{"id":393,"date":"2022-05-03T17:09:32","date_gmt":"2022-05-03T15:09:32","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=393"},"modified":"2022-05-06T15:08:44","modified_gmt":"2022-05-06T13:08:44","slug":"cuisine-libanaise-la-patisserie","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/","title":{"rendered":"Cuisine libanaise : Les p\u00e2tisseries"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0\u00c0 Sidon, terre ph\u00e9nicienne se jetant dans la mer, fond\u00e9e par Tsidone selon la Bible, petit-fils de No\u00e9, et dont la pourpre est vant\u00e9e par Hom\u00e8re, j\u2019erre dans les rues dans une qu\u00eate sucr\u00e9e. Sortant du ch\u00e2teau de la Mer b\u00e2ti par les crois\u00e9s, je m\u2019\u00e9loigne de la plage qui fut t\u00e9moin du rapt d\u2019Europe et m\u2019engouffre dans les ruelles de Sagette. Quelques m\u00e8tres plus loin, la vitrine d\u2019une p\u00e2tisserie de plusieurs \u00e9tages et une odeur de sucre et de miel signent l\u2019accomplissement de ma qu\u00eate. Il est dix-sept heures \u00e0 peine pass\u00e9es, et j\u2019ai bien besoin d\u2019un caf\u00e9.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

La p\u00e2tisserie, une institution au Liban<\/h2>\n

\u00a0 \u00a0 \u00a0C\u2019est en effet en matin\u00e9e ou dans l\u2019apr\u00e8s-midi que les Libanais consomment g\u00e9n\u00e9ralement ces p\u00e2tisseries dont je suis si friand, accompagn\u00e9es d\u2019un th\u00e9, d\u2019un caf\u00e9 ou d\u2019un simple verre d\u2019eau. \u00c0 la fin des repas, on consomme g\u00e9n\u00e9ralement des fruits, et on se rend dans les grandes p\u00e2tisseries qui pars\u00e8ment les villes du pays aux montagnes enneig\u00e9es, puisqu\u2019il est rare de pr\u00e9parer ces douceurs \u00e0 la maison. C\u2019est dans l\u2019une de ces p\u00e2tisseries que je viens d\u2019entrer. Voyons quelques exemples de ce qui se trouve en vitrine.<\/p>\n

 <\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Petits plaisirs feuillet\u00e9s, les baklawas<\/strong> sont un grand classique de la p\u00e2tisserie proche et moyen-orientale. Pr\u00e9par\u00e9s chez tous les anciens peuples perses et ottomans, cette p\u00e2tisserie traditionnelle est, au Liban, \u00e0 base de pistaches concass\u00e9es et de sirop de sucre, mais des variantes existent \u00e0 base noix, de noisettes ou de miel, en fonction du pays d\u2019origine.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0La base de ces petits g\u00e2teaux est la p\u00e2te phyllo, qui tire son nom du mot grec qui signifie \u00ab feuille \u00bb, p\u00e2te feuillet\u00e9e tr\u00e8s fine qui donne au baklawa ce croustillant si caract\u00e9ristique. Pouvant trouver ses origines, selon les hypoth\u00e8se, des pains des peuples turcs, de la p\u00e2tisserie romaine ou de la cuisine perse, les baklawas sont un incontournable des pauses gourmandes libanaises.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_000272dpi.jpg\u00a0\u00bb title_text=\u00a0\u00bbDSC_000272dpi\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||25px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Certaines p\u00e2tisseries sont, au Liban, intimement li\u00e9es \u00e0 la religion. C\u2019est par exemple le cas des hadefs<\/strong>, d\u00e9riv\u00e9s du baklawa traditionnel pr\u00e9par\u00e9s avec des noix pendant le je\u00fbne du ramadan.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00c0 base de semoule\u00a0: Le maamoul de P\u00e2ques<\/h2>\n

\u00a0 \u00a0 \u00a0Poursuivons avec une autre p\u00e2tisserie li\u00e9e \u00e0 une f\u00eate religieuse, chr\u00e9tienne cette fois. Le Maamoul<\/strong> est un petit g\u00e2teau de semoule fourr\u00e9, traditionnellement pr\u00e9par\u00e9 durant la semaine sainte afin d\u2019\u00eatre servi pour la f\u00eate de P\u00e2ques.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_001272dpi.jpg\u00a0\u00bb title_text=\u00a0\u00bbDSC_001272dpi\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Cette photo ne repr\u00e9sente pas des Maamouls<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Ce g\u00e2teau est r\u00e9alis\u00e9 \u00e0 l\u2019aide de petits moules en bois aux formes uniques, utilis\u00e9s une fois dans l\u2019ann\u00e9e pour cette p\u00e2tisserie. Ces moules prennent plusieurs formes en fonction de la farce du g\u00e2teau : rond et conique pour le maamoul aux noix, rond et aplati pour ceux farcis de dattes, et allong\u00e9s pour la pistache. La fabrication consiste \u00e0 envelopper la farce dans la p\u00e2te de semoule, qu\u2019on place ensuite dans le moule ad\u00e9quat. Puis, on tape d\u2019un coup sec sur la table pour les d\u00e9mouler, avant de les passer au four.