Lebanon

Andrew Shpyrko Mara Duca

Land and Climate

Lebanon, a land slightly smaller than Connecticut, is adjacent to the Mediterranean sea. This causes hot, dry summers and mild, wet winters. The country has olive, citrus, apple, and banana trees.

History
Throughout history, Lebanon has fallen under control of several nations including Assyrians, Babylonians, Persians, Greeks, Romans, and Ottomans. Despite these influences, the country as a whole has been persistent in its rebellions and its mountainous terrain has provided a bit of protection from further imperialism. The country has been a center of commerce due to its close proximity to the Mediterranean sea.

Population
Lebanon's population of 4.1 million grows by 0.24 percent annually. About 87% of Armenians live in urban areas. About 95% are Arabs and 4% are Armenians who migrated to escape Ottoman persecution. The official language spoken is Arabian while others include Armenian, English, French, and Turkish.

Religion
60% of the population is Muslim while the roughly 39% is Christian. The Muslims show their devotion through Islam's 5 pillars of faith. Growing secularism within the country is helping to reunite its people.

General Attitudes
Political ideologies are overshadowed by family ties and relationships in this society. Most identify themselves as Arabs, not Lebanese. Power, education and prestige are admired. Material success is increasingly important.

Custom and Courtesies

In Lebanon, social amenities are taken very seriously. They are very friendly and formal in their greetings. There are no public displays of affection and swearing in the presence of women is frowned upon. Religion is not inquired about as a sign of respect. Visitors are shown hospitality and are expected to bring a gift and to stay for a reasonable span of time in the hosting household. The main meal of the day is eaten between noon and 3 pm and may last up to 2 hours. European and Middle Eastern food are commonly served. At the end of the meal, it is customary to praise the hands of the cook.

Lifestyle
Family ties are close knit and discipline is an important factor. Water is scarce in the country. Families take pride in their village heritage. Dating is acceptable while some families have arranged marriages. Birth is celebrated with the cooking of meghli- served to visitors who come with congratulations. Lebanese specialize in various meat stews and some vegetarian dishes. Meza is eaten on special occasions at a feast lasting 4-5 hours. Arak, a strong liquor is often served with meals. Soccer is the most valued sport. The national dance is the dabkah and a popular form of poetry is zajal. National holidays are set by the western

Economy
Industry and agriculture are important components. The currency is the Lebanese pound. The divide between the rich and poor has grown during the reconstruction period. Conservative economic policies and strict lending laws have led to recovery from the global financial crisis of 2008.

Health
Good medical care is available to all citizens. Although public facilities exist, most choose more expensive private treatment in hospitals and clinics. Houses usually have two water systemsone in the kitchen that is safe for drinking, and one for the rest of the house that is not potable.

Fattoush
Ingredients 2 Or 3 tomatoes, cubed 2 Small cucumbers, peeled, quartered lengthwise, and chopped 1 Medium green pepper, seeded, deribbed, and diced 5 Scallions, chopped Parsley 2 Tablespoon, finely chopped 1 tbs. Finely chopped fresh mint or 1 tsp. dried mint Cilantro 1 Bunch (100gm) 2 Pita bread (or 2-3 slices of bread), toasted and cut into cubes Olive oil1/2 Cup (16 tbs) Lemon juice1/2 Cup (16 tbs) Black pepper Preparation salt To taste 1. Toss veggies 2. Whisk oil, lemon juice, and salt/pepper 3. Pour dressing over veggies 4. Top with toasted pita

Chickpea Salad
For the dressing: Preparation 3 tblsp extra virgin olive oil 1. Prepare the dressing by whisking together theolive oil, lemon juice, 1 tblsp lemon juice pomegranate molasses,honey, crushed garlic and salt to taste. 1 tblsp pomegranate molasses 2. Add the spring onions to a salad bowl and sprinkle with a good 1.5 tsp honey squeeze of lemon juice. 1 small clove garlic, crushed 3. Add the tomatoes, chickpeas (both plain and roasted), goats cheese, coriander, parsleyand dressing to the salad bowl. Toss to coarse salt to taste mix. Add coarse salt and black pepper to taste. For the salad: 4. To serve, scoop spoonfuls of salad onto crunchy lettuce leaves and 8 large spring onions, finely sliced dig in. squeeze of lemon juice 250g cherry tomatoes, quartered (or halved if very small) 250g cooked chickpeas (either soak and cook approx. 100g dried chickpeas or drain and rinse a 400g tin of chickpeas) 100g roasted chickpeas with sumac and allspice 100g soft, fresh goats cheese or labneh 6 tblsp chopped fresh coriander 3 tblsp chopped flat leaf parsley coarse salt to taste freshly ground black pepper to taste leaves of baby gem, romaine or other crunchy lettuce to serve

Baked Pumpkin Kibbeh

Ingredients * 1 cups pumpkin pureed * 1 cup bulghur cracked wheat * 1/2 cup oat grains * 1 teaspoon salt * 1 teaspoon pepper * 1 teaspoon allspice * 1/4 teaspoon cumin * 2 medium onions, finely chopped * 1 cup chopped parsley * 1/2 cup toasted pine nuts (optional) * 2 tablespoons olive oil

Preparation 1. In a medium bowl, soak wheat and oats for 30 minutes in hot water. Remove and drain excess water by squeezing well. 2. Place into medium bowl and combine with the remaining ingredients. 3. Spread on an oiled pan, drizzle a bit of olive oil and bake until firm and golden.

Lebanese Eggplant with Pomegranate Molasses

Ingredients 2-3 eggplants Jjuice of 1 lemon 1 tbsp pomegranate molasses 1-2 garlic cloves, chopped salt and black pepper 3 tbsp extra virgin olive oil 2 tbsp chopped flat-leaf parsley seeds of 1/2 pomegranate Preparation 1. Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475F for 45-55 minutes, until the skins are wrinkled and they are very soft. 2. Meanwhile, mix them lemon juice, pomegranate molasses, garlic, salt, pepper, and olive oil. Set aside. 3. When cool enough to handle, peel and drop the eggplants in a colander or strainer with small holes. Press them very gently to allow their juices to run out. Then, on a serving plate, cut them into large pieces and dress them quickly with the dressing so that the flesh does not have time to discolor. 4. Pour the dressing quickly over the eggplants, and turn them to coat them all over with the dressing. Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.

Date Cake with Pistachios & Sesame Seeds

Ingredients 1kg dry dates, deseeded and diced 200g unsalted pistachios, diced 100g unsalted butter 120g toasted sesame seeds

Preparation 1. Saute dates with butter 10 minutes, stirring often. 2. Cool 10 minutes. 3. Press into 10" cake ring. 4. Sprinkle with sesame seeds. 5. Add half of the pistachios and the remainder of the date mixture. 6. Sprinkle with more sesame seeds. 7. Flip the date cake over and add the remainder of pistachios and sesame seeds.

Kefta
Ingredients 1 lb finely ground beef 1 cup lightly packed, washed, and picked parsley 1/4 cup fresh mint leaves 1/2 large onion, chopped small 2 tsp chopped garlic 1/4 cinnamon 1/4 tsp cloves 1/4 tsp allspice 1/4 nutmeg 1/2 tsp salt, more to taste 1/4 tsp ground black prepper Preparation 1. Soak wooden skewers in water in order to prevent browning. 2. Mix all ingredients with hands. 3. Form mixture into an oval shape and place on soaked skewer. 4. Place meat skewers on preheated griddle and let cook at least 5 minutes on each side. 5. Look for pink spots to check for done-ness 6. Serve with tzatziki sauce, lettuce, and tomatoes wrapped in pita.