People :
As in other Arab countries the traditional lifestyle of the
Lebanese revolves strongly around the family, socializing and hospitality.
Western influences, mainly French and American, have given the country
a cosmopolitan facade, mostly in the main cities. Outside the cities,
especially in the mountains, the people retain the old customs and traditions.
The Lebanese people, despite being ethnically and religiously diverse
because of the country's long history of conquest and assimilation,
are friendly and hospitable. They are familiar with foreigners' ways
and dress and although sleeveless tops, miniskirts and shorts are acceptable
in Beirut, the rest of the country is more traditional and modest dress
is recommended. This is particularly necessary when visiting mosques
and other religious places.
Education :
Lebanon has one of the best education systems in the Middle East.
The literacy rate is
more than 75%, one of the highest in the Arab world. Beirut has five
universities. The major universities are: The American University
of Beirut, The Lebanese University, Notre-Dame University, Beirut
Arab University, Saint-Joseph University, Balamand University. For
more information about Universities and Schools please refer to the
directory from the main page.
Entertainment :
Cinemas in the main cities show American and European films with Arabic
subtitles. Venues for classical concerts, theatrical productions,
and nightclubs can be found anywhere in Lebanon.
Media :
Lebanon's freedom of press and speech enables the country to occupy
a special place in the Arab world. The Media is free to puiblish or
broadcast anything with minimum censorship. The large number of Television
and Radio stations makes Lebanon the centre Media of the Middle-East.
Television is one of the main family entertainement for the Lebanese
people. The major television stations are : Lebanon Television (3
progrmas), Lebanese Broadcasting Corporation (LBC) (2 Programs), Future
Television, Murr Television. The major Radio stations are : Lebanese
Station, Voice of Lebanon, Voice of Free Lebanon, Radio One, Mount
Lebanon (2 programs), Magic102, La Une. For more information about
Television and Radio stations please check the Lebanese Directory
on the main page.
Food and drink :
Although the food varies little from country to country throughout
the Middle East, it is when the Arab world meets the Mediterranean
that it becomes really interesting. Lebanese food combines the sophistication
of European cuisine with the excitement of eastern spices, and it
is Lebanon's culinary contributions that have been the greatest influence
on modern Arabic cuisine. Dishes from the Lebanon provide the framework
for the exotic cuisine recognized internationally as Arabic. Many
traditional Lebanese dishes are simple preparations based on grains,
pulses, vegetables and fruit. Often the same ingredients are used
over and over, in different ways, in each dish. Yoghurt, cheese, cucumber,
aubergines, chick peas, nuts, tomatoes, burghul and sesame (seeds,
paste and oil) are harmoniously blended into numerous assorted medleys.
Parsley and mint are used in vast quantities as are lemons, onions
and garlic. Pastries are stuffed with vegetables and vegetables are
stuffed with meats. Meat may be made into nuggets then cooked over
charcoal. Presentation is always artistic: even the most basic dish
is beautifully garnished -- a sprig of parsley here and a dab of yoghurt
there.
A typical Lebanese meal starts with a mezze -- this can be an elaborate
spread of forty or fifty hors d'oeuvres or simply a salad and a bowl
of nuts. But it is always a social occasion when friends and family
gather to enjoy appetizers and conversation before dinner. A meat,
(lamb is the favourite meat) chicken or fish dish follows with salad
and rice. There are two types of bread, the flat pitta pocket (pictured)
found everywhere in the Middle East, and marcook -- a thin bread baked
on a domed dish over a fire.
Some pppular Lebanese dishes are:
Baba Ghanoush: char-grilled eggplant, tahina, olive
oil, lemon juice, and garlic puree -- served as a dip.
Baklava: a dessert of layered pastry filled with
nuts and steeped in honey-lemon syrup, usually cut in a triangular
or diamond shape.
Falafel: small deep-fried patties made of highly-spiced
ground chick-peas.
Fattoush: salad of toasted croutons, cucumbers, tomatoes
and mint.
Foul: slow cooked mask of brown beans and red lentils
dressed with lemon olive oil and cumin.
Halawa: sesame paste sweet, usually made in a slab
and studded with fruit and nuts.
Hommus: puree of chickpeas, tahina, lemon, and garlic
served as a dip.
Jebne: white cheese.
Kamareddine: apricot nectar.
Kenafi: shoelace pastry dessert stuffed with sweet
white cheese, nuts and syrup.
Kibbeh: oval-shaped nuggets of ground lamb and burghul.
Kibbeh naye: raw kibbeh eaten like steak tartar.
Koshary: cooked dish of pasta, rice and lentils to
which onions, chillies and tomatoes paste are added.
Kufta: fingers, balls or a flat cake of minced meat
and spices that can be baked or charcoal-grilled on skewers.
Laban: tangy-tasting sour milk drink widely used
in cooking.
Labenah: thick creamy cheese often spiced and used
as a dip.
Lahma bi Ajeen: Arabic pizza or meatloaf spread.
Loubia: green beans cooked in tomato sauce.
Ma'amul: date cookies shaped in a wooden mould called
a tabi.
Muhalabiyyah: silky textured semolina pudding served
cold.
Musakhan: chicken casserole with sumac, a ground
powder from the cashew family used as seasoning.
Sayyadiya: delicately spiced fish served on a bed
of rice.
Tabbouleh: salad of burghul, tomato, mint and parsley.
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