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Lebanon - Wine & Food

 

 
  Lebanon Cuisine

The cuisine of Lebanon is the epitome of the Mediterranean diet. It includes an abundance of fruits, vegetables, starches, fresh fish and seafood. The enduring tradition of the Lebanese is starters; Mezza also known as hors d'oeuvres. Traditionally, the Lebanese food is served with Arak; a clear licorice flavored liqueur made locally from grapes. When ice water is added to the Arak, the color turns into a cloudy white concoction and the perfect addition to any Lebanese meal. The Lebanese have spread their cuisine to all parts of the world. It has become well known in fine restaurants in London, Paris, New York and Sidney serve Tabboule, Kibbee, Hummus and Baba’gannouj.

Not every wine is suitable for every food, and  there is no festive meal without wine, or other strong drinks. Flavoring conformity is the main principle of choosing wines.

Below are some wine & food combinations:

A glass of strong red or white is the best with spiced salads and meat - cold veal, boiled tongue, and cold cuts.

Hot fish dishes - boiled fish, fish in brine, fish with delicate sauces, fish cakes and fried fish one may serve with white dry wines.

Beefsteak, fillet, languet, entrecote, different rissoles, schnitzel, rump steak, fried beef, mutton, veal, dishes from liver, kidneys, brains are served with red dry wines.

Barbeque, game dishes and many hot meat dishes one may serve with red wines; fish dishes - with white wines; vegetables and poultry dishes - with white semi-dry wines.

Vegetable dishes as cauliflower, green peas, baked and stuffed vegetables one may serve with semi-sweet wines.                            

 

 

 

 
     
 

 

Information From the Ministry of Tourism

Lebanese Ministry of Tourism

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