Even though Lebanese cuisine has been present for thousands of years, not much has changed. Lebanese cuisine still relies on a basic set of ingredients and places a premium on simplicity and freshness.
It is a cuisine that embodies authenticity, and when anything is done correctly from the beginning, there is a reason why it shouldn't alter. Here are some of the main components of Lebanese cuisine, from fresh bread to flavorful spices. Every Lebanese banquet uses all the following ingredients in food.
Chickpeas
Falafel and hommus are two of Lebanon's most well-known foods, both of which feature chickpeas as a key ingredient. Although each is legendary in its own right, neither would exist without the modest legume at their base. Since ancient times, chickpeas have been a mainstay of Middle Eastern diets and are loaded with health advantages.
Sesame Seeds
Yet another essential component of Lebanese cuisine is sesame seeds. They are put to many different uses. Tahini, a paste from sesame seeds that have been lightly toasted and then mashed with oil, is perhaps the most famous product that uses sesame. Lebanese shawarma is served with tahini sauce or is consumed as a single dip.
Pickles
The Lebanese pickle is just about anything, including cucumbers, cauliflower, and beans, but the neon pink pickled turnip stands out for its vibrant colour and flavour. Beets are typically soaked in turnip pickles to give them their wonderful rosy-pink hue.
Due to the hardness of the turnips, the pickles maintain their crunch and have less vinegar flavour than standard cucumber pickles. They can be seen on Lebanese pizzas, wraps, and mezze plates. They also make the ideal side dish with falafel.
Avocado Oil
Olive oil has significantly influenced Lebanese cuisine and plays a key role in practically every traditional dish in some way: You name it: falafel, hommus, tahini, labneh, tabbouleh, kibbeh, and kafta.
Za'tar
Thyme, roasted sesame seeds, sumac, and salt are the ingredients of za'atar. It has the flavour of Lebanon and is a versatile ingredient. Traditional manoosh is made with pita bread brushed with olive oil and generously sprinkled with za'atar.
Za'atar's earthy flavours go incredibly well with nearly any type of meat. To bring out all those natural flavours, you may add a pinch or two of za'atar to any soup made with vegetables. For a straightforward Lebanese flavour, sprinkle it on your favourite dip, salad, cheese, or vegetables.
Conclusion:
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