Lebanon
Our Lebanese breakfast plate brings together man'oushe topped with the refreshing thyme-based herb mixture za'atar; ejjeh, a zucchini and herb omelet; hummus balila, a chickpea salad; grilled halloumi and eggplant; makdous, oil-preserved eggplant stuffed with peppers and walnuts; and labneh, a fresh cheese, with raw vegetables and pomegranate. We also offered Lebanese side dishes such as kibbeh, a classic minced-meat dish, and knefeh, a sweet pastry filled with soft, stretchy cheese, along with distinctive desserts and drinks.
Present-day Lebanon was once the heartland of the Phoenicians, who prospered through an advanced culture and maritime trade in ancient times. At the crossroads of the Mediterranean and the Arab world, it later came under Ottoman and French rule. Influenced by both Turkish and French cooking, Lebanon is renowned as one of the Middle East's great culinary destinations.
With thanks to
Souheil El Khoury
Mayu Imafuku El Khoury
Embassy of Lebanon in Japan
United People Co., Ltd.