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Une variante du maamoul consiste \u00e0 \u00e9taler la p\u00e2te comme une tarte, comme l\u2019indique son nom, maamoul-madd<\/strong> (\u00ab madd \u00bb portant l\u2019id\u00e9e d\u2019\u00e9talement). Les farces peuvent \u00eatre les m\u00eames que pour le maamoul traditionnel, ou bien encore de la cr\u00e8me de lait.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Le karabige<\/strong>, un autre g\u00e2teau \u00e0 base de semoule, et pouvant s\u2019apparenter au maamoul, est quant \u00e0 lui servi avec une cr\u00e8me blanche onctueuse appel\u00e9e \u00ab natef<\/strong> \u00bb, faite avec des blancs d\u2019\u0153ufs, du sirop de sucre, et des racines de saponaire, une plante \u00e9galement appel\u00e9e \u00ab herbe \u00e0 savon \u00bb pour ses fortes propri\u00e9t\u00e9s \u00e9mulsifiantes.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le cousin du macaron\u00a0: le marsabens<\/o:p><\/h2>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Le marsabens<\/strong>, dont le nom d\u00e9rive du marzipan<\/strong>, ou massepain<\/strong>, cette p\u00e2te d\u2019amande datant du Moyen \u00c2ge, se situe \u00e0 la fronti\u00e8re entre cet anc\u00eatre europ\u00e9en et notre macaron, \u00e0 ceci pr\u00e8s qu\u2019il se r\u00e9alise sans blanc d\u2019\u0153uf, ce qui lui conf\u00e8re sa texture croquante. Garni de pistaches et li\u00e9 avec de l\u2019eau de fleur d\u2019oranger ou de rose, cette petite confiserie au go\u00fbt subtil sera parfaite pour accompagner mon caf\u00e9.<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_000372dpi.jpg\u00a0\u00bb title_text=\u00a0\u00bbDSC_000372dpi\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Pendant que nous y sommes, une autre p\u00e2tisserie s\u2019apparente au macaron<\/strong>, au moins par son nom : le maakaroun<\/strong>. Ce cousin du macaron, ayant pour anc\u00eatre commun le maccarone<\/em>, une p\u00e2te italienne, tire son go\u00fbt du mahlab \u2013 \u00e9pice provenant du noyau de cerise noire Sainte-Lucie \u2013 et de l\u2019anis qui le composent.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0\u00c0 l\u2019origine, cette p\u00e2tisserie se pr\u00e9parait pour la Sainte-Barbe<\/strong>, le 4 d\u00e9cembre, f\u00eate durant laquelle les enfants content de maison en maison le r\u00e9cit de sainte Barbe, et se voient offrir de la nourriture.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Je viens de trouver une p\u00e2tisserie pour accompagner mon caf\u00e9 du jour. Mes p\u00e9r\u00e9grinations sirupeuses au Levant s\u2019ach\u00e8vent donc ici. Je vous remercie de les avoir suivies et esp\u00e8re qu\u2019elles vous auront int\u00e9ress\u00e9s et fait voyager.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0N\u2019oubliez pas que pour tout savoir sur la cuisine libanaise, vous pouvez retrouver les cours du chef Karim Ha\u00efdar sur Artesane.com<\/a>, et consulter ses livres Cuisine libanaise d\u2019hier et d\u2019aujourd\u2019hui<\/em> et Saveurs libanaises, miroir de la diversit\u00e9<\/em>.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_000772dpi.jpg\u00a0\u00bb title_text=\u00a0\u00bbDSC_000772dpi\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Cette image ne repr\u00e9sente pas des maakarouns<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Partez \u00e0 la d\u00e9couverte de la p\u00e2tisserie libanaise \u00e0 travers cette excursion \u00e0 Sidon, en qu\u00eate de douceurs sucr\u00e9es…<\/p>\n","protected":false},"author":2,"featured_media":416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[7],"tags":[],"class_list":["post-393","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-patisserie"],"yoast_head":"\nCuisine libanaise : Les p\u00e2tisseries - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Partez \u00e0 la d\u00e9couverte de la p\u00e2tisserie libanaise \u00e0 travers cette excursion \u00e0 Sidon, en qu\u00eate de douceurs sucr\u00e9es...