What’s not to love about Lebanese food? How do you choose the best? With the most awesome cookbook as the inspiration for lunch in Lebanon, it was a hard job.
Kibbeh maybe? Perhaps the chilli and mint prawns? Or the lamb-stuffed vine leaves? Maybe the chocolate and halva tart, the falafel. Lebanese bread and dips? Arak Sunrise? No, it was the scallops. It’s quite fitting that the best seafood in the world (scallops) should be the dish of the day for lunch in one of the best cuisines in the world.
And do yourself a a favour – beg, buy or borrow a copy of Saffron in the souks by John Gregory-Smith. You cannot go wrong!