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Lebanon is located in the Middle East on the eastern shore of the Mediterranean Sea. It is known for its rich history, beautiful landscapes and especially its sophisticated cuisine. Lebanese cuisine is a true culinary treasure, characterized by the use of fresh herbs, vibrant flavors and colorful dishes.
Lebanese cuisine reflects the diverse influences of the many cultures and civilizations that have passed through the area over the centuries, including Arabic, Ottoman, Persian and French. The result is a unique fusion of flavors and recipes that enrich Lebanese cuisine.
Well-known Lebanese dishes such as hummus, tabouleh, baba ganoush, falafel, kibbeh and shawarma are not only popular in Lebanon, but eaten worldwide!
Lebanese cuisine is known for its use of fresh and seasonal ingredients. Vegetables such as tomatoes, cucumbers, eggplants, peppers and herbs such as mint, parsley, cilantro, dill and sumac play a central role in many dishes.
Olive oil is an essential ingredient in Lebanese cuisine and is used generously in salads, sauces and grilled dishes. Lebanon is known for its high-quality olive oil, which enriches dishes with delicious flavor and texture.
Chickpeas and lentils are the nutritious legumes that are widely used. From creamy hummus to savory stews, they add texture, protein and nutrients to a variety of dishes.
With its complex sweet and sour flavor, pomegranate is a popular ingredient that adds a refreshing taste to salads and dips. Pomegranate molasses is also made from it, which is boiled pomegranate juice. This in turn is used in making marinades, gravies and dressings.
Grilled meats, such as kebabs, kofta and shawarma, are popular in Lebanese cuisine and are often served with salads and sauces. The meat is flavored with herbs and spices, giving it a delicious taste and tenderness.
In Lebanese cuisine, tahini is an important ingredient. Tahini is a paste made from sesame seeds, which is often made into a sauce with lemon juice, garlic and water. Yogurt is widely used for in sauces and dips and as a base for dishes such as Labneh, a thick yogurt-like cheese.
In Lebanese cuisine, chili peppers play an important role as a flavoring and seasoning agent. Different types of chilies are used, varying in flavor, heat and size. For example, the well-known Aleppo pepper, which has a mild spiciness and fruity flavor. It has almost something raisiny, with notes of citrus and cumin, you can best compare the pepper to the Ancho pepper. Only the Aleppo pepper is slightly saltier, as that is used in the drying process. And the spicier Rawit / bird's eye chili, which offers a sharper and more powerful heat, is also widely used.
In addition to fresh chilies, dishes are also flavored with spices and sauces. Za'atar is a traditional Lebanese spice mix, often contains dried sumac, sesame seeds, dried thyme and oregano, and ground chili peppers. This mix is often used as a seasoning for bread, dips and meat dishes, giving them a spicy and aromatic flavor.
A spicy sauce that is widely used is Harissa. Although originally from North Africa, it is used in many Lebanese dishes as a condiment and dipping sauce. Harissa is a spicy paste made from (dried) peppers, garlic, spices and olive oil, and is often served as a side dish with grilled meats, vegetables or as a flavoring in stews and soups.
Mezze plays a central role in Lebanese cuisine, where sharing small dishes creates a social and culinary experience. Mezze, derived from the Arabic word "mazza," meaning taste or enjoyment. The dishes contain different flavors, textures and aromas that showcase the diversity of Lebanese cuisine.
Mezze consists of various hot and cold dishes ranging from dips and salads to grilled vegetables, meat and fish. It is often served at the beginning of a meal, as a way to whet the appetite and stimulate the taste buds. In addition, mezze is also often eaten as a light meal in itself, especially during informal gatherings and festive occasions.
What makes mezze truly special is not only the diversity of dishes, but also the art of sharing and coming together around the dinner table. It invites conversation, sharing stories and enjoying each other's company.
Some of the popular mezze dishes in Lebanese cuisine include hummus (chickpea dip), baba ganoush (roasted eggplant dip), tabouleh (spicy bulgur salad), falafel (chickpea balls), kibbeh (stuffed meatballs), fattoush (salad of tomatoes, cucumber, toasted bread and spices), warak enab (stuffed grape leaves) and various types of grilled meat and fish.
Samke harra is a delicious Lebanese dish of fried spiced cod sprinkled with tahini sauce. It is a spicy flavorful fish, hence the name "harra," which means spicy in Arabic.
Mujadara is a simple and nutritious dish of lentils and rice, garnished with fried onions.
Kousa Mahshi is dish of stuffed zucchini with a mixture of rice, minced meat and spices, often cooked in a tomato sauce.
Lebanese desserts are rich in flavor and sweetness, often made with dates or nuts, syrup and honey. A well-known Lebanese dessert is knafeh (or künefe). This involves baking strands of filo pastry (kaitafi) crispy in a mixture of butter, milk and mozzarella. It is then topped with sugar syrup with orange blossom and finished with pistachios. Other well-known desserts include ma'moul (stuffed cookies with dates or nuts), awamat (crispy Lebanese doughnut balls covered in syrup) and stouf (traditional Lebanese turmeric cake).
Baklava
There is still quite a bit of uncertainty about the origins and invention of Baklava, several Middle Eastern and Balkan countries claim to have invented the dish. One theory holds that the Assyrians in Mesopotamia sometime around the 8th century BC, made the first baklava.
Every culture in the region has its own special version, including the Lebanese. Lebanese baklava is sweet, made of filo dough, walnuts and sprinkled with a syrup called "ater." This is simple syrup made with rose water and orange blossom water.
In Lebanon, the concept of mezze goes beyond food. As such, you will often be offered some sort of welcome drink. Often you will be served black tea or coffee in a small glass. This varies from different flavors of tea, cappuccino, espresso or Turkish coffee.
You also have many refreshing drinks such as Sharab Ward (a Lebanese rosewater drink), Limonana (Middle Eastern lemon, ginger and mint lemonade) and Ayran (traditional yogurt drink).
Although it is legal to consume alcohol in Lebanon, it is mostly done in the cities and by the Christian population. Muslims often do not drink alcohol, and the more you move to the countryside, the less alcohol you will find on the menu. When alcohol is consumed, it is often Arak (anise-flavored liqueur), or wine. And since wine has been made in Lebanon for more than five thousand years, which is longer than in European countries, they know a thing or two about it. The result, then, is incredibly delicious wine.
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