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisine libanaise : Les p\u00e2tisseries - Journal Artesane - Arts culinaires\" \/>\n<meta property=\"og:description\" content=\"Partez \u00e0 la d\u00e9couverte de la p\u00e2tisserie libanaise \u00e0 travers cette excursion \u00e0 Sidon, en qu\u00eate de douceurs sucr\u00e9es...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/\" \/>\n<meta property=\"og:site_name\" content=\"Journal Artesane - Arts culinaires\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/artesaneparis\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-03T15:09:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-06T13:08:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_001772dpi.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dorian Furet\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dorian Furet\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/\"},\"author\":{\"name\":\"Dorian Furet\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/person\\\/453265545190bf7ec931c652cc9dde6b\"},\"headline\":\"Cuisine libanaise : Les p\u00e2tisseries\",\"datePublished\":\"2022-05-03T15:09:32+00:00\",\"dateModified\":\"2022-05-06T13:08:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/\"},\"wordCount\":1862,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/DSC_001772dpi.jpg\",\"articleSection\":[\"P\u00e2tisserie\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/\",\"name\":\"Cuisine libanaise : Les p\u00e2tisseries - Journal Artesane - Arts culinaires\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/DSC_001772dpi.jpg\",\"datePublished\":\"2022-05-03T15:09:32+00:00\",\"dateModified\":\"2022-05-06T13:08:44+00:00\",\"description\":\"Partez \u00e0 la d\u00e9couverte de la p\u00e2tisserie libanaise \u00e0 travers cette excursion \u00e0 Sidon, en qu\u00eate de douceurs sucr\u00e9es...\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/DSC_001772dpi.jpg\",\"contentUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/DSC_001772dpi.jpg\",\"width\":1800,\"height\":1200,\"caption\":\"Plat de baklavas\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/cuisine-libanaise-la-patisserie\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cuisine libanaise : Les p\u00e2tisseries\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#website\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/\",\"name\":\"Journal Artesane - Arts culinaires\",\"description\":\"La meilleure \u00e9cole de cours vid\u00e9o d'artisanat\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#organization\",\"name\":\"Artesane\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/logo-simple.png\",\"contentUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/logo-simple.png\",\"width\":1166,\"height\":201,\"caption\":\"Artesane\"},\"image\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/artesaneparis\\\/\",\"https:\\\/\\\/www.instagram.com\\\/artesane_france\\\/\",\"https:\\\/\\\/fr.linkedin.com\\\/company\\\/artesane\",\"https:\\\/\\\/www.pinterest.fr\\\/ArtesaneFrance\\\/\",\"https:\\\/\\\/www.youtube.com\\\/c\\\/Artesane_lesvideos\",\"https:\\\/\\\/www.twitch.tv\\\/artesane?lang=fr\",\"https:\\\/\\\/open.spotify.com\\\/show\\\/2gdmkyp7IoWhWpDRk3G71I\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/person\\\/453265545190bf7ec931c652cc9dde6b\",\"name\":\"Dorian Furet\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cuisine libanaise : Les p\u00e2tisseries - Journal Artesane - Arts culinaires","description":"Partez \u00e0 la d\u00e9couverte de la p\u00e2tisserie libanaise \u00e0 travers cette excursion \u00e0 Sidon, en qu\u00eate de douceurs sucr\u00e9es...","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/","og_locale":"fr_FR","og_type":"article","og_title":"Cuisine libanaise : Les p\u00e2tisseries - Journal Artesane - Arts culinaires","og_description":"Partez \u00e0 la d\u00e9couverte de la p\u00e2tisserie libanaise \u00e0 travers cette excursion \u00e0 Sidon, en qu\u00eate de douceurs sucr\u00e9es...","og_url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/","og_site_name":"Journal Artesane - Arts