In Lebanon during lent the children of the villages collect eggs which they color and then use for egg-cracking games at Easter. Traditionally the eggs were dyed colors of brown, green, yellow and red.
Another important Easter preparation is the making of the maamoul. Maamoul are little cakes that are made with semolina and covered with icing sugar and filled with walnuts or dates, they are made during the last couple of weeks during Easter. Each member of each family prepares a different part of the cake such as decorating the cake tops, women preparing their own recipes for the dough, plus hundreds of cakes, which are then laid out on trays or white sheets. The next day after they have been prepared they are taken to the bakery to be cooked.
Lebanon has a Mediterranean climate characterized by a long, hot, and dry summer, and cool, rainy winter. Fall is a transitional season with a gradual lowering of temperature and little rain; spring occurs when the winter rains cause the vegetation to revive.
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, 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.