In different regions of Lebanon, different diets give a variation of Lebanese food, with populations on the coast choosing lamb as, while goat meat is frequently consumed in the mountain regions.
The staple items included in nearly every dish include lots of garlic, olive oil, with very often a hint of lemon juice.
Generally most food is either grilled or baked or sauteed in oil.
It is rare for butter or cream to be used apart from in the occasional dessert.
Herbs and spices feature heavily in Lebanese food and fresh ingredients are always preferred.
The herbs and spices make for an almost endless number of tasty dishes.
It is rare for drink and food not to be served at the same time.
Lebanese food is often served as what is known as "Mezze", which is similar in style to the way the Spanish serve their tapas in small bowls.
Food is usually served in mezze style when either entertaining friends or family.
Another essential part of most Lebanese meals is the inclusion of pita bread, which to the skilled is used a replacement to cutlery.
- Halawat el Jebn: Cheese roll filled with ashta clotted cream served with syrup - Atayef: Lebanese blinis filled with ashta clotted cream served with syrup - Halawat el Jebn: Cheese roll filled with ashta clotted cream served with syrup - Karabeej Halabi: Pistachio filled shortcrust pastries served with meringue cream There is a wide variety of main meal dishes in Lebanese cuisine, which include Shawarma Lamb - Marinated roast lamb slices served with tahini sauce.
Shawarma Chicken - Marinated roast chicken breast slices, served with garlic sauce.
Shish Taouk - Char-grilled skewered cubes of marinated chicken breast served with mild garlic sauce Throughout the Lebanon, thick, rich coffee is drunk.
It is usually drunk without sugar, milk or any other additives, apart from cardamom which is regularly added.
The Lebanese prefer their coffee bitter and coffee drinking it is an essential part of the culture.