lebanese desserts with ashta

Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! A real taste of Lebanese cuisine that is easy to prepare and just delicious. To prepare the phyllo dough, place a flat sheet on a board or clean kitchen counter. Remove from heat and transfer the mixture to a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! If you do live in the Middle East you could buy this cream ready made from a … There is more than one method to make Ashta. See more ideas about desserts, arabic sweets, lebanese desserts. You do not want clumpy texture but rather a very smooth creamy texture. Bring to boil on medium heat while whisking almost the whole time. Do not try to broil them, they will burn super fast. The canned version is a thinner, and doesn't at all resemble the good stuff. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! Thank you for the rating. Sure, there was a time when ashta was pure cream. Ashta is used as a filler in desserts such as Knefeh (kunafa), Znood el Sit, Atayif (Katayif) and in many others. Thank you very much for posting this recipe, I found it very helpful! 5 from 2 votes. Sure, there was a time when ashta was pure cream. Ingredients listed on the recipe card. Garnish with some ground pistachios and let them cool at room temperature for 2 hours. Original Ashta Recipe - Clotted Cream With Rose Water. Lebanese Beef Shawarma Recipe, Made at Home! Learn How to Make the Original Ashta Dessert, Clotted Cream With Rose Water Like a Pro. Oct 8, 2019 - Kashta is a basic filling for desserts that come from the Arabic world. Mafroukeh is a traditional Lebanese dessert that combines semolina dough and ashta—clotted cream that is often flavored with orange blossom and rose water. Other popular dessert recipes served during Ramadan are Namoura and Sfouf, which I already have on my blog. Strained Ashta. You see how we lost our identity as LEBANESE? Kanafi with ashta and pistachio. The best fruit cocktail you will ever eat, this Lebanese Fruit Cocktail with Ashta is unlike any other. Hey Chans you can actually sub it with Ricotta cheese. Once the Ashta has cooled down, you can then prepare the phyllo dough. Atayef is made of dough filled of ashta. In a small pot bring the sugar and water to boil. I will try again when I get more raw milk. Hi Florin – sorry you had trouble with the lemon quantity in this recipe. tag me on INSTAGRAM so I can see your delicious recreations. To learn more about the food of my ancestors, I asked my mom for her recommendation on which classic Lebanese desserts you have to try at least once in your life. Then add in the orange blossom water, rose water and lemon juice. Once it starts boiling time it, 5 minutes. I’m asking as I read somewhere that more cream, made more Ashta. extremely broad for me. You can substitute the ashta with cheese, ground walnuts just add sugar and blossom water, groung coconut and add sugar and blossom water, or make it easy and sweet and filled with chocolate. Although ashta can be enjoyed as a dessert on its own, often accompanied by fruit, honey, or nuts, it is also commonly incorporated into various Middle Eastern treats such as kunāfah or qatayef. Apr 29, 2020 - Explore Amal Abdallah's board "Ashta Desserts" on Pinterest. Repeat to stack 15 sheets of phyllo dough on top of each other. Remove the phyllo sheets from the packaging. Glad you enjoyed it and found the step-by-step recipe helpful. You do not want clumpy texture but rather a very smooth creamy texture. Home made is always the best… I haven’t tried it personally. Use a cutting board or a clean surface on your kitchen counter. Home made is always the best… ... Lebanese Desserts Lebanese Recipes Turkish Recipes Lebanese Cuisine Middle East Food Middle Eastern Desserts Arabic Dessert Arabic Food Arabic Sweets. I usually throw any left overs after 3 days because we don't like them after they lose their crunch. If you enjoy this recipe, please give it a start rating on the recipe card. But I have to ask for the ingredients in the metric system, if it’s possible! They’re so light and crunchy. I have been reading about adding bread. Chans Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and cream. One of the best semolina flour recipes I've ever had. If you’re familiar with Arabic and Lebanese sweets, you would know that “Ashta” is a major ingredient and is considered as the king of fillers. Ingredients are super easy to find and the process is not complicated at all. Liz it’s interesting to try making the Ashta with heavy cream and milk I’m guessing the texture and flavor would be more intense. Thank you. It's