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There are many similarities in the dishes of the different Middle Eastern countries. The names are also similar because Arabic is the main spoken language in the southern and eastern side of the Mediterranean.
On the other hand, to believe that all cooking of these countries is the same is wrong. Lebanon especially for its multicultural and cosmopolitan population, combines European cuisine with the flavors and exotic foods of the Far East.
One of the peculiarity of Lebanese cuisine is the way the food is served, referred to as Mezze. This method of serving food is part of the way family and guests are entertained. It can be compared to the Tapas of Spain or to the Antipasto of Italy. While Tapas and Antipasto are snacks or an introduction to the meal, Mezze instead will represent the whole meal.  
A variety of different dishes is placed in front of the guests producing an assortment  of flavors, colors, and fragrances. Mezze can be pickled vegetables, kibbeh, taboule, hommus and baba ganouche, raw salads,  grilled marinated seafood, or meat skewers, all served accompanied by pita bread seasoned with zahtar (thyme-sumac seasoning) and olive oil.
And there she found irresistible to spend time in the hotel kitchen, learning how to prepare all the different types of food. During the rest of the year her mother Regina, a great cook herself, would teach her home cooking. This is how Antoinette became a master in Lebanese cuisine.
It is very easy for anyone today to arrange a dish of Baba Ganoush or Hommus using the cans available in the grocery stores. Antoinette will not compromise the quality of her food.
Today Antoinette will teach us how to prepare two classic Middle Eastern dishes:
Baba Ganoush and Hommus, starting from the basic ingredients.

is one of the most famous Mediterranean tourist destination.  Before a long war slowed down the flow of visitors, Lebanon was known as the Switzerland of the Mediterranean. Boulevards, beaches and casinos resemble the French Cote d’Azur. Lebanon is a country extremely rich in history and monuments dating back to the Phoenicians. Forests, rivers, and green valleys are also Lebanon favorite tourist spot.

Cedrus Libani
Guest cook from LEBANON

When Antoinette was a young girl she spent most of her summer vacations in her aunt’s Hotel on the Lebanon mountainside, were she could escape the hot Mediterranean weather.

Antoinette Lteif

Anice flavored liqueurs are common in all Mediterranean countries with Pernod in France or Sambuca in Italy, and Lebanon is no exception: here Arak a strong anice spirit is the national drink. To finish Baklava with honey and pistacho is served for dessert together with a strong coffee.