Fried EGGS the Lebanese Way with "Goat Milk Labneh Balls"

Описание: #Lebanon #lebanesefood #LebaneseVillages #MadeinLebanon #لبنان #foodinlebanon #eggs #morningeggs #breakfast #breakfastathome
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Innovative Fried EGGS the Lebanese Way with "Goat Milk Labneh Balls" and "Double Creme White Cheese"
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بيض مقلي مبتكر على الطريقة اللبنانية مع "كرات لبن الماعز" و "كريمة الجبن الأبيض المزدوج"
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The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people. Summary Eggs consistently raise HDL (the “good”) cholesterol. For 70% of people, there is no increase in total or LDL cholesterol. Some people may experience a mild increase in a benign subtype of LDL.
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A maximum of 2 eggs a day would suffice for an average adult - one whole and one egg white - best consumed during breakfast. Egg whites source you with quality protein. Those who require more protein can easily meet the requirement through other food items like lean meats.
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Eggs for Breakfast Can Help You Lose Body Fat. Eggs contain only trace amounts of carbohydrates, but plenty of protein and fat. ... In another study that went on for 8 weeks, eating eggs for breakfast led to significant weight loss compared to the same amount of calories from bagels.
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Nothing beats this traditional Lebanese breakfast made up of thick, creamy labne and olive oil, cheese (baladi, halloumi, akkawi… or all of the above), olives, zaatar, cucumbers, tomatoes from the “day3a”, fresh mint leaves, Lebanese bread, and tea.
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A vital part of Lebanese culinary heritage, labneh is basically the by-product of yogurt straining, where yogurt is placed overnight in a cheese cloth bag, and left to drain its “water”, to form a kind of dense, spreadable cream, which is often adorned with extra virgin olive oil, accompanied by a mix of vegetables mainly tomatoes, cucumbers, mint and olives and eaten with pita bread. Labneh can be made of cow, sheep or goat yogurt.
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Goat labneh is mostly consumed in rural areas. With a stronger and sour taste, goat labne is highly appreciated by villagers and lebanese who have a strong link to rural areas. Its dense consistency makes it easier for goat labne producers to mold it into small balls and conserve it for the winter season, when goat milk is scarce.
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“Lebnen A7la Balad Bel 3alam” and I’ve been trying to prove it since 2012. I’m Anthony Rahayel, passionate Lebanese, dental surgeon by profession, professional photographer, advocate of great food, blogger, YouTuber, influencer, marketing expert and TV presenter; having one and single aim, that is to show Lebanese and the world, “The Lebanon as not seen on TV”. I have founded Lebanon’s street food market “Souk el Akel” and won the award of “World Street Food Blogger of 2019”.

Since 2012 I’ve had only one goal – To uncover the real face of Lebanon, not the one that makes headlines on international television shows, but the real, the amazing, traditional and authentic Lebanon. It is that Lebanon I seek to broadcast far and wide. A Lebanon full of life, passion and vitality, full of people who are producing the most wonderful dishes, meals, desserts and much, much more.

NoGarlicNoOnions with its food blog (5,000 articles to date), Youtube channel (130,000 subscribers), Instagram account (150,000 followers), google maps (600 million views) and Facebook page (95,000 followers) aims to discover the heroes behind this marvelous country, spread happiness and revive “Paris of the Middle East”.

With every day that goes by and every discovery made and every new venture developed, the aim is one. My aim is to keep people connected to each other and to their roots, to make everyone enjoy, smile when they taste something good and unique, to discover the endless food artisans available across the country... creating a positive and rich environment that allows us all to embrace what we have and embrace life.
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