Unusual but tasty Lebanese cuisine
Lebanese cuisine is considered the most popular among all the cuisines of the Middle East, and, perhaps, the most diverse. In addition, it is a real gem and one of the most important attractions for tourists visiting this country.
The traditional dishes of Lebanon are widely spread worldwide and have gained fame abroad due to the abundance of fresh vegetables, fruits and nuts as part of numerous recipes that can be safely ranked as healthy food.
Not a single feast in Lebanon is complete without hearty, varied and numerous foods, however, despite this, almost all people in the country maintain a slim body. And all because the main rule of the Lebanese feast - moderation in food.
Originality and originality of cooking
Thanks to the integration of the two cultures - Mediterranean and Oriental - the national cuisine of Lebanon was enriched and turned into a unique phenomenon: it is replete with vegetables and fruits, various spices, spices and greens.
All food is usually cooked in the oven or on the grill, and olive oil is actively used in cooking, which has long been famous for its unique characteristics and benefits.
In addition to fresh fruits, the Lebanese love to eat seafood and fresh fish, which is present in this country in abundance due to its geographical location. The same factor also affects the climate of the solar country, making the cultivation of fruit and vegetable plantings a simple occupation that locals are engaged all year round.
Of course, the basis of the Lebanese cuisine is not only vegetarian dishes. Meat is often present on the table, mostly lamb or poultry. At the same time, meat is not used for normal European treatment - most often it is cooked on a grill or roasted in portions of olive oil.
It is worth mentioning that the number of animal fats in national recipes is kept to a minimum, but sometimes they are used as an addition to desserts.
Vegetables are traditionally not subjected to heat treatment - they are consumed either raw or slightly salted, and sauces are not widely distributed. A special taste and unique flavor of food add all kinds of spicy herbs and spices, which are often used in cooking.
Complementing the interesting features of the Lebanese cuisine is the fact that sometimes different ingredients are used to prepare food using the same recipe, depending on seasonality. This colorfully characterizes the philosophy of the Lebanese concerning cooking: any dish must satisfy the needs and correspond to the opportunities.
Lebanese cuisine for beginners in cooking seems incredibly difficult, as for preparing some recipes it takes a lot of time, effort and patience. For example, to make a kibby - one of the national dishes, you need to crush the mutton meat in a mortar for as long as it does not look like an emulsion. Then spices and condiments are added to it, make balls out of the resulting mass and bake them.
No less important for the cooking of Lebanon is bread, which enjoys great respect in the country, and sometimes can replace Lebanese with cutlery - a spoon or fork. Lebanese associate bread with life itself and never separate it from national culinary culture.
How is the feast, and what ingredients are used?
Before any feast, the Lebanese serve a special snack called the meze - she,As a rule, it consists of 8-10 dishes, so no one is surprised that the average citizen of the country can have lunch for about 2 hours.
Traditional meze primarily consists of salads made from vegetables - this is a kind of tribute to Mediterranean cooking. If we talk about the most unusual salad appetizers, then this is probably tabuli. This dish of local cuisine contains products such as tomatoes, parsley, mint and onions, as well as bulgur, which to the Europeans in appearance can remotely resemble couscous. This salad is seasoned with lemon juice and olive oil.
The presence of Fattush should be obligatory in the feast, the name of which can be translated as “wet bread”. In order to cook it, different seasonal vegetables are taken, but there are always tomatoes and garlic, olive oil, mint and lemon juice in the recipe. Lebanese hummus created from yellow peas, which is also a frequent guest on the table, is no less famous.
No cost and without mutabbala - a special paste made from eggplants processed on fire. Pickled vegetables and sheep cheese called Tankish, as well as bulgur, rice with lentils and onions and luban are often present as a meze. Served on the table and bread, which is often used by residents as a spoon.
After the meze, the main, main dishes are served. They are placed in the center on large plates, from which each guest takes the right amount of food. The main dishes contain 3-4 main courses, which include rice, fish and meat.
The most famous meat dish in Lebanon's cooking is a kebab. A little less popular outside the country was a dish called Kibby, which is based on fresh meat that was pounded into an emulsion and rolled up with millet in small balls. And they serve the kibbi both baked and raw.
The famous masterpiece of Lebanese cuisine is babaganush, known throughout the world. In order to prepare it using sesame paste. No less surprising and valued by Lebanese food - ordinary beans, also quite often, pilaf is served on the table, created from both rice and noodles.
To finish the meal is accepted by giving sweets - of course, among them there is baklava, numbering dozens of varieties. Often there are desserts made from decoys called mhalabiye, which are very similar to ordinary pudding. A surprising feature of sweets is that their high sugar content allows them to be stored for a very long time.
Well, the most important element of the Lebanese feast is traditionally coffee, which is customary to drink daily. Lebanese prefer to brew strong, thick and very sweet coffee, which is often added cardamom.
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