Well-known dishes includebaba ghanouj,tabbouleh,sfeeha,falafel andshawarma.[5][6] An important component of many Lebanese meals ishummus, achickpea puree, and many dishes are eaten withflatbread.[7][8][9] A plate of vegetables including tomatoes, cucumber, mint, olives and pickles is always served on the table, and a plate of fruits at the end of the meal with a Lebanese coffee. Well-known desserts includebaklawa,sfouf andka'ak.[10] Some desserts are specifically prepared on special occasions; for example,meghli (rice pudding dessert, spiced withanise,caraway, andcinnamon) is served to celebrate a newborn baby in the family.[11][12]
Arak is an anise-flavouredliquor, and is the Lebanese national drink, usually served with a traditional Lebanese meal. Another historic and traditional drink isLebanese wine.[13][14][15]
TheLebanese diaspora who live worldwide has introduced new ingredients, spices and culinary practices into Lebanese cuisine, keeping the cuisine innovative and renowned both beyond and within its borders.[19][20] Chef and writerTara Khattar describes her style of cookery as 'progressive Lebanese cuisine'.[21]
Hallab baklava is produced in Lebanon
Lebanese cuisine has become engrained as a staple in a multitude of cultures such as in Australia[22] and in Brazil.[23] It has also served both as a source of identity and income for the diaspora across the world,[24] and as an investment opportunity for individuals and corporations wanting to expand and go global.[25]
Most often, foods are grilled, baked or lightly cooked inolive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled, or cooked. Like mostMediterranean 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 itskibbe, theBeqaa Valley for its meat pastries (such assfiha), andnorth Lebanon and Saida (Sidon) for its sweets.[26][27]
Typical Lebanese dining, withmezze andarak, taken at a restaurant inBeirut, Lebanon, 1950
In Lebanon, very rarely are drinks served without being accompanied by food. Similar to thetapas ofSpain,mezeluri ofRomania andaperitivo ofItaly,mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas.[28][29] This style of serving food is less a part of family life than it is of entertaining andcafés.
Mezze may be as simple as raw orpickled vegetables,hummus,baba ghanouj and bread, or it may become an entire meal consisting of grilled marinatedseafood, skewered meats and a variety of cooked and raw salads and an arrangement of desserts. The assortments of dishes forming themezze are generally consumed in small bites using a piece offlatbread.[29]
A typicalmezze will consist of an elaborate variety of 30 or so hot and cold dishes, which may include:
When dining as a family, themezze typically consists of three or four dishes, but when served in the restaurant, the mezze can range from 20 to 60 dishes, served in 2 categories as regular mezze or seafood mezze, the variant combinations and dishes involved are plenty.[33] Family cuisine also offers a range of dishes, such as stews (yakhneh) which can be cooked in many forms depending on the ingredients used, are usually made withmeat or chicken and served with rice.[34][35] A notable type of stew is calledbizella (peas) with rice.[36]
Although simple fresh fruits are often served towards the end of a Lebanese meal, there is alsodessert, such asbaklava andcoffee. 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).[37][38] Althoughbaklava is the most internationally known dessert, there is a great variety of Lebanese desserts.[39]
Lebanese cuisine combinesTurkish,Arab andFrench cooking styles. Characteristics include the use of lamb (introduced by the Ottomans), the abundant use of nuts (especiallyalmonds and pine nuts), and dressings made from lemon juice.[40]
The Lebanese use bread, usually flatbread, as an integral part of a meal and food is generally not served without it.[41]
Variants ofmanaeesh and other bread presented in a Lebanese eatery
Pita bread with a pocket, known askhubz Arabi (Arab bread),[42] 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 asfalafel orshawarma.
Taboon bread is traditionally baked in ataboon oven or atannur, and is similar to the varioustandoor breads found in many parts of Asia.[43]
Marquq is prepared much thinner, almost paper-thin, and cooked on a metalsaj or pan.[44][9]
Ka'ak is a common Lebanese street bread that is usually consumed as a snack. There are many variations ofka'ak, from being sprinkled with traditionalsesame seeds to being stuffed with cheese andza'atar.[45]
Manaeesh (mini-pizza) is traditionally garnished withcheese (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 orfurns. Some bakeries allow customers to bring their own toppings in order to build their own customizedmanaeesh for breakfast, lunch, and dinner.[46] Variants includemanakousheh za'atar (thyme pizza) andmanakousheh jebneh which has only cheese.[47][48]
Manaeesh dough can also be eaten with minced meat and onions which is calledlahm bi 'ajin. Mini versions are calledsfeeha. The same dough can be made into a triangular pie calledfatayer, filled with spinach, onions and sumac.
