Lebanese Cuisine

Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.

Well-known dishes include '' baba ghanouj'', '' tabbouleh'', '' sfeeha'', ''falafel'' and '' shawarma''. An important component of many Lebanese meals is ''hummus'', a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include ''baklawa'', '' sfouf'' and '' ka'ak''. Some desserts are specifically prepared on special occasions; for example, '' meghli'' (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family.

'' Arak'' is an anise-flavoured liquor, and is the Lebanese national drink, usually served with a traditional convivial Lebanese meal. Another historic and traditional drink is Lebanese wine.

History

Lebanese cuisine has ancient roots and is part of the culinary tradition of the Eastern Mediterranean. Many dishes in Lebanese cuisine can be traced back thousands of years to eras of Phoenician, Persian, Egyptian, Neo-Babylonian, Roman, Greek, Byzantine, Arab and Ottoman rule. In the last 500 years, Lebanese cuisine has been influenced by the different foreign civilizations that held power. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. The French introduced foods such as flan, caramel custard, eclairs, french fries and croissants.

The Lebanese diaspora who live worldwide have introduced new ingredients, spices and culinary practices into Lebanese cuisine, keeping the cuisine innovative and renowned both beyond and within its borders.

Overview

Most often, foods are grilled, baked or lightly cooked in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled, or cooked. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons and what is available. Lebanese cuisine also varies by region. South Lebanon is famous for its ''kibbe'', the Beqaa Valley for its meat pastries (such as '' sfiha)'', and north Lebanon and Saida (Sidon) for its sweets.

In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the ''tapas'' of Spain, ''mezeluri'' of Romania and ''aperitivo'' of Italy, '' mezze'' is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and '' cafés''.

''Mezze'' may be as simple as raw or pickled vegetables, ''hummus'', '' baba ghanouj'' and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats and a variety of cooked and raw salads and an arrangement of desserts. The assortments of dishes forming the ''mezze'' are generally consumed in small bites using a piece of flatbread.

A typical ''mezze'' will consist of an elaborate variety of 30 or so hot and cold dishes, which may include:

* Salads such as '' tabbouleh'' and ''fattoush''
* Dips like ''hummus'', ''baba ghanoush'' and '' moutabal''
*''Kebbeh'', ''kafta'' and ''falafel'' (fried chickpea balls)
* Some patties such as the '' sambusac''
* Stuffed grape leaves and pickles
* Roasted nuts, olives and vegetables
* Condiments like '' toum'' and '' taratour'', ideal for spread on '' sfiha''

When dining as a family, the ''mezze'' typically consists of three or four dishes, but when served in the restaurant, the mezze can range from 20 to 60 dishes, as the variant combinations and dishes involved are plenty. Family cuisine also offers a range of dishes, such as stews (''yakhneh'') which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice.

Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert, such as ''baklava'' and coffee. When sweets are not available, fruits are typically eaten after meals, including figs, oranges and other citrus fruits, apples, grapes, cherries and green plums (''janarek''). Although ''baklava'' is the most internationally known dessert, there is a great variety of Lebanese desserts.

Dishes and ingredients

Lebanese dishes are heavily influenced by the multiple civilisations that have existed within the region, which has accumulated together to form the modern Lebanese cuisine we know today. Using fresh, flavourful ingredients and spices, Lebanese cuisine combines Turkish, Arab, and French cooking styles. Characteristics include the use of lamb (introduced by the Ottomans); the abundant use of nuts (especially almonds and pine nuts), and dressings made from lemon juice.

Bread

The Lebanese use bread, usually flatbread, as an integral part of a meal and food is generally not served without it.

* ''Pita'' bread with a pocket, known as ''khubz Arabi'' (Arab bread), is widely popular, and may be cut or torn up to dip in various dishes or be stuffed as a sandwich or wrap with ingredients such as ''falafel'' or '' shawarma''.
* ''Taboon'' bread is traditionally baked in a ''taboon'' oven or a ''tannur'', and is similar to the various ''tandoor'' breads found in many parts of Asia.
* '' Marquq'' is prepared much thinner, almost paper thin, and cooked on a metal '' saj'' or pan.
* '' Ka'ak'' is a common Lebanese street bread that is usually consumed as a snack. There are many variations of ''ka'ak'', from being sprinkled with traditional sesame seeds to being stuffed with cheese and '' za'atar''.
* '' Manaeesh'' (mini-pizza) is traditionally garnished with cheese ('' kashk'', in its Lebanese version), ''za'atar'', spicy diced tomatoes and may be eaten for breakfast. These are made in many variants in a number of local bakeries or ''furns''. Some bakeries allow customers to bring their own toppings in order to build their own customized ''manaeesh'' for breakfast, lunch, and dinner. Variants include ''manakousheh za'atar'' (thyme pizza) and ''manakousheh jebneh'' which has only cheese.
*''Manaeesh'' dough can also be eaten with minced meat and onions which is called '' lahm bi 'ajin''. Mini versions are called '' sfeeha''. The same dough can be made into a triangular pie called '' fatayer'', filled with spinach, onions and sumac.

