Lebanese Recipes

Lebanese cuisine is a Levantine cuisine. It includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. [1]

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 pita bread. A well known dessert is Baklava, which is made of layered filo pastry 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.

Arak (عرق), an anise-flavored liqueur, is the Lebanese national drink and usually served with a traditional convivial Lebanese meal. Another historic and traditional drink in Lebanon is wine (نبيذ).

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