Labaneh
Labaneh is probably the most popular and delicious food preferred by all of us , with markok bread and olive oil you will never forget the taste .Try it here it is available in 1/2 kg & 1 kg and of course with no preservatives so you should pay attention to get served it in a 10 to 15 days to make sure you get the perfect taste of it . labneh is enjoyed for breakfast drizzled with olive oil, zaatar (wild thyme and sesame seeds mixture), tomatoes, olives, cucumbers, fresh mint and of course, arabic bread-the thin mountain bread is the best with this. It is also served as part of a Mezza, where pounded garlic is added along with some freshly chopped mint. Now that is a delicacy! School-bound children are given tartines for lunch; usually arabic bread wraps lathered with labneh, zaatar and the child’s preferred condiments.
Akawi cheese
Akawi is a very delicious white cheese made up from sterilized cow milk and can be served with oil & vegtables
Baladi
Made by goat milk with low salt it is perfect as it is made by sterilized milk .It is good to serve as soon as possible as it with no preservative and with low salt.
Majdole & Chilal
one of the most delicous salty cheese that is great in its look and taste ,mixed with the dark seed the chilal is perfect in salads and sandwiches as well .Notice that you should diluted with water if you like low salt.It is one of the few white cheese that last almost 2 weeks in the refrigerator.
Karishe cheese
karishe is the lowest fat cheese of all the white cheese ,make it perfect for healthy diet ,it is a smooth cheese with almost no salt and no preservatives and this what obliges to be served in a short period of time to prevent it from damage .Eat Karishe with honey , sugar,jam or even salt it is perfect in assembled with all of them
Halloumi
It is made from a mixture of cow's and sheep milk, . It has a high melting point, and so can easily be fried or grilled. Halloumi The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) . It is often garnished with mint to add to the taste. Traditionally.
Fresh sliced halloum iIt is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling, as an ingredient in salads, or fried and served with vegetables.
100 g of commercially produced packaged halloumi has a typical composition of:
Fat26g;;Carbohydrate1.8g;; Protein22g;;Energy322kcal
Fresh sliced halloum iIt is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling, as an ingredient in salads, or fried and served with vegetables.
100 g of commercially produced packaged halloumi has a typical composition of:
Fat26g;;Carbohydrate1.8g;; Protein22g;;Energy322kcal
Labani Meaze
Balls of ghost milk prepared in professional way with no preservatives so delicious and tasty
it is available in different size but the taste is always the same .
it is available in different size but the taste is always the same .
Kishik Baladi
Kishk is a fine, powdery cereal that is a mixture of burghul wheat that has been fermented with yoghurt (laban). It is part of the Lebanese mouneh and is a valuable winter diet staple especially to the isolated village or mountain folks. It is prepared in the middle of September when the cow or goat milk starts getting richer in fat, and after the wheat crop is harvested in June/July. It is also important to note that weather must still be sunny. The process takes about nine days and each morning the mixture is kneaded. Once fermentation is complete, the mixture is spread onto clean cloths and laid out on rooftops to sundry. It is finally rubbed between the hands till it is reduced to a powder and back again into the sunlight to remove any humidity that might have stayed in during the rubbing process. It is then put into pure white cotton bags as my grandmother used to do or airtight containers and stored in a dry place.
Eggs
Chicken eggs are the most commonly-eaten eggs. They supply all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A,riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.
All of the egg's vitamin A, D and E is in the egg yolk. The egg is one of the few foods that naturally contain Vitamin D. A large egg yolk contains approximately 60Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates that the human body may not absorb much cholesterol from eggs). The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein, and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.
All of the egg's vitamin A, D and E is in the egg yolk. The egg is one of the few foods that naturally contain Vitamin D. A large egg yolk contains approximately 60Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates that the human body may not absorb much cholesterol from eggs). The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein, and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.