The History Of The Lebanese Cuisine.
According to the definition of cuisine which refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment, Lebanese cuisine can be defined as a style or method of cooking that is derived from the Mediterranean countries such as Lebanon. 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. In any case where they have to consume red meat, they have to get it from a lamb on the coast or 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.
The preparation of Lebanese cuisine involves grilling, baking or saut?ing in olive oil most of the times and few in butter and cream as well as pickling, cooking or eating vegetables when still raw. The use of herbs and spices is frequent and in large quantities. Lebanese cuisine varies in different regions of the Mediterranean countries where in a country like Lebanon serving of drinks have to be accompanied with food while in Romania their family life must contain serving mezze which is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas.
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 and Shish Taouk which is prepared from Char-grilled skewered cubes of marinated chicken breast served with mild garlic sauce are some of the Lebanese cuisine. 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.
The Lebanese cuisine served in places like the TarBoush bistro also include sweets like Pastries such as Aish as-Saraya, Qatayef and Basbousa as well as 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.
Technological advancement can allow one to be able to prepare their own Lebanese cuisines in their kitchen by following the recipes that are available in different websites across the internet. The recipes are also available in books that can be purchased from different stores online and on the streets. A recipe book like Lebanese Cuisine by Anissa Helou contain over 250 classical recipes that are fully comprehensive collection of truly authentic Lebanese recipes in English.