Hala Al Khatib - Beirut

Crane slogan "Do not throw anything from the sacrifice of the feast except blood" Lebanese housewife deals with the sacrifice of the feast, so that only part of it I used to prepare the delicious and good dishes.

The days of Eid al-Adha in the Lebanese turn into a meat festival that starts after the Eid prayer and runs until the evening of the last days of Tashreeq.

How does the Lebanese housewife deal with the sacrifice?

- Lamb wool for winter days: If slaughtered individually, the lamb wool is skinned and treated in a way to be used as carpets or jacket for winter days.

- Bones for broth and marrow garnish: Bones thrown by most people used in the preparation of broth after breaking and boiled with perfumery and spices, extracted from the marrow and eaten with acid and salt hot.

Tablieh Eid Breakfast .. Lebanese like to eat raw raw meat (networking sites)

- Eid Breakfast: Lebanese like to eat raw raw meat, so it is a good opportunity to start their breakfast with raw stalk or so-called (soda (lamb)), cut into small pieces and add the mechanism of lamb, and eaten bread often with vegetables and spices. Some even eat raw kidneys. You can also eat some finely ground meat mixed with onions and parsley, called raw kofta. Of course, it is possible to fry the heart and kidneys as well as part of the liver for those who do not favor raw meat.

Raw meat celebration extends to lunch with the intention kibbeh any meat added bulgur and Almtabat such as basil and cumin (networking sites)

Lunch celebration: does not end the celebration of raw meat at breakfast time, but extends to lunch, Vtablh raw meat (round wood meat) is the first appetizer at lunch, and contains kofta and kibbeh meat added to bulgur and Mabtat such as basil, cumin and marjoram, and add olive oil, in addition To smoothie or spice is a mashed meat heavily added to the ground garlic, and also cut raw meat without additives.

At lunchtime, there are many choices, ranging from grilled meat, which includes most of the thighs, shoulders and cutlets. Some cook meat in the oven with grilled potatoes and vegetables.

Variety of lunch options including grilled meat (networking sites)

- Lamb viscera: the majority does not throw lamb viscera, intestines cleaned and washed well with water, salt and acid repeatedly and rubbed well to remove residue and stuffed with rice, minced meat and pine and cook on fire or fry. It is called "emptying", as the Egyptians call it "membar".

The lamb's stomach is also thoroughly cleaned before dividing into pieces stuffed with rice, meat and boiled chickpeas, and sewing with a needle so that the filling does not leak during cooking.

It should be noted that the lamb bowels are not eaten by most people unless they are cleaned and cooked home, and have lovers, and is not prepared daily according to other parts of meat.

Krouche or sheep lamb have lovers and is not prepared according to the daily parts of meat (communication sites)

- Table decoration: The head of the sheep also has its pioneers, and although it does not contain a lot of meat, the way of cooking - where grilled inside the oven - make the taste of the little meat in it distinctive.

It is possible to remove the marrow from the head and eat fried after the addition of lemon juice and salt, while the rest of the head, which is grilled eaten cheeks with tongue with salt and spices, called "Neva".

- Knees and shepherds: The "feet" are also cleaned and climbed and called "Kraieen" or "trotters", and can be eaten after the addition of lemon juice, or used in the preparation of "gesture of the stalemate", where added to boiled chickpeas, garlic milk, toast and pine. It is recommended by orthopedic doctors because it contains gelatin and collagen beneficial for the bones and the flexibility of the joints.

Kebbeh Nayeh Jarne is one of the most famous Lebanese dishes.

- Meat on charcoal: If left any of the types of raw meat, it is grilled on the evening charcoal or fried with olive oil to conclude a day full of meat overwhelm the surrounding dishes other.