Lebanese cuisine is known to represent the very best of Middle Eastern food the world over. So for Alwadi al akhdar to be the brand leader on Middle Eastern foods in Lebanon means a lot. Al Wadi Al Akhdar brand was created in 1979. The first products, Hommos Tahina, Foul Moudammas and Baba Ghannouge, were launched on the market in December 1979.
Today, in Lebanon, AL WADI AL AKHDAR is the number one food brand with over 60 products.
On what is the success of Alwadi Al Akhdar based? In one word: Quality.
Alwadi is insistent on Consistency
Like any conscientious cook, we shop around for the best quality products from the best possible sources.
Currently we buy fava beans from the UK or Canada. We buy sesame seeds from Sudan. We apply consistent quality standards across all the produce we buy. We insist on having exactly the right grade time after time after time.
Seeds, pulses vegetables and other ingredients are carefully checked and sorted. We can even spot the slightest on individual chick pea using the most sophisticated electronic color sorting equipment at our processing plant in Lebanon.
The Proof is when eating
You won’t find any artificial preservatives, any artificial coloring or flavoring in Alwadi Al Akhdar products. Quite simply, we prepare our foods with the same care you would at home, but using the latest food technology combined with those traditional secrets of preparation that go into making a superior product.
Take our Baba Ghannouge (Eggplant Dip) for example. We remove the skins of the aubergines in the traditional way: by roasting them. It takes a lot longer than the methods many of our competitors use. But it’s the only way to achieve that real home-prepared flavor that distinguishes our Baba Ghannouge from other Eggplant Dip. And, because roasting removes the excess water, our Baba Ghannouge actually has more aubergine in it.
Similarly, the sesame seeds for our Tahina are first mechanically peeled and plunged in to water to separate the husks naturally. They are the gently roasted before being ground into paste at low speed.
You can certainly taste the difference between our Tahina and lesser-quality sesame seed paste produced using high speed grinding machines. And as one taste of our Halawa will tell you, we’ve obviously mastered the secret of producing a superior Tahina; the most important ingredient that goes into making our Halawa just that little bit better.
The formulation of our specialty jam range is also based on traditional home recipes, the production method ensuring that the finished product is just like homemade jam, full of whole pieces of fruit.
Quality control is another cornerstone of our success. Nothing is released for sale before being stringently tested for quality and consistency of standard.
Our traditional Hummus is now available ready to serve under our new Gourmet range of products ( in glass jar or tin ) .This delicious recipe offers you all the taste of chick peas mixed with the sesame paste (Tahina), lemon juice and some garlic. Just open, serve in a plate, top with olive oil and savour.
It is also available in 180 g tins. Just mix withone clove of crushed garlic and one tablespoon of Al-Wadi Tahina and lemon juice to taste. Sometimes we add a dash of cumin or Chile pepper.
To serve Hummus, spread the dip on a plate, swirl the surface with a spoon and top with a few tablespoons of olive oil. Parsley sprigs and whole chick peas add a decorative touch to your dish.
With its distinctive blend of smoky eggplant and sesame flavours, this dip is always welcome on the Mezze table. Roasted aubergines mixed with sesame cream and lemon juice is available for your immediate enjoyment. It is available Ready-to –Eat in a glass jar, just open, top with olive oil and enjoy! A perfect gourmet!
It is also available in 180g and 365g tins. Add a little crushed garlic and the juice of half a fresh lemon, two table spoons of Alwadi Tahina (for the 180g) and four table spoons of Alwadi Tahina (for the 365g) and you are all set.
To serve, spread the dip on a plate, swirl the surface with a spoon and top with a few tablespoons of olive oil and garnish with parsley.
It is also mixed with lemon juice, water, salt and garlic to make the popular Taratour sauce for fish and with Falafel. So versatile is Tahina that you will also find it in the delicious dessert known as Halawa. It is an excellent source of calcium and phosphorus.
Al Wadi Al Akhdar Tahina or 100% sesame paste is free from any whitening agent.
