Classic Lebanese Cuisine includes a profusion of starches, fruits, vegetables, fresh fish and seafood; animal fats are addicted carefully. Chick is eaten more often than red meat, and when red meat is eaten it is usually lamb on the shore and goat meat in the peak regions. It also includes plentiful amounts of garlic and olive oil, often experienced by lemon juice.
Infrequently does a meal goes by in Lebanon which does not comprise these ingredients. Most often Classic Lebanese Cuisine 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 uncooked or pickled as well as cooked. While the food of Lebanon doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients; the assortment of dishes and combination are almost limitless. The meals are full of robust, earthy flavors and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
In Lebanon, very hardly ever are drinks served without being accompanied by food. One of the more strong aspects of Classic Lebanese Cuisine is the method or custom in which their food is often served, which is referred to as mezze. Similar to the tapas of Spain and antipasto of Italy, mezze is an array of little dishes placed previous to the guests creating a collection of colors, flavors, textures and aromas. This style of serving foodstuff is less a part of relations life than it is of entertaining and cafes. Mezze may be as easy 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 understanding of desserts.
Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert and coffee. Baklava is also a popular Lebanese dessert.
Coffee drinking in Lebanon is so a great deal a part of the culture that it is joked that a Lebanese who didn’t drink coffee could misplace his nationality. The coffee served is sometimes a difference of Turkish coffee, but a dark type of coffee is the most important type served.
Coffee is served throughout the day, at home and in the community cafes. Lebanese coffee is strong, broad and often flavored with cardamom. It is also more often than not unsweetened and bitter. When guests reach your destination at one's home, they are invariably persuaded to stay for a coffee, no matter how small their visit. It is complete with a long-handled coffee pot called rakwe, served in a demitasse, and poured out in front of the visitor from the rakwe itself.