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.
Unfortunately, Russian cuisine hasn’t made it big in the States. However, that leaves one more facet of Russian culture to discover on your own while you’re traveling. You’ve may have heard something about Russian traditional foods but have had little opportunity to try them.
Macedonians are big gourmands. The Macedonian cuisine, is a representative of the cuisine of the Balkans, reflecting Turkish, Greek and Middle Eastern influences and to a lesser extent Italian, Mediterranean and Hungarian ones. The relatively warm climate provides excellent growth conditions for a variety of vegetables, herbs and fruits. Thus, Macedonian cuisine is particularly diverse.
The traditional foods of Norway are influenced by the northern European country's vast shoreline, well-established dairy farms and short summer season. As a result, you will find the Norwegian table laden with fish, rich cheeses, and root vegetables and berries.