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. It is a Levantine cuisine made with an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood and minimal levels of animal fats. In any case where they have to consume red meat, they have to get it from a lamb on the coast or 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.
The preparation of Lebanese cuisine involves grilling, baking or saut?ing in olive oil most of the times and few in butter and cream as well as pickling, cooking or eating vegetables when still raw. Lebanese cuisine is characterised by frequent use of spices and herbs in large quantities. Lebanese cuisine varies in different regions of the Mediterranean countries where in a country like Lebanon serving of drinks have to be accompanied with food while in Romania their family life must contain serving mezze which is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas.
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. Lebanese cuisines are also consumed in other parts of the world with the most famous ones being 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. Specific books on different online stores such as Amazon and on the streets may contain recipes on cuisine preparation. A recipe book like Lebanese Cuisine by Anissa Helou contain over 250 classical recipes that are fully comprehensive collection of truly authentic Lebanese recipes in English.