Introduction
This document is a short enlightening commentary on Lebanon. During my research I learned plenty of interesting facts about the country of Lebanon that I have shared. I decided to research this country because of the recipe I chose. I chose Hummus, which is a household favorite for us. I never realized how easy it was to make or even what countries make it. I hope this brief article will inform you as it has me.
Country Information
· Geographic Facts
Here are three geographic facts about Lebanon:
1. Lebanon is situated on the eastern coast of the
Mediterranean Sea and has an area of approximately 4,015 square mile. It is about 3/4 the size of the state of
Connecticut.
2. The climate in Lebanon unexpectedly varies within miles during all seasons.
3. The land in Lebanon is arid and rugged and therefore less than 30% of the total area can support crop production.
· 3 “Serious” Facts
Here are three serious facts about Lebanon:
1. The Lebanese were warring from 1975-1990 called the Lebanese Civil War.
3. Lebanon is a parliamentary democracy which implements confessionalism. Confessionalism is a system intended to deter sectarian conflict and to fairly represent the 18 recognized religious groups in government.
· 3 “Fun” Facts
Here are three fun facts about Lebanon:
1. Lebanon observes Christian and
Muslim holidays.
2. Lebanon was introduced to t.v. in 1959. They now have nine national television channels most affiliated or supported by certain political parties or alliances.
3. Lebanon has both summer and winters sports because of their unique geography. Some of the sports are skiing, swimming, basketball and football.
· A “Potpourri” Item
Here is an unusual fact (or two or three) about Lebanon:
1. Lebanon is the only country in the
Middle East that does not have a desert.
2. Lebanon is mentioned more than 70 times in the
Old Testament of the Bible.
Food Information
· Recipe
§ 1 can cooked chickpeas
§ 2 cloves garlic, crushed
§ 3 Tablespoons tahini
§ ½ cup fresh lemon juice
§ 2 Tablespoons parsley, chopped (optional)
§ 1 teaspoon salt
§ 2 tablespoons cold water
Procedure
Heat the cooked chickpeas over medium low heat. Remove from heat and mash by hand or in a food processor, reserving a few whole ones for garnishing.
Add tahini, lemon juice, crushed garlic, salt, and water. Blend the mixture until it is creamy.
Pour the thick dip into a deep bowl. Garnish with whole chickpeas and chopped parsley. Sprinkle with olive oil and serve with pita bread, pita chips, of vegetables.
· My Kitchen Story
The preparation of this recipe was fairly easy for me. I cook almost daily for my family and therefore grinding a few beans down was a walk in the park. My biggest problem, if you want to call it that, was finding a food processor being that I do not own one and I definitely did not plan on mashing them by hand. In my case I can always run home to mom. Once I got the food processor (from mother of course) it was smooth sailing. I heated the chickpeas about 15 -20 minutes. Then I drained as instructed. I threw the chickpeas in the processor pulsed for about 10 seconds. I then added all the other ingredients except the parsley (because I did not have any and did think it was necessary) and ground everything down on low until it looked creamy and I saw not more lumps. I poured the Hummus in a bowl and we enjoyed. We had ours with some pita chips and it was a great healthy snack. I even brought my mother some when I brought her back her cleaned food processor.
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Contact Info: To contact the author of “A Taste of Lebanon: A Recipe for Hummus,” please email Latoya.Snell@selu.edu.
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