‘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