Dishes from the Lebanon provide the framework for the exotic cuisine recognized internationally as Arabic.
Yoghurt, cheese, cucumber, aubergines, chick peas, nuts, tomatoes, burghul and sesame (seeds, paste and oil) are harmoniously blended into numerous assorted medleys.
Parsley and mint are used in vast quantities as are lemons, onions and garlic.
A meat, (lamb is the favourite meat) chicken or fish dish follows with salad and rice.
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Some popular Lebanese dishes are:
BABA GHANOUSH: char-grilled 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 honey-lemon syrup, usually cut in a triangular or diamond shape.
FALAFEL: small deep-fried patties made of highly-spiced ground chick-peas.
FATTOUSH: salad of toasted lebanese bread, cucumbers, tomatoes and mint.
FOUL: slow cooked mask of brown beans and red lentils dressed with lemon olive oil and cumin.
GARLIC: crushed garlic , oil and lemon combined together to make a garlic paste .
HALVA: sesame paste sweet, usually made in a slab and studded with fruit and nuts.
HOMMUS: puree of chickpeas, tahina, lemon, and garlic served as a dip.
JEHNE: white cheese.
KUNAFI: shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup.
KIBBEH: oval-shaped nuggets of ground lamb and burghul.
KIBBEH NAYE: raw kibbeh eaten like steak tartar.
KOSHARY: cooked dish of pasta, rice and lentils to which onions, chillies and tomatoes paste are added.
KUFTA: fingers, balls or a flat cake of minced meat and spices that can be baked or charcoal-grilled on skewers.
LABEN: tangy-tasting sour milk drink widely used in cooking.
LABENEH: thick creamy cheese often spiced and used as a dip.
LAHMA bi Ajeen: Arabic pizza.
LOUBIA: green beans cooked in tomato sauce.
MA'AMUL: date cookies shaped in a wooden mould called a tabi.
MUHALABIYYAH: silky textured semolina pudding served cold.
MUSAKHAN: chicken casserole with sumac, a ground powder from the cashew family used as seasoning.
SAYYADIYA: delicately spiced fish served on a bed of
rice.
Tabbouleh (pictured): salad of burghul, tomato,
mint and parsley.,
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