Fakhreldine is a global and independent provider of food information, market intelligence and technical and food research services. We deliver consultancy services varying from large scale Government research, through individually tailored client information projects, to nutritional, sensory and consumer studies. We have over 11,000 members internationally, who we support daily with the whole range of our food expertise, and with our regular training programmes.
Lebanese Food Preparation
Lebanese cooking is characterised by the use of various spices, herbs and other vegetables and sometimes fruits.
Every single ingredient of the dish is there with a purpose and compliments each other. In fact, the succession of dishes also keeps in mind the flavour and 'nature' of the spices, whether hot or cool. Commonly used ingredients in Lebanese food are: Chilli (hot fiery red or green); Coconut; Garlic; Ginger; Basil, coriander (cilantro), mint and parsley; Fenugreek (methi); Saunf; Garam Masala; Mustard Seeds; Tamarind (Imli); Saffron (Kesar) and Rose water (gulkand). These are also prepared using different methods of cooking like baking, boiling, frying etc.
Lebanese food made to order using traditional methods of preparation. Our private room is a sought after venue for family celebrations, wedding breakfasts and corporate functions. We can comforably seat twelve people or thirty in the main room.
All our Rice is imported from such far-flung places as India, Pakistan, USA & South America and are milled and sorted in our own on site facility according to taste, aroma and looks. Even before they are allowed in to our warehouses or Silo's our QC department make stringent tests.