Definitions for Lebanese-ˈniz, -ˈnis
This page provides all possible meanings and translations of the word Lebanese
Random House Webster's College Dictionary
Leb•a•nonˈlɛb ə nən, -ˌnɒn(n.)(pl.)
a republic at the E end of the Mediterranean, N of Israel. 3,562,699; 3927 sq. mi. (10,170 sq. km).
Category: Geography (places)
Ref: Cap.: Beirut.
Leb`a•nese′-ˈniz, -ˈnis(adj.; n.)-nese.
a native or inhabitant of Lebanon
of or relating to or characteristic of Lebanon or its people
A person from Lebanon or of Lebanese descent.
Of, from, or pertaining to Lebanon, the Lebanese people or the Lebanese language.
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet. Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons. In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania, and antipasto of Italy, mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafes.
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