The word mezze is derived from the Persian word maza, "to taste or nibble". Perfect for summer entertaining, sociable, sharing and informal, full of robust, earthy flavours, and of course super-delicious ...
Grilled, marinated seafoods, hummus, skewered meats, aubergines, garlic, olive oil, pomegranate, lemon, mint and yoghurt ...
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.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely usedm 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 flavours and, like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.