A traditional Middle East dish, Lebanese cuisine, is a popular dish among the Middle East’s most wealthy people.
It’s made with lamb, fish, vegetables, bread and sometimes other meat dishes, and is a staple of the region’s poor.
For many of its adherents, it’s also an escape to a more traditional lifestyle.
But according to a new study, the dish is actually a bit of a mess.
And that’s because the Middle Eastern food in which it’s been popular for centuries isn’t really that different from modern American cuisine.
For starters, Lebanese food has never been considered particularly traditional, says David Farrar, a professor of comparative religion and food studies at Indiana University and author of the new book Food in the Middle Ages: How the Middle West Became America’s Favorite Middle Eastern Food.
In fact, the study found that the Middle Kingdom of Israel, whose capital, Tel Aviv, is also home to some of the world’s wealthiest people, is the only country in the region to have more Middle Eastern restaurants than any other.
And Lebanese food isn’t particularly different from many Middle Eastern cuisines, including Egyptian, Pakistani and Indian food.
It just has a different set of ingredients, Farrars research found.
“I think it’s really important to get the perspective of a Middle Easterner and to get to know the ingredients of their food and the culture of the Middle Middle Kingdom,” Farras says.
“So to eat something like this, you need to understand the history and the origins of the dish, and to know what they call the Lebanese cuisine.”
The Middle Kingdom Lebanese cuisine is so similar to modern American cuisings, Fargas says, that people have often called it the Middle Republic, after its capital, Beirut.
Lebanese cuisine originated in the Ottoman Empire in the 13th century and spread to the Middle and Eastern regions.
It was adopted by many European nations, but it didn’t spread very far.
It reached Israel, Palestine and Syria, where it flourished in the late Ottoman era.
Today, it is the staple of nearly every Middle Eastern country, including Lebanon, Syria and Turkey, but there are still plenty of regional differences.
In the Middle Lands, where the Lebanese are the largest ethnic group, the cuisine is typically described as a mixture of Middle Eastern and Mediterranean flavors.
It has a salty, fishy flavor, and a little more creaminess than traditional Lebanese cuisine.
It can also be spicy, as in the spicy sauce served with chicken or the chicken soup.
The Lebanese food is also known for being made with lots of spices.
Farrart says some of those spices are traditionally used in the preparation of meat and some of them are used in traditional soups.
“It is a lot of meat, and it’s probably the best meat you can get in the world, especially in the South,” he says.
Fargar says many of the dishes in the Lebanese culinary tradition have become more exotic and sophisticated in recent years.
In many cases, they are now made with fish, which are considered delicacies in Lebanon.
In recent years, the Lebanese have also added other ingredients to their food, like saffron, which is used to make soups, salads and even sauces.
“There are lots of things that have become exotic,” Fargars research finds.
“Like garlic, which has become a major ingredient in many of these dishes, especially for the Middle Kingdoms.”
Lebanese cuisine has also become more expensive.
In a recent study, FARRAR analyzed the price tags on Middle Eastern restaurant menus in the United States, Canada and Europe and found that prices on Middle Kingdom menus were about 10 percent higher than the prices on American and Canadian menus.
This trend was seen in the Mediterranean countries as well, FARAR says.
The trend could be attributed to the rising costs of meat in the developing world, he says, or to rising prices of spices, which can add to the cost of the food.
FARRAS says it’s not clear what effect the Middle Seas have on the popularity of Middle Kingdom cuisine.
But Farrarr says that many Middle Kingdom dishes are now being exported to the Mediterranean, and they are becoming more popular.
“We have a certain number of Middle Kingdoms that are very famous in their own right,” he adds.
“In the West, you have restaurants that serve Middle Kingdom foods, and in the East, it used to be that if you wanted to have Lebanese food, you had to go to a Middle Kingdom restaurant.
Now, we’ve found restaurants in the Gulf that serve them in their traditional restaurants.”
Farrarf says that while Lebanese cuisine may be considered more traditional, it doesn’t necessarily mean that it’s better.
“People who eat Lebanese food are probably not thinking about the cultural differences that are going on,” he said.
“They’re just eating the same stuff, which probably doesn’t have any different ingredients, and that may be what makes it good or bad