Lebanon, officially the Lebanese Republic is a sovereign state in Asia. It is bordered by Syria to the north and east and Israel to the south
The earliest evidence of civilisation in Lebanon dates back more than seven thousand years in Byblos, where it is said the first alphabet was created. The country’s name is known to be the oldest in the world and has remained unchanged for over 4000 years. There are 4.5 million Lebanese in Lebanon and around 18 million living outside Lebanon.
Lebanon’s recent history is one of conflict and suffering. In 1975 civil war broke out, lasting 16 years, eventually ended by a Syrian backed initiative. During the civil war, in 1982 Israel invaded following PLO attacks. Hezbollah (The Party of God), a pro-Syrian Shia military/political movement, with financial backing from Iran, was formed in the 80s to primarily harass the Israeli occupation. It has significantly grown in strength over the years. Tensions still continue and Lebanon’s borders with Syria and Israel remain unresolved.
Despite the decades of civil war, invasions and terrorist attacks, it is a country that is home to stunning ancient ruins, beautiful mountain vistas and Mediterranean coastline beaches. Top things to see according to Trip Advisor include the Temples of Baalbek, National Museum of Beirut and the Crusader Castle in Byblos.
The food of Lebanon is considered some of the Mediterranean’s best food – mezze (small dishes), kibbeh (spiced minced lamb in a fried bulgar wheat shell), dhourba bi kousa (courgette & milk soup), daoud Pasha (meatballs with pine nuts). I decided to make one of their most famous dishes – tabbouleh (bulgar wheat salad).
Prep time: 15 minutes + 40 min for bulgar to soak
1/2 cup bulgar wheat
1 cup boiling water
220g tomatoes roughly chopped
1/2 medium onion finely sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
3 tbsps olive oil
Juice of 1 large lemon
Salt & pepper
1/2 cup black or green olives (optional)
Put the bulgar wheat in a bowl with the boiling water and a little salt. Leave to soak for 40 minutes, then drain.
Take a salad bowl and add the bulgar wheat, tomatoes, onion, parsley & mint. Mix well.
In a separate bowl or jug, beat the oil with the lemon juice and season with salt & pepper.
Pour it over the salad & mix thoroughly.
Put the olives on top and then chill the salad in the fridge for 2 hours.
Add a sprinkling of parsley to garnish and serve.