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Lebanese cuisine The Lebanese cuisine is a delight, as it is influenced by a tradition of Mediterranean and oriental cooking. It represents the high point of the country’s hospitality, besides being very delicious and healthy. It encompasses a wide array of dishes and cooking styles, using refined spicing, herbs, grain, vegetables and flavorsome ingredients. Main courses are lamb, fish or chicken, grilled with rice and salad, served with traditional thin-flat bread. At least three dishes are served for the main course of the main meal. On important occasions, many more dishes are presented. The food is placed on serving platters or in bowls on the center of the table, and those at the table serve themselves, taking small portions of each variety of food or choosing larger portions of one or two dishes only. However, at the beginning of the main course, “mezze” (hors d’oeuvres) is served, and can have from 10 to 50 small dishes. But despite of that, it shouldn’t be considered as the main course. At the completion of the main course, seasonal fresh fruits, sweet pastries or puddings are served as well as coffee, which is an important part of the Lebanese way of life. Nevertheless, each province in the country does have its own specialties, providing a variety of Gastronomic delights. The Lebanese cuisine is divided into the following categories:
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