5 April 2013
A street vendor in Beirut sells ka’ak, a bread stuffed with spices. (photo: Marilyn Raschka)
Several years ago, we took a bite out of Lebanon — looking at some of the unique foods of the land of cedars:
Although you can list the essential ingredients of Lebanese cooking on the fingers of two hands, the variations and combinations are beyond simple arithmetic. These 10 ingredients are: wheat, olive oil, lemon juice, rice, onions, yogurt, garlic, (sesame seed paste), lentils and chickpeas.
Every vegetable and every fruit has its season. Lebanon’s varied climate guarantees fresh produce all year long while greenhouses coax tomatoes, cucumbers and beans into maturity.
Following harvesting, the local wheat becomes bread, and bread is a daily purchase. During the war, there were many curfews but doctors and bakers were excluded. An increase in the price of bread often triggers civil unrest in the Middle East. Give us this day our daily bread is not only a line from the Lord’s Prayer, it is a cry for action.
Read more “Food for Thought” in the September-October 2002 issue of the magazine.
Tags: Lebanon Beirut