Lebanese cuisine is refreshing, full of vegetables, fruits, fish and seafood. These are accompanied by starches and whole grains, what makes that cuisine healthy and colorful. Lemon juice, garlic, parsley and other herbs add a lot of aroma and flavor. Hummus, sesame tahini paste, tabbouleh, all sort of mezze, baklava and shawarma are staples and well known. No Lebanese meal can exist without a famous, flat bread - pita. But there is a lot of other dishes that are worth trying too. Then, you cannot of course forget about Lebanese wine and an anise liquor – arak.
Château Musar is located not far away from Beirut. Just 25 to 30 km north from the capital. The town is also worth visiting as it has a nice atmosphere, medieval look and looks as it could look like hundred of years ago.
Continuing our wine tasting tradition, we went to Château Kefraya. That vinery is in the western part of Bekaa Valley and spreads over 300 hectares of slopes.
Have you ever heard about zaatar? Do you know what is that and what could you use it for? If you are curious about it, read it!
Manouche is a kind of a pizza on a thin base. It is topped with either zaatar or with any kind of Lebanese cheese or with minced meat.
One of traditional and loved sweets in Lebanon is halva. And believe me – it is really good and worth trying, even if you do not like sweets very much. Well, yes, it is sweet. It is even very sweet, but also delicious.
One white from 2007 and two red wines, in which one of them was a 2005 wine and the second one from 2014.
Do you like dried fruits? I do. Lovely, naturally sweet, full of aroma, both chewy and crispy. And if eaten in their country of origin they taste much, much better. Dried figs, walnuts, dates,…
As time was still good for Lebanese Beaujolais Nouveau, we had a chance to taste jeune wines from Château Musar. Musar Jeune Blanc, Rouge and Rosé are all bottled and labeled in the same way. The label is simple, minimalistic in the design and elegant.