Introduction to Lebanese Cuisine

Introduction
The Lebanese gastronomy is a rich mixture of various products and ingredients coming from the different Lebanese regions. Olive oil, herbs, spices, fresh fruits and vegetables are commonly used, as well as dairy products, cereals, fish and meat. The Lebanese cuisine is extremely rich in flavors and colors and yet often offers recipes easy to prepare and suitable for a healthy diet.
The Mezze, an elaborate variety of thirty hot and cold dishes, had made the Lebanese cuisine renowned worldwide. A typical Mezze may consist, of salads such as the Tabouleh and Fattoush, together with dip such as Hummus, Baba ghanoush or Moutabal, and some patties such as the Sambusacs and finally the stuffed grape leaves.
The family cuisine offers also a range of dishes, such as the stews or Yakhnehs, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli.
The Lebanese flat pita bread is essential to every Lebanese meal, and can be used to replace the usage of the fork.
The Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another Lebanese drink is the Lebanese wine, which is now enjoying a worldwide reputation.
Known among the great variety of Lebanese sweets, are pastries such as Baklava, and the Lebanese ice cream with its oriental flavors.
Social events play a significant role in the Lebanese gastronomy, as some dishes are particularly prepared on special occasions: the Meghli desert, for instance is served to celebrate a newborn baby in the family.