The Lebanese themselves have also helped to bring foods of other cultures into their diet.
Ancient tribes journeyed throughout the Middle East, carrying with them food that would not spoil easily, such as rice and dates.
Baklava , a sweet, flaky pastry, is usually associated with Greek cuisine.
Kibbeh was originally made by harshly pounding the lamb and kneading in the spices and wheat.
After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1946, when the country won its independence.
During this time, the French introduced some of their most widely eaten foods, particularly treats such as flan, a caramel custard dessert dating back to the 1500s, and buttery croissants.
Lebanese meals are rarely served in courses, but presented all at once.
Tabbouleh (a salad made with cracked wheat) and mujaddara (a lentil and rice dish) are also widely consumed.