Lebanese cuisine is known for its fresh produce, seafood, and poultry, with lamb and goat being the only red meats commonly consumed. Olive oil, lemon juice, garlic, and hot spices are used in cooking, and meals are often a collection of smaller dishes served with flatbread. Fresh fruit is served before dessert, and vegetables are part of nearly every meal. Lebanese foods are flavorful due to a wide range of seasonings used, and meals are often served with three or four smaller dishes or one large dish with several entrees alongside.
Lebanon, located on the Mediterranean Sea, is world famous for its fresh and simple variations of Middle Eastern cuisine. Lebanese foods are primarily characterized by the inclusion of fresh produce, which forms the bulk of most meals. When it comes to meat, fish and poultry are the most common, and the only red meat consumed is typically lamb or goat. Most foods are cooked or seasoned with olive oil, lemon juice, garlic, and a variety of hot spices. Meals are generally a collection of smaller dishes, and it is very common for flatbread to be used in place of a fork or other eating utensil.
As in most Mediterranean cuisines, Lebanese foods are all about fresh produce. Vegetables are part of nearly every meal, and most people in this area opt for seasonal produce bought or harvested that day. While baked goods are also popular in this area, fresh fruit is served at the end of nearly every meal before any actual desserts, and is incorporated into savory dishes as well. Often, various fruit or vegetable dishes are served on their own without any kind of animal products.
When consuming meats, seafood and poultry are most common. Due to Lebanon’s proximity to the Mediterranean Sea, seafood is often available in abundance and is purchased or caught the day it is prepared. Additionally, chickens are a common livestock and are usually eaten at least once a week. When it comes to red meats, beef is not widely used in Lebanese foods and dishes. Instead, lamb, which is often slow-cooked with a variety of spices, is very popular, especially for meals on special occasions. Goat is also eaten, although less so than other meats.
Lebanese foods are often considered to be very flavorful, and this is mainly due to the wide range of seasonings used in cooking. Nearly all hot foods are cooked in olive oil, cold foods are often drizzled with this heart-healthy fat, and everything from savory to sweet dishes contains a healthy dose of garlic. Spices that are usually considered hot or strongly flavored are most commonly used in Lebanese foods and give dishes the distinctive flavor of this region. Ground red chillies, cumin and saffron are incredibly popular, as are mint, sesame seeds and coriander.
Outside of flavor, the way Lebanese foods are served is also an important component of this type of cuisine. Rather than a main course and a few sides, many meals often consist of three or four smaller dishes, which are often similar to appetizers, or one large dish with several entrees alongside. Although forks, knives and spoons are used regularly, most meals are served with flatbread, which is often used in place of a cooking utensil.
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