culinaires","article_publisher":"https:\/\/www.facebook.com\/artesaneparis\/","article_published_time":"2022-05-03T15:09:32+00:00","article_modified_time":"2022-05-06T13:08:44+00:00","og_image":[{"width":1800,"height":1200,"url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_001772dpi.jpg","type":"image\/jpeg"}],"author":"Dorian Furet","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Dorian Furet","Dur\u00e9e de lecture estim\u00e9e":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#article","isPartOf":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/"},"author":{"name":"Dorian Furet","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/person\/453265545190bf7ec931c652cc9dde6b"},"headline":"Cuisine libanaise : Les p\u00e2tisseries","datePublished":"2022-05-03T15:09:32+00:00","dateModified":"2022-05-06T13:08:44+00:00","mainEntityOfPage":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/"},"wordCount":1862,"commentCount":0,"publisher":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#organization"},"image":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#primaryimage"},"thumbnailUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_001772dpi.jpg","articleSection":["P\u00e2tisserie"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/","name":"Cuisine libanaise : Les p\u00e2tisseries - Journal Artesane - Arts culinaires","isPartOf":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#primaryimage"},"image":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#primaryimage"},"thumbnailUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_001772dpi.jpg","datePublished":"2022-05-03T15:09:32+00:00","dateModified":"2022-05-06T13:08:44+00:00","description":"Partez \u00e0 la d\u00e9couverte de la p\u00e2tisserie libanaise \u00e0 travers cette excursion \u00e0 Sidon, en qu\u00eate de douceurs sucr\u00e9es...","breadcrumb":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#primaryimage","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_001772dpi.jpg","contentUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/DSC_001772dpi.jpg","width":1800,"height":1200,"caption":"Plat de baklavas"},{"@type":"BreadcrumbList","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-la-patisserie\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/"},{"@type":"ListItem","position":2,"name":"Cuisine libanaise : Les p\u00e2tisseries"}]},{"@type":"WebSite","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#website","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/","name":"Journal Artesane - Arts culinaires","description":"La meilleure \u00e9cole de cours vid\u00e9o d'artisanat","publisher":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#organization","name":"Artesane","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/logo\/image\/","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/logo-simple.png","contentUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/logo-simple.png","width":1166,"height":201,"caption":"Artesane"},"image":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/artesaneparis\/","https:\/\/www.instagram.com\/artesane_france\/","https:\/\/fr.linkedin.com\/company\/artesane","https:\/\/www.pinterest.fr\/ArtesaneFrance\/","https:\/\/www.youtube.com\/c\/Artesane_lesvideos","https:\/\/www.twitch.tv\/artesane?lang=fr","https:\/\/open.spotify.com\/show\/2gdmkyp7IoWhWpDRk3G71I"]},{"@type":"Person","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/person\/453265545190bf7ec931c652cc9dde6b","name":"Dorian Furet"}]}},"_links":{"self":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts\/393","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/comments?post=393"}],"version-history":[{"count":7,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts\/393\/revisions"}],"predecessor-version":[{"id":948,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts\/393\/revisions\/948"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/media\/416"}],"wp:attachment":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/media?parent=393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/categories?post=393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/tags?post=393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}