Lebanon Culturegram

7/28/2019 Lebanon Culturegram

1/16

LebanonAndrew Shpyrko

Mara Duca


2/16

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.


3/16

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 awhole has been persistent in its rebellions

and its mountainous terrain has provided abit of protection from further imperialism.

The country has been a center of commerce

due to its close proximity to theMediterranean sea.


4/16

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 Ottomanpersecution.

The official language spoken is Arabianwhile others include Armenian, English,French, and Turkish.


5/16

Religion 60% of the population is Muslim while the

roughly 39% is Christian.

The Muslims show their devotion throughIslam's 5 pillars of faith.

Growing secularism within the country ishelping to reunite its people.


6/16

General Attitudes Political ideologies are overshadowed by

family ties and relationships in this society.

Most identify themselves as Arabs, notLebanese.

Power, education and prestige are admired. Material success is increasingly important.


7/16

Custom and CourtesiesIn Lebanon, social amenities are taken very

seriously. They are very friendly and formal in their

greetings. There are no public displays of affectionand swearing in the presence of women is frownedupon. Religion is not inquired about as a sign ofrespect. Visitors are shown hospitality and areexpected to bring a gift and to stay for a reasonablespan of time in the hosting household. The main mealof the day is eaten between noon and 3 pm and maylast up to 2 hours. European and Middle Eastern foodare commonly served. At the end of the meal, it iscustomary to praise the hands of the cook.


8/16

LifestyleFamily ties are close knit and discipline is an importantfactor. Water is scarce in the country. Families takepride in their village heritage. Dating is acceptablewhile some families have arranged marriages. Birth iscelebrated with the cooking of meghli- served tovisitors who come with congratulations. Lebanesespecialize in various meat stews and some vegetarian

dishes. Meza is eaten on special occasions at a feastlasting 4-5 hours. Arak, a strong liquor is often servedwith meals. Soccer is the most valued sport. Thenational dance is the dabkah and a popular form of

poetry is zajal. National holidays are set by the western


9/16

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 theglobal financial crisis of 2008.


10/16

Health Good medical care is available to all citizens. Although public facilities exist, most choose

more expensive private treatment inhospitals and clinics.

Houses usually have two water systems-one in the kitchen that is safe for drinking,

and one for the rest of the house that is notpotable.


11/16

FattoushIngredients

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

salt To taste Preparation1. Toss veggies2. Whisk oil, lemon juice, and

salt/pepper3. Pour dressing over veggies4. Top with toasted pita


12/16

Chickpea SaladFor the dressing: 3 tblsp extra virgin olive oil

1 tblsp lemon juice

1 tblsp pomegranate molasses

1.5 tsp honey

1 small clove garlic, crushed coarse salt to taste

For the salad:

8 large spring onions, finely sliced

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

Preparation1. Prepare the dressing by whisking together theolive oil, lemon juice,

pomegranate molasses,honey, crushed garlic and salt to taste.

2. Add the spring onions to a salad bowl and sprinkle with a good

squeeze oflemon juice.

3. Add the tomatoes, chickpeas (both plain and roasted), goatscheese, coriander, parsleyand dressing to the salad bowl. Toss to

mix. Add coarse salt and black pepperto taste.

4. To serve, scoop spoonfuls of salad onto crunchy lettuce leaves and

dig in.


13/16

Baked Pumpkin KibbehIngredients

* 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

Preparation1. In a medium bowl, soak wheat and oats for 30minutes in hot water. Remove and drain excesswater by squeezing well.

2. Place into medium bowl and combine with theremaining ingredients.

3. Spread on an oiled pan, drizzle a bit of olive oil andbake until firm and golden.


14/16

Lebanese Eggplant with

Pomegranate MolassesIngredients 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

Preparation1. Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Place them ona 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 piecesand 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.


15/16

Date Cake with Pistachios

& Sesame SeedsIngredients

1kg dry dates, deseeded and diced

200g unsalted pistachios, diced

100g unsalted butter120g toasted sesame seeds

Preparation1. 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.


16/16

KeftaIngredients

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

Preparation1. 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.

Lebanon Culturegram

Documents

Transcript of Lebanon Culturegram