Lebanese
The cuisine of Lebanon is renowned for simple, locally produced food, with lots of fresh vegetables & freshly gathered wild herbs. Lebanese food traditionally has an abundance of vegetarian recipes due to the large Christian population with their Lenten fasting and the mountainous terrain making animal husbandry hard work. Lebanese cuisine has evolved through successive invasions with Egyptians, Greeks, Turks and the French leaving their mark.
We start with a laden table of Lebanese traditional ingredients. Labna and halloumi cheeses, filo pastry, vine leaves, chickpeas, almonds and hazelnuts, sesame seeds, pine nuts, grassy olive oil, aubergines, tomatoes, peppers, lemons and bunches of sweet smelling herbs, oregano, mint and parsley. We will make dips with aubergines, baby broad beans with coriander and garlic, fatoosh bread salad drizzled with pomegranate syrup, thyme flat bread, pumpkin kibbeh which is Lebanon's take on stuffed falafel, stuffed vine leaves, pistachio nut ice-cream and fresh turmeric cakes. We will finish with weather permitting lunch in the garden with organic wine.
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