Kenefeh/ Kunafeh/ Knafeh/ Konafah/ Kunafeh/Kunafah – Lebanese style

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Knefe, Kanefeh, Kunafah, Kanafeh, kunāfah Knafeh or Kunafeh Cheese (its spelling variations are as endlesss as its recipe variations) This is the warm two layer dessert specialty of Lebanon and the Middle East. Knefeh with cheese or Kenefeh bi-Jibn, is often eaten for breakfast with a sesame-sprinkled kaacké, the traditional Lebanese bread for this dessert. The topping is made from Freekeh or Mafrookeh a product similar to the filo dough commonly known in the region, semolina based ground fine (Lebanese style) and mixed with Ghee and Butter baked to get its brownish color. This dessert is served warm with special blend Rose water Syrup. Enjoy […]

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Our menu

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  All Listed items are served on the regular menu or our daily specials. Enjoy all these hearty dishes and Flat breads cooked with extreme attention to the  flavors and authenticities of the Lebanese Cuisine as it was known hunderds of years ago;  Always fresh and made with care and  a special style of presentation.  Alforon does it with absolute perfection rivaling the best restaurants in Lebanon, current and in years past, always staying true to our heritage and the history of the Lebanese Cuisine. If you have never tried us or tried Lebanese Food, it is going to be an experience. Whatever you do if and when visit, is not miss out on our Chef Special House […]

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Lahmajeen, Lahmajune, lahmacun, Lahmajoun or LahmBajeen Lebanese

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Lahmajeen, Lahmajune, Lahmajoun, lahmacun or LahmBajeen or whatever you call it, is probably the most thought after oven baked flat bread sandwich in Lebanon and throughout the Middle East, Turkey included. It is so popular people are always looking for the best places that serves it. Not all Restaurants, Bakeries or specialty eateries can make this delicious and fragile flat bread. Its secret is and has always been in the mixtures or Toppings, but even then not many can really duplicate its original paper thin Flat Bread. What is amazing about it, is that thin piece of dough getting baked in 400 + degree oven, […]

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Lebanese food at Alforon

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Alforon prepares some the freshest Lebanese food around, everything is prepared on location daily, from our Humous and Tabouli to Baba Ghannouj, Fattoush, Garlic paste, Falafel, Tahini sauce, Kaack Bread and our made to order flat sandwiches, with amazing ingredients, perfect for a wide range of palates and tastes. Some are spicy, some are mild but none are bland, they are all interesting to all original and authentic food lovers. Alforon’s commitment to freshness and quality will amaze and impress any food critic or food connoisseur. We make our food for the fun of making it and the joy of watching our clients enjoying it, not commercialize […]

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A Lebanese Breakfast

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Lebanese Breakfast by Fouad. I remember breakfasts of Labneh, Zaatar, mint, tomato and cucumber with fresh, paper thin markouk bread. On weekends, when time was a luxury we could afford, it would be kishk and qawarma hiding full cloves of garlic in creamy whiteness speckled with shallow fried pine nuts. We burnt our tongues in impatience and never learned to wait. Eggs with sumac were fluffy and crunchy, slowly fried with olive oil in pottery and devoured within seconds with farm fresh home made goat’s milk yoghurt. Every once in a while, mom would send dad down to the baker’s with a variety of containers […]

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History Of Humous

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Humous, The word comes from Arabic: حمّص‎ḥummuṣ[ ‘chickpeas’. Like many other Arabic loanwords and names, romanized spellings of the word in English can be inconsistent. The earliest use of the word hummus in English as noted by the Oxford English Among the common spellings for this word as transliterated into English are hummus, hommos and hoummos. The spelling humus is generally avoided in English as it is a homonym of humus (organic matter in soil), though this is the usual Turkish spelling and the OED indicates the word entered the English language from Turkish. The full Arabic name of the prepared spread is حُمُّص بطحينة […]

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Lebanese Mediterranean Cuisine (a one of a kind)

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Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Rarely does a meal goes by in Lebanon which does not include these ingredients. Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as […]

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