas soaked in water overnight
1/3 cup of fine Burgol
3 bunches of Parsley
Half bunch of Mint
5 Green onions
3 Tomatoes, medium size
5 Cucumbers, medium size
Olive Oil, Lemon Juice, Lemon Zest, Salt, Black Pepper according to taste
A pinch of Sumac
Carrot, Radish, Cabbage and Garlic are optional ingredients added according to taste
Finely chop all vegetables
Grind the chickpeas
Add chickpeas and burgul to the chopped vegetables
Mix with all the seasoning ingredients (sumac, olive oil, lemon juice and zest, salt and pepper)
“Mafroukeh b Laban” or yogurt mafroukeh (مفروكة بلبن) is an egg-less mafroukeh prepared in Dar el Wasaa in Northern Bekaa. It is a refreshing side dish prepared during summer and eaten with either roman lettuce leaves or vine leaves.
Total servings: 4
1 cup of fine bulgur
1 cup of yogurt (laban)
1 bunch of parsley, finely chopped
1/2 cup of mint leaves, finely chopped
1/2 cup of green onion leaves, finely chopped
1 cup of cucumber, diced
1 tbsp dried mint leaves
salt and cinnamon, to taste
Juice of one lemon
1/4 cup of olive oil
1 tsp of melted butter
Soak the fine bulgur in the yogurt for 30 minutes
In the meantime, combine all the other ingredients
“Shmameet b laban” (شماميط باللبن) is a rural dish consisting of eggs cooked in goat yogurt and served with rice on the side. The recipe is prepared in Lebanon, Syria, Egypt and other Arabic countries as well. It can be cooked with or without meat but the vegetarian version is more common.
“Shmameet b laban” is a rich and consistent meal, part of our Lebanese culinary heritage.
Total Servings: 4
1 kg of goat yogurt (laban)
1/2 cup of butter
1/2 cup of water
1 tbsp of flour
2 large onions
1 tsp of salt
1 tsp of white pepper
1 tbsp of cornstarch
Cut the onions into slices. Saute the onions in a saucepan with the butter on medium fire until browned
In a small bowl, mix the water with flour then add them to the onions. Cook on a medium fire until the mixture thickens
Add salt and white pepper to the mixture and stir well
In a separate bowl, add the cornstarch to the cold yogurt and stir until the starch dissolves. The starch will keep the yogurt from curdling
Slowly add the yogurt to the mixture and stir continuously until the mixture is homogeneous and it slightly boils
Break the eggs one after the other, slowly on the surface of the yogurt and leave for about ten minutes without stirring allowing the eggs to cook without breaking
When the eggs are cooked, the “shmameet” are ready to be served hot with rice on the side
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.