Many Lebanese dishes are flavored with a mixture of spices.
Lebanon is on the eastern coast of the Mediterranean Sea. Its cuisine has a rich cultural history and has both French and Turkish influences. One of the most famous Lebanese dishes is the mezze: a mixture of small dishes, usually including salads, dips and stuffed vine leaves. Bread is an essential part of any mezze. Spices used in Lebanese cooking include sumac, cinnamon and cumin. They not only flavor dishes, but also add color.
Flatbread
Flatbread is served with most meals as an accompaniment. It is made from flour, yeast, salt, sugar and oil. These ingredients are then either grilled or baked in a hot oven. Flatbread is an essential ingredient in the Lebanese dish fattoush: a traditional salad where toasted bread is combined with herbs and mixed vegetables.
Markouk Bread
Markouk bread is also known as village bread. It is shaped into large, flat rectangles and baked on a hot plate in the oven.
Sumac
Sumac is a dark red spice, ground from the dried berries of a Mediterranean bush. It has a light, lemon flavor and can be substituted for vinegar or lemon in some dishes. Usually used in ground form, it is often added to salads and dips. Sumac is also frequently rubbed onto meat dishes such as kebabs before grilling.
Cumin
Cumin is a popular spice in Lebanese food. It is an important ingredient of falafel: small balls made from ground chickpeas and flavored with garlic and cumin. Cumin has a strong flavor and is best used in small quantities.
Cinnamon
Cinnamon is used in many Lebanese meat-based dishes. It is also a key ingredient in desserts such as baklava: a sweet pastry baked with honey and nuts. Cinnamon is also often added to sugared almonds, a popular Middle Eastern sweet.
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