Located on the eastern shore of the Mediterranean Sea, to the south of Israel, Lebanon is a small country positioned at the crossroads of the Mediterranean basin. The Lebanese have a rich history and culture, and their capital city, Beirut, is known as the ‘Paris of the Middle East’.
Lebanese cuisine is one of the most delicious Mediterranean cuisines as it blends elements of European cuisines and typically Middle Eastern ingredients. Lebanese fare is based on the extensive use of:
• Starches
• Vegetables
• Seafood
• Fruits
Authentic Lebanese cooking uses a variety of spices and herbs, particularly mint, oregano, garlic, parsley, nutmeg and cinnamon. Freshness is very important and ingredients and dishes depend on the crops available and the seasons of the year (the Lebanese rarely use leftovers to prepare a meal and almost never use frozen foods).
Lebanese cooks uses large amounts of garlic and olive oil; dishes are typically grilled, baked or sautéed in olive oil. Animal fats are rarely used and lamb is the most popular red meat consumed in Lebanon. Although Lebanese cooking has many health benefits, preparing most Lebanese dishes is a slow process. Meat dishes in particular may require hours of cooking. However, converting classical Lebanese recipes into slow cooker recipes that are appropriate for crock-pots is quite easy and saves a lot of time.
One the leading national dishes in Lebanon is kibbeh. This is a creamy paste made of ground lamb and Bulgur wheat. To make perfect kibbeh, tender morsels of lamb are finely ground (the meat is ground two or three times at least before the Bulgur wheat and seasonings are added to it). The result is a wonderful dish that is often called the ‘pâté of Lebanon’.
There are three Kibbeh varieties:
• Raw kibbeh is the most commonly eaten variety and is comparable to steak tartar.
• Kibbeh bil-saneeya (the kibbeh paste is combined with a tasty nut mixture and baked in a large dish)
• Kibbeh rass (deep fried kibbeh balls)
Bread is the most important staple food in Lebanese cuisine. In fact, the Arabic word for bread is “esh”, which is also the word for ‘life’ or ‘living’.
Since roughly half of the Lebanese population is Christian, both Christmas and Easter are important Lebanese holidays. The Lebanese decorate their homes for Christmas and they put up Christmas trees, decorated with the traditional tree ornament - orange peel. Christmas and Easter lunches in Lebanon often include a turkey or chicken dish served with sugarcoated almonds. A ‘bûche’ (a French Christmas cake shaped like a Yule log) is served for dessert.
Lebanese meals are best when accompanied with one of their excellent local wines such as Ksara, Chateau Kefraya, and Chateau Musar, the three most popular wines in Lebanon.
Lebanon’s national drink, however, is not wine but Arak. This clear, unsweetened beverage has an anise flavor and high alcohol content. Arak, known as the “milk of lions” in the Middle East, is essentially the same drink as the Greek ouzo, the Turkish raki or the Spanish anisado.
Arak is commonly enjoyed around a table heavily laden with Mezzes, or a variety of different appetizers (stuffed vine leaves, feta cheese, fried kibbeh, black olives etc), before the start of a meal.
One of the most popular desserts in Lebanon, and in many other eastern Mediterranean countries, is Baklava. This is a rich pastry made of baked layers of thin phyllo dough and chopped pistachio nuts and sweetened with heavy syrup made of honey and rose water. Lebanese coffee, very strong and thick, and sometimes flavored with cardamom, is traditionally served with dessert.
Lebanese cuisine is one of the most delicious Mediterranean cuisines as it blends elements of European cuisines and typically Middle Eastern ingredients. Lebanese fare is based on the extensive use of:
• Starches
• Vegetables
• Seafood
• Fruits
Authentic Lebanese cooking uses a variety of spices and herbs, particularly mint, oregano, garlic, parsley, nutmeg and cinnamon. Freshness is very important and ingredients and dishes depend on the crops available and the seasons of the year (the Lebanese rarely use leftovers to prepare a meal and almost never use frozen foods).
Lebanese cooks uses large amounts of garlic and olive oil; dishes are typically grilled, baked or sautéed in olive oil. Animal fats are rarely used and lamb is the most popular red meat consumed in Lebanon. Although Lebanese cooking has many health benefits, preparing most Lebanese dishes is a slow process. Meat dishes in particular may require hours of cooking. However, converting classical Lebanese recipes into slow cooker recipes that are appropriate for crock-pots is quite easy and saves a lot of time.
One the leading national dishes in Lebanon is kibbeh. This is a creamy paste made of ground lamb and Bulgur wheat. To make perfect kibbeh, tender morsels of lamb are finely ground (the meat is ground two or three times at least before the Bulgur wheat and seasonings are added to it). The result is a wonderful dish that is often called the ‘pâté of Lebanon’.
There are three Kibbeh varieties:
• Raw kibbeh is the most commonly eaten variety and is comparable to steak tartar.
• Kibbeh bil-saneeya (the kibbeh paste is combined with a tasty nut mixture and baked in a large dish)
• Kibbeh rass (deep fried kibbeh balls)
Bread is the most important staple food in Lebanese cuisine. In fact, the Arabic word for bread is “esh”, which is also the word for ‘life’ or ‘living’.
Since roughly half of the Lebanese population is Christian, both Christmas and Easter are important Lebanese holidays. The Lebanese decorate their homes for Christmas and they put up Christmas trees, decorated with the traditional tree ornament - orange peel. Christmas and Easter lunches in Lebanon often include a turkey or chicken dish served with sugarcoated almonds. A ‘bûche’ (a French Christmas cake shaped like a Yule log) is served for dessert.
Lebanese meals are best when accompanied with one of their excellent local wines such as Ksara, Chateau Kefraya, and Chateau Musar, the three most popular wines in Lebanon.
Lebanon’s national drink, however, is not wine but Arak. This clear, unsweetened beverage has an anise flavor and high alcohol content. Arak, known as the “milk of lions” in the Middle East, is essentially the same drink as the Greek ouzo, the Turkish raki or the Spanish anisado.
Arak is commonly enjoyed around a table heavily laden with Mezzes, or a variety of different appetizers (stuffed vine leaves, feta cheese, fried kibbeh, black olives etc), before the start of a meal.
One of the most popular desserts in Lebanon, and in many other eastern Mediterranean countries, is Baklava. This is a rich pastry made of baked layers of thin phyllo dough and chopped pistachio nuts and sweetened with heavy syrup made of honey and rose water. Lebanese coffee, very strong and thick, and sometimes flavored with cardamom, is traditionally served with dessert.
