Cuisine Focus – Lebanese – Unearthing Spicy Flavors

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Seafood, vegetables, fruits and starch-based foods- these are the essentialities of Lebanese cuisine. This cuisine also makes use of fats sparingly unlike Chinese and other styles of cooking. The choice of meat is also very selective, as the people often consume poultry products than red meat.

Other valuable ingredients likewise include oils and seasonings such as garlic and lemon juice. In fact, most of the Lebanese dishes are prepared by means of grilling, baking or sautéing with use of olive oil. Dairy products such as cream are used mostly for desserts and not usually in viands or entrees.

Vegetables, on the other hand, are prepared by means of pickling and cooking. Sometimes, the Lebanese prefer to eat it raw. More so, the cuisine focuses more on spices, herbs and the freshest ingredients. While these selections seem to be limited, the presentation of Lebanese food is very diverse and limitless. The people are keen on preparing meals by means of having combinations and varieties. The diet, generally, is characterized as hearty and earthy, due its inherent flavors and tastes.

Lebanon is one country, filled with traditions as well. For its people, food and drinks are synonymous with each other. No food is complete without a complementary beverage, as much as no drinks are served without any food on the guest’s platter. Mezze is a good example of this customary practice, wherein small dishes are served along with beverages. The featured items in a Mezze can range from basic to complex, such as bread, pickled vegetables, hummus and skewered meats.

Common desserts include a fresh serving of seasonal fruits. Baklava, which is also part of Greek cuisine, is another popular dessert among the Lebanese people. Other traditional dishes also feature a number of fresh and natural produce, thus creating an ensemble of textures, smells and flavors.

Ingredients Utilized in Lebanese Cuisine

Meat:

Poultry, Lamb, Goat

Seafood:

Fish, Octopus

Vegetables:

Eggplants, Potatoes, Cucumbers, Tomatoes, Chickpeas, Lentils, Beans, Squash, Zucchini,

Fruits:

Dates, Grapes

Oils:

Olive oil

Seasonings, Herbs, Spices and Sauces:

Tahini (sesame paste), Lemon juice, Garlic, Cumin, Mint, Sesame oil and seeds, Parsley, Onions, Chili, Cilantro, Vinegar

Dairy:

Eggs, Milk, Butter, Cream, Cheeses, Yogurt

Nuts and Grains:

Rice, Oats, Wheat, Pistachios, Walnuts

Lebanon, being a country comprised of regions, is very open to receiving influences from other cultures. On the contrary, the people strive to maintain tradition through regional dishes and great food. The freshness of chosen ingredients, as well as the intensity of selected spices and herbs, gives Lebanese cuisine that unique ‘earthy flavor.’

The Mezze, which features an elaborate serving of hot and cold dishes, make the cuisine extraordinary and colorful. Moreover, with a great selection of dishes and dips such as Batata Harra, Baklava, Fattoush even Hummus, we can easily determine the Lebanese’ passion for spicy living and flavorful food.

Authentic Lebanese Recipes

Chicken Shawarma

Recipe Source: lebaneserecipes.com

Serves 4

Ingredients:

* 8 chicken thighs

* 1/2 cup malt vinegar

* 1 tsp mixed spices

* 1/4 ground cardamon

* 1/4 cup yoghurt

* 1 tbs oil

* Salt & pepper

Method:

The mixed spices used here are the traditional ’7 spices’ you can buy off the shelf.

Slice the chicken.. Marinate using all the above ingredients for 4 hours or overnight in the fridge. Put the chicken with the marinade in an oven tray and bake covered in a hot oven for 30 mins, turning once. Uncover and put back in the oven for 5 more minutes, or till the chicken is well cooked. If desired, pour out the fat for a healtier option. Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with Tarator, hummus and Toum.

Lebanese Rice Pilaf

Recipe Source: lebaneserecipes.org

Ingredients :

1/4 cup Chinese egg noodles or thin spaghetti, broken into 1/2 inch pieces
3 tbs Olive oil
2 cup Long grain rice
4 cup Cold water
Salt to taste

Method :

* In a small frying pan, saute’ the noodle pieces in the olive oil until they’re golden brown. Careful, they burn easily.
* Wash the rice, drain it and place it in a small pan with a tight fitting lid.Add the water and the toasted noodles and oil. Add the salt. Bring to a boil, reduce the heat to low,and cook, covered for 20 minutes Serves 6 – 8.

Image Credit: lebaneserecipes.com

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