The culinary tradition
Lebanese cooking is built on mezze: many small dishes served together — hummus, labneh, tabbouleh, kibbeh. Olive oil, lemon, tahini and herbs do most of the work. Mountain villages developed preserved foods such as kibbeh arnabieh and mouneh, and Beirut's kitchens blended Levantine and French technique.
Regional kitchens
Bekaa
Wine, produce and preserved foods.
Beirut
Refined mezze and seafood.
