Lebanese Cuisine - Mezze

Mezze (hors d’oeuvres) is a selection of hot and cold starters, and it may reach to 50 dishes or more, such as: (Cold) 1- Fattouch: toasted bread salad with tomatoes, onions, lemon juice and mint leaves. 2-Tabouleh: is a salad of parsley and cracked wheat with onions, lemon juice and tomatoes. 3-Kibbe Nayeh: raw minced lamb, pine nuts and cracked wheat, served with drop of oil, 4-Loubieh Bzeit: Green beans cooked in oil.

4-Moutabbal: grilled aubergine cuts with tahini, olive oil and lemon juice. 6-Shanklish: mature goat’s cheese with onions, oil and tomatoes. 7-Warak Inab Bzeit: stuffed vine leaves cooked with olive oil without meat. 8-Hoummos bithini: puree of chickpeas and tahini with garlic and olive oil. 9-Baba ghannouj: puree of grilled aubergines with tahini, olive oil and lemon. 10-Nkha’a Mtabbal: boiled lamb brain with spices, dipped in garlic and olive oil 11-Lsanat Mtabbal: boiled lamb tongue with spices, dipped in garlic and olive oil. 12-Labneh: concentrated yogurt. (Hot): 13-Fatayer triangular pastries with minced lamb stuffing. 14-Fatayer bi Sbanikh: triangular pastries stuffed with spinach and pine nuts. 15-Makanek: Lebanese lamb sausages, spiced with pine nuts. 16-Felafel croquettes: made with chickpeas and fava beans spiced with coriander. 17-Soujuk: big sausages differently spiced by Armenian Lebanese. 18-Kibbe Maklieh: fried minced lamb mixed with cracked wheat croquettes stuffed with a savoury meat fillings