page_title: Lebanese cuisine
section_title: Dishes and ingredients
hierarchical_section_title: Lebanese cuisine / Dishes and ingredients
caption_attribution_description: Deutsch: Das gab es zu Essen (Detail)
context_page_description: 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. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
  Well known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small deep-fried patties made of highly spiced ground chickpeas, fava beans, or a combination of the two; and shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, typically eaten with flatbread. A well known dessert is baklava, which is made of layered filo filled with nuts and steeped in date syrup or honey. Some desserts are specifically prepared on special occasions: the meghli for instance, is served to celebrate a newborn baby in the family.
context_section_description: Lebanese dishes are heavily influenced by the multiple civilisations that have existed within the region, especially the Arab-Muslim contribution, which has accumulated together to form the modern Lebanese cuisine. Using fresh, flavourful ingredients and spices, Lebanese cuisine combines Turkish, Arab, and French. 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.
caption: Lebanese mixture of food including falafel, hummus and tabbouleh
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