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.
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 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. Lebanese cuisine varies in different regions of the Mediterranean countries where in a country like Lebanon serving of drinks have to be accompanied with food while in Romania their family life must contain serving mezze which is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas.
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. The most popular Lebanese cuisines even in other parts of the world are 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.
Technological advancement can allow one to be able to prepare their own Lebanese cuisines in their kitchen by following the recipes that are available in different websites across the internet. Specific books on different online stores such as Amazon and on the streets may contain recipes on cuisine preparation. 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.