The History Of The Lebanese Cuisine.
Cuisine refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment hence Lebanese cuisine is a style or method of cooking as a characteristic by the Mediterranean countries. Lebanese cuisine is a Levantine cuisine that consist of high levels of whole grains, fruits, vegetables, starches, fresh fish and seafood and low levels of animal fats for consumption. If there has to be consumption of red meat it has to be a lamb on the coast and goat meat in the mountain regions. For a cuisine to be associated with the Lebanese cuisine it has to contain Lebanese flavours like olive oil, herbs, garlic and lemon as a seasoning as well as large amount of chickpeas.
Lebanese cuisines are often grilled, baked or saut?ed in olive oil and rarely in butter and cream and the vegetable can be eaten raw, pickled, or cooked. Lebanese cuisine is characterised by frequent use of spices and herbs in large quantities. Different regions of the Mediterranean countries have different ways of preparing or serving their cuisines with an example of Lebanon who have to serve drinks with food and Romania whose family life involves serving mezze which is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas. In Lebanon, drinks must be accompanied with food while in Romania family life include mezze which is an array of small dishes with a lot of colours, flavours, textures and aromas showing that different Mediterranean countries have different ways of presenting their Lebanese cuisines.
Some of the Lebanese cuisine dishes are Shawarma Lamb which is marinated roast lamb slices served with tahini sauce, Shawarma Chicken whose ingredients are marinated roast chicken breast slices, served with garlic sauce, Shish Taouk which is prepared from Char-grilled skewered cubes of marinated chicken breast served with mild garlic sauce. The most popular Lebanese cuisines even in other parts of the world are rich pastries, milk cakes, ground mutton in rice with lots of tomatoes and tabbouleh.
Other types of Lebanese cuisines are Lebanese ice cream with its oriental flavours, Lebanese roasted nuts with variety and mixes, sweets like Pastries such as Aish as-Saraya, Qatayef and Basbousa, and beverages like Arabic coffee, Lebanese wine, jallab and ayran yogurt.
In the present days, one can be able to prepare Lebanese cuisine in their own kitchens by following instruction from recipes that are provided in different websites on the internet. The recipes are also available in books that can be purchased from different stores online and on the streets. One of the books that are recommended with over 250 classical recipes that are fully comprehensive collection of truly authentic Lebanese recipes in English is the revised and updated edition Lebanese Cuisine by Anissa Helou.