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A unique cultural past has helped make Lebanese food the most popular
of all Middle Eastern cuisines. For most of its past, Lebanon has
been ruled by foreign powers that have influenced the types of food
the Lebanese ate. From 1516 to 1918, the Ottoman Turks controlled
Lebanon and introduced a variety of foods that have become staples in
the Lebanese diet, such as cooking with lamb.
After the Ottomans were defeated in World War I (1914-1918), France
took control of Lebanon until 1943, when the country achieved its
independence. During this time, the French introduced some of their
most widely eaten foods, particularly treats such as flan, a caramel
custard dessert dating back to the 1500s, and buttery croissants.
The Lebanese themselves have also helped bring foods of other
cultures into their diet. Ancient tribes journeyed throughout the
Middle East, carrying with them food that would not spoil easily,
such as rice and dates.
The real growth of the Lebanese community in London started in 1975,
with the start of civil war in Lebanon. War drove thousands of people
away. They settled all over the world, including in the UK. The
exodus was aggravated in 1982 with the Israeli invasion.
The Lebanese gastronomy is a rich mixture of various products and
ingredients coming from the different Lebanese regions. Olive oil,
herbs, spices, fresh fruits, nuts kernels and vegetables are commonly
used, as well as dairy products, cereals, fish and meat. The Lebanese
cuisine is extremely rich in flavors and colors and yet often offers
recipes easy to prepare and suitable for a healthy diet.
The Mezze, an elaborate variety of thirty hot and cold dishes, made
the Lebanese cuisine renowned worldwide. A typical Mezze may consist,
of salads such as the Tabouleh and Fattoush, together with dip such
as Hummus, Baba ghanoush or Moutabal, and some patties such as the
Sambusacs and finally the stuffed grape leaves.
The family cuisine offers also a range of dishes, such as the stews
or Yakhnehs, which can be cooked in many forms depending on the
ingredients used and are usually served with meat and rice vermicelli.
The Lebanese flat pita bread is essential to every Lebanese meal, and
can be used to replace the usage of the fork.
The Arak, an anise-flavored liqueur, is the Lebanese national
alcoholic drink and is usually served with the traditional convivial
Lebanese meals. Another Lebanese drink is the Lebanese wine, which is
now enjoying a worldwide reputation.
Among the great variety of Lebanese sweets, are pastries such as
Baklava, the Lebanese ice cream with its oriental flavors, and the
Lebanese roasted nuts variety and mixes as part of culture.
Ackawi - white cheese originating from the Palestinian town of
Akka now called Acre or Akko
Baba ghanouj - char-grilled aubergine (eggplant), tahina,
olive oil, lemon juice, and garlic puree-served as a dip.
Baklava - a dessert of layered pastry filled with nuts and
steeped in Attar Syrup (orange [or] rose water and sugar), usually
cut in a triangular or diamond shape.
Balila - known as Cumin Chickpeas.
Batata harra - literally "spicy potatoes".
Fattoush - 'peasant' salad of toasted pita bread, cucumbers,
tomatoes, chickweed, and mint.
Falafel - small deep-fried patties made of highly-spiced
ground chick-peas.
Fuul (Vicia faba) slow cooked mash of brown beans and red
lentils dressed with lemon olive oil and cumin.
Halva - sesame paste sweet, usually made in a slab and studded
with fruit and nuts.
Hummus - dip or spread made of blended chickpeas, sesame
tahini, lemon juice, and garlic, and typically eaten with pita bread
Kunafi - shoelace pastry dessert stuffed with sweet white
cheese, nuts and syrup.
Kibbeh - the national dish, mainly stuffed, can be made in
different form like (fried,uncooked,cooked with yogurt)
Kibbeh nayye - raw kibbeh eaten like steak tartar.
Kofta or Kafta - fingers, stars or a flat cake of minced meat
and spices that can be baked or charcoal-grilled on skewers.
Kousa Mahshi- stuffed squash, many varieties are used
Kubideh - served with pivaz (a mix of minced parsley, onions,
ground cumin and sumac).
Labneh- strained yogurt, spreadable and garnished with good
olive oil and sea salt.
Manaeesh - mini pizzas that are made in any number of local
bakeries or Furns (Furn Assalam, Ain El Hilwe, Saida), traditionally
garnished with cheese, Zaatar, or minced meat and onions. some
bakeries allow you to bring your own toppings and build your own or
buy the ones they sell there. Breakfast, lunch and dinner.
Mujaddara (Imjaddarra) - cooked lentils together with wheat or
rice, garnished with onions that have been sauteed in vegetable oil.
Mutabbel - made from eggplant
Samkeh harra - literally translated to "hot fish" -
grilled fish that has been marinated with chilis, citrus,and cilantro
Shanklish -string cheese
Shawarma - marinated meat (either chicken or lamb) that is
skewered on big rods and cooked slowly, then shaved and placed in a
10 inch pita roll with pickles, tomatoes, and other tangy condiments.
Shish taouk- grilled chicken skewers that utilize only white
meat, marinated in olive oil, lemon, parsley, and sumac
Siyyadiyeh - delicately spiced fish served on a bed of rice.
fish cooked in saffron and served on rice with onions, sumac, and a
tahini sauce (the most important part of the dish) originated in
Saida (saidon).
Tabbouleh - diced parsley salad with burghul, tomato and mint.
Tahini- sesame paste
Wara' Enab - stuffed grape leaves
Za'atar - dried thyme and sumac that can differ from region to
region and from family to family. Most are made in house, but can be
bought at Lebanese larders.
Coffee drinking in Lebanon is so much a part of the culture that it
is joked that a Lebanese who didn't drink coffee could lose his
nationality. The coffee served is mainly a variation of Turkish coffee.
Coffee is served throughout the day, at home and in the public cafes.
Lebanese coffee is strong, thick and often flavored with cardamom. It
is also usually unsweetened. When guests arrive at one's home, they
are invariably persuaded to stay for a coffee, no matter how short
their visit. It is made with a long-handled coffee pot called rakwe,
served in a demitasse, and poured out in front of the guest from the
rakwe itself.
The Lebanese host usually asks the guests how they take their coffee;
with or without sugar, since sugar is added after preparation.
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