At Zahli Restaurant, we pay homage to the authentic flavours of Lebanese cuisine combining traditional dishes with a modern twist. Take a look at this spread of our kibbeh nayye, mutabal and tabouli—the perfect combination of flavour, texture and aroma.
AKA, the perfect lunch! Introducing our new video series, where our head chef, Elie, dives deep into what makes our dishes and Lebanese cuisine so phenomenal. See the love, effort and special touch behind each and every Zahli dish. So excited to have you all back with us! Let us know about your time spent at our restaurant.
Once again, we've come out on top! As a result of this success, we are reminded of our dedication to provide a dining experience that is unmatched. Romans, Greeks, Phoenicians, and Ottomans have all interacted with the population of Lebanon at one time or another during the past two thousand years.
With each regime, new foods were introduced, and new recipes were developed. Using fresh ingredients, mostly grown locally or in the nearby region to conserve freshness, Lebanese food mixes a panoply of tasty ingredients to create delicious meals. Amazingly, what is part of traditional Lebanese cuisine also qualifies as healthy food as we understand the concept these days. Although Lebanese food is not vegetarian or vegan, it is composed of minimal red meat or dairy.
Other products are preferred such as poultry, fish and sea food. Even deserts are healthier than you would think as their sweetness comes from honey rather than refined sugar.
As traditional families in Lebanon were large, meals were the opportunity to gather and rejoice around plenty of food that would appeal to everyone. The variety almost guarantees that there is something to like for every guest at the table. Tasteful and filled with nutrients, traditional meals are delicious and filling.
Just think about their freshly made breads…. But how did Lebanese food become so popular around the world? Places like Dearborn, Michigan are about a third Arab, paving the way for area institutions like Al Ameer. Dibe says her tabouli best demonstrates the Lebanese palate, full of freshness thanks to Italian parsley, mint, quinoa, tomatoes, olive oil , and just-squeezed lemon juice.
Dibe says he considered his restaurant his house and would greet diners with complimentary Turkish coffee and conversation at the end of meals. Nicholas was known to greet farmers and shop owners with his tabouli and hummus every time he was out collecting ingredients.
Our collective and ever-curious palate is taking us to faraway wine hotspots like Israel, Georgia, and Lebanon. Hibe like the work of Chateau Ksara from the Bekaa Valley, especially with kebabs. It is full-bodied, complex, fresh and creamy with citrus, stone fruit, and savory notes. The History of Lebanese Cuisine Lebanon culinary tradition is shaped by multiple factors that have unfolded over thousands of years in the Eastern Mediterranean, otherwise known at the Levant.
Core Dishes Mezze Frankly, there are too many fantastic Lebanese dishes to mention here. Lebanese Cuisine in America Most major cities tout at least a handful of solid Lebanese or Lebanese-inspired options. Method: Preheat the oven to F. Wash the okra, pat dry, and trim away the stem ends. Arrange on a sheet pan in a single layer. Roast in the oven, tossing periodically until the okra starts to brown and blister in parts and develops a nice seared aroma, minutes.
Remove from the oven and set aside. In a large frying pan, heat the remaining 4 tablespoons of olive oil over medium heat.
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