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Globaleats
Lebanon
A fusion of Mediterranean and Middle Eastern tastes.
user rating Although Lebanese cuisine holds similarities to that of neighboring Israel and Syria it offers subtle differences as well as entirely unique dishes.
Because Lebanon hugs the Mediterranean Sea the cuisine generously features fresh seafood while sparsely incorporating red meats, although lamb is used as in the dish kibbeh, either served as lamb tartar or as finely ground lamb fried or baked with pinenuts and herbs and served with a yogurt sauce.
Samkeh harrah is a dish of fresh fish seared in olive oil along with onions, bell peppers and coriander and garnished with fresh lemon, parsley and pinenuts.
Of course, mezze, an array of foods, is popular and may include simple appetizers such as hummus, bread and pickled vegetables or mezze may be a full meal with skewered meats, grilled seafood, a variety of salads and desserts including sesame nougat and baklava.
Lebanese wine regions include Bekaa Valley home to the Chateau Ksara and Kefraya wineries. The anise-flavored liquer, Arak, is commonly enjoyed as well as strong, dark, cardamom-scented coffee.—Leska Tomash
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