Lebanese cuisine

The Lebanese cuisine is the national cuisine of Lebanon. It influenced the course of history much the cuisine of the Ottoman Empire, as well as other countries in the region.

Basic ingredients are vegetables, fruits, dried legumes, bulgur, rice, fish, meat, chicken, nuts, olives, yogurt and tahini. Many dishes are vegetarian. Fat is traditionally used sparingly. The most popular dishes Kibbeh, which is eaten throughout the region belongs. Also typical are hummus and tabbouleh. Widespread also are stuffed vegetables and stews with meat and vegetables. The Lebanese mezze are considered very tasty. Burghul bi d' feeneh is a stew made ​​from bulgur, chickpeas, meat and onions. Hindbeh bilzeyt is cooked dandelions with garlic, olive oil and lemon juice.

Typical dishes

  • Hummus ( mashed chickpeas with a little sesame paste )
  • Falafel (fried balls of chickpeas, fava beans, cilantro and onions)
  • Mutabbal ( mashed eggplant with some sesame paste)
  • Tabbouleh (parsley salad with mint, tomatoes, onions, olive oil, lemon juice and bulgur )
  • Ful ( brown beans ) cooked to olive oil, garlic and lemon juice. In some areas, grape vinegar instead of lemon juice used.
  • Fatousch ( a salad with baked Lebanese bread)
  • Salata Malfuf ( a cabbage salad with mint and garlic seasoned )
  • Shawarma (marinated meat grilled on a spit; Armenian origin, similar principle as doner kebab. )
  • Warak Enabler (stuffed with rice, tomatoes and parsley vine leaves)
  • Kibbe Naye (processed meat to mush mixture of lamb and veal )
  • Magdus ( Pickled garlic stuffed with nuts and young eggplants )

Swell

  • Alan Davidson: The Oxford Companion to Food, 2nd ed Oxford 2006, article Lebanon and Syria, pp. 448 f
  • Arab cuisine
  • Culture ( Lebanon)
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