Lebanese cuisine is a Mediterranean cuisine. It includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood.Animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.Olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.
Most often foods are grilled, baked or sauteed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled, or cooked. Herbs and spices are used frequently and in large quantities. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons and what is available. Lebanese cuisine also varies by region.
Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert, such as baklava and coffee. Although baklava is the most internationally known dessert, there is a great variety of Lebanese desserts.
In Lebanon some desserts are specifically prepared on special occasions: the meghli, for instance, is served to celebrate a newborn baby in the family.