Lebanon is located on the coast of the Mediterranean Sea where people source seafood. This mountainous region also allows them to have spacious land to farm animals and grow vegetables. Though red meat is abundant, most people prefer poultry because of their religious customs. Aside from chickens, lamb and goat meats are also more popular than pork or beef. Traditional Lebanese ingredients include kebbe, wheat, lamb, tabbouleh, mint, tomatoes, and parsley.
And since Lebanon is a gateway for the meeting of the Western and the Eastern cultures, Lebanese cuisine has evolved with the countless exchange of ideas between two regions. Traditionally, Lebanese foods are based on Levantine or Arabic cuisines. Modern Lebanese cuisines are then mixed with Greek, Persian, Turkish, Arabic and French influences. For flavour, Lebanese food is often coated with rich amounts of garlic, olive oil, lemon juice and other herbs as a base for marinades or as seasoning itself.
Proper Lebanese dining first starts with small portions of mezza for the entre. These are usually salads or chips and dips. Hummus and bread can also be part of the entre, or they can go with meat for the main course. To satisfy the palate, Lebanese sweets paired with black coffee or tea is served to finish off the meal.
Lebanese food use similar base ingredients as Indian cuisines but they are simpler to prepare. Lebanese cuisines are also more vibrant since each dish is usually served with vegetables, fruits, dips and meat.
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