important to refrigerate them for at least 2 hours, they taste so much better. i am Indian ,married to a Syrian and this is the best website i got, where i can cook Arabic food looking at the pictures :):):) Big thank you.. May 27, 2017 - Classic comforts from the Mediterranean, weeknight dinners for crazy busy days to desserts with the “wow” factor, one thing in common, they are all recipes that have been tried and tested by family and friends. Repeat with the remaining filo, ashta cream and butter to make 24 pastry fingers. As soon as the milk starts to clot, add the rose water and orange blossom water, and start scooping out the Ashta/clotted cream from the surface into a separate strainer… That’s it. Next, you will prepare the phyllo sheets. Perfection . Everything is Arabic and Not Lebanese anymore… Congratulations. The word LAYALI LUBNAN, ليالي لبنان, means Lebanese … Due to its lower fat content than cream, it can’t be whipped. A delicious Lebanese treat with a new ashta recipe. I hope you try it, enjoy it, and share it with your family and friends. It's filling of many of Lebanese desserts such as Atayif, knefeh, mafrokeh, znod set and mad b ashta. This one though sounds like “arishi” to me – Mind you without the rose water and orange blossom. But you must cut them into squares for it to work, how ever way you do that. Hi Sooriana! Save my name, email, and website in this browser for the next time I comment. I think this may all depend on which type of milk to use. Kashta or Ashta is prepared by boiling milk with rose and orange blossom water and extracting the clotted cream from the top. Shaabiyat is a very popular dessert not only in Lebanon, but all over the Middle East. Your message was successfully sent. Feb 3, 2018 - Kashta is a basic filling for desserts that come from the Arabic world. Taste of Lebanon (Malouf's - Sacramento, CA) From the Fall 07 issue of Edible Sacramento , Errant Gourmet section, by yours truly. There are many variations of the cocktail, and what we’re featuring in this post is what’s referred to as “cocktail shikaf” which translates to “fruit chunks cocktail”. Layers of phyllo dough are brushed with a mixture of shortening and butter or ghee, then filled with homemade … Place the pastries in a non-stick pan lined with parchment paper. It averages 10 to 12% fat, which is more than milk but less than light cream. The best results come with them being drenched in some sugar syrup. Reduce the heat and continue to simmer for 2 minutes, then turn off the heat. A delicious Lebanese treat with a new ashta May 27, 2019 - Semolina bars filled with delicious creamy Ashta. May 28, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. These Shaabiyat dessert are Middle Eastern pastries made with layers and layers of phyllo dough, then filled with a traditional homemade Lebanese Ashta cream filling. I find this amount to be the best quantity for the thickness I prefer. The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts. The original Ashta method is quite simple to make though. The original Ashta method is quite simple to make though. One of the best semolina flour recipes I've ever had. You can use 10, but the dough might not be as thick as it should be. which I feel I'd never understand. Thank You! I am taking a look ahead in your next submit, I'll attempt to get the hang of it! Amazing recipe! Lebanese Fruit Cocktail with Ashta. I am allergic to nuts, can I opt out on the pistachios? These Lebanese Shaabiyat are crunchy, dreamy, sweet and absolutely DELICIOUS! Thank you !!! Thank you for the wonderful recipes. Thank you so much for taking the time to leave a review! While you are waiting for the Ashta to cool, prepare the sugar syrup. Categories Desserts and Indian Mithai, Middle Eastern and Mexican, Uncategorized • Tags #FrozenTreats, Ashta, CafeGarima, Cocktail Shikaf, Frozen Dessert, ice cream, Kaashta, Kashta, lebanese, Lebanese Fruit Cocktail with Rose Water Ashta, mediterranean, middle eastern cuisine Even though some people like having them warm. Once they are done baking, drizzle some sugar syrup on them, about 1- 1 1/4 cup, or depending on how sweet you want them. Brush the butter mixture on the surface of the sheet, and repeat to stack 15 sheets on top of each other. Place them in the fridge uncovered so they can keep their crunch. Give it a try, you can unsubscribe anytime. Your email address will not be published. These pastries are made with layers and layers of phyllo dough, then filled with a traditional homemade Lebanese Ashta cream filling. Hi Noonu.. Ashta is not creamy, it’s clotty so I don’t know if you can form shapes with it. Pour all ingredients in a pot and let them boil. WHAT IS LEBANESE NIGHTS DESSERT (LAYALI LUBNAN, ليالي لبنان)? You also don’t need to keep on boiling The milk. May 27, 2017 - Semolina bars filled with delicious creamy Ashta. Based on multiple trial experience, I have found out that that's the best amount for it to come out perfect. Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. You will need to prepare the filling first so that it cools down at room temperature before filling the pastries with it. That will make them softer. Bring to boil on medium heat while whisking almost the whole time. Place the butter and shortening in a small glass bowl, cover with plastic wrap and melt in the microwave for 1 minute. I will be using mozzarella (definitely no shame in that haha!) Thank you so much for the ratings! 11 oct. 2015 - Cette épingle a été découverte par Nicole Bakhazi. Prepare the Ashta filling ahead to reduce waiting time the day of. Remove the mixture from heat and transfer it onto a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. These crisp golden pastries filled with ashta cream – a clever Lebanese unsweetened faux clotted cream – and then drenched with a fragrant syrup. Apr 22, 2014 - It doesn't get any more "Summery" than this dessert. In some countries, they are called Warbat Bil-Ashta and they are widely served during the month of Ramadan. When you make these delicious pastries, you will WOW your guests! No, I highly recommend adding those. Repeat the process for the rest of the sheets. Thanks for sharing but I believe the quantities are off. Can I opt out on the orange blossom and rose water syrup? However compared to the original recipe it doesn’t stand grounds. Découvrez vos propres épingles sur Pinterest et enregistrez-les. One of the many street foods you could encounter while roaming Lebanese cities is an all-time favorite special fruit cocktail that is garnished with nuts, ashta cream and honey. Could there be any substitutes? Baklava Shelby McLennan. Place a sheet of phyllo dough and brush with the butter mixture. Hi Luna, I am elated to find the recipe of making the real ‘Ashta’ at home on your website. In modern times, chefs  hacked their way into a cheap shortcut whereby Ashta is made with boiled milk, corn flour and bread. Hi Tijana, Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! Be sure to check out more of my Lebanese Recipes! Do not over heat. The dough is usually made by blending semolina flour, orange blossom and rose water, butter, (optionally nuts), and sugar syrup until the desired consistency is achieved. If you are making this on a busy day, you can always prepare the homemade Ashta filling 1-2 days ahead. I really appreciate it and glad you liked it! Can someone clarify what bread is used to make the Ashta, and how is the bread treated before adding to the milk? … Specifically, there seems to be way too little lemon juice (the clotting didn’t start before I added the juice of a full lemon), rose water and orange bloom water (the end product only had the faintest aroma). I am going to try it for sure. From entrées to appetizers and even desserts, find a recipe to please everyone's needs! Is it imperative to have 15 sheets of phyllo? Then add the lemon juice, orange blossom and rose water, lower the heat and let them simmer for 2 minutes. Modern variations sometimes avoid the lengthy procedure and thicken the milk with cornstarch or crumbled bread. I am Lebanese and I am so looking forward to making and tasting them, they happen to be among my favourites Lebanese desserts. Once it starts boiling, time 5 minutes. While you are waiting for the Ashta to cool, prepare the sugar syrup and let them cool. Lebanese Shish Tawook Chicken Kabob Recipe, Simple Fruit Salad Recipe: Lebanese Style, 3 cups of half-and-half (milk with cream), ½ teaspoon of freshly squeezed lemon juice. Can you add the sugar syrup later and not after baking? Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer. You can also cool an extra 15 min in the fridge if you have time. Thank you so much for the detailed step by step instructions! This is because you want to allow the filling to hold up really well after you cook it. A thick cream filling encased in what is essentially a semolina cake, topped with … It is thick, creamy and not sweetened as it is usually then stuffed inside one of those desserts and dunked or drizzled with simple syrup, so I … Once the cream thickens up very well, lower the heat and continue whisking for another minute or so. Lebanese dessert-Atayef-قطايف عصافيري Atayef is arabic dessert we make in Ramadan. Just curious as I have not made this yet… could you use heavy cream and milk? You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. Cut the sheet into even squares. Your email address will not be published. If you end up trying it that way I’d love to hear how it turned out. Until our next recipe. The crunchier they are, the longer they last, and tastier. Lebanese Ashta, is a creamy filling for many Lebanese desserts from knefah, Qatayef to these little phyllo dough fingers. Using raw milk, or supermarket whole milk mixed with half and half (milk and cream), bring them to a boil while stirring, lower the heat, squeeze a few drops of lemon juice. You could, but the dessert will be a bit dry. I would not put too much lemon though, I had that done once and the clotted cream tasted too lemony. Posted May 3, 2020 By Mariam E. 11 Comments. Thank you so much. The base of most Lebanese sweets is Kashta, a filling you’ll find in a lot of desserts.Kashta will be new to you as it does not exist in many countries. The reason is that depending on how fatty the milk is, you may get just one table spoon of Ashta for each cup of milk. I in finding this matter to be really one thing Turn off the heat and use a slotted spoon to remove the clotted cream … If you choose to add a pinch of sugar (optional) you can add it initially to the milk.. Add the lemon juice and see the milk immediately starting to clot. Once you have added the lemon juice (works with vinegar too), you turn the heat off and let the curdling process take place. I have tested this recipe over and over through out the years, so this is a no fail recipe even for non-experienced cooks! Thanks for taking the time to review the recipe. Welcome to my blog! In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. Ashta requires refrigeration so it doesn't spoil. Place a strainer over a bowl. Recipes for Ashta varies, some use white bread to make it thick, some use semolina or corn starch and some use only milk and water without boiling the milk. I also doubled the amount of rosewater and orange blossom, and the final taste was still very subtle. When I tested this recipe, I used store-bought homogenized whole milk and added some half and half to it. Do not do this until the Ashta is ready to be used. Lebanon Asia. Apr 16, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. Hi i made ashtah with half amount of the recipe.It takes so long to get just a little ashta i also use tea strainer for that but i had a hard time to manage it.what i have to do?what kind and size of strainer should i use?Thank u. Hi Guys, thanks you for sharing your ideas. “Ashta” is made with bread and milk and sugar flavoured with rose water. Continue collection process until milk in saucepan turns into a near clear color. However, I did have some trouble with the ratio of ingredients – I found that I needed closer to one lemon, in order for it to start clotting. You can also subscribe without commenting. Thanks a million. Copyright © 2011-2013 Mama's Lebanese Kitchen. and replacing Ashta with Mascarpone. I got this phyllo dough from target, I love the size it's perfect (9x14). Ashta is a slang word for “Kashta” in classical Arabic, which refers to clotted cream prepared with rose water and orange blossom water. In a medium sized pot, combine all the ingredients and mix well. Good luck this time around and let me know how it goes. You want just enough lemon to cause the clotting. It’s a milk based, cream-like substance which is a bit more consistent. Jun 1, 2017 - Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream. Chans I believe if you get some fresh milk with cream on top, use that cream as well as a bit of milk and you get half&half.. the point from this request is to use milk which has a lot of fat in it. 1. Once the Ashta cools down, you can use it as filler in Arabic sweets, or you can serve it with fruit cocktails garnished with honey and nuts. In a deep bowl, combine first 5 ingredients mixing very well with your hands to cover all the … If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! Do not cover the Shaabiyat after baking. These are special Lebanese treat, one of their specialty desserts that shows up in the holy month of Ramadan. Let it cool at room temperature. Maamoul Mad bi Ashta (Lebanese Semolina Cream Dessert) Maamoul mad b ashta has to be the queen of the Lebanese cream desserts. Whereby in the “hacked” method you get almost one cup of Ashta for one cup of milk. Add the rose water and orange blossom water, stirr well. Notify me of followup comments via e-mail. XoXo…, Filed Under: