Lebanon shares many of the cultural characteristics of the Arab world, yet it has attributes that differentiate it from many of its Arab neighbours. Lebanon is one of the most densely populated countries in the Mediterranean area and has a high rate of literacy.

What race are Lebanon?

LebanonEthnic Groups in LebanonEthnicityPercentLebanese95%Armenians4%Various other ethnicities: Mideast (Kurds, Turks, Assyrians, Iranians), Europeans (Greeks, Italians, French) and others1%

Is Lebanon Arabic or Persian?

Arabic speakers comprise the majority of the countrys population, while Arabic is the official language, and spoken Lebanese Arabic is used alongside Modern Standard Arabic in daily life. The earliest evidence of civilization in Lebanon dates back over seven thousand years, predating recorded history.

Is Lebanon an African country?

Lebanon borders the eastern edge of the Mediterranean Sea. The Middle Eastern country of Lebanon is located in the western portion of the continent of Asia. Lebanon measures about 4,036 square miles making it the smallest recognized country found in the entire mainland of the continent of Asia.

What religion is in Lebanon?

According to latest global estimations, 61% of Lebanons population identify as Muslim while 33.7% identify as Christian. The Muslim population is somewhat evenly split between followers of Sunni (30.6%) and Shia (30.5%) denominations, with smaller numbers of those belonging to Alawite and Ismaili sects.

Is pork eaten in Lebanon?

Lebanese meat dishes are usually made with chicken or lamb, though pork is also eaten (albeit not as widely, due to Islamic dietary laws). However, meat is expensive everywhere and not always readily available. Meat was traditionally precious and usually served on the weekend.

What type of food is eaten in Lebanon?

Core foods of the Lebanese include, lamb, chicken, fish, yogurt, cheese, chickpeas, nuts, eggplant, cucumbers, and tomatoes. Sub-core foods include sesame (seeds, paste, and oil), burghul (cracked wheat), parsley, mint, lemons, onions, and garlic.