A flavoursome history of LEBANON'S cuisine

In the land of generosity, lavish meze spreads and the herbal aroma of za’atar, friends and family feast on dishes made to share

In a nutshell Lebanon’s food traditions have origins as diverse as its history. Ottoman occupiers introduced a love for lamb, nomadic tribes brought spices and dried fruits from east Asia. Above all, dishes are made to share, with emphasis on bold flavours. Key ingredients Za’atar – usually a mix of wild oregano, toasted sesame, thyme and tangy sumac – is commonly used and each cook will have a signature blend. You’ll find it in olive oil and marinades or sprinkled over bread. As well as lamb, chicken is popular, either grilled on skewers or cooked in fragrant stews. Sesame-based tahini is a staple, whole grains like bulgur appear beside fresh or pickled vegetables, and desserts are infused with orange blossom.

Popular dishes Meze can range from toasted nuts to elaborate meat, vegetarian and seafood spreads. Reach for tabbouleh, a chilled salad with parsley, finely chopped tomatoes, onions, bulgur, lemon juice and olive oil, or warm pitta bread dipped in baba ganoush. Lebanese twists on houmous – a Middle Eastern staple – include a sprinkle of pomegranate seeds, pine nuts or spiced beef. Try it with falafel or kibbeh, bite-sized meat croquettes with yoghurt.

To drink? Ordered by the bottle, arak is considered vital for digestion. Made purely from grapes and aniseed, it’s mixed with water and sipped from ice-filled cups. Where to go Tony Kitous’ Kenza is a feast for the senses in London’s Liverpool Street area. kenza-restaurant.com