Lebanese cuisine

Lebanese cuisineis the culinary traditions and practices originating fromLebanon. It includes an abundance ofwhole grains,fruits,vegetables, freshfishandseafood.Poultryis eaten more often thanred meat, and when red meat is eaten, it is usuallylambandgoat meat. Dishes include copious amounts ofgarlicandolive oil, and dishes are often seasoned with salt andlemon juice. Chickpeas andparsleyare also staples of the Lebanese diet.
Well-known dishes includebaba ghanouj,tabbouleh,sfeeha,falafelandshawarma.An important component of many Lebanese meals ishummus, achickpeapuree dish, and many dishes are eaten withflatbread.A plate of veggies with tomatoes, cucumber, mint, olives and pickles is always served on table, and a plat of fruits at the end of the meal with a Lebanese coffee. Well-known desserts includebaklawa,sfoufandka'ak.Some desserts are specifically prepared on special occasions; for example,meghli(rice puddingdessert, spiced withanise,caraway, andcinnamon) is served to celebrate a newborn baby in the family.
Arakis ananise-flavouredliquor, and is the Lebanese national drink, usually served with a traditional convivial Lebanese meal. Another historic and traditional drink isLebanese wine.
Lebanese cuisine has ancient roots and is part of theculinary tradition of the Eastern Mediterranean. Many dishes in Lebanese cuisine can be traced back thousands of years to eras ofPhoenician,Persian,Egyptian,Neo-Babylonian,Roman,Greek,Byzantine,ArabandOttomanrule.In the last 500 years, Lebanese cuisine has been influenced by the different foreign civilizations that held power. From 1516 to 1918, theOttoman Turkscontrolled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking withlamb. After the Ottomans were defeated inWorld War I(1914–1918),Francetook control of Lebanon until 1943, when the country achieved its independence. TheFrenchintroduced foods such asflan,caramel custard,eclairs,french friesandcroissants.
TheLebanese diasporawho 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 writerTara Khattardescribes her style of cookery as 'progressive Lebanese cuisine'.
Lebanese cuisine has become engrained as a staple in a multitude of cultures such as in Australiaand 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 inolive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled, or cooked. Like mostMediterraneancountries, much of what the Lebanese eat is dictated by the seasons and what is available. Lebanese cuisine also varies by region.South Lebanonis famous for itskibbe, theBeqaa Valleyfor its meat pastries (such assfiha), andnorth Lebanonand Saida (Sidon) for its sweets.
In Lebanon, very rarely are drinks served without being accompanied by food. Similar to thetapasofSpain,mezeluriofRomaniaandaperitivoofItaly,mezzeis 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 andcafés.
Mezzemay be as simple as raw orpickled vegetables,hummus,baba ghanoujand bread, or it may become an entire meal consisting of grilled marinatedseafood, skewered meats and a variety of cooked and raw salads and an arrangement of desserts. The assortments of dishes forming themezzeare generally consumed in small bites using a piece offlatbread.
A typicalmezzewill consist of an elaborate variety of 30 or so hot and cold dishes, which may include:
When dining as a family, themezzetypically 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 withmeator chicken and served with rice.
Although simple fresh fruits are often served towards the end of a Lebanese meal, there is alsodessert, such asbaklavaandcoffee.  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).Althoughbaklavais the most internationally known dessert, there is a great variety of Lebanese desserts.
Lebanese cuisine combinesTurkish,ArabandFrenchcooking 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, usuallyflatbread, as an integral part of a meal and food is generally not served without it.
Cheese, as well asyogurtand eggs, are used in the cuisine ofLebanon. One of the more recognizable dishes within Lebanon islabneh. Unlike regular yogurt,labnehis strained so as to remove the watery whey, leaving a thicker, creamier consistency. It is spreadable and garnished witholive oilandsea salt.It is an extremely versatile dish that can be served in amezzeplatter for either breakfast or dinner. A variant is mixed with garlic.Ejjehis the traditionalomeletteof Lebanon.It is made withegg, choppedparsleyandscallions. Within Lebanon, people make this omelette with different herbs that are cultivated from their village.
Lebanese stews, often served with rice orflatbread, are made with ingredients found locally available.
Vegetarian cuisineplays an important role in the cuisine of Lebanon. Being located inthe Levant,vegetablesandherbs(wild or cultivated) are abundant in the fertile landscape and serve as a main base of the cuisine.ForLebanese Christians, includingCatholic(MaronitesandMelkites) andOrthodox, fasting from meat is practiced over the Lenten period (from midnight to noon) duringEaster. Where abstention of meat is observed, the food is referred to asakl 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 toIslamic dietary laws).Meat was traditionally precious and usually served on the weekend. It is sometimes eaten mixed withbulgurto prolong the shelf life.
Lebanese desserts have been influenced byOttoman cuisineand share many similarities with other neighbouring countries.Semolinais used in the preparation of several prominent Lebanese desserts.