The Bedouins have always expressed their identity through the intertwining of religion, food, music and dance. Arabic culture and traditions are honoured at haflis (parties), mahrajans (feasts), and by musicians playing the traditional five-stringed instrument, the Oud. Religious events -- whether big Islamic feasts, like Eid Al Adha or Christian festivals such as Easter Sunday or the feast day of Saint Maron -- each have their own special food to celebrate the day.

An ubiquitous item on any middle-eastern menu is the famous mezze, a fabulous spread of all kinds of Arabic specialities. These dishes are delightful at any time.

The idea of mezze comes from a very Mediterranean ideal of sharing food and conversation with others.

There's tabbouleh, made with cracked wheat (bulgur), mint, fresh herbs, onions, tomatoes, lemon juice and olive oil. Also hommous, and baba ghanouj - eggplant puree with the smoky taste, mixed with tahini, garlic, lemon juice and olive oil. Tahini is a delicious sesame seed paste, and baba ghanouj is a firm favourite in restaurants.

There are vegetables stuffed with meat, pine nuts, or almonds; warm and spicy olives, and our famous field mushroom with fetta.