Lebanese Cuisine

Lebanon is a small, mountainous country with a long coastline and temperate climate that, until it’s independence in 1942 had formed part of greater Syria.

It was first colonised 3000 years ago by the Phonecians, a seagoing people who dominated the trade routes of the Mediterranean buying and selling olive oil, spices, wine and other commodities including timber from the famous cedars of the Lebanon. Their name comes from the Greek word for purple, taken from a much prized purple dye extracted from the Murex shells harvested along the coastline.

Lebanon ’s strategic location and fertile soil made it a desirable prize for a succession of invaders from the Egyptians to the Assyrians, Babylonians, Persians, Greeks and Romans who incorporated it into the province they called Syria. Under Roman rule, Lebanon prospered and became an important centre for agriculture, trade and learning. This prosperity lasted right through the Byzantine era.

With the coming of Islam in the late 7 th century, Lebanon was a haven for religious minorities fleeing from persecution by the Abbassid caliphs based in Baghdad.

Another succession of invaders included the Crusaders, Mamelukes and finally the Ottomans who ruled for 400 years until WWI. The French held a mandate over the country from 1920 until 1946.

Each of these successive occupiers left their mark on the culture and cuisine of the country, taking advantage of its bountiful supply of grain, fruit and vegetables.

Lebanese food is widely accepted as the lightest and most refined in the Middle East. It’s large Christian population has meant that there is a greater variety of vegetarian dishes devised for the period of Lent. The long coastline also ensures a good supply of fresh fish and seafood.

Less fat is used than in the cuisines of Lebanon’s immediate neighbours and herbs and spices are used with elegant restraint.

Dunyazad’s recipes are family recipes and we trust you will enjoy the same dishes that our family has been serving for generations.