Ingredients

A-Z of Ingredients: G

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An introduction to the varied ingredients of Lebanese food, as taken from our second cookbook.

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Garlic

Though from the outside Lebanese food is sometimes thought of as being a cuisine intensely flavoured with garlic, that’s actually not true. Garlic is used sparingly in Lebanon, and though they do use intense garlic sauces it’s not a staple in all savoury recipes as it has increasingly become in the West. I tend to either accompany a dish with a garlic sauce if I want my guests to have the flavour intense, otherwise I use it discreetly so the flavour enhances rather than overpowers the dish.

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