Located in the Eastern Mediterranean corner on the crossroads between the Mediterranean basin and the Arabian hinterland, the junction of the ancient trade roads, the smallest country of continental Asia has been a melting pot of various cultural influences for centuries, which is also reflected on the country’s national cuisine. Similar to other Mediterranean cuisines, Lebanese dishes are healthy, spicy, tasty and colourful. A typical salad of the Levantine region, tabbouleh is made of bulgur, tomatoes,  parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt.
Hummus is a traditional dip dish of the region, made of  mashed chickpeas,  tahini, olive oil, lemon juice, salt and garlic. A Samosa is usually triangular, baked or fried pastry filled with spiced peas, lentils, onions, potatoes or ground meat.


Baba ghanoush is a dish made of baked or broiled aubergine mixed with virgin olive oil and seasonings, most frequently onions and tomatoes in Lebanon. Greg Moogk was inspired by the traditional Japanese snack, Onigiri, when he came up with the idea for this beautiful set of furniture.
Dairy products are less prominent than in the Western cuisines, possibly due to the climate. The essence of Onigiri (triangular rice ball) is in the way the seaweed wraps around the rice. The chairs are made of maple that was laminated and bent to become the form a traditional Japanese chair, zaisu.


Fresh fruits and vegetables are, on the other hand, one of the main ingredients of the Lebanese diet. Talented yet humble, he only agreed to me blogging about his work after weeks of bugging him.



Healthy foods to eat hummus with
Eat to live vilvoorde


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