A rich palate of color and textures, Lebanese cuisine remains one of the most unexplored culinary delights of Western Asia – strange given the similarities in cooking styles with the Mediterranean and Middle East. If there's one thing you'll notice about Lebanese cuisine over any other Asian variant, it's the copious amounts of lemon juice, garlic and olive oil used in the recipes. Lebanese cooking has been influenced by both Turkish and Franco settlers since the 16th Century, yet still maintains strong beliefs regarding the eating of red meat. For this reason, you'll find that poultry (particularly chicken) forms the basis for many mezze and stew-pot dishes. Like Greece, mezze is a popular style of dining in Lebanon – a buffet comprising a mixture of hot and cold “bowls” such as Tabbouleh (cold salad of bulgar, spring onions, parsley and tomato) and baba ghanoush (grilled aubergine dip). Infused with red peppers, coriander and chili, the Syrian Batata harra potato dish remains a popular hot “bowl” among the vegetable and rice vermicelli options. Kibbeh, the national dish of Lebanon has only recently begun to feature upon the fusion menus of Western restaurants (particularly in the USA). Traditionally, Kibbeh is made from chopped onion, lamb and rice, fashioned into a ball or croquette and slowly fried in a shallow pan. Today, it takes on many different forms and can often be found flattened, then served burger style within a wrap. Kibbeh Nayye is a little more upmarket, quite similar to steak tartar in that the beef is served both minced and raw, subsequently finished with mint or parsley. Organic foods are vital to the Lebanese way of cooking and rice remains a staple that most recipes just wouldn't be the same without! If you love Turkish or Greek cuisine, Lebanese cooking is definitely one to try!