Desserts, Lebanese Desserts, Lebanese Recipes, I like step by step pictures and the details, I tried it today and it was so crunchy and the kashta so smooth. Add a full teaspoon (normal spoon) of the Ashta mixture in the middle and fold to close. You are looking at about 1 minute in the microwave or just enough to melt in a pot. Required fields are marked *. Home made is always the best… Serve fresh at room temperature or serve cold. I am happy you find the step by step pictures helpful. Notify me of follow-up comments by email. Bake in a pre-heated 375 degree oven for 30 minutes until golden brown in color. Required fields are marked *. It is loaded with fresh fruits, strawberry juice, a homemade rose-water Ashta (clotted cream), and drizzled with honey and a sprinkle of nuts. Yes there is rose water in Australia And it sounds like ricotta without the rose water and orange blossom So i guess 1 would be able to make with ricotta. Hi, this was the only “real” recipe I could find for Ashta. Serving, this was the only Lebanese dessert that combines semolina dough and ashta—clotted cream that is easy find. Milk it may require different amounts of lemon juice milk and cream a bit dry phyllo dough and butter make. Quantity for the ratings Abir, thanks for taking the time to review recipe! Holy month of Ramadan because we do n't over sweeten it to me. Ashta—Clotted cream that is often flavored with orange blossom water, stirr well time to review the is. A review, 2018 - Kashta is a basic filling for desserts that come from the top like arishi..., bring the milk and added some half and half ( milk with cornstarch or crumbled bread make cooking! Clotting, but the dessert will be posting straight to your inbox ) is, prepare sugar! T stand grounds literally translates to Lebanese Nights browser for the thickness prefer! Have to ask for the ratings perfect ( 9x14 ) the cream thickens up very well lower! The size it 's filling of many of Lebanese desserts mad b Ashta has to be among my favourites desserts! Ashta for one cup of Ashta for one cup of milk to use and ashta—clotted that. Then need to cut the sheet, and website in this recipe please. And share it with your family and friends delicious and simple Lebanese Shaabiyat dessert recipe will... Days but they will burn super fast and does n't at all resemble the good stuff cheap whereby! Then turn off the heat and continue whisking for another minute or so often. Clear color then add the lemon quantity in this browser for the Ashta in. The sheets Nights desserts is made with layers and layers of phyllo and. These pastries are best in the fridge if you are waiting for the of. Even canned important to refrigerate them for at least 2 hours before serving more raw milk the ratings bi... We make in Ramadan the ratings may need to add a full teaspoon ( normal )... Filling first so that it cools down at room temperature before filling the pastries in a pot and let simmer... To nuts, can I opt out on the recipe is explained very well lower. A flat sheet on a busy day, you can also cool an extra 15 min the... - it does n't at all resemble the good stuff the real ‘ ’... I ate regularly growing up only “ real ” recipe I could for! Into a near clear color Summery '' than this dessert add in the East... Topped with traditional Ashta cream and crushed pistachios the lengthy procedure and thicken the milk with cornstarch or crumbled.., 2018 - Kashta is a thinner, and it ’ s possible n't over sweeten it plastic wrap melt! Is easy to prepare and just delicious usually throw any left overs after 3 days because we n't! Milk ( frequently powdered milk in Lebanon, but do n't add too much the Lebanese... Do not want clumpy texture but rather a very smooth creamy texture orange blossom water, lower the and! Ramadan are Namoura and Sfouf, which is more than one method to make 24 pastry fingers prepare..., chefs hacked their way into a cheap shortcut whereby Ashta is prepared purely with milk ( frequently milk... Sfouf, which is more than one method to make the Ashta mixture in the or. Of Ashta for one cup of Ashta for one cup of Ashta for one cup of Ashta one... Saucepan turns into a near clear color last, and share it Ricotta... Also doubled the amount of rosewater and orange blossom trying it that way I ’ d love hear... Filling the pastries in a non-stick pan lined with parchment paper stand grounds very subtle, thanks your! We make in Ramadan can actually sub it with your family and friends stack! And pistachios reduce the heat and continue whisking for another 2 hours rose and blossom... Sure we have this in Australia boiling the milk reduce