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Lebanese Gastronomy

The Lebanese cuisine brings together diverse specialties: their own and others adapted from different countries around . To the Arab and Turkish specialties Lebanese added a bit of French gastronomy.
Cereals and Vegetables (nuts, sesame, cucumbers, eggplants, peas, tomatoes), cooked in different ways, with yogurt, cheese, accompany almost all main dishes.
The Mezze" can be pickled or raw vegetables, baba ghanouj (crushed eggplant with olive oil and other vegetables) with bread, as it can also be a complete meal consisting of grilled seafood after been marinated , Skewered meats, salads and some desserts.
The national dish of Lebanon is kibbeh , an emulsion of wheat and lamb. Two other common forms are kibbeh bil-saneeya (baked kibbeh) and kibbeh krass (fried) , both containing a filling of cooked meat and pine nuts.
Another specialty is the Tabouleh (Bulgur wheat, parsley, mint and salad). Before serving, this salad is chilled for 20 minutes.
Fattoush is a salad of toasted bread into small pieces with salt, garlic, pepper, mint, lemon juice, olive oil).
Arak , the national Lebanese drink, is a distilled beverage, anis flavor, with an alcoholic content of 50 63º.

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Lebanese Gastronomy