Lebanon

Olives, Herbs, and the Art of Mezze – The Mediterranean Elegance of Lebanon

Lebanon, the “Switzerland of the Middle East,” is a country with a long coastline and fertile valleys, which has translated into one of the most refined and healthiest cuisines in the region. Lebanese cuisine is synonymous with freshness, vibrant colors, and the healthy ingredients of the Mediterranean.

The foundation of the diet is the Mediterranean triad: olive oil, grains (bulgur, chickpeas, lentils), and fresh vegetables (especially tomatoes, cucumbers, eggplant). Herbs like parsley, mint, and spices such as sumac and za’atar play a key role. Meat (lamb, poultry) is consumed moderately, often grilled or stewed. However, the most important element is the ritual of communal dining.

Iconic Dishes and the Mezze Ritual:

Lebanese dining is rarely about a single main course. Instead, it celebrates Mezze – an array of dozens of small hot and cold dishes that are shared. The pillars of Mezze include:

• Hummus: Creamy puree of chickpeas and tahini.
• Tabbouleh: A fresh salad of finely chopped parsley, tomatoes, mint, and bulgur, dressed with lemon and olive oil.
• Fattoush: A crunchy vegetable salad with toasted bread pieces.
• Kibbeh: Meatballs or patties made of ground meat and bulgur (considered the national dish).

Main dishes include Shawarma (meat roasted on a vertical rotisserie) and various Kebab specialties. Lebanese hospitality ensures the table is always overflowing, making a meal a celebration of community and family.