Lebanon is a small and beautiful country on the Eastern shore of the Mediterranean Sea. It is located at the meeting point of three continents
The 2006 Lebanon War began on July 12 when Hezbollah attacked an Israeli patrol. Israel responded with airstrikes and a ground invasion. The war ended with a ceasefire on August 14, after causing 1,200 Lebanese and 160 Israeli deaths. Hezbollah claimed victory, while Israel faced criticism.
In the 2006 Lebanon War, Hezbollah was able to withstand Israel’s military assault, inflict significant damage, and maintain control of southern Lebanon. Despite heavy destruction, Hezbollah’s resilience and successful rocket attacks on Israel boosted its reputation as a defender of Lebanon, gaining support across the Arab world.
Kebbeh is a national dish of Lebanon, and it’s typically made with ground meat, bulgur wheat, and spices. The most common variation is Kebbeh Nayeh, which is a raw version, similar to steak tartare. Cooked variations include Kebbeh bil Sanieh, which is a baked version in a large dish with layers of meat and bulgur.
A fresh and zesty salad made with mixed greens, tomatoes, cucumbers, radishes, and crispy pieces of flatbread. It’s dressed with olive oil, lemon juice, and sumac, giving it a tangy and vibrant flavor.
A beloved street food, shawarma is made of thinly sliced marinated meat (often lamb, chicken, or beef), which is cooked on a vertical rotisserie. The meat is served in a flatbread wrap with pickles, tomatoes, and tahini or garlic sauce. Shawarma is often enjoyed with a side of fries or in a sandwich.
Manakish is a popular Lebanese flatbread, often described as the Lebanese pizza. It’s topped with various ingredients such as za’atar (a mix of thyme, sumac, and sesame seeds), cheese, or minced meat. It’s usually eaten for breakfast or lunch.
For dessert, Lebanon offers a variety of sweet treats, with Baklava being one of the most famous. This flaky pastry is made of thin layers of dough, filled with chopped nuts (usually pistachios or walnuts), and sweetened with honey or syrup.
A traditional Lebanese dessert, Atayef is a type of stuffed pancake, typically filled with sweet cheese or nuts, and served with syrup or honey. It’s especially popular during Ramadan.
Lebanese coffee is a strong, aromatic brew that’s typically served in small cups. It’s often accompanied by ma’amoul, a shortbread cookie filled with dates, nuts, or figs.
Lebanese food is a delightful combination of flavors, textures, and techniques passed down through generations, deeply rooted in both tradition and regional variation. Whether enjoyed in a festive gathering or a casual meal, Lebanese dishes are perfect for sharing and offer a taste of the country’s rich culinary heritage.
