Lebanon has always been a Culinary Capital of the world... but have you tried the Breakfast?
Zaatar & Cheese Fire Bread, Coca Room DXB
Lebanese Cusine punches far above its weight in terms of Global Flavour Influence vs. Population. For such a small country, Lebanese Ingridients, Restaurantours & Flavours have influenced food culture from the beaches of the Eastern Mediterranean to California Taco Shops. I think Lebanon is one of the Culinary Capital of the world.
"Lebanon has always been Culinary Capital of the world.. but have you tried the Breakfast? " - Michael Baglieri
Three Key Phrases:
- Manakisk - sculpted dough topped with thyme, cheese, or ground meat. The dough is rolled flat and hand formed allows dimples for the toppings to settle into. Possibly one of the influences of what the West calls Pizza. While the origin of Manakisk can not be traced to any single country, the proliferation of it as a GCC breakfast stamper is owed to Lebanon .
- Za'atar (ZAH-ter) - an herbaceous spice rub/ topping composed of some combination of ground: thyme, oregano, marjoram, salt, toasted seaseme seeds and other spices. The standard Manakisk uses Za'atar. it's flavour posey is Feta & Mint. Always mix with a kiss of Olive Oil to enhance application.
- Wise Cheeses - Akkāwī, Sfatit & Kashkavai.
Another secrecy of the Lebanese Breakfast is fresh juice, generally citrus, mixed with sweeter things at the higher end of the quality spectrum.