‘Ambareos", also known as “Siete” or
‘Labret al Jan, is a traetonal dary product
of the Bokaa Valley consising of fermonied
‘aw goat mik in eartenwaro jas that davelops
Ime sourlabreh. The word ‘Sdsle actualy
‘ofars to the eartrware jar in wich the day
produet is prepared and aftr which it takes its
frame in tho Chouf area where K ® ato
prepared
‘The practice of making Ambsrees in the near
‘tis housands of years old. Once product
‘made in almest every home in the Bokaa
villages, today Ambaroos is 2 sought afer
product made by fewer producers
‘The Food Hartge Foundation tegethor with
the Chamber of Commerce, Indust &
‘Agroulture of Zahle and te Bokas are seeking
to revive and promote the tredtion of making
‘Amoarees. by ecumenting. the producion
100968 of his dary product and idenying jar
producers
‘The Ambarees clay ja Is characterized with @
drainage hole to evacuate the serum, The aris
‘made with a special type of clay mixture
Permoabie oat, enc intitiing the oroweh of
Undesited misoorganssms
‘Amoroes has a shel feof one year, stored at
5°C ori roled into emal balls detycrated and
stored ina wis olive oat room temperate.
Nutrition value of Ambarees:
‘Ambarees.is rich in calcu and_protsin,
* Alhough commonly produced trom fll fat goal
mk, Ambarees is classed a8 ight o semat
Cheese probably due to some fat sses curing
is processing
* Lower lactose content as compared to other ik
products easer to digest
«High level of acidity “sale for consumption
Nonetheless, people wih weakened Inmane
systems, elder, pregnant women, and children
should aved this product given thatit's prepared
from raw mk,
,O Armbarves pastries orfatayer:
Fillog: Combine 1 nely chopped onion, a hana of
fresh mint leaves coarsely chopped and 300 9 of
Ambarees.
AMBAREES
ATRADITIONAL
CAPRINE DAIRY
PRODUCT IN THE
BEKAA VALLEY
Dough mixS cups of cur, 1 tbsp of yeas! and 2 cups
‘of water Rest for 1h. Pat the dough thin using a
feling- pin and out ilo ercles using cx, nice
‘eachextle pace 159000 ofthe sing and close iby
banging te 2 ends togeet, in a halrmoon shape
Press the ends togeiner wih your fingers to cose
them fight, Bake the falayer in a preheated oven
(240°C) for 15 minutes or unl the botiom of the
fatayer tum golden in col,
‘Tota servings: 10
‘he Food wortape Foundation
2 house 74 Sper Sect Saray, Belt Lcbanen
31'7343 inlotoed rape 79 Hoos hentage ore
Hoatriee Gl ateebuetaniate‘Ambarees ready to 4, The clay jar is rubbed with warm
* eatin November ‘water and coarse salt. Itis then
soaked in sally water for 34- days
and left to dry in the sun a
—
y Mid-spring wien the grass starts fo dy ae
More mi is added
Lunt! mid-September
when the jar is closed
with a cotton cloth
2. One trusted herd
‘grazing on natural
oe is selected
%
9, Missle sen
cS nreicee os a ‘and left to cool during the night
ie
Emde ae ‘
center ofthe jar More mik is added First fing of the ar
11g of coarse satis
‘added to 20 Kg of milk
Milk is added every 3 days
* and the lactoserum is Lattoserum is A for y)
evacuated the tat time 18 days, after the
‘The jars completely filed and covers
with a doth containing coarse salt
ae
ome BI Sm, & ms
milk is added, fom the small
hole in the bottom of the jar
The jar is epi at25%C