With the language of the countries surrounding the eastern and southern Mediterranean being predominantly Arabic, many of the dishes carry the same names from region to region, though they may be prepared or seasoned somewhat differently. Because of this, the cuisines of the Middle East are often sadly lumped into one homogenous category, when in truth they can vary greatly. To view the cuisines of the Middle East as one is like proclaiming that all cuisines of Western Europe are alike. Lebanese food, for example, combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East. The cuisine of Lebanon is the epitome of the Mediterranean diet.
Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb.
It also includes copious amounts of garlic and olive oil-nary a meal goes by in Lebanon that does not include these two ingredients. Vegetables are often eaten raw or pickled as well as cooked. The meals are full of robust, earthy flavors and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons. With the recent emphasis on the health benefits of Mediterranean cuisine, many Americans are discovering and embracing authentic Lebanese food. The awareness of this ancient cuisine has also inspired professional chefs and restaurateurs across the country to feature exciting Lebanese items on their menus.