From the Mediterranean

Food and Culture from Lebanon 

by John Salloum

The Mediterranean peninsula is home to some of the most culturally rich food across the globe.  From the sun-soaked coasts of southern Europe to the olive groves of North Africa and the aromatic kitchens of the Levant, the region’s food reflects centuries of history, trade, and migration. It’s a cuisine rooted in the land and shaped by the sea, where fresh ingredients meet bold flavors, and meals are meant to be shared, and home to my native country, Lebanon.

Growing up with a Lebanese family, I was surrounded by the rich culture and food every day. Whether it be my mom’s home-cooked meals after a long school day or a typical Sunday dinner after a week of work, the smells and flavors defined most of my early childhood. 

One dish that was always on the menu every week was Kibbeh. Kibbeh is a spiced ground meat mixture, usually beef or lamb, that is shaped into balls or skewers and grilled over high heat, in some cases even eaten raw. Kibbeh is actually the national dish of Lebanon, and it represents both the resourcefulness and richness of Lebanese cooking. In our household, it was a family favorite, especially when paired with cool yogurt or fresh tabbouleh on the side.

Moving onto more of a variety of foods, Lebanese culture often involves large gatherings accompanied by multiple different plates of food. There is no better example of this than a typical weekend breakfast. Chickpeas are vital to our cuisine, used in a multitude of different ways. One of these dishes includes a yogurt-like substance called Labneh, topped with fried pine nuts, fresh chickpeas, and crushed up pita crackers. Another is a meat-heavy dish called Awarma. Awarma is a longstanding dish where bits of lamb are fried in a pan with rendered lamb fat. Eggs are usually added on top, creating a hearty addition to a traditional breakfast. Pita bread and hummus are also a staple in almost every breakfast, lunch, and dinner. Hummus is made by blending chickpeas with tahini, a sesame seed paste, as well as additions of lemon juice, garlic, and salt if desired. Plates of fresh fruit, vegetables, and tea complete the meal of many plates. Breakfast is meant to be something enjoyed, shared with those you hold closely, compared to a quick way to recharge for the day.

Lastly, I'd like to discuss one of the jewels of Mediterranean Culture, Warak Enab (Better known as stuffed grape leaves). Warak Enab is a labor-intensive dish that requires time, care, and patience. Each grape leaf is gently wrapped around a mixture of rice, herbs, and sometimes ground meat, then layered tightly in a pot and simmered in lemon juice and olive oil until tender. The result is a soft, tangy bite packed with flavor and tradition, known across all families across the Mediterranean.