The Lebanese cuisine has its roots and origins from the early days of Phoenicia, the ancient Lebanon, thousands of years ago. As Lebanon has historically been a passage of many different civilization (main ones being the Romans, Turks, and the French), today´s Lebanese cuisine is a fusion of these civilizations.
It includes an abundance of whole grain, fruits, and vegetables, used alongside poultry, meat and Lamb. The internationally-known Lebanese cuisine is considered as one of the healthiest cuisines in the world, an essential part of the “Mediterranean diet”. Olive oil, Lemon Juice, and Garlic are often used in seasoning. The freshness of the ingredients is essential.
Similar to the Spanish Tapas, The Lebanese cuisine is famous for its abundant Mezze, small dishes served as appetizers. In Lebanon, Mezze is accompanied “Arak”, an anise-flavored liqueur, the Lebanese national drink. Another historic and traditional drink in Lebanon is its world-renown wine, which finds its roots in the monasteries of ancient Lebanon. The spread of wine culture to Europe was a result of trade brought by the Phoenicians traders from ancient Lebanon, Phoenicia.
Main courses range from a wide variety of Fish and Meats, usually prepared on the grill. Homemade cuisine is made of stews made in many forms, and is served with vermicelli rice.
At the end of every meal, Fresh Fruits are served with a variety of deserts such as Baklava accompanied with coffee or mint tea.
Some key ingredients used in Lebanese cuisine and in Ksara:
Dried cracked wheat with a light nutty flavor. Fine ground bulgur is used in tabbouleh and Kibbeh, and coarser grind bulgur is used as a substitute for rice. It has more fiber and protein then rice and contains higher levels of vitamins and minerals.
Versatile spice with a tangy lemony flavor. Sumac comes from the berries of a wild bush. The berries are dried and crushed to form a coarse purple-red powder. Widely used in the Lebanese kitchen as dry rubs, marinades or dressings. It is a powerful antioxidant.
A condiment made from toasted ground sesame seeds with a nutty flavor. Broadly used as a side dish, garnish or topping. Excellent source of Omega3, with high level of calcium and protein.
Seasoned Tahini sauce
Fresh green leaves finely chopped, regularly used in the Lebanese kitchen. Particularly rich in vitamins A, C and K.
An ancient Phoenician drink of fermented milk, the process of allowing milk to sour. “Lebanon” originates from the word “Libán”. “Libán” means White Yogurt, a reference to the snow peaks of Mount Lebanon.
Strained “Laban”, with a thick consistency similar to soft cheese and a taste of sour cream. It contains higher protein density and lower sugar level than regular yogurt. It is a probiotic food.
Made of concentrate of Pomegranate juice, with a lemony flavor. It is used in Lebanese dishes as seasoning, has a high concentrate of antioxidants (mainly tannins), similar to the benefits found in red wine.
The Vegetarian Wheat Meat. It is a wheat gluten high in protein. It has a savory, mild taste with similar look and texture of meat. Ksara is the first Lebanese restaurant to introduce seitan in the traditional Lebanese dishes.