Tag Archives: Na’na

Technique: How to dry mint

Posted on July 20, 2011 by Maureen Abood
Dried mint plate close up sm

Dried mint, or na’na, is an important flavor component in Lebanese cooking. It’s often combined with fresh mint to intensify the mint flavor—in a good way, not in a menthol way. Drying mint is a great opportunity to preserve an … Continue reading →

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Ingredient: Mint, or Na’na

Posted on July 19, 2011 by Maureen Abood
Nana up close POST

Na’na (pronounced NAH-nuh), or spearmint, is an herb used in lots of savory ways in Lebanese cooking—we’ll be using it later this week in an absolutely delicious Lebanese salad. You can find mint at the farmer’s market now and in … Continue reading →

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