{"id":464,"date":"2022-05-04T10:39:43","date_gmt":"2022-05-04T08:39:43","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=464"},"modified":"2022-05-23T14:48:06","modified_gmt":"2022-05-23T12:48:06","slug":"cuisine-libanaise-les-mezzes","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-libanaise-les-mezzes\/","title":{"rendered":"Cuisine libanaise : les mezz\u00e9s"},"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 \u00a0La cuisine libanaise<\/strong> est un tourbillon de couleurs et de saveurs. Elle manie tous les aliments avec une dext\u00e9rit\u00e9 et une harmonie sans pareilles, faisant preuve d\u2019une diversit\u00e9 et d\u2019une mixit\u00e9 qu\u2019elle seule semble pouvoir se permettre. Pour mettre \u00e0 l’honneur la cuisine libanaise, je vais vous pr\u00e9senter dans cet article l\u2019ensemble de hors-d\u2019\u0153uvre quasi rituels des repas libanais, qui se font le miroir de sa diversit\u00e9, comme les pr\u00e9sente dans ses livres le chef Karim Ha\u00efdar<\/strong>, professeur de cuisine libanaise chez Artesane\u00a0: les mezz\u00e9s<\/em><\/a>.<\/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]

Les mezz\u00e9s\u00a0: reflet de la diversit\u00e9 libanaise<\/h2>\n

\u00a0 \u00a0 \u00a0Plats de f\u00eate traditionnels ou modernes, servis par dizaines dans les restaurants ou r\u00e9alis\u00e9s \u00e0 la maison, les mezz\u00e9s (litt\u00e9ralement : \u00ab\u00a0saveurs\u00a0\u00bb) sont un incontournable de la cuisine libanaise, et sauront ravir tous les palais. Du taboul\u00e9<\/strong> aux beignets<\/strong>, en passant par les falafels<\/strong>, les kebb\u00e9s<\/strong> et le houmous<\/strong>, je vais vous pr\u00e9senter quelques grands classiques de la table libanaise, en me focalisant sur quelques hors-d\u2019\u0153uvre par grandes cat\u00e9gories. Bien \u00e9videmment, toutes ces recettes peuvent \u00eatre adapt\u00e9es ; des ingr\u00e9dients peuvent \u00eatre ajout\u00e9s ou modifi\u00e9s. L\u2019important est de garder l\u2019esprit et les saveurs libanaise pour voyager, le temps d\u2019un repas, au Proche-Orient.<\/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]

Les salades\u00a0: le tabboul\u00e9<\/h3>[\/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 \u00a0Commen\u00e7ons par le plat qui s\u2019est export\u00e9 mondialement et dont les Fran\u00e7ais sont \u00e9galement tr\u00e8s friands : le tabboul\u00e9<\/em> (taboul\u00e9<\/strong>). Cependant, l\u2019image que nous avons du taboul\u00e9, compos\u00e9 majoritairement de couscous et saupoudr\u00e9 d\u2019un peu de persil et de tomates, est \u00e0 l\u2019oppos\u00e9 de cette salade traditionnelle libanaise.<\/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 \u00a0Le taboul\u00e9 est en r\u00e9alit\u00e9 compos\u00e9 en grande majorit\u00e9 de persil, ainsi que de tomates et d\u2019oignons. C\u2019est pourquoi le v\u00e9ritable taboul\u00e9 est majoritairement vert, et agr\u00e9ment\u00e9 de grains bruns de bourghol (boulghour), et non de couscous, dont la tradition vient bien plus de Maghreb que du Levant. Le tout est li\u00e9 d\u2019huile d\u2019olive et de jus de citron\u2026 et n\u2019oubliez pas la menthe !<\/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\/taboule.jpg\u00a0\u00bb title_text=\u00a0\u00bbtaboul\u00e9\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 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 cuisine au s\u00e9same\u00a0: le hommos<\/o:p><\/h3>[\/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\/pain-libanais.jpg\u00a0\u00bb title_text=\u00a0\u00bbpain libanais\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_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 \u00a0Continuons avec le deuxi\u00e8me grand classique des mezz\u00e9s libanais, un habitu\u00e9 des ap\u00e9ros fran\u00e7ais : le hommos<\/em> (houmous<\/strong>). Cette pur\u00e9e de pois chiche est \u00e9galement une tradition dont la pr\u00e9paration a subi quelques d\u00e9rives au fil des exports. Mix\u00e9 avec l\u2019ail, le sel, l\u2019huile d\u2019olive, le jus de citron et le t\u00e9hin\u00e9<\/em> (ou tahin, une cr\u00e8me de s\u00e9same), elle forme une pur\u00e9e onctueuse dans lequel tremper son pain libanais.<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/houmous.jpg\u00a0\u00bb title_text=\u00a0\u00bbhoumous\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 \u00a0Pour la petite histoire, le houmous trouverait son origine d\u00e8s le VIIIe si\u00e8cle av. J.-C., quelque part au Moyen-Orient, avant de trouver sa forme moderne dans l\u2019Empire ottoman du XVe si\u00e8cle. Petit conseil concernant la qualit\u00e9 des pois chiches : les meilleurs sont les plus gros et caboss\u00e9s, et doivent \u00eatre mis \u00e0 tremper la veille de la pr\u00e9paration du houmous. \u00a0Il suffit ensuite de les cuire \u00e0 l\u2019eau.<\/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]

