Baba Ghannouj is aubergine puree with its details, and this is how they do it in Lebanon Garden: the aubergines are baked in the oven until almost burned to the skin, the juicy meat is separated with a spoon to beat it and mix with salt and spices. We recommend you pour the desired amount of this pot into a bowl and sprinkle some grains of pomegranate to give it a refreshing point.
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When we talk about Lebanese cuisine, we immediately come to mind and palate, four classic preparations that in Lebanon Garden prepare and package to bring us to the table that Mediterranean whirlwind of Arab aromas, flavors and spices so characteristic of this area of ??the Middle East.
Extra virgin olive oil, mint, oregano, cumin, garlic, cinnamon, dried fruits abound ... combined with the freshness of vegetables and legumes brought from street markets, both raw and cooked in the steam or in the oven. Everything takes on a bright color and that is synonymous with joy in the kitchen.
Those four preparations are the ones we have chosen to add to our stores: Falafel, Tahini, Hummus and Baba Ghannouj.
We explain below the Lebanese menu to share, to arrange on the table in different bowls and travel together through its original flavor. Do not forget to leave the cutlery in the drawer, your hands and the essential pita bread, they will serve as a spoon and fork.