Dairy

Cheese, as well as yogurt and eggs, are commonly used in Lebanon. One of the more recognizable dishes within Lebanon is '' labneh''. Unlike regular yogurt, ''labneh'' is strained so as to remove the watery whey, leaving a thicker, creamier consistency. It is spreadable and garnished with olive oil and sea salt. It is an extremely versatile dish that can be served in a ''mezze'' platter for either breakfast or dinner. A variant is mixed with garlic. ''Ejjeh'' is the traditional omelette of Lebanon. It is made with egg, chopped parsley and scallions. Within Lebanon, people make this omelette with different herbs that are cultivated from their village.

Cheeses

* ''Ackawi'' (also ''akkawi''), is a salty white cheese made from pasteurized cow's milk but can also be made with goat's or sheep's milk.
* ''Baladi'' cheese has a mild yet rich flavor. It is called the "cheese of the mountains" since it is made in the high mountains by local shepherds in Lebanon.
* ''Feta'' is used in salads and other dishes, although some cooks will use a milder cheese called ''jibtieh baidha'' (simply "white cheese").
* '' Halloum'' is a semi-hard unripened cheese, perfect for grilling and frying. Along with ''akkawi'' it is traditionally stored in brine, giving it a strong, salty taste. (Though modern methods have allowed fresher varieties with less salt.)
*'' Kashkaval'' is a cheese popular in many Eastern European countries that has made its way into Lebanese cuisine. It melts very quickly and is practical for pasta, pizza and sandwiches.
* ''Nabulsi'' is similar to ''halloumi'', made by boiling fresh ''ackawi'' cheese in a mixture of spices and seeds which are then fried, grilled or eaten and used in the popular dessert ''knafeh'', a cheese pastry soaked in a sugar-based syrup.
* '' Shanklish'' is made from cow's milk, salted, fermented and seasoned with thyme and pepper, formed into cheese balls coated in red pepper chilli flakes.

Stews

Lebanese stews, often served with rice or flatbread, are made with ingredients found locally available.

* ''Bamieh bi-zeit'' ( okra and tomato stew) is one of the most popular stews. Traditionally, it is served with rice and a basic salad dressed with lemon juice and olive oil, with fresh warm bread. This stew combines the distinct flavor of okra with a flavourful tomato sauce.
*''Bamya bel lahmeh'' ( okra and lamb stew) adds small sautéed pieces of filleted lamb.
*''Abu shoushe'' is a taro and lentil stew.
*''Yakhnet sabanikh'' is a spinach stew.
*''Fasoulya hamanieh'' is a kidney bean stew.
*'' Makhlouta'' is made with a variety of beans, wheat, and legumes, and is popular in the town of Baskinta.
* ''Mulukhiyah'' is a stew with mallow leaves, chicken, beef topped with raw chopped onions, and vinegar.
*''Mjadrat fasoulya'' kidney bean and lentil stew popular in Rashaya.
*''Mloukhiye b'zeit'' is a dish In northern Lebanon made using fresh leaves and shoots of the Nalta jute plant, cooked with olive oil, onions, garlic, tomatoes and chilli peppers. It is a popular summer side dish, especially in Miniyeh-Danniyeh and Akkar districts.
* ''Mfaraket koussa'' (spicy zucchini stew) is one of the easiest and simplest ways to make use of the abundant summer zucchini.
*''Daoud bacha'' is a meat-based stew, and consists of beef meatballs (also lamb) with cinnamon, parsley, and stuffed with pinenuts in a tomato sauce.

Vegetarian

Vegetarian cuisine plays an important role in the cuisine of Lebanon. Being located in the Levant, vegetables and herbs (wild or cultivated) are abundant in the fertile landscape and serve as a main base of the cuisine. For Lebanese Christians, including Catholic (Maronites and Melkites) and Orthodox, fasting from meat is practiced over the Lenten period (from midnight to noon) during Easter. Where abstention of meat is observed, the food is referred to as ''akl aateh'' (meaning food "cut" from the diet, such as meat or absent from meat). The particular food that is "cut" varies over different traditions.

Salads

* ''Fattoush'' (also called "peasants' salad") is made with pita, cucumbers, chickweed, and mint.
* ''Tabbouleh'' is a diced parsley salad with bulgur wheat, tomato, mint and served with lettuce, eaten within a ''mezze'' or as a standalone dish as a precursor to a main course.
* Yogurt cheese salad consists of ''shanklish'' balls ( yogurt cheese, feta, chilli powder, thyme, cumin