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Lebanon Cuisine
The cuisine of Lebanon
is the epitome of the Mediterranean diet. It includes an abundance of
fruits, vegetables, starches, fresh fish and seafood. The enduring
tradition of the Lebanese is starters; Mezza also known as hors d'oeuvres.
Traditionally, the Lebanese food is served with Arak; a clear licorice
flavored liqueur made locally from grapes. When ice water is added to the
Arak, the color turns into a cloudy white concoction and the perfect
addition to any Lebanese meal. The Lebanese have spread their cuisine to
all parts of the world. It has become well known in fine restaurants in
London, Paris, New York and Sidney serve Tabboule, Kibbee, Hummus and
Baba’gannouj.
Not every wine is
suitable for every food, and there is no festive meal without wine,
or other strong drinks. Flavoring conformity is the main principle of
choosing wines.
Below are some wine &
food combinations:
A glass of strong red or white is the best with
spiced salads and meat - cold veal, boiled tongue, and cold cuts.
Hot fish dishes - boiled fish,
fish in brine, fish with delicate sauces, fish cakes and fried fish one
may serve with white dry wines.
Beefsteak,
fillet, languet, entrecote, different rissoles, schnitzel, rump steak,
fried beef, mutton, veal, dishes from liver, kidneys, brains are served
with red dry wines.
Barbeque, game dishes
and many hot meat dishes one may serve with red wines; fish dishes - with
white wines; vegetables and poultry dishes - with white semi-dry wines.
Vegetable dishes as cauliflower, green
peas, baked and stuffed vegetables one may serve with
semi-sweet wines.
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Lebanon
- Wine
& Food