Was haben die menschen in libanon vor 100 jahren so gegessen?

100 years ago, in 1923, Lebanon had a rich culinary tradition based on the historical influences of different cultures and regions. Here are some of the foods and dishes that people in Lebanon have probably eaten a century ago:

1. Cereals and bread: Bread, especially fladen bread (Pita), was and is still a basic food in Lebanon. At this time, various cereals such as wheat and barley were cultivated to produce flour for bread production.
2. rice: Rice was often used as a supplement or as a main constituent of dishes, in particular in combination with lentils or meat.
3. Olive oil: Lebanon is known for its high quality olive oil, which is used in many dishes and as a seasoning agent.
4. Vegetables Vegetables played an important role in Lebanese cuisine. Aubergines, tomatoes, paprika, zucchini, and many other vegetables were used in various dishes such as the famous “Moussaka”.
5. Fruit: Fresh fruit such as figs, pomegranates, oranges and grapes was abundant and was often served as a dessert.
6. Meat: Meat dishes were an important part of the diet. Lamb and chicken were often used, and they were grilled, sworn or prepared in stews.
7. Spices and herbs: The use of spices and herbs is an outstanding feature of Lebanese cuisine. Parsley, mint, coriander, sumach and sesame (Tahini) were used in many dishes for enhancing taste.
8. Yoghurt: Yoghurt was and is an important part of the Lebanese cuisine and was often processed to dishes such as Tzatziki or Labneh.
9. Sweets: Lebanon is also known for its delicious sweets, including Baklava, Knafeh and various types of oriental pastries.

It is important to note that the Lebanese cuisine has been developed over time and has also been influenced by regional and historical influences. Traditional Lebanese cuisine is characterized by fresh ingredients, spices and regional cooking techniques