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) Lebanese cuisineFrom Wikipedia, the free encyclopediaJump to: navigation, search This article needs additional citations for verification. Please help improve t his article by adding citations to reliable sources. Unsourced material may be c hallenged and removed. (July 2009) This article's tone or style may not reflect the formal tone used on Wikipedia. Specific concerns may be found on the talk page. See Wikipedia's guide to writi ng better articles for suggestions. (July 2009) Labneh and Hummus, served with pita breadLebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consume d sparingly. Poultry is eaten more often than red meat, and when red meat is eat en it is usually lamb on the coast and goat meat in the mountain regions. It als o includes copious amounts of garlic and olive oil, often seasoned by lemon juic e.[1]; olive oil, herbs, garlic and lemon are typical flavours found in the Leba nese diet. Most often foods are either grilled, baked or sauted in olive oil; butter or crea m is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingre dients is important. Like most Mediterranean countries, much of what the Lebanes e eat is dictated by the seasons. In Lebanon, very rarely are drinks served without being accompanied by food. Sim ilar to the tapas of Spain, mezeluri of Romania and antipasto 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 famil y life than it is of entertaining and cafes. Mezze may be as simple as pickled v egetables or raw vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts. Although simple fresh fruits are often served towards the end of a Lebanese meal , there is also dessert, such as Baklava, and coffee. Although Baklava is the mo st internationally known dessert, Lebanese sweets have got a lot more to offer. A typical Mezze will consist of an elaborate variety of thirty hot and cold dish es and may include: salads such as the Tabouleh and Fattoush, together with dip such as Hummus, Baba ghanoush or Moutabal, Kebbeh * some patties such as the Sambusacs stuffed grape leaves Family cuisine offers also a range of dishes, such as stews or Yakhnehs, which c an be cooked in many forms depending on the ingredients used and are usually ser ved with meat and rice vermicelli. The Lebanese flat bread is a staple to every Lebanese meal and can be used to re place the usage of the fork. Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another drink is Lebanese wine. Lebanese sweets include: pastries such as baklava the Lebanese ice cream with its oriental flavors the Lebanese roasted nuts variety and mixes

Some dishes are also specifically prepared on special occasions: the Meghli dess ert, for instance is served to celebrate a newborn baby in the family. Contents [hide] 1 History 2 Dishes and ingredients 3 Regional cuisine 4 Beverages 5 Coffee 6 See also 7 References 8 External links [edit] HistoryFor most of its past, Lebanon has been ruled by foreign powers tha t have influenced the types of food the Lebanese ate. From 1516 to 1918, the Ott oman 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 o f Lebanon until 1943, when the country achieved its independence. During this ti me, the French introduced foods such as flan, a caramel custard dessert dating b ack to the 16th century, and buttery croissants. The Lebanese themselves have also helped bring foods of other cultures into thei r diet. Ancient tribes journeyed throughout the Middle East, carrying with them food that would not spoil easily, such as rice and dates. [edit] Dishes and ingredientsAckawi - white cheese salty or not depending on cho ice . Baba ghanouj - char-grilled aubergine (eggplant), tahina, olive oil, lemon juice , and garlic puree served as a dip. Baklava - a dessert of layered pastry filled with nuts and steeped in Attar Syru p (orange [or] rose water and sugar), usually cut in a triangular or diamond sha pe that originates in Lebanon. Roasted nuts - a mix of more than 20 kinds and flavors of kernels, mostly dry ro asted. Balila - known as Cumin Chickpeas. Batata harra - literally "spicy potatoes". Fattoush - 'peasant' salad of toasted pita bread, cucumbers, tomatoes, chickweed , and mint. Falafel - small deep-fried patties made of highly-spiced ground chick-peas. Fried cauliflower Fried eggplant Fuul (Vicia faba) slow cooked mash of brown beans and red lentils dressed with l emon olive oil and cumin. Halva - sesame paste sweet, usually made in a slab and studded with fruit and nu ts. Hummus - dip or spread made of blended chickpeas, sesame tahini, lemon juice, an d garlic, and typically eaten with pita bread Kunafi - either shoelace pastry dessert stuffed with sweet white cheese, nuts an d syrup, or more commonly the version with semolina pastry served on a sesame bu n with sweet sugar syrup (very popular for breakfast). Generally these can be fo und in sweet shops, as well as bigger bakeries. Kibbeh - the national dish, mainly stuffed, can be made in different forms inclu ding fried,uncooked, and cooked with yogurt. Kibbeh nayye - raw kibbeh eaten like steak tartar. Kofta or Kafta - fingers, stars or a flat cake of minced meat and spices that ca n be baked or charcoal-grilled on skewers. Kousa Mahshi- stuffed zucchini, many varieties are used

