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Lebanese Cuisine
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Details
Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Rarely a meal goes by in Lebanon that does not include these ingredients. Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. While the cuisine of Lebanon doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients; the assortment of dishes and combination are almost limitless. The meals are full of robust, earthy flavors and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons. In Lebanon, very rarely are drinks served without being accompanied by food. One of the more healthy aspects of Lebanese cuisine is the manner or custom in which their food is often served, it's referred to as mezze.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130223328
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H219mm x B150mm x T15mm
- Jahr 2009
- EAN 9786130223328
- Format Fachbuch
- ISBN 978-613-0-22332-8
- Titel Lebanese Cuisine
- Untertitel Arab Cuisine, Cypriot Cuisine, Iraqi Cuisine, Greek Cuisine, Islamic Dietary Laws, Levantine Cuisine, Mediterranean Cuisine, Ottoman Cuisine, Palestinian Cuisine, Syrian Cuisine, Turkish Cuisine
- Gewicht 154g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 88
- Genre Biologie
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