Why We Absolutely Love Lebanese Food (2024)

FAQs

Why We Absolutely Love Lebanese Food? ›

Lebanese cuisine has always utilised fresh local ingredients, ensuring that you get the maximum nutritional benefits from every bite. Fruits, vegetables, legumes and proteins form the foundations of traditional Lebanese food which are then embellished by an array of fresh spices.

While the cuisine of Lebanon doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients; the assortment of dishes. The meals are full of exotic, earthy flavours and their desserts jam-packed with succulent rose water and orange blossom.

Lebanon ranked 25^th in the world and 1^st among 12 Arab countries in the top 100 cuisines worldwide report issued by Taste Atlas. جاء لبنان في المرتبة ال25 في العالم والأولى بين 12 دولة عربيّة في تقرير صادر عن موقع Taste Atlas حول أفضل مئة مطبخ حول العالم.

The focus on fruits and vegetables in particular is where Lebanese food gets its reputation for being such a healthful diet. Big salads brimming with garlic crumbs and olive oil overflow with essential vitamins and minerals, in addition to the necessary amount of protein that the human body needs.

In some Arabic dialects, the word for bread means 'life'. This is why you will find pita or flat bread served with almost every meal. In fact, you will likely consume more bread, fresh produce and rice than meat in the average Lebanese dish. This is one of the reasons why it is such a healthy cuisine!

The spices used in traditional Lebanese cuisine make it truly irresistible – from the well-rounded flavours of za'atar and baharat to the tang of sumac, through to the freshness of mint and the sweetness of cardamom. Every one of our spices plays a vital role in creating that authentic Lebanese taste.

Kibbeh is the national dish of Lebanon and is a hearty, artsy, flavorful treat. It's made by pounding bulgur wheat and minced meat together with pine nuts and spices. The mixture is then rolled into balls and served raw, grilled, or deep-fried.

With the devaluation of the Lebanese Lira (currency), it has become more expensive to buy goods on the global markets. Recent estimates suggest that the value of the Lebanese Lira against the US dollar has seen a 90% decrease. Geopolitics also plays a role.

How is Lebanese food different? ›

Dishes and ingredients. Lebanese cuisine combines Turkish, Arab and French cooking styles. Characteristics include the use of lamb (introduced by the Ottomans), the abundant use of nuts (especially almonds and pine nuts), and dressings made from lemon juice.

The national dish of Lebanon is kibbeh, an emulsified paste of fresh lamb and bulgur wheat with spices. Meat tends to be made into nuggets and charcoaled or stuffed into vegetables.

The Lebanese identity is rooted in a shared history and culture. Their rich cultural heritage includes food, music, literature, and art, which is also shaped by the country's location at the crossroads of the Eastern Mediterranean. This has allowed it to be a meeting point for different cultures and traditions.

Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include baklawa, sfouf and ka'ak.

Lebanese food brings to mind a kaleidoscope of sensory elements: From the aromatic, sharp perfume of cinnamon, cumin, thyme, and roasting meat to the clear, refreshing notes of leafy green herbs, zesty lemon, and garlic.

For example, Middle Eastern dishes tend to be more heavily spiced and savory, while Mediterranean cuisine is known for a lighter touch and a focus on fresh seafood and vegetables. Ultimately, the choice is yours, but one thing is for sure- no matter which you choose, you're in for a delicious and flavorful meal.

An absolute staple ingredient in Lebanese cuisine is none other than the humble bulb of garlic. Crushed, minced, roasted… it is all used! The most popular way to use garlic in Lebanon is to flavour dishes such as hummus, baba ghanoush and meat marinades.