Lebanese cuisine (, "Lebanese kitchen") 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.