Lebanese cuisine is built on a balance of brightness, spice and simplicity. The cooking itself draws on influences that stretch from the Eastern Mediterranean to the Arabian Peninsula with Ottoman grilling techniques, Persian aromatics, Mediterranean herbs and olive oil, and the Levant’s signature balance of citrus, spice and freshness. At its core are the dishes that anchor the region’s food culture: colourful salads, charcoal-grilled meats, slow braises and the shared spread of mezze.

The Journal
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