Cheese, as well asyogurt and eggs, are used in the cuisine ofLebanon. One of the more recognizable dishes within Lebanon islabneh. Unlike regular yogurt,labneh is strained so as to remove the watery whey, leaving a thicker, creamier consistency. It is spreadable and garnished witholive oil andsea salt.[49] It is an extremely versatile dish that can be served in amezze platter for either breakfast or dinner. A variant is mixed with garlic.[49]Ejjeh is the traditionalomelette of Lebanon.[50] It is made withegg, choppedparsley andscallions. Within Lebanon, people make this omelette with different herbs that are cultivated from their village.[51][52]
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.[54]
Darfiyeh, a goat cheese matured in a salty goat skin or "darf". It is a seasonal cheese, native to Lebanon's northern mountain villages ofEhden andBcharre (and not to be confused withbaladi cheese).[55]
Feta is used in salads and other dishes, although some cooks will use a milder cheese calledjibneh baidha (simply "white cheese").[56][57]
Halloum is a semi-hard unripened cheese, perfect for grilling and frying. Along withakkawi it is traditionally stored in brine, giving it a strong, salty taste (though modern methods have allowed fresher varieties with less salt).[58]
Kashkaval is a cheese popular in manyEastern European countries that has made its way into Lebanese cuisine. It melts very quickly and is practical for pasta, pizza and sandwiches.[59]
Nabulsi is similar tohalloumi, made by boiling freshackawi cheese in a mixture of spices and seeds which are then fried, grilled or eaten and used in the popular dessertknafeh, a cheese pastry soaked in a sugar-based syrup.[60]
Shanklish is made from cow's milk, salted, fermented and seasoned withthyme and pepper, formed into cheese balls coated in red pepper chilli flakes.[61]
Lebanese stews, often served with rice orflatbread, are made with ingredients found locally available.
Lebanesemulukhiyah stew with chicken served with rice, vinegar, onions and toasted pita bread
Bamieh bi-zeit (okra and tomato stew) is one of the most popular stews.[62] Traditionally, it is served with rice and a basic salad dressed with lemon juice and olive oil, with fresh warm bread.[63] This stew combines the distinct flavor of okra with a flavourful tomato sauce.[64]
Bamya bel lahmeh (okra and lamb stew) adds small sautéed pieces of filleted lamb.[65][66]
Mjadrat fasoulya kidney bean and lentil stew popular inRashaya.[71]
Mloukhiye b'zeit is a dish In northernLebanon made using fresh leaves and shoots of theNalta jute plant, cooked with olive oil, onions, garlic, tomatoes and chilli peppers. It is a popular summer side dish, especially inMiniyeh-Danniyeh andAkkar districts.[72]
Mfaraket koussa (spicy zucchini stew) is one of the easiest and simplest ways to make use of the abundant summerzucchini.[73]
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.[74]
Vegetarian cuisine plays an important role in the cuisine of Lebanon. Being located inthe Levant,vegetables andherbs (wild or cultivated) are abundant in the fertile landscape and serve as a main base of the cuisine.[75] ForLebanese Christians, includingCatholic (Maronites andMelkites) andOrthodox, fasting from meat is practiced over the Lenten period (from midnight to noon) duringEaster. Where abstention of meat is observed, the food is referred to asakl aateh (meaning food "cut" from the diet, such as meat or absent from meat). The particular food that is "cut" varies over different traditions.[76]
Tabbouleh is a dicedparsley salad withbulgur wheat, tomato, mint and served with lettuce, eaten within amezze or as a standalone dish as a precursor to a main course.[77][78]
Yogurt cheese salad consists ofshanklish balls (yogurt cheese,feta,chilli powder,thyme,cumin, salt and pepper) added to a freshly prepared salad. It is distinctively Lebanese as is a perfect addition formezze, complimenting Arab and Lebanese wines.[79]
Fatteh is one of the most popular dishes in the Levant, and the variantfatet batinjan (aubergine casserole)[89] is served with yoghurt, fried bread, aubergine, andmaté.[90][91][92]
Moussaka, unlike the Greek style, is a vegetarian aubergine dish, made with fried aubergine simmered in an onion and tomato sauce with chickpeas.[93]
Riz bil-foul is another dish with fava beans, seasoned with various spices and served with rice.[95][96]
Mujaddara (imjaddarra) is a popular dish found throughout the Middle East and consists of cookedlentils andrice, garnished with sauteed onions and served with a salad or Lebanese bread.[97]
Lebanese meat dishes are usually made with chicken or lamb or beef, though pork is also eaten (albeit not as widely, due toIslamic dietary laws).[1] Meat was traditionally precious and usually served on the weekend. It is sometimes eaten mixed withbulgur to prolong the shelf life.
