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Dishes from Baalbek

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Tue 12 Dec 19:00 - 22:30

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Lebanese cuisine is a Levantine cuisine. It includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Also, there is a large amount of chickpeas in their diet. Olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.

Arak , an anise-flavored liqueur, is the Lebanese national drink and usually served with a traditional convivial Lebanese meal. Another historic and traditional drink in Lebanon is wine.

In Lebanon some desserts are specifically prepared on special occasions: the meghli, for instance, is served to celebrate a newborn baby in the family.

The Lebanese cuisine is an ancient one and part of the Levantine cuisine. Many dishes in the Lebanese cuisine can be traced back thousands of years to eras of Roman and Phoenician rule. More recently, Lebanese cuisine was influenced by the different foreign civilizations that held power.

From Protected content 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb.

After the Ottomans were defeated in World War I Protected content , France took control of Lebanon until Protected content , when the country achieved its independence. The French introduced foods such as flan, a caramel custard dessert dating back to the 16th century AD, and croissants.
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