Lebanese cuisine is one of the most interesting cuisines in the Mediterranean region. It combines the sophistication of and subtleties of the European cuisines with the exotic ingredients of the Middle and Far East. The ingredients used are a lot like those in the Indian food and the dishes are close to the Indian palate and taste. This is on cuisine does not involve mastering complicated culinary techniques. The dishes are easy to prepare and delicious to eat.

Beans and lentils are a great part of the Lebanese diet - be it the ever-present chickpeas or different types of lentils. A large and varied assortment of vegetables is used. In meat, chicken or lamb is preferred. Kebabs, made of meat or vegetables are served as appetizers or as part of the the meal. 

For flavoring, the Lebanese use an interesting mix of spices and herbs from both East and West. The major herbs used are mint (fresh and dried), parsley and thyme. Spices include cinnamon, cumin, allspice and coriander.

Published: 2009
Pages: 96
Format: Hardcover