Raita, salad withsumac,kafta, and a prepared plate of kafta with sides
Shawarma is a commonly found form ofstreet food made with slow-cooked skewered meat (eitherchicken,lamb orbeef) that is thinly sliced and served as a sandwich with toppings such as onions,pickles and tomatoes.[98][99] Styles of this dish includeshawarma lahmeh, grilled meat with parsley, onion and tarator, and shawarma djeij which is grilled poultry withtoum and lettuce.[100]
Sambousek (also called samboosak, or sambousak bi-lahm) is a small stuffed pastry often filled with meat and served as an appetizer (mezze). Though usually filled with ground beef or lamb, sambousek can also be filled with cheese, spinach or other fillings.[101][102]
Kibbeh is a filledbulgur dough made with ground meat and can be made in different forms including fried (kibbeh raas), uncooked (kibbeh nayyeh), baked (kibbeh bil-saneeya), and all may be served withyogurt.[103][104][105] Some regional versions of kibbeh are a pumpkin-flavoured kebbe lakteen (popular inBeit Mery) and kebbe zghartweih which is an oven-cooked version popular inEhden.[106][107]
Kafta is made with spiced ground meat that is shaped into small patties or rolled into meatball-shaped balls which are then baked, pan-fried or charcoal-grilled on skewers. Kafta is served with bread and other side dishes.[109]
Habra (raw lamb fillet) is essential for most dishes involving lamb. It is the foundation for many popular dishes includingkibbeh nayyeh (minced rawlamb) and other variants ofkibbeh. The fillet needs to be prepared and chilled for a minimum of 2 hours, and can even be prepared one day in advance.[4]
Dehen, somewhat like a meat shortening made from lamb-tail fat, fried lamb pieces and spices, is often used to give dishes a light meaty flavour without the expense of bulk meat.[2]
Barout del batata is spicy lamb served with potatoes.[110]
Deleh mehshi is a stuffed rib cage of lamb (popular inBroummana).[111]
Laban immo is cooked yoghurt and lamb with rice (popular inDouma).[112]
Kafta meshwi is minced lamb mixed with finely chopped onion and parsley, broiled on a skewer over charcoal.[113]
Qawarma originates from a centuries-old custom that was to buy a fat-tailed lamb in the spring and force-feed it day and night with mulberry and grape leaves, wheat hulls and other ingredients ending in a succulent chopped lamb dish, salted and kept in the grease of the animal.[114][115][116]
Shish taouk is grilled chicken skewers that utilize only white meat, marinated in olive oil, lemon, parsley, and sumac, served on a bed of rice with almonds and pine nuts.[125]
Kibbet samak or fishkibbeh is a popular dish in the coastal areas of Lebanon, but also widely eaten during theLenten period. It consists of the same recipe as meat kibbeh, but uses white fish instead of red meat.[134]
Lebanese desserts have been influenced byOttoman cuisine and share many similarities with other neighbouring countries.Semolina is used in the preparation of several prominent Lebanese desserts.
Muhallebi is a milkpudding made with rice, milk and sugar. Like many other Lebanese desserts, it is sweetened with attar syrup and served with a garnish of assorted nuts.[135]
Barazek are cookies with a light and crumbly texture; one side is decorated with sesame seeds and the other side withpistachios.
Baklawa is made of a layered pastry filled withnuts and steeped inattar syrup (orange or rose water andsugar), usually cut into a triangular or diamond shape when served, which is the particular style that originated in Lebanon.[136]
Znoud al-sit [ar] is a syrup-soaked rolled pastry filled with clotted cream and garnished in typical fashion with nuts, orange peels and dates to the 19th century.[135]
Mafroukeh [ar] is a semolina dough layered with caramel and butter, soaked inatar and served with clotted cream and assorted nuts. It can also be used to make cakes likenammoura.[135]
Sfouf is a cake made with semolina flour and turmeric. It is consumed on birthdays, family reunions, and religious holidays.[140]
Booza is a type of ice cream commonly referred to as "Arabic ice cream", and is filled with Middle Eastern aromas.[138] It is traditionally made through a process of pounding and stretching in a freezer drum, instead of the more usual churning method used in other ice creams.[141] Lebaneseice cream is popular with itseastern flavors, includingamar al-din made from dried apricot paste.
Lebanese wine – Lebanon is among the oldest sites of wine production in the world.[157] The Phoenicians of its coastal strip were instrumental in spreading wine and viticulture throughout the Mediterranean in ancient times. Lebanon'sBeqaa Valley contains more than 30 vineyards, including the renownedKefraya,Ksara andChâteau Musar labels.[158][159]
Lebanese beer - Lebanese beer ranges from classic pilsners to innovative craft brews. Most popular brands areAlmaza and Beirut Beer.[160][161]
Maté – acaffeine-richinfused drink consumed frequently inShouf andAley. It was thought to have been brought from Argentina, where its important ingredients are grown, by immigrants in the Lebanesediaspora returning home.[162]
^Hourani, Guita (2009). "Diaspora and e-Commerce: The Globalization of Lebanese Baklava".Palma Journal: A Multidisciplinary Research Publication.11 (1): 116, 117, 118, 119.
^A taste of thyme : culinary cultures of the Middle East. Zubaida, Sami, 1937-, Tapper, Richard (Richard Lionel), University of London. Centre of Near and Middle Eastern Studies. London: Tauris Parke Paperbacks. 2000.ISBN1-86064-603-4.OCLC46764703.{{cite book}}: CS1 maint: others (link)
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