A vegetarian Middle Eastern dry mix of decorticated fava beans, chick peas and crushed wheat. Alwadi presents the gourmet version of this popular Lebanese street food. Ready seasoned with salt, wheat flour, onion powder, garlic powder and dehydrated parsley. Empty the content of one envelope in a bowl. Gradually add 125ml of water and mix well.
Let the mixture stand for about an hour. Use a dessert spoon to form the falafel paste into individual balls (5 cm diametre). Deep fry in hot oil until golden brown. Drain the oil and serve hot.
The recommended way for eating Falafel is wrapped in Pita Bread with the Taratour (Al-Wadi Tahina sauce) and some fresh vegetables (tomatoes, parsley, mint etc. )
A wide Range of Foul Moudammas
Foul Moudammas Egyptian Style : an exotic Egyptian recipe is delicately spiced with cumin, as well as a touch of lemon, and oil.
Foul Mudammas Lebanese Style : a delicious typical Lebanese recipe will delight any lover of Bigilla!!. Richly spiced with garlic, lemon and virgin olive oil, it is ready to eat.
Foul Mudammas With Chilli: Hot and spicy foul will leave you with a tingle, and a longing for more of this delicious recipe. Spiced with chilli and lemon, it is ready to eat.
Foul Mudammas With Chick Peas: Carefully selected cooked fava beans & chick peas. A major dish in Middle Eastern cuisine. (same recipe as the foul moudammas)
Note for the above products: Just heat stirring occasionally. Let them stand in serving dish for several minutes before savoring
Stuffed Vine Leaves Lebanese Recipe Gourmet
A premiere in the world of Middle Eastern cuisine: Ready to serve stuffed vine leaves, Lebanese style! A unique taste of tender vine leaves stuffed with rice, fresh tomatoes, parsley, mint and onions ready to serve!
Halawa is a light crumbly confection that is made from Tahini (sesame paste), sugar and halawa extract, flavoured with vanilla and other aromatic essence.
Imported from Lebanon this poplar sweet can be enjoyed any time of day and can be stored at room temperature for several weeks.
A dessert recommended to be served with white coffee.
You can choose from our selection of Halawa plain, Halawa with pistachios or chocolate.
Have you ever eaten a deliciously scented Middle Eastern pastry and wondered, “How did they get this to taste like roses?” The answer is rose water.
Rose lends a lovely distinctive floral touch to custards, puddings, pancakes, scones, cookies, pastries, marzipan, ice cream, lassis, and pilaus, and even to sparkling wines or champagne! A little accent of roses goes a long way, so don’t overdo!
Rose water is often sprinkled on many meat dishes. Chicken with rose is a popular dish in Persian cuisine.
In addition to culinary uses, rose water is also used in religious ceremonies and as a fragrance in some cosmetics. Available in 30cl glass bottles!
Also available in 30 cl glass bottles.
The Orange Blossom has traditionally been used in many Mediterranean dessert dishes such as Maamoul (semolina cakes) Riz Bil Halib (rice pudding), as well as in many lamb dishes, and is perfect for fruit salad.
Add a hint of a citrus scent to foods to compliment the flavour.
A little goes a long way, so add a few drops at a time to determine how much you like
Pomegranate juice is made from the fruit of the pomegranate and is a thick sweet/sour fruit syrup which is used widely in Middle Eastern cookery particularly in Lebanese and Iranian food, where it is added to dishes to add a depth of flavour or as dressing.
It is used in cooking both as a fresh juice and as concentrated syrup and as a flavouring for vegetables and meat.
Use this intensely flavoured syrup carefully as it can overwhelm a dish.
Available in 840 g tins. Okra, also known as Bamia is a vegetable commonly found in Middle East as it was cultivated by the ancient Egyptians.
It is mostly used with tomato sauce over rice. However, Okra is commonly used as a thicken agent in soups and stews because of its sticky core. It may also be steamed, boiled, pickled, sautéed, or stir-fried whole. In the Middle East, the seed pods used to be consumed cooked and the seeds toasted, ground, and served as a coffee substitute.
Okra is a powerhouse of valuable nutrients. Okra contains vitamins A and C and is a good source of iron and calcium. It is low in calories and is fat-free.