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Red Lentil

AED 20,00



Used in a lot in Lebanese traditional cuisine.

Description

Used in a lot in Lebanese cuisine, but mostly in traditional dish called Mjaddara.

Additional information

Weight 1,00 kg
Net Weight

1 Kg

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SettingsRed Lentil removeSumac removeMloukhieh removeMoghrabieh removeThyme Extra removeFine Brown Bulgur - Cracked Wheat remove
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DescriptionUsed in a lot in Lebanese traditional cuisine.Reddish brown sour powder obtained from the grinding of the berries of a wild plant.Dried whole green leaves of mouloukhieh.Small beads less than 1⁄2 cm in diameter made up of wheat flour.Thyme mixed with sumac and roasted sesame.Durum wheat ground into coarse, fine grains.
ContentUsed in a lot in Lebanese cuisine, but mostly in traditional dish called Mjaddara.Sumac is stored in nylon bags and in low humidity places. It is mainly mixed with thyme to give it a sour flavor. It is added to some Lebanese dishes as Fattoush. It is also used to season salads, stuffing, fried eggs and grilled fish or meat.Mouloukhieh is a very traditional staple of the Lebanese cuisine is cooked as a stew with chicken or meat and eaten with rice along with grilled bread croutons and onion vinaigrette.Moughrabieh is usually a main dish prepared using meat and/or chicken, baby onions, chickpeas and a variety of spices.Zaatar is usually mixed with olive oil It is staple in the lebanese diet. It is also used in manakeesh.Burgul is a staple ingredient in the Lebanese diet. The different grades are used for different purposes in the cuisine.
Weight1.000.5001.001.000.5001.00
DimensionsN/AN/AN/AN/AN/AN/A
Additional information
Weight 1,00 kg
Net Weight

1 Kg

Weight 0,500 kg
Net Weight

550 Grams

Weight 1,00 kg
Net Weight

1 Kg

Weight 1,00 kg
Net Weight

1 Kg

Weight 0,500 kg
Net Weight

550 Grams

Weight 1,00 kg
Net Weight

1 Kg