Lebanese cuisine

Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with salt and lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree dish, and many dishes are eaten with flatbread. A plate of veggies with tomatoes, cucumber, mint, olives and pickles is always served on table, and a plate of fruits at the end of the meal with a Lebanese coffee. Well-known desserts include baklawa, sfouf and ka'ak. Some desserts are specifically prepared on special occasions; for example, meghli (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family.
Arak is an anise-flavoured liquor, and is the Lebanese national drink, usually served with a traditional convivial Lebanese meal. Another historic and traditional drink is Lebanese wine.
Lebanese cuisine has ancient roots and is part of the culinary tradition of the Eastern Mediterranean. Many dishes in Lebanese cuisine can be traced back thousands of years to eras of Phoenician, Persian, Egyptian, Neo-Babylonian, Roman, Greek, Byzantine, Arab and Ottoman rule. In the last 500 years, Lebanese cuisine has been influenced by the different foreign civilizations that held power. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. The French introduced foods such as flan, caramel custard, eclairs, french fries and croissants.
The Lebanese diaspora who live worldwide has introduced new ingredients, spices and culinary practices into Lebanese cuisine, keeping the cuisine innovative and renowned both beyond and within its borders. Chef and writer Tara Khattar describes her style of cookery as 'progressive Lebanese cuisine'.
Lebanese cuisine has become engrained as a staple in a multitude of cultures such as in Australia and in Brazil. It has also served both as a source of identity and income for the diaspora across the world, and as an investment opportunity for individuals and corporations wanting to expand and go global.
Most often, foods are grilled, baked or lightly cooked in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled, or cooked. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons and what is available. Lebanese cuisine also varies by region. South Lebanon is famous for its kibbe, the Beqaa Valley for its meat pastries (such as sfiha), and north Lebanon and Saida (Sidon) for its sweets.
In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania and aperitivo of Italy, mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafés.
Mezze may be as simple as raw or pickled vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats and a variety of cooked and raw salads and an arrangement of desserts. The assortments of dishes forming the mezze are generally consumed in small bites using a piece of flatbread.
A typical mezze will consist of an elaborate variety of 30 or so hot and cold dishes, which may include:
When dining as a family, the mezze typically consists of three or four dishes, but when served in the restaurant, the mezze can range from 20 to 60 dishes, served in 2 categories as regular mezze or seafood mezze, the variant combinations and dishes involved are plenty. Family cuisine also offers a range of dishes, such as stews (yakhneh) which can be cooked in many forms depending on the ingredients used, are usually made with meat or chicken and served with rice.
Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert, such as baklava and coffee. When sweets are not available, fruits are typically eaten after meals, including figs, oranges and other citrus fruits, apples, grapes, cherries and green plums (janarek). Although baklava is the most internationally known dessert, there is a great variety of Lebanese desserts.
Lebanese cuisine combines Turkish, Arab and French cooking styles. Characteristics include the use of lamb (introduced by the Ottomans), the abundant use of nuts (especially almonds and pine nuts), and dressings made from lemon juice.
The Lebanese use bread, usually flatbread, as an integral part of a meal and food is generally not served without it.
Cheese, as well as yogurt and eggs, are used in the cuisine of Lebanon. One of the more recognizable dishes within Lebanon is labneh. Unlike regular yogurt, labneh is strained so as to remove the watery whey, leaving a thicker, creamier consistency. It is spreadable and garnished with olive oil and sea salt. It is an extremely versatile dish that can be served in a mezze platter for either breakfast or dinner. A variant is mixed with garlic. Ejjeh is the traditional omelette of Lebanon. It is made with egg, chopped parsley and scallions. Within Lebanon, people make this omelette with different herbs that are cultivated from their village.
Lebanese stews, often served with rice or flatbread, are made with ingredients found locally available.
Vegetarian cuisine plays an important role in the cuisine of Lebanon. Being located in the Levant, vegetables and herbs (wild or cultivated) are abundant in the fertile landscape and serve as a main base of the cuisine. For Lebanese Christians, including Catholic (Maronites and Melkites) and Orthodox, fasting from meat is practiced over the Lenten period (from midnight to noon) during Easter. Where abstention of meat is observed, the food is referred to as akl aateh (meaning food "cut" from the diet, such as meat or absent from meat). The particular food that is "cut" varies over different traditions.
Lebanese meat dishes are usually made with chicken or lamb or beef, though pork is also eaten (albeit not as widely, due to Islamic dietary laws). Meat was traditionally precious and usually served on the weekend. It is sometimes eaten mixed with bulgur to prolong the shelf life.
Lebanese desserts have been influenced by Ottoman cuisine and share many similarities with other neighbouring countries. Semolina is used in the preparation of several prominent Lebanese desserts.