The food of Lebanon is of Mediterranean origin. It is a proper balance of the European cuisine with the eastern spices. Lebanese cuisine is better termed as "health food" as the cereals and milk products are assorted most in the Lebanese preparations.
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 flavours 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.