Fresh ingredients teamed up with free-range chicken are enough for a delicious meal for many people. It should. However, if you’re one of those who prefers a succulent lamb, mutton or chicken with a salad, or a vegetable dish, bread and a dip of hummus, there’s nowhere to get the best-tasting meal of your life than in a restaurant that serves authentic Lebanese food in Sydney.
Leaving you feeling full each time, you’ll enjoy the interplay of textures and flavors with every dish. With tweaks done to suit modern-day palettes, the Lebanese food in Sydney today is as authentic as it was when it was brought to Australia.
Foods Distinctly Lebanese
Spices and Seasonings
Flavors of the Lebanese cuisine rely on fresh ingredients, herbs and spices. Seasonings that are staples of the Lebanese food in Sydney are mint, oregano, allspice, cinnamon, parsley, garlic and nutmeg.
The bread of this cuisine is a flat bread or pita. It’s a staple food that goes with every meal ideal for putting marinated meats or falafel in. The Lebanese don’t like leftovers and always have a freshly baked pita to enjoy with a hommus or baba ghannouj amoung. Even for breakfast, one can just put labne on a pita for a healthy meal.
This cuisine also has fruits, rice and vegetables in their diet but all gets trumped on by the amount of meat in a normal meal. The most commonly used type of meat besides lamb is poultry. No wonder many Lebanese restaurants are also known as chicken restaurants because of their savory poultry dishes.
In tune with everyone’s fascination with fish and chips, the Lebanese came up with their own. Their best chicken and chips recipe is their Chicken Fatteh. It’s a combo of flavors from yogurt, chickpeas, spiced shredded chicken with toasted pine nuts and toasted pita bread.
The Lebanese appetizer. It can be small dish versions of the meal that’s to come giving the diners an idea of what to expect. However, the most famous mezze is hummus which is a smooth chickpea paste with tahini.
Baklava. A sweet, flaky pastry originally from the Greeks. The Lebanese cuisine’s version has pistachio nuts drizzled with rose-water syrup.
Melons, oranges, persimmons, figs, apples, tangerines, and grapes are favorite alternatives for dessert.
A strong, thick Arabic-style of coffee that’s their national drink.
A colorless, unsweetened, anise-flavored distilled alcoholic beverage.