Lebanese-cuisine - article about Lebanese-cuisine

Lebanese Cuisine

Food is cooked in a healthy way and is usually grilled, baked or sautéed in olive oil. The traditional method is to cook over an open fire. People who frequent Lebanese establishments will be familiar with the choice of appetizers, known as Maza, containing a selection of cheeses, olives and other items. Another well known export of Lebanese cuisine is Tabbouleh, made with burghul, onion, herbs, tomatoes, grape leaves and cabbage or lettuce. Many delicatessens and grocery stores sell Hummus, a tangy dip that is ideal for buffets and parties. The chief ingredients are chickpeas and tahini. The chickpeas should be soaked in cold water for a minimum of ten hours or overnight. It is very often decorated with sprigs of parsley.

Kibbeh is a meat dish, made from lamb or beef that has been grounded to a fine texture. Other ingredients include burghul, mutton fat, cinnamon, peppers and onion. Another example of Lebanese cuisine, using meat, is Kafta, sometimes called Kofta. This again uses ground meat, onion and spices. It is cooked on skewers and is served hot with Arab bread and salad. For a simple lunch, Fattoush is simple to prepare. It's a mixed salad with fried or toasted bits of pita bread and often contains lettuce, tomatoes, onion, cucumber, spices, mint and red cabbage. Sometimes, feta cheese is added.

The Lebanese have a sweet tooth too and enjoy finishing a meal with ice cream or eating pastries with their morning coffee. Baklava is a delicious sweet pastry with walnuts or pistachios and flavored with honey. After Ramadan, many families enjoy Ma'amoul, a shortbread pastry with a filling of nuts, dates and figs. Lebanese cuisine can be enjoyed to the accompaniment of a glass of Lebanese wine. Wine exports are now an important part of the country's economy. The national drink however, is the anise-flavored Arak.

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