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The History Of The Lebanese Cuisine.

AS style or method of cooking that is from the Mediterranean countries such as Lebanon is referred to as Lebanese cuisine. The Lebanese style of cooking has to make use of high amounts of whole grains, fruits, vegetables, starches, fresh fish and seafood and a minimum uses 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. For a cuisine to be Lebanese, there has to be olive oil, herbs, garlic and lemon for seasoning although large amount of chickpeas are also associated with Lebanese bistro & bar cuisines.

Lebanese cuisines are often grilled, baked or saut?ed in olive oil and rarely in butter and cream and the vegetable can be eaten raw, pickled, or cooked. The use of herbs and spices is frequent and in large quantities. 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.

Dishes that are served in any Lebanese bar or bistro include 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. 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.

The Lebanese cuisine served in places like the TarBoush bistro also include sweets like Pastries such as Aish as-Saraya, Qatayef and Basbousa as well as 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.

By the help of recipes from different websites on the internet, one can be able to cook their own Lebanese cuisine in their kitchen. The recipes are also available in books that can be purchased from different stores online and on the streets. 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.