Lebanese people spend much of their leisure time socialising, spending quality time with friends and family, taking part in lively conversations over Lebanese coffee (Kahwah) and eating good food. Lebanese cuisine is a true reflection of the country’s rich and distinctive culture.
The Lebanese dining table epitomises the social and “sharing” aspects intrinsic to the culture. Instead of a traditional three-course meal approach, Lebanese food is served in an array of small dishes, and is aimed not only at feeding diners’ stomachs, but also at entertaining them.
The cuisine of Lebanon epitomises the conventions of the Mediterranean diet. Common Lebanese dishes include an abundance of starches, fruits, vegetables, fresh fish and seafood. Poultry is consumed more often than red meat, and when red meat is used in food preparation, it is usually lamb.
Cultural standards of hospitality and passion for food have established Lebanese cuisine in a class of its own; dining in the Lebanese tradition is a celebration of life, and an invigorating experience.