Lebanese people are proud of their cuisine. They are certainly not wrong on this sentiment. Lebanese food is not merely to satisfy hunger, its preparation is an artful act, which reflects the egzotic colours of warm Lebanese culture, its milleniums long traditions and rich heritage.
Lebanese cuisine is a true reflection of its welcoming culture. It would be the biggest reward for travellers to taste the traditional Lebanese food while their staying in the country. The cold and hot hors d'oevres, ranging from piquant and spicy salads to bean dishes; small meat balls with nuts; shrimps and sea-food tidbits; vine leaves stuffed with rice and meat; sausage rolls in crisp hot pastry are only the entrees to a delicious range of Lebanese food varieties.
Never to say, shish-kebab, skewered lamb cubes, green and red peppers, spices and onions are to follow in a traditional Lebanese kitchen. Probably we all know how tasteful the Lebanese bread is. Bread is an essential ingredient of this rich cuisine.
Meals start with appetizers such as mashed chick peas in sesame oil, eggplant salad and tabboule (scallions, parsley, wheat germ and chopped tomatoes) and rice-stuffed grape leaves in olive oil. Baklava; a flaky pastry, is one of the best desserts you can enjoy in any Middle Eastern cuisine.
We will start to publish most famous Lebanese dish recipes from this page in 1997. Please visit us again.
Al Altan's
