Lebanese cuisine is famous worldwide and is also the most popular of all Middle Eastern cuisines. Maybe it’s because of the great use of herbs and spices, or maybe because its multiculturalism: it was influenced by many cultures during the years.
Lebanon has been ruled by foreign powers until 22 November 1943, when it obtained independence from France. The Ottoman Turks controlled Lebanon from 1516 to 1918, during this time they introduced a variety of foods that have become staples in the Lebanese diet, such as olive oil, fresh bread, baklava (a sweet pastry dessert), laban (homemade yogurt), stuffed vegetables, and a variety of nuts. They also increased the popularity of lamb, very used in today’s cuisine. The French introduced in the country some of their most widely eaten foods, especially delicacies, such as flans, caramel custard desserts, and delicious buttery croissants. It is quite normal to have crepes or croissants for breakfast and a Lebanese lunch and dinner.
It was quite surprising to learn that Lebanese cuisine is a combination of different cuisine mixed together, since the Italian one, with which I was brought up, is based on traditions that have been the same for centuries. Food is vital and when I travel I love to try new cuisines and fully experience the traditions of the place. If the culture and the cuisine differs a lot from mine, I will have, at some point in my journey, an Italian meal. This will minimize the cultural shock I am undergoing.
It is normal that, wherever you will go, at some point, you will miss your routine or a particular aspect of your daily life. To deal with this, I try to include that particular aspect I miss in your journey. I just include it because this will still give me the possibility to experience as many traditional aspects of the country I am visiting as possible.
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