The History Of The Lebanese Cuisine.
According to the definition of cuisine which refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment, Lebanese cuisine can be defined as a style or method of cooking that is derived from the Mediterranean countries such as Lebanon. 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.
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. Lebanese cuisine is characterised by frequent use of spices and herbs 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.
Some of the Lebanese cuisine dishes are 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. Lebanese cuisines are also consumed in other parts of the world with the most famous ones being rich pastries, milk cakes, ground mutton in rice with lots of tomatoes and tabbouleh.
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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