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Tour Beriut / LEBANESE CUISINE 2016

I’ve  been invited to a Beirut by a friend of mine celebrity Chef Joe Barza last weekend.

We have also met Turkish Chef Suleyman Engin there and we have spend 3 culinary days together. We have mainly cooked, taking notes, sharing recipes and we tried lots of delicious Lebanese food. 

I didn’t know much about Beirut, so I’ve  made a quick research online about the city.

Many different cultures have been living in Beirut together for thousands of years and you can see the influence of that on Lebanese cuisine.

I would describe Lebanese cuisine as a probably the nearest cuisine to traditional Turkish food as a style and a variety, however, it has its own special flavors and characteristics.

Lebanon has a cost line to the Mediterranean Sea, climate and the region are fertile lands to grow any kind of vegetables and fruits.

Unfortunately, not all the seafood and shellfish is available as much as it should be there as a result of wrong fishing practice. Local beef is also not available for chefs all the time. But good quality of imported beef is available at any time.

The city center is surrounded by restaurants that serve delicious food from many different parts of the world. And Cafes are everywhere serving beverages, sisha and food. 

We have visited a local market and check the quality and prices of local natural/organic products.

We Tried some delicious street food.

Freshly baked saj bread.

Different varieties of natural organic honey. 

Naturally, homemade vinegar, marmalades, and pickles.

Homegrown organic micro sprouts.

Lebanese fresh thyme “zaatar” so fresh and crispy when served with Lebanese olive oil and sumac.

We have met some of the great Lebanese chefs on our visit.

BREAKFAST

Breakfast in Lebanese Cuisine is a typical Mediterranean style. 

Good quality olives, different varieties of cheeses and stone baked pastries are famous.

Lebanese thyme “Zaatar” is used fresh or dry in breakfast dishes as much as it’s used in general cooking. Dried Zaatar is usually mixed with sesame seeds and extra virgin olive oil and served at breakfast time.

Almost every restaurant has a bakery inside making their own special bread like saj bread or pitta and serves  hot.

Different variety of stone baked delicious pastries are very popular in the morning.

If it is only one type, it’s called Mankoishe .

If there is served more than one type they called Manakeesh.

Many other different types of breakfast dishes are available in Lebanese Cuisine here is a few famous names Patata Harra, (sauteed potatoes), Grilled Cheese Rolls, Foul (broad beans) Lamb Sfeeha (meat pie) Mfarki (fried eggs with potatoes) Fatty With Awarma (kind of warm stew made with lamb stock, crispy bread pieces, chickpeas and yogurt)

THE MOST POPULAR SPOT FOR BREAKFAST 

NUMBER 1. 

AL  FALAMANKI

This famous spot is known as a wealthiest local breakfast in town!  The restaurant serves traditional Lebanese Cuisine in a casual dining. 

Executive Chef Yamen has been in charge of the kitchen since first opening 12 years ago, He has helped the company to open other sides in the middle east. Chef Yamen and his team serves breakfast, brunch, lunch and dinner and the restaurant is open for 24 hours. He is a little bit crazy about food and a great chef. 

Hats off to Him…

HOT AND COLD MEZZES

Houmus with lamb, Falafel, Taboule, Shakshuka, Baba Ganesh, Kibbe, Makdous, Chanklich, Sfehah, Bakle with zaater I can only name few…

Creamy full fat labne

KEBABS & SHAWARMA

Lebanese food also well known for their famous Kebabs and Shawarmas all over the world.

We promised each other to meet in Turkey soon for a gourmet tour, unfortunately, time was up so we had to leave.