The cultural history of Lebanon has played an important part in shaping its cuisine. The Ottoman Turks, for example, introduced Turkish staples such as Baklava (a sweet pastry) and Laban which is a type of yogurt. The popularity of eating lamb also increased under Ottoman rule. Later, after the first- world-war, the French took control and introduced French food such as croissants.
Fresh ingredients, herbs and spices are at the heart of traditional Lebanese food. Mint, garlic, cinnamon and nutmeg are widely used as are flat-leaf parsley and oregano. Bread, commonly pita, accompanies most meals and in rural areas, women take their bread to the local bakery to bake whilst catching up on the day’s gossip.
Although fruit, vegetables, bread and rice dishes form the basis of the majority of Lebanese meals, lamb and chicken are also eaten widely. The national dish, Kibbeh, is made lamb and cracked wheat mixed together with spices.
Another popular part of the Lebanese diet is Mezze which is a selection of hot and cold dishes that can precede the main course or be served as a meal in their own right. These may include Hummus, stuffed vine leaves, salads and kebabs of lamb or chicken with peppers and onions. Tabbouleh which is a meal made with bulgar wheat and a mixture of herbs and vegetables is also popular.
The climate and fertile soil lead to a wealth of fruit being grown in Lebanon which are used to create desserts. Melon, oranges, grapes and figs are all widely eaten and nuts such as walnuts and pistachios are popular additions to sweet desserts.
In common with much of the Middle-East, coffee is widely drunk, in the thick, Arabic style, sometimes with the addition of ground cardamom. Lebanon’s national alcoholic drink is called Arak (also known as Lion’s Milk.) It is made with anise and is usually served with dessert, whilst the children drink home made lemonade. Beer and wine are also popular and Lebanon boasts a large number of vineyards.
All in all, food plays an important part in Lebanon culture as it is the focus of many social events and celebrations and despite the influx of international restaurant chains in recent years, the local recipes and traditions remain at the heart of Lebanese cuisine.