Kubideh - served with pivaz (a mix of minced parsley, onions, ground cumin and s umac). Labneh- strained yogurt, spreadable and garnished with good olive oil and sea sa lt. Znood Es-sett - filo pastry cigars with various fillings Lahm bil ajin a pastry covered with minced meat, onions, and nuts. Ma'amoul - date, pistachio or walnut filled cookies shaped in a wooden mould cal led a tabi made specially for Christian (traditionally Eastern) and Muslim holid ays (such as Ramadan). Makdous - stuffed eggplant in olive oil Manaeesh - mini pizzas that are made in any number of local bakeries or Furns (F urn Assalam, Ain El Hilwe, Saida), traditionally garnished with cheese, Za'atar, spicy diced tomatoes, Kashk in its Lebanese version, or minced meat and onions. Some bakeries allow you to bring your own toppings and build your own or buy th e ones they sell there. Breakfast, lunch and dinner. Mujaddara (Imjaddarra) - cooked lentils together with wheat or rice, garnished w ith onions that have been sauteed in vegetable oil. Mulukhiyah - A stew with mallow leaves, chicken, beef, and in the Lebanese fashi on, topped with raw chopped onions, and vinegar over rice. It sometimes has toas ted pita chips under the rice. Mutabbel - made from eggplant Pastirma or Bastirma Samkeh harra - literally translated to "hot fish" - grilled fish that has been m arinated with chilis, citrus,and cilantro Shanklish -Aged cheese balls Shawarma - marinated meat (either chicken or lamb) that is skewered on big rods and cooked slowly, then shaved and placed in a 10 inch pita roll with pickles, t omatoes, and other tangy condiments. Shish taouk- grilled chicken skewers that utilize only white meat, marinated in olive oil, lemon, parsley, and sumac Siyyadiyeh - delicately spiced fish served on a bed of rice. fish cooked in saff ron and served on rice with onions, sumac, and a tahini sauce (the most importan t part of the dish) originated in Saida (saidon). Tabbouleh - diced parsley salad with burghul, tomato and mint. Tahini- sesame paste Toum- garlic sauce Wara' Enab - stuffed grape leaves Za'atar - dried thyme and sumac that can differ from region to region and from f amily to family. Most are made in house, but can be bought at Lebanese larders. 7 Spice Blend- a mixture of equal parts of allspice, black pepper, cinnamon, clo ves, fenugreek, nutmeg and ginger. It is commonly used to flavor many Lebanese d ishes. [edit] Regional cuisineThese recipes are attributed to these regions in Lebanon. Douma: Laban Immo (cooked yoghurt and lamb with rice) Hammana: Fasoulya Hammanieh (kidney bean stew) Beit Shabab: Riz bi-Djaj (chicken with rice) Kfar meshki: Kebbe bil-Kishk (meat mixed with wheat and yoghurt) Baskinta: Makhlouta (meat, rice, and nuts) Tripoli, Lebanon: Mjadrah and Fattoush (crushed lentils and salad) Broummana: Deleh Mehshi (stuffed rib cage of lamb) Baino: Kebbe and Lahme bil-khal (meat mixed with crushed wheat and meat soaked i n vinegar) Dhour Choueir: Shish Barak (dough balls stuffed with ground beef and cooked in y oghurt) Firzel: Freikeh (cooked wheat with meat) Ehden: Kebbe Zghartweih (oven-cooked meat and crushed wheat blend) Beit Mery: Kebbe Lakteen (pumpkin-flavoured meat) Beirut: Samkeh Harra and Akhtabout (spicy fish and octopus), Roasted Nuts Zahl: Kebbe Zahleweieh (meat and crushed wheat blend)

Rashaya Al-Wadi: Kebbe Heeleh (meatballs) Ras al-Metn: Fatet (yoghurt, fried bread and nuts) Ain-Zibdeh: Hareeseh (wheat and chicken) Rashana: Mjadrat Fasoulya (lentils and kidney beans) Beiteddine: Kafta Bithine (spiced meat with sesame concentrate) Ihmej: Ghameh (stuffed cow intestines) Sidon: Riz bil-Foul (Rice and fava beans) Bsharri: Koussa bil-Laban (meat and rice-stuffed zucchini cooked in yoghurt) Deir al-Kamar: Fatet Batinjan (yoghurt, fried bread and aubergine) Saghbeen: Zinkoul bil-Laban (meat filled pastry and yoghurt) Tyre: Saiyadit al-Samak (rice and fish) El-Koura: Abu Shoushe (topinambur and lentils stew) Baalbek: Safiha Baalbakieh (meat-stuffed puff pastry) Jbeil: Koussa and Wark Inab bil-Kastaletah (stuffed zucchini, grape vines and st eak) Kalamoun, Lebanon: Fresh Carrot juice with ice cream inside [edit] BeveragesAlmaza Beer Arak Ayran Jallab Lebanese wine Tahn Turkish coffee White coffee Arabic coffee qahwa saada (plain coffee) is plain and more bitter,although it or iginates in Lebanon [edit] CoffeeThe coffee served in Lebanon is sometimes a variation of Turkish co ffee, but a dark type of coffee is the main type served. Coffee is served throughout the day, at home and in the public cafes. Lebanese c offee is strong, thick and often flavored with cardamom. It is also usually unsw eetened and bitter. When guests arrive at one's home, they are invariably persua ded to stay for a coffee, no matter how short their visit. It is made with a lon g-handled coffee pot called rakwe, served in a demitasse, and poured out in fron t of the guest from the rakwe itself. The Lebanese host usually asks the guests how they take their coffee; with or wi thout sugar, since sugar is added during preparation. [edit] See alsoArab cuisine Cypriot cuisine Jordanian cuisine Iraqi cuisine Islamic dietary laws Greek cuisine Levantine cuisine Mediterranean cuisine Middle Eastern cuisine Ottoman cuisine Palestinian cuisine Syrian cuisine Turkish cuisine [edit] References1.^ Middle Eastern cuisines: gain groundPDF [edit] External linksLebanese Cuisine recipes [1] Find more about Lebanon on Wikipedia's sister projects: Definitions and translations from Wiktionary Images and media from Commons

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