Lebanese cuisine An abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood

The Lebanese cuisine is an ancient one and part of the Levantine cuisine, which include the Egyptian cuisine and Syrian cuisine.

Many dishes in the Lebanese cuisine can be traced back thousands of years to Roman times, and to the roots and origins of the Lebanese civilization, that is the Phoenicians. For most of its recent past, Lebanon has been ruled by foreign powers that have influenced the types of food the Lebanese ate.

Most often foods are grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its special dishes that reflects the culture of the area.