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If having a drink by the sea, you might get pickled seaweed, marinated in a salted brine with a bit of lemon to go along with your cocktail or “Mexican beer”, which sounded odd to me as I couldn’t understand why beer from Mexico was so prevalent in Lebanon.
Until I realized it just refers to a glass of beer served in a salt-rimmed glass.
Big, generous, leafy salads figure into Lebanese cuisine and I couldn’t get enough Fattoush, a mixed bowl of lettuce, tomatoes, cucumbers, and fried or toasted pita chips, all seasoned with a dusting of sumac and pomegranate molasses.
I was over-the-moon happy to discover Fatteh, a dish named after the crumbled bread (), which is a baked casserole cooked with deep-dried crumbled pita chips, and sometimes chicken, eggplant, or hummus, then can be served with pine nuts and dried mint scattered over it.
One of my very favorite meze dishes is Halloum Beajine, or fried haloumi cheese.
Almost all the meze I had were vegetarian and would certainly fall into the “healthy” category, as most contained, nuts, seeds, olive oil, fresh herbs and cheese, and vegetables.
So if you like vegetables as much as I do, it’s definitely a pleasure to be in a place where they are celebrated and served in abundance.
And there’s Labneh a spreadable fresh cheese, eaten like a dip, made by draining yogurt for several hours or overnight.
You can easily make it at home and some Greek yogurts are basically , although apparently there is a good amount of controversy over what constitutes Greek yogurt these days due to companies taking liberties with the terms and process.