INTRODUCTION TO LEBANESE CUISINE

Lebanese cuisine is a festival of delicious appetizers, rich

appealing tastes, enticing colours and warm hospitality.

It is tempting , tantalizing and offers a truly sensational

experience of taste and aroma .

Fresh vegetables & ingredients; tabouleh, fattoush with

olive oil, homos with tahini, Eggplant paste , green bean,
foul modamas….the list goes on and on .

A typical spread would include kebbeh, shish tawook ,

kaftah, freekeh of all kind with chicken , beef or vegetables,
shish barak, mojadara, sayadiyah- a combination of lip-
smacking Taste and health- friendly dishes
 HISTORY OF LEBANESE CUISINE
Lebanese cuisine is an ancient one and part of the
cuisine of the Levant. Many dishes in Lebanese cuisine
can be traced back thousands of year to eras of roman,
Greek, Persian, Byzantine, Arab, Egyptian, and
Phoenician rule. In the last 500 years, Lebanese Cuisine
has been influenced by the different foreign civilizations
that held power . From 1516 to 1918, the Ottoman Turks
controlled Lebanon and introduced a variety of food that
have become staples in the Lebanese diet, such as
cooking with lamb. After the Ottomans were defeated in
world war I(1914-1918), France took control of Leanon
untill 1943, when the country achieved its independence.
The French introduced foods such as flan, a caramel
custard dessert dating back to the 16th century AD,
eclairs, French fries and croissants.
REGIONS OF LEBANESE CUISINE
 S0uth Lebanon- It is famous for its kibbe.
 Beqaa Valley- It is famous for its meat pastries.
 North Lebanon- It is famous for Savoury dishes.
 Sidon- It is famous for sweets.
 THREE COURSE MENU OF LEBANESE CUISINE
POTAGE- Adas bil hamod
It means lentils in lemon and it is healthy veggie and a protein packed soup. It is
actually a lentil stew with small diced potatoes , fresh cilantro, and some lemon juice
to finish the dish .
ENTRÉE- Riz bi Lahme
It means Lebanese rice with meat. It is beautiful aromatic celebratory dish from
Lebanon rice and meat laced with spices and steamed to impart a lovely fragrance.
Lamb shoulder and lamb neck is used and meat should be cooked slowly and bay
leaves , cinnamon stick, cardamom pods are used and rice is cooked with broth for the
flavor.
DESSERT- Halawet EI Jibn
It is an Arabic dessert made of a sweet semolina and cheese dough filled with cream.
This dessert is primarily made of a cheese dough mozzarella, sugar syrup, and orange
blossom water or rose water , pistachio. It is found in other regions in the middle east
including Lebanon and turkey.
 SIGNATURE DISH OF LEBANESE CUISINE
KIBBEH is the signature dish of lebanese cuisine

Kibbeh is sub-core foods include sesame

(seeds, paste, and oil), burghul(cracked
wheat),parsley, mint, lemons, onions, and
garlic. The national dish of lebanon is
kibbeh, an emulsified paste of fresh lamb
and bulgur wheat with spices. Many tends
to be made into nuggets and charcoaled or
stuffed into vegetables.