High risk
Lebanese-style toum
A home-developed garlic emulsion in a Lebanese toum style, with a separately developed ratio. Nominal yield 298 g.
Lebanon
Recipes by the places recorded in their sources.
Lebanon
High risk
Kashkaval, traditional sheep-milk method
Kashkaval is a firm sheep-milk cheese whose acidified curd is worked in hot brine. This large-batch method finishes with repeated dry salting, wax coating and cool ripening.
Pita
A yeast-raised wheat pocket bread; this measured oven version bakes eight soft rounds on a preheated stone or steel.
Markouk (small-pan home version)
A small home-pan adaptation of Levantine markouk: rested wheat dough rolled into small rounds and cooked quickly on a hot flat pan. It is thicker and smaller than the hand-stretched sheets made on a saj.
Man’oushe
Lebanese za’atar flatbread made from yeast dough, baked on a heated stone or heavy sheet pan until its rim is golden.
Elevated risk
Toum
Toum is a Lebanese garlic-and-oil emulsion: raw garlic, salt, lemon and a little water are processed into a dense, pale, egg-free sauce. Slow oil addition builds its fluffy texture; it is served with grilled foods, sandwiches and mezze.