Lebanese cuisine refers to the traditional cooking style and culinary practices of Lebanon, a country located in the eastern Mediterranean region. It is a rich and diverse cuisine that incorporates a blend of flavors from the Middle East, Mediterranean, and Arab cultures. Lebanese cuisine is known for its freshness, use of aromatic herbs and spices, and a wide range of ingredients.
The foundation of Lebanese cuisine is based on the use of fresh fruits, vegetables, legumes, grains, and a variety of meats, particularly lamb and poultry. Olive oil, lemon juice, garlic, mint, parsley, cinnamon, and sumac are some of the essential ingredients that give Lebanese food its distinctive flavor. Popular dishes include tabbouleh, a refreshing parsley salad; falafel, crispy balls made from ground chickpeas or fava beans; hummus, a smooth dip made from mashed chickpeas; and shawarma, thinly sliced meat (usually chicken or lamb) served in a pita bread.
Mezze, a selection of small appetizers and starters, is an integral part of Lebanese cuisine, and it often includes dishes like baba ghanoush, labneh (strained yogurt dip), and kibbeh (a mixture of ground meat and bulgur wheat). Flatbreads, such as pita and manousheh, are commonly eaten alongside meals.
Lebanese cuisine is also known for its sweet treats, including baklava (layered pastry with nuts and honey) and maamoul (filled cookies made with dates or nuts). Traditional beverages like arak (an anise-flavored alcoholic drink) and Turkish coffee complement the flavors of Lebanese dishes.
Overall, Lebanese cuisine is a vibrant and flavorsome culinary tradition that reflects the rich cultural heritage of Lebanon, with its
