Ces types des repas sont paratgés dans deux pays voisins: Liban et Syrie.
En fait, ce n'est pas facile suivre l'histoire pour ces types et savoir l'origine d'eux car l'histoire de ce région est très bien mélangée
Je vous laisse pour manger ces types de répas
1- Baklawa
2- Makloubit Betinhan
3- Hommus
4- Falafel
5- Knafeh
6- Kubbeh
7- Makdous
8- Sfeeha
9- shorbit Adas
10- Spinach Pies
11- Taboule
12- Yalangi
http://www.syrialive.net/food/food.htm
En fait, il y a un petit peu différent entre les régions en Syrie et au Liban pour les préparer, même qq fois on trouve ce différents dans le même pays.
Basic Kibbeh (Ground Lamb and Burghul)Kibbeh is the
national dish of Lebanon, and its traditional procedure is considered an exercise in patience and stamina. Fortunately, the American kitchen and its luxuries make the process much more simple. There are dozens of variations of Kibbeh, including one served raw.
3 cups burghul (bulgar)
2 pounds lean lamb
1 large onion
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
iced water or ice chips (about 1/2 cup)
Place burghul in a bowl, cover with cold water and leave to soak for 10 minutes. Drain in a sieve and press with back of spoon to remove as much moisture as possible. Tip into a flat dish, spread out and chill in a refrigerator for 1 to 2 hours. This dries it further.
Trim all fat and fine skin from meat and cut into cubes. Chill for 1 hour if not cold.
Pass meat through grinder twice, using fine screen. Grind onion twice and combine with meat, burghul, salt, pepper and allspice.
Pass through grinder twice, adding a little iced water or ice chips if mixture feels warm.
Knead to a smooth, light paste with hands, adding iced water or chips when necessary. Cover and chill until required.
Food processor method: Prepare burghul and meat as above, steps 1 and 2. Using steel cutting blade, process a quarter of the meat cubes at a time until pastelike in consistency. Transfer to a large bowl. Process onion to a thick liquid and add meat. Combine meat with onion, seasonings, spices and burghul. Process again in six lots, adding a tablespoon of iced water or ice chips to each lot. Combine again in a bowl and give a final knead by hand. Cover and chill until required.
Visiter http://archive.tri-cityherald.com/recipes/world/world17.html
Jeu 31 Aoû - 1:37
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), les Manaquiches, les plates libanaises...etc et à la fin, tu viens de me dire que tu fais régime 
