Cuisine

At one time the mere mention of the country Lebanon would conjure up images of sun-drenched beaches, snow-capped mountains and a cultured, hospitable population bearing a vibrant, healthy cuisine. With its world class museums, universities and exciting nightlife, Beirut was often referred to as “the Paris of the Middle East.” Unfortunately, because of the civil war (1975-1991) most only remember the violence and destruction that came close to annihilating this beautiful little country. Today however, tourism is up and rebuilding is being done at an astonishing rate; Lebanon is currently one of the largest construction sites in the world. This isn’t the first time that Beirut has been rebuilt, as early as the 6th century the city was destroyed by devastating earthquakes and later a tidal wave and citywide fire. After each destruction the city was rebuilt to recapture its original splendor, this time is no exception.

The similarities between most Middle Eastern cuisines cannot be denied. With the language of the countries surrounding the eastern and southern Mediterranean being predominantly Arabic, many of the dishes carry the same names from region to region, though they may be prepared or seasoned somewhat differently. Because of this, the cuisines of the Middle East are often sadly lumped into one homogenous category, when in truth they can vary greatly. To view the cuisines of the Middle East as one is like proclaiming that all cuisines of Western Europe are alike. Lebanese food, for example, combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East.

The cuisine of Lebanon is the epitome of the Mediterranean diet. It includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb. It also includes copious amounts of garlic and olive oil-nary a meal goes by in Lebanon that does not include these two ingredients. Most often foods are either grilled, baked or sauted in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. 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 and combinations are almost limitless. The meals are full of robust, earthy flavors and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.

With the recent emphasis on the health benefits of Mediterranean cuisine, many Americans are discovering and embracing authentic Lebanese food. The awareness of this ancient cuisine has also inspired professional chefs and restaurateurs across the country to feature exciting Lebanese items on their menus.

Situated between the east and the west, Lebanon is a culinary and cultural crossroads. Lebanon is located on the eastern most shore of the Mediterranean in the Fertile Crescent, where western civilization is said to have begun. The cuisine of this ancient land is diverse and steeped in history; both the eastern and western influences in its cookery are apparent. Though its mainstream popularity is relatively new, the cuisine is not; the cuisine of Lebanon has been in the making since pre-biblical times. The influence that Lebanon has had on the world is totally out of proportion to its size; culinary contributions from this tiny country have had the greatest impact on modern Middle Eastern cuisine. Roughly encompassing an area of land the size of Connecticut, the people and cuisine of Lebanon are known throughout the world-Lebanese cuisine is a true reflection of its welcoming culture.

In Lebanon, very rarely are drinks served without being accompanied by food. One of the more healthy and entertaining aspects of Lebanese cuisine is the manner or custom in which their food is often served, it’s referred to as mezze. Similar to the tapas of Spain and antipasto of Italy, mezze is an array of small dishes placed before the guests creating an awe-inspiring array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafs. Mezze may be as simple as pickled vegetables, hummus and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert and coffee. Baklava, which is usually associated with Greek cuisine, is also a popular Lebanese dessert. The main difference between the Lebanese variety and its Greek cousin, is Lebanese baklava often contains pistachio nuts and is drizzled with a rose-water syrup, the Greek variety usually contains walnuts and honey.

Coffee is a big deal in Lebanon. It is served throughout the day, at home and in the public cafs. Lebanese coffee is strong, thick and often flavored with cardamom. It is also usually heavily sweetened. When guests arrive at one’s home, they are invariably persuaded to stay for a coffee, no matter how short their visit.

The food of the entire Mediterranean region is a celebration of life; it is fresh, flavorful, diverse and invigorating. While speaking with a Lebanese chef who had once operated a restaurant in the South of France, I questioned him on the food of the sun-drenched Mediterranean. He said that the genius of it was in its simplicity, and that the food was a product of both the earth and the sea. He also told me of the natural bond that all of the Mediterranean cuisines share, from the tip of Spain to his homeland in the Levant, “the same waters equally splash all of the countries around the Mediterranean”. With that said, I walked away a content and happy diner.

- Source: Wikipedia