One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine. Animal fats are rarely used. More of poultry than red meat is eaten. When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.
Take the chicken breasts in a bowl. Add salt, ½ teaspoon crushed peppercorns, cumin powder, ½ teaspoon paprika powder, lemon juice, mix well and set aside to marinate for 5-10 minutes.
Heat 1 tablespoon oil in a non-stick pan. Place the marinated chicken on it and cook for 3-4 minutes on each side. Cover and cook till fully done.
Toast the bread slices in a toaster. Cut the cooked chicken into strips.
To assemble one sandwich, apply some garlic and sundried tomato hummus on 3 toasted slices. Place lettuce leaves, tomato slices on one slice and sprinkle some salt, crushed peppercorns, paprika powder and cumin powder on top.
Place avocado slices and put the second toasted bread on top, hummus side up. Place some more lettuce leaves and chicken strips on top and cover with the third toasted bread, hummus side down. Similarly prepare the remaining sandwiches.
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