The Lebanese gastronomy is a rich mixture of various products and ingredients coming from the different Lebanese regions. Olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.

The Mezze, an elaborate variety of thirty hot and cold dishes, had made the Lebanese cuisine renowned worldwide. A typical Mezze may consist, of salads such as the Tabouleh and Fattoush, together with dip such as Hummus, Baba Ghannouj or Moutabal, and some patties such as the Sambousiks and finally stuffed grape leaves.

Family cuisine offers also a range of dishes, such as stews or Yakhnehs, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli.

The Lebanese flat pita bread is essential to every Lebanese meal, and can be used to replace the usage of the fork.

Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another drink is Lebanese wine, which is now enjoying a worldwide reputation.

Known among the great variety of Lebanese sweets, are pastries such as Baklava, the Lebanese ice cream with its oriental flavors, and the Lebanese roasted nuts variety and mixes as part of culture.

Social events play a significant role in Lebanese gastronomy, as some dishes are particularly prepared on special occasions: the Meghli desert, for instance is served to celebrate a newborn baby in the family.