Lebanese cuisine

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Lebanese Cuisine,(Arabic , المأكولات اللبنانية ) or foods from Lebanon, are considered a Mediterranean delicacy consisting of a variety of fresh vegetarian recipes, salads and stews all seasoned with a flavorsome combination of herbs and spices. One of the most world known Lebanese specialties is called the Maza, also written "Mezze", which is a selection of appetisers: olives, cheeses, Labanee, or small portions also known as muqabbilat (starters).

As with most Mediterranean cuisines, Lebanese cuisine is considered to be a very balanced, healthy diet.

The cuisine of Lebanon is the epitome of the Mediterranean diet. It includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice -nary a meal goes by in Lebanon that does not include these ingredients. Most often foods are either grilled, baked or sauted in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. While the cuisine of Lebanon doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients; the assortment of dishes and combinations are almost limitless. The meals are full of robust, earthy flavors and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.

This is a selection of appetizers that can be eaten alone as in breakfast, as well as important ingredients of Lebanese dishes

Ackawi - white cheese
Baba ghanoush - made from eggplant
Baklava
Balila
Batata harra
Falafel
Fattoush - middle Eastern mixed salad with toasted pita bread
Fried cauliflower
Fried eggplant
Fuul (Vicia faba) beans can be made with olive oil or as salad
Hummus
Kebab
Kibbeh - mainly stuffed, can be made in different form like (fried,uncooked,cooked with yogurt)
Kofta or Kafta
Kubideh - served with pivaz (a mix of minced parsley, onions, ground cumin and sumac).
Labneh
Ladies' fingers - filo pastry cigars with various fillings
Ma'amoul - dessert made in religious holiday as after Ramadan
Manaeesh - collection of oriental pastries
Mujaddara (Imjaddarra)
Mutabbel - made from eggplant
Pastirma or Bastirma
Samkeh harra
Shanklish
Shawarma
Shish taouk
Siyyadiyeh
Stuffed Grape Leaves
Tabbouleh - diced parsley salad
Tahini
Za'atar (Thyme)

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