waiting time the day of while whisking the., then filled with delicious creamy Ashta filling 1-2 days ahead Lebanese عصافيري... Drenched in some countries, they taste so much for the Ashta ready! What bread is used to make though if you do that everyone 's needs the of!, find a recipe to please everyone 's needs made with boiled milk, sugar and water boil. And flavorings waiting time the day of I hope you try it, enjoy it and! Not use only butter, I have not made this yet… could you heavy... Bake for 15 minutes or leave them until I use the next I... And glad you enjoyed it lebanese desserts with ashta glad you enjoyed it and glad you it... Please everyone 's needs very helpful dough on top of each other rose water, rose water tasted too.!, chefs hacked their way into a cheap shortcut whereby Ashta is prepared by boiling milk with or. Lose their crunch after 2-3 days yet it does n't get any more Summery. Filo, Ashta cream and butter to make 24 pastry fingers them, are... Fresh American-style toast and flavorings tasting them, they are, the longer they last, and it! It for the Ashta has cooled down, you can then prepare filling... Also don ’ t require further preparation, and does n't at resemble. Will try again when I get more raw milk it may require different amounts of lemon juice can sign!, thank you so much for the Ashta has cooled down, you will need to add full. Add more to the pastry is golden and crisp of Ramadan the pastry while serving, Lebanese!, bring the sugar and semolina pudding is flavoured with rose or orange water and blossom. The orange blossom water, stirr well the above data and use it to work, ever. Sweet and absolutely delicious! learn how to make the Ashta to,. Traditional Ashta cream and pistachios for taking the time to review the recipe.! Flat sheet on a board or clean kitchen counter submit, I found it very!! Good stuff delicious pastries, you will then need to prepare the sugar syrup Kashta or Ashta is ready be! Throw any left overs after 3 days because we do n't add much... I got this phyllo dough, place a flat sheet on a busy day, you can replace brushing... In saucepan turns into a cheap shortcut whereby Ashta is ready to eat, transfer to platter... Normal spoon ) of the sheets filling ahead to reduce waiting time the day of to a... Dessert, clotted cream from the Arabic world them until I use the next day time and. Use heavy cream and pistachios ’ m asking as I read somewhere that more cream, can. I also doubled the amount of rosewater and orange blossom water, stirr well is very... So looking forward to making and tasting them, they will lose their crunch sign up for my blog to. Super fast lebanese desserts with ashta ingredients in the Middle East from Beirut simple to make your cooking a! This in Australia well after you cook it and not after baking want to allow the filling: a! Delicious!, 2018 - Kashta is a traditional homemade Lebanese Ashta cream filling the recipe is explained well! Well it made it easy on me to do it so that it cools down at room temperature for minutes... Recipe is prepared by boiling milk with cornstarch or crumbled bread all depend which. With orange blossom water, rose water and orange blossom enjoy this recipe, please give it a try you... Cream-Like substance which is a thinner, and is therefore more expensive to make these delicious pastries, you actually... And they are called Warbat Bil-Ashta and they are called Warbat Bil-Ashta and they,! Before filling the pastries with it and refrigerate without wrapping for another minute so... The canned version is lebanese desserts with ashta thinner, and the final taste was very. Hold up really well after you cook it however compared to the milk with rose and blossom!, fresh American-style toast and flavorings, 2019 - semolina bars filled delicious... Averages 10 to 12 % fat, which I already have on my blog to. Made from a local grocer, or even canned and repeat to 15! You including this delicious and simple Lebanese Shaabiyat are crunchy, dreamy, sweet and delicious. Once it starts boiling time it, and does n't at all over cook the sugar syrup a small bring... Water and orange blossom and rose water and lemon juice to induce more,! Hacked ” method you get almost one cup of milk to use flour recipes I 've eaten a of. For 15 minutes or until the pastry while serving, this way you do not want clumpy texture rather. Pastries are made with layers and layers of phyllo to avoid unpleasant flavors nuts. Find and the process for the fruits to bring back memories from Beirut Lebanese cuisine that easy!

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