Les kebb\u00e9s<\/h3>[\/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 \u00a0Pr\u00e9sentons maintenant l\u2019un des plats de base de la cuisine libanaise qui peut \u00eatre compos\u00e9 d\u2019ingr\u00e9dients tr\u00e8s diff\u00e9rents, qui peut \u00eatre cuit de diff\u00e9rentes fa\u00e7ons, qui peut prendre plusieurs formes, mais dont l\u2019essence reste la m\u00eame : le boulghour. La l\u00e9gende raconte que pas moins de 365 formes de kebb\u00e9s<\/strong><\/a> existeraient dans les pays du Levant.<\/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 \u00a0Traditionnellement \u00e9cras\u00e9 au pilon dans un mortier en pierre pour le lier \u00e0 la viande, le boulghour peut \u00e9galement \u00eatre associ\u00e9 \u00e0 du poisson ou \u00e0 de nombreux l\u00e9gumes. Le kebb\u00e9 peut ensuite \u00eatre servi cru, frit, grill\u00e9 ou cuit au four, sous forme de boulette ronde ou ogiv\u00e9e, ou encore d\u2019une galette plate. Il peut ensuite \u00eatre d\u00e9gust\u00e9 tremp\u00e9 dans une sauce \u00e0 base de yaourt par exemple.<\/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\/kebbes-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbkebbes\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 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_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/kebbes-crus-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbkebbes crus\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 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]

Les mouajjanates\u00a0<\/o:p><\/h3>[\/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 terme de mouajjanates<\/strong> d\u00e9signe, comme le kebb\u00e9, une vaste cat\u00e9gorie de plats de la cuisine libanaise. Ceux-ci ont pour base une p\u00e2te, comme le d\u00e9signe la racine aj\u00eene<\/em>, renfermant ou servant de support \u00e0 des tr\u00e9sors gustatifs. Voyons ensemble quelques-uns de mes favoris.<\/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 \u00a0Les rekakats<\/strong> sont constitu\u00e9s d\u2019une p\u00e2te tr\u00e8s fine et ont une forme allong\u00e9e. Ils renferment un duo de fromage et de persil. Les samboussiks<\/strong>, enroul\u00e9s en demi-lune, sont en g\u00e9n\u00e9ral farcis de viande ou de fromage. Enfin, les fatayers<\/strong>, \u00e0 la forme pyramidale, sont notamment garnis d\u2019\u00e9pinards.<\/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]

Les falafels<\/o:p><\/h3>[\/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\/diversite.jpg\u00a0\u00bb title_text=\u00a0\u00bbdiversit\u00e9\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_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 \u00a0Les falafels<\/strong> sont \u00e9galement des stars en France. Originaires d\u2019\u00c9gypte, ces boulettes de f\u00e8ves et pois chiches broy\u00e9s et \u00e9pic\u00e9es sont des incontournables de la nourriture de rue dans de nombreux pays, o\u00f9 elles sont souvent frites devant les clients et enroul\u00e9es dans du pain avec de la sauce tarator (\u00e0 base de cr\u00e8me de s\u00e9same) et des crudit\u00e9s.<\/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 \u00a0Ail, poireau, courgette, coriandre et diverses \u00e9pices sont ajout\u00e9s aux f\u00e8ves afin de constituer les falafels, frits dans un bain d\u2019huile. Ils sont aujourd\u2019hui \u00e9galement l\u2019une des r\u00e9f\u00e9rences de la cuisine v\u00e9g\u00e9tarienne.<\/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 \u00a0Pour tout savoir sur la cuisine libanaise, vous pouvez retrouver les cours du chef Karim Ha\u00efdar \u00ab\u00a0les mezzes froids<\/a>\u00a0\u00bb et \u00ab\u00a0les kebb\u00e9s<\/a>\u00a0\u00bb 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_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez les mezz\u00e9s, cet ensemble de hors-d’\u0153uvre libanais, miroir de la diversit\u00e9 de la cuisine du Levant. <\/p>\n","protected":false},"author":2,"featured_media":469,"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":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"\nCuisine libanaise : les mezz\u00e9s - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les mezz\u00e9s, cet ensemble de hors-d'\u0153uvre libanais, miroir de la diversit\u00e9 de la cuisine du Levant.\" \/>\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-les-mezzes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisine libanaise : les mezz\u00e9s - 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