Lebanon
Lebanese cuisine is a rich tapestry of flavors, textures, and aromas that reflect the country's diverse cultural history and geographical landscape. Rooted in the traditions of the Levant, it blends influences from Arab, Ottoman, and Mediterranean cuisines, creating a unique culinary identity. Central to Lebanese dining is the concept of sharing, with meals often revolving around a mezze, which is a selection of small dishes meant to be shared and enjoyed together. This communal style of eating fosters a sense of togetherness and conviviality, making dining a social experience. Freshness is a hallmark of Lebanese cuisine, with an emphasis on using seasonal vegetables, fruits, herbs, and spices. Common ingredients include olive oil, garlic, lemon juice, parsley, mint, and tahini. These ingredients form the backbone of many dishes, imparting a distinctive and vibrant flavor profile. Staple foods in Lebanese cuisine include bread, which is a constant presence at the table, often in the form of pita or flatbread. These breads serve as vehicles for scooping up dips and spreads like hummus, made from chickpeas and tahini, and baba ghanoush, a smoky eggplant puree. Vegetable dishes are abundant, reflecting the country's agricultural heritage. Tabbouleh, a fresh and zesty salad made with bulgur wheat, parsley, mint, tomatoes, and lemon juice, is a quintessential example. Fattoush, another popular salad, features mixed greens, vegetables, and pieces of toasted or fried bread, dressed in a tangy vinaigrette. Legumes play a significant role in the diet, with lentils and chickpeas being particularly prominent. Mujadara, a hearty dish of lentils and rice garnished with caramelized onions, is a comforting and nutritious staple. Falafel, deep-fried patties made from ground chickpeas or fava beans mixed with herbs and spices, are a beloved street food and mezze item.
