Category - Lebanese
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables and starches. Also fresh fish and seafood are popular whilst 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 mountains. 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.
Well known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant. Also falafel, small deep-fried patties made of highly spiced ground chickpeas, fava beans, or a combination. Mustn’t forget shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important component of many Lebanese meals is hummus. This is a dip made of blended chickpeas, sesame tahini, lemon juice, and garlic, typically eaten with pita bread. A popular dessert is baklava, which is made of layered filo pastry made with nuts and date syrup/honey.