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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. If there has to be consumption of red meat it has to be a lamb on the coast and goat meat in the mountain regions. The cuisine contains flavours of the Lebanese diet such as olive oil, herbs, garlic and lemon for seasoning and may also contain 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. The main characteristic of this type of cuisine is frequent and use of large amounts of spices and herbs. What is to be prepared in the Lebanese cuisine is usually determined by the seasons and what is available. Different regions of the Mediterranean countries have different ways of preparing or serving their cuisines with an example of Lebanon who have to serve drinks with food and Romania whose family life involves serving mezze which is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas. In Lebanon, drinks must be accompanied with food while in Romania family life include mezze which is an array of small dishes with a lot of colours, flavours, textures and aromas showing that different Mediterranean countries have different ways of presenting their Lebanese cuisines.

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 and Shish Taouk which is prepared from Char-grilled skewered cubes of marinated chicken breast served with mild garlic sauce are some of the Lebanese cuisine. Rich pastries, milk cakes, ground mutton in rice with lots of tomatoes and tabbouleh are the most popular cuisines with the origin being from the Mediterranean countries.

Other forms of cuisines with a special style of preparation from Mediterranean countries are sweets which include Pastries such as Aish as-Saraya, Qatayef and Basbousa and Lebanese ice cream with its oriental flavours, Lebanese roasted nuts with variety and mixes 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. The recipes are also available in books that can be purchased from different stores online and on the streets. An example of a recipe book is the revised and updated edition Lebanese Cuisine by Anissa Helou which has over 250 classical recipes that are fully comprehensive collection of truly authentic Lebanese recipes in English.

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