HISTORY AND FOOD
A unique cultural history has helped to make Lebanese food the most popular of all Middle Eastern cuisines. For most of its past, Lebanon has been ruled by foreign powers that have influenced the types of food the Lebanese ate. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, including olive oil, fresh bread, baklava (a sweet pastry dessert), laban (homemade yogurt), stuffed vegetables, and a variety of nuts. The Ottomans also increased the popularity of lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1946, when the country won its independence. During this time, the French introduced some of their most widely eaten foods, particularly as flan, a caramel custard dessert dating back to the 1500s, and buttery croissants.
The Lebanese themselves have also helped to bring foods of other cultures into their diet. Ancient tribes journeyed throughout the Middle East, carrying with them food that would not spoil easily, such as rice and dates. These foods slowly became part of the Lebanese diet. As the tribes wandered, they discovered new seasonings, fruits, and vegetables that they could add to their everyday meals. Exotic ingredients from the Far East (east and southeast Asia) and other areas of the world were often discovered by these early tribes.
Lebanese Rice Pudding
Ingredients
- 1 quart whole milk
- ¾ cup rice
- 1 cup sugar
- 2 to 3 Tablespoons vanilla
- Spoonful of orange marmalade (optional)
Procedure
- Cook the rice according to package directions.
- When rice is cooked, add the sugar and milk and mix well.
- Continue cooking over medium heat for 3 to 4 more minutes.
- Remove the pot from the stove. Add 2 to 3 Tablespoons of vanilla and mix well.
- Serve topped with a spoonful of orange marmalade.
