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Lebanese cuisine

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.

Regional cuisine

These recipes are attributed to these regions in Lebanon.

  • Douma: Laban Immo (cooked yoghurt and lamb with rice)
  • Hammana: Fasoulya Hammanieh (kidney bean stew)
  • Beit Shabab: Riz bi-Djaj (chicken with rice)
  • Kfar meshki: Kebbe bil-Kishk (meat mixed with wheat and yoghurt)
  • Baskinta: Makhlouta (meat, rice, and nuts)
  • Tripoli, Lebanon: Mjadrah and Fattoush (crushed lentils and salad)
  • Broummana: Deleh Mehshi (stuffed rib cage of lamb)
  • Baino: Kebbe and Lahme bil-khal (meat mixed with crushed wheat and meat soaked in vinegar)
  • Dhour Choueir: Shish Barak (dough balls stuffed with ground beef and cooked in yoghurt)
  • Firzel: Freikeh (cooked wheat with meat)
  • Ehden: Kebbe Zghartweih (oven-cooked meat and crushed wheat blend)
  • Beit Mery: Kebbe Lakteen (pumpkin-flavoured meat)
  • Beirut: Samkeh Harra and Akhtabout (spicy fish and octopus), Roasted Nuts
  • Zahlé: Kebbe Zahleweieh (meat and crushed wheat blend)
  • Rashaya Al-Wadi: Kebbe Heeleh (meatballs)
  • Ras al-Metn: Fatet (yoghurt, fried bread and nuts)
  • Ain-Zibdeh: Hareeseh (wheat and chicken)
  • Rashana: Mjadrat Fasoulya (lentils and kidney beans)
  • Beiteddine: Kafta Bithine (spiced meat with sesame concentrate)
  • Ihmej: Ghameh (stuffed cow intestines)
  • Sidon: Riz bil-Foul (Rice and fava beans)
  • Bsharri: Koussa bil-Laban (meat and rice-stuffed zucchini cooked in yoghurt)
  • Deir al-Kamar: Fatet Batinjan (yoghurt, fried bread and aubergine)
  • Saghbeen: Zinkoul bil-Laban (meat filled pastry and yoghurt)
  • Tyre: Saiyadit al-Samak (rice and fish)


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.

traditional Lebanese food | popular Lebanese dishes | skewered meats | desserts, coffee, drinks