Lebanese Cuisine
Lebanese cuisine is shared by many countries in the Eastern Mediterranean, namely Egypt, Syria, Turkey, Armenia, Greece and Cyprus and is known worldwide for its richness and variety.
The fondness for food can be seen throughout the country which is brimming with cafes, restaurants, street food, etc. Lebanese cuisine is unique for the reason that it includes a hint of European as well as oriental delicacy. The cuisine includes a large quantity of fruits, vegetables, fresh fish and seafood. Poultry is more popular than lamb. Pork is less popular; since it is forbidden under Islamic law. Traditional Lebanese meal is a multi-course affair.
Lebanese Cuisine is characterised by strong flavours of cinnamon and lemon. Example; Tabbuli (Arabic salad made of fresh parsley and mint).The food is either grilled, baked or sautéed in olive oil. Butter or cream is seldom used other than in a few desserts. Vegetables are mostly eaten raw but may also be cooked or even pickled. Rice is consumed on a large scale here, it’s nearly a staple, and pasta is very popular. The sauces do not have an important role to play, therefore, spices are used in plenty in order to create unique dishes.
Classic Lebanese Meal
The Lebanese cuisine is exceptionally rich in flavours and colours, yet it offers recipes that are easy to prepare and are full of simple flavours. No meal is eaten in Lebanon without bread. It is seasoned with Zahtar (thyme-sumac-a spice which is used as a souring agent) and olive oil. Chicken and mutton both are popular and are almost always served with rice. They maybe stuffed with meat hash, pine kernels or almonds. In Lebanon, no meal is complete without the national drink Arak, an anise-flavoured liqueur.
Breakfast
Breakfast in Lebanon is a simple affair consisting of a plate of Labneh (strained yoghurt) dipped in olive oil and eaten with Lebanese flat bread, mint and tomatoes. If eggs are what you like, then Baiid Baladi (fresh farm eggs fried in olive oil). People in the mountains prefer the Keshek soup (fermented and dried yoghurt mixed with Burgul) seasoned with cooked garlic. The adventurous non-vegetarians may have Lahme Nayieh (raw meat) or Asbeh Nayieh (raw liver served with a glass of arak).
Lunch & Dinner
The meal usually begins with a “Mezze” (an assortment of appetisers). It can be as simple as pickled vegetables, Hummus (a chick pea dip) and bread usually followed by a selection of grilled meats and fish. Baba Ghanoush (purée of eggplant), Tabbouleh (parsley and cracked wheat salad), Fatayer (triangular pastries stuffed with meat or spinach), and Lebneh (yogurt dip with garlic) are other popular appetisers. Hot pita bread, small bowls of olive oil, and fresh herbs go with these dips and salads. Pita bread is served at practically every meal in the Lebanon. It can be used for dipping, or to make appetising sandwiches(falafel). Accompaniments such as cheese, olives, salad vegetables and yoghurt are must haves with all meals. Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert and coffee. Coffee is a very important element of Lebanese cuisine. It is strong, thick and often flavoured with cardamom.
Dessert
Other Popular Dishes
Kibbeh – The National Dish of Lebanon is Kibbeh (a paste of the freshest lamb and bulgur wheat). It has many forms, the most famous being Kibbeh Nayee (raw Kibbeh) which is somewhat like steak tartar. Two other common forms of the food are Kibbeh bil-saneeya (baked Kibbeh) and Kibbeh rass (fried Kibbeh), both of which typically contain a filling of cooked meat and pine nuts with refreshing yogurt sauce. Despite advancements in modern technologies, Kibbeh-making remains a gruelling task and is therefore reserved select occasions.
Moghabie – Is a chicken couscous using grains, seasoned with saffron.
Chawurma/ Shawarma– Originally it contains lamb grilled on a vertical spit, sliced thinly and served with a rice salad. Chicken is no less popular! The New Friends Colony market samples some of the best Shawarmas in the country!
Other popular dishes include Falafel (chick peas or beans formed into little balls or patties, seasoned with sesame oil and then fried, stuffed in pita bread), Baba Gannoj (eggplant), Fattoos, etc.
Ramadan (the holy month for Muslims) is the occasion for large meals at after sunset. Soup, Fatteh (a chick pea and yogurt dish), and Karbooj (a nut-rich pastry) are especially eaten during Ramadan. During Lent, Christians eat meatless dishes and at Barbara (Halloween) they eat a selection of wheat-based dishes.
Trivia
- Lebanon’s food culture is considered to be a major reason of the success of its wine. Lebanon has been producing high quality red wine for many years
- Jallab is a kind of syrup popular in the Middle East. It is made from dates, grapes molasses and rose water. In Syria and Lebanon, Jallab is very famous
- Ayran is a mixture of yoghurt, water, and salt. It is considered to have been invented as a way of preserving yogurt by adding salt. It can also be made with cucumber juice instead of water, and flavored with garlic