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Lebanese Cuisine

Lebanese Cuisine
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Lebanese Cuisine
Reference : CC15
Lebanese cuisine, dishes, recipes, history
History
Lebanese cuisine has absorbed various styles from Turkish, Arabic and Mediterranean cuisines.

Lebanese cuisine belongs to the Levantine group of cuisines and has very ancient roots. Many Lebanese dishes have their roots in pre-Roman and Phoenician times.
In recent centuries, Lebanese cuisine has been influenced by various foreign civilizations that held power in Lebanon. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced foods that would later form the basis of Lebanese cuisine, such as lamb. After the fall of the Ottoman Empire,
France took control of Lebanon. This period lasted until 1943, when Lebanon declared its independence. The French also had a strong influence, complementing Lebanese cuisine with dishes such as flan and croissants.

The food is most often grilled, baked in the oven or stewed in olive oil.
Lebanese cuisine also varies by region.
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Lebanese cuisine is rich in various grains, fruits and vegetables, just like any other Mediterranean cuisine. Chickpeas and parsley are also staples of the Lebanese diet.
Vegetables are usually eaten raw and also pickled or stewed.
As with most Mediterranean countries, much of what the Lebanese eat depends on seasonality and the availability of certain foods.
Meat and fish
In Lebanese cuisine, preference is given to fresh fish and seafood. The most popular meat is poultry, red meat is consumed less often. If consumed,
then in coastal areas mutton is chosen, and in mountainous areas - goat meat.
dairy
The most frequently used dairy product is yogurt. Butter or cream is rarely used in Lebanese cuisine, except in some desserts.
2025-12-31 6.006,00 €
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