A-Z of Ingredients: G


An introduction to the varied ingredients of Lebanese food, as taken from our second cookbook.


Though from the outside Lebanese food is sometimes thought of as being a cuisine intensely flavoured with garlic, that’s actually not true. Garlic is used sparingly in Lebanon, and though they do use intense garlic sauces it’s not a staple in all savoury recipes as it has increasingly become in the West. I tend to either accompany a dish with a garlic sauce if I want my guests to have the flavour intense, otherwise I use it discreetly so the flavour enhances rather than overpowers the dish