In Europe we think we know lebanese cuisine… But it’s so different (and so much better) in Lebanon
Not exactly spice but definitely sour, the lebanese specialities come mostly from Turkey (that’s what I’ve been told here) and a bit from France with a little twist (with this work around sourness) that is very new for me. You can also find pastries, sweets and salads here wich is very very nice after more than 2 month on the road eating a lot of meat dishes.
The most used products in the lebanese cuisine are parsley, lemon, vinegar, eggplants, tahini – if you don’t do your own -, tomatoes, cucumber, sesame, olive oil, cheack peas, coriander and sumac. They also use a lot of other things but I would say that these are the basics. And for the desserts the main flavours are orange blossom and rose… And I LOVE it !
Houmous – Cheack peas, Tahini, lemon juice, garlic
Kebe or kibbeh – Ground lean beef, lamb or goat meat minced with onions, bulgur and spices
Mjadra – Beans and bulgur
The sausages from Cedar’s heaven with Grenade sauce – Or with any spice sauce in restaurants
Fatouch – Vegetables, lemon juice and grilled arabic bread