"Live to Eat or Eat to live", big difference between the two statements when it comes in the Lebanese cuisine, The Lebanese cuisine is an ancient one and part of the Levantine cuisine.

        

Many dishes in the Lebanese cuisine can be traced back to thousands of years to Roman, and even Phoenician times.

        

A mix of cultural taste among the Middle East crafted to become an international cuisine among the world.


Includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice, olive oil, herbs, garlic.


Most often foods are either grilled, baked or sautéed in olive oil; butter or cream 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 ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.


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 cafes. Mezze may be as simple as pickled vegetables 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.


A typical mezze will consist of an elaborate variety of 122 hot and cold dishes


Stews or yakhnehs, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli.