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The History Of The Lebanese Cuisine.

AS style or method of cooking that is from the Mediterranean countries such as Lebanon is referred to as Lebanese cuisine. The Lebanese style of cooking has to make use of high amounts of whole grains, fruits, vegetables, starches, fresh fish and seafood and a minimum uses of animal fats. Red meat that is used in the preparation of Lebanese cuisines that have to use meat is usually from a lamb on the coast and goat meat in the mountain regions. For a cuisine to be associated with the Lebanese cuisine it has to contain Lebanese flavours like olive oil, herbs, garlic and lemon as a seasoning as well as large amount of chickpeas.

Most of the times, Lebanese cuisine are prepared by grilling, baking or saut?ing in olive oil than in butter and cream while the vegetables are eaten raw, pickled, or cooked. The use of herbs and spices is frequent and in large quantities. Different regions of the Mediterranean countries have different ways of preparing or serving their cuisines with an example of Lebanon who have to serve drinks with food and Romania whose family life involves serving mezze which is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas. In Lebanon, drinks must be accompanied with food while in Romania family life include mezze which is an array of small dishes with a lot of colours, flavours, textures and aromas showing that different Mediterranean countries have different ways of presenting their Lebanese cuisines.

Dishes that are served in any Lebanese bar or bistro include Shawarma Lamb which is marinated roast lamb slices served with tahini sauce, Shawarma Chicken whose ingredients are marinated roast chicken breast slices, served with garlic sauce, Shish Taouk which is prepared from Char-grilled skewered cubes of marinated chicken breast served with mild garlic sauce. Rich pastries, milk cakes, ground mutton in rice with lots of tomatoes and tabbouleh are the most popular cuisines with the origin being from the Mediterranean countries.

Other forms of cuisines with a special style of preparation from Mediterranean countries are sweets which include Pastries such as Aish as-Saraya, Qatayef and Basbousa and Lebanese ice cream with its oriental flavours, Lebanese roasted nuts with variety and mixes and beverages like Arabic coffee, Lebanese wine, jallab and ayran yogurt.

In the present days, one can be able to prepare Lebanese cuisine in their own kitchens by following instruction from recipes that are provided in different websites on the internet. Specific books on different online stores such as Amazon and on the streets may contain recipes on cuisine preparation. One of the books that are recommended with over 250 classical recipes that are fully comprehensive collection of truly authentic Lebanese recipes in English is the revised and updated edition Lebanese Cuisine by Anissa Helou.