Lebanese Food
Lebanese food combines the sophistication of European cuisine with the excitement of eastern spices, and it is Lebanon's culinary contributions that have been the greatest influence on modern Middle Eastern cuisine. Dishes from the Lebanon provide the framework for the exotic cuisine recognized internationally as lebanese mediterranean cuisine.
Many traditional Lebanese dishes are simple preparations based on grains, pulses, vegetables and fruit.Parsley and mint are used in vast quantities as are lemons, onions and garlic.
Pastries are stuffed with vegetables and vegetables are stuffed with meats. Meat may be made into nuggets then cooked over charcoal. Presentation is always artistic: even the most basic dish is beautifully garnished -- a sprig of parsley here and a dab of yoghurt there.
A typical Lebanese meal starts with mezze such as Moulouki diner in our menu , this can be an elaborate spread of 15 hors d'oeuvres or simply a salad and a bowl of nuts. But it is always a social occasion when friends and family gather to enjoy appetizers and conversation before dinner. A meat, (lamb is the favourite meat) chicken or fish dish follows with salad and rice.
Some popular Lebanese dishes are:
Baba Ghanoush: char-grilled eggplant, tahina, olive oil, lemon juice, and garlic puree --served as a dip.
Baklawa: a dessert of layered pastry filled with nuts and steeped in rose water-lemon syrup, usually cut in a triangular or diamond shape.
Falafel: small deep-fried patties made of highly-spiced ground chick-peas.
Fattoush: salad of toasted croutons, cucumbers, tomatoes and mint.(coming soon)
Halawa: sesame paste sweet, usually made in a slab and studded with fruit and nuts.
Hummus: puree of chickpeas, tahina, lemon, and garlic served as a dip.
Kamareddine: apricot nectar.(coming soon ).
Kunafi: shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup.
Kibbeh: oval-shaped nuggets of ground lamb and burghul.
Kibbeh naye: raw kibbeh eaten like steak tartar.(by request)
Kufta: fingers, balls or a flat cake of minced meat and spices that can be baked or charcoal-grilled on skewers.
Laban: tangy-tasting sour milk drink widely used in cooking.
Labenah: thick creamy cheese often spiced and used as a dip.
Lahm bi Ajeen: Lebanese pizza.
Samki harra: delicately spiced fish served on a bed of rice.
Tabbouleh : salad of burghul, tomato,mint,lemon, and parsley.
Chef Paul and Simone prepare every dish with care to ensure their customers enjoy the best dining experience possible. Casual, everyday style food made from fresh, imported spices, natural ingredients from local farms makes our menu reminiscent of Mom's home cooking.
Casual dining for families and friends
Ask about our catering for banquets and events.
For more information, please call 518-238-1238 or contact us:
AL-BARAKI
LEBANESE AND MEDITERRANEAN CUISINE
133 Remsen Street Cohoes NY 12047
www.al-baraki.com
TEL:518-238-1238
Tuesday-Saturday 11:30 AM - 10:00 PM. Closed Monday.
