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Lebanon Cooking Lebanon

 
 
Area : 1558  sq.mi - Population 4224000 hab.
Lebanon

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Cooking Lebanon

 Gastronomy

No meal in Lebanon without 'mezze', this delicious assortment of small dishes (there are up to 40 to taste). On the menu: taboulé, houmous (chickpea purée), moutabal (garden-egg puree), vine leaves and stuffed aubergine. Meat (beef, mutton, chicken) is served grilled or as kebabs. Falafels are dried beans and chickpea fried balls. Garnished with parsley and served with sliced tomatoes and sesame sauce. You can have it as starter or meal. There is delicious ice-cream or cakes for dessert. Lebanese generally drink arrack, local mezze aniseed liquor, but there is also have good wine like 'kefraya'. Beer is served ice-cold. Know that no alcohol is served in Muslim restaurants.