Lebanese cuisine
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The Lebanese cuisine is the national cuisine of Lebanon . In the course of history it had a strong influence on the cuisine of the Ottoman Empire , as well as other countries in this region.
Basic ingredients are vegetables, fruits, dried legumes , bulgur , rice , fish , meat , chicken, nuts, olives , yogurt and tahini . Many dishes are vegetarian. Traditionally, fat is used sparingly. One of the most famous dishes is kibbeh , which is eaten throughout the region. Hummus and tabbouleh are also typical . Stuffed vegetables and stews with meat and vegetables are also common. The Lebanese mezze are considered very tasty. Burghul bi d'feeneh is a stew made from bulgur, chickpeas , meat and onions. Hindbeh bilzeyt is cooked dandelion with garlic , olive oil and lemon juice.
Typical dishes
- Hummus (pureed chickpeas with a little sesame paste)
- Falafel (fried balls made from chickpeas, fava beans, coriander and onions)
- Mutabbal (pureed eggplant with a little sesame paste)
- Tabbouleh (parsley salad with mint, tomatoes, onions, olive oil, lemon juice and bulgur)
- Ful (brown beans ) cooked with olive oil, garlic and lemon juice. In some areas, grape vinegar is used instead of lemon juice.
- Fatousch (a salad with fried Lebanese bread)
- Salata Malfuf (a coleslaw, seasoned with mint and garlic)
- Shawarma (marinated meat grilled on a rotisserie; similar to the doner kebab )
- Warak Enab (vine leaves stuffed with rice, tomatoes and parsley)
- Kibbe Nayé ( mixed meat made from lamb and veal)
- Manqoushe (yeast dough coated with a mixture of thyme, sesame, salt, sumac and olive oil and then baked, similar to pizza; plural: manaqeesh)
- Fatayir or Manqoushe bi-Sabanikh (yeast dough pockets filled with spinach, onion, lemon and sumac)
- Maqdus (pickled young eggplants filled with nuts and garlic)
literature
- Alan Davidson: The Oxford Companion to Food , 2nd ed. Oxford 2006, article Lebanon and Syria , pp. 448 f.
