Beirut, capital and largest city of Lebanon, is a coastal town located in the Eastern basin of the Mediterranean Sea, at the foot of the mountain range that crosses Lebanon: despite the serious damage caused by the Lebanese civil war (1975-1990), Beirut is back to being the main financial sector, insurance and commercial banking in the Middle East.
Due to its cosmopolitan history, the city is also a cultural and academic center of great importance. In 1999, Beirut was named the Arab capital of culture.
Its origins can be traced back to the Bronze Age, around the 19TH century BC.
The historical part of Beirut suffered massive damage during the civil war: many of the Ottoman period buildings have been restored and some areas retain the imprint of what was the old town with several small streets, as in Christian quarters of Achrafieh and Gemmayzeh.
In Beirut, you can see restored buildings painted in pastel colors and pedestrian streets with their perfect geometry, often enlivened by shows, fairs and festivals; behind one of these roads, you will find the Grand Serail, an enormous building built by the Ottomans in 1849.
Beirut National Museum documents the archaeological importance of the city.
Beirut is known for its refined dishes that reflect its different facets: its, specialties represent traditional Lebanese cuisine, but with a touch of Westernization or with some ingredients borrowed from neighbors.
Among the typical dishes include “basturma” Arab specialties made from smoked and spiced beef covered with fenugreek, garlic and chili is one of the favorite dishes for breakfast, thinly sliced, fried and served with eggs.
Traditionally all meals are accompanied by “khubz arabi”, the ancient Arabic unleavened bread used to collect sauces and food.
The “baklava” is a traditional sweet pastry alternating with layers of pistachio nuts, almonds, peanuts or cashews, roasted and chopped.
Spicy tahini fish
1 sliced onion and 3 tbsp olive oil
2 cloves of garlic
5 fresh minced coriander leaves
1/2 tsp coriander powder
2 finely chopped peppers
2 diced tomatoes
1 cup of tahini (sesame)
1/2 cup lemon, Tangerine and orange juice
Hamour fish 2 kg
1 bunch of parsley and Olive oil
200 g mirepoix (chopped onions, celery and carrots)
1 or 2 medium lemons, sliced
For the sauce: in a saucepan, heat the olive oil and add the onion you golden for 5 minutes. Add garlic, chili, pepper, coriander powder, tomatoes, dried coriander, and cook for 5 minutes.Mix the tahini, lemon juice, tangerine juice and orange juice in a bowl until you get a homogeneous mixture.
Add the mixture to the cooked vegetables, and bring to a boil over low heat, add salt and pepper.
For the fish: brush the Hamour fish with olive oil and season with salt.
Fill the fish with the mirepoix, parsley and lemon slices.Put the fish on a baking sheet lined with greaseproof paper and cook until internal temperature of 60 degrees. Once the fish is cooked, pour over the sauce and serve hot.