Lebanese Food: The Basic Facts

Lebanon is a Middle Eastern country located on the eastern shore of the Mediterranean, just south of Israel. While Lebanese food is essentially Mediterranean, it has some singular attributes that distinguish it from other Mediterranean cuisines. This is due to the country’s rich past and unique culture, which have influenced its food, making Lebanese cuisine a culinary blend of European and Middle Eastern fare.

Lebanese cuisine is a direct representation of the Mediterranean diet, which typically includes:
* Starches
* Vegetables
* Seafood
* Fruits
* Minimal amount of animal fats

A characteristic Lebanese meal tends to focus on using plenty of spices, herbs and the freshest ingredients. The Lebanese rarely partake in food leftovers. The seasonings that are at the heart of Lebanese cuisine are mint, oregano, garlic, parsley, nutmeg and cinnamon.

Preparing a true Lebanese dish includes plenty of garlic and olive oil. Most dishes are grilled, baked or sauted in the olive oil. Generally the only form of red meat that is consumed is lamb. A great deal of what is eaten is dictated by the seasons of the year and crops, but also cooking with the health conscious benefits in mind. The cooking process can often take a long time so consider using a crock pot instead for the meat dishes. Slow cooker recipes are so easy and save you tons 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 ‘pt 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)

Nearly all Lebanese meals contain the essential element, bread. It is referred to as “esh”, which means life. There are biblical roots where bread is referred to the body of Christ, and this has carried over into their culture.

The most celebrated holidays in Greece are Christmas and Easter. During this time a large turkey or chicken lunch is served with sugarcoated almonds. Dessert is a French Christmas cake in the shape of a Yule log. Lebanese homes are decorated in sparkling tinsel, and Christmas trees are adorned with orange peels.

For a true Lebanese experience, you have to accompany the meal with one of their renowned wines. Ksara is the most popular wine followed by Chateau Kefraya, and Chateau Musar, which are better known in the west.

Lebanon’s most popular alcoholic drink however, is a potent spirit known in Arabic as Arak. This clear, unsweetened beverage, flavored with aniseed, is popular in many Mediterranean countries, although the name differs from one country to another.

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.

For dessert, the Lebanese will have either fresh fruit or a pastry. Baklava is the most popular Lebanese pastry. It is rich and sweet, stuffed with pistachio nuts and raisins and soaked in heavy rose-water syrup. Along with dessert, the Lebanese serve a strong, thick coffee, sweetened to taste and sometimes flavored with cardamom.

Michelle is surely an accomplished publisher whose specialty is writing about quick, yet yummy, home cooking. Her articles generally stress the advantages of crock pot recipes just like slow cooker recipes, which is among her favorites.

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