LEBANESE RECIPES (CUISINE)

Regional Specialties

Baalbak // Safiha Baalbakieh (meat-stuffed puff pastry)

Baskinta // Makhlouta (meat, rice, and nuts)

Beirut // Samkeh Harra and Akhtabout (spicy fish and octopus)

Beiteddine // Kafta Bithine (spiced meat with sesame concentrate)

Beit Mery // Kebbe Lakteen (pumpkin-flavoured meat)

Beit Shabeib // Riz bi-Djaj (chicken with rice)

Brummana // Deleh Mehshi (stuffed rib cage of lamb)

Dhour El Shweirr // Shish Barak (meat-filled pastry balls)

Deir Al Amar // Fatet Batinjan (yoghurt, fried bread and aubergine)

Ehden // Kebbe Zghartweih (meat and crushed wheat blend)

Hammana // Fasoulya Hammanieh (kidney bean stew)

Jbeil // Koussa and Wark Inab bil-Kastaletah (stuffed zucchini, grape vines and steak)

Kfar Meshki // Kebbe bil-Kishk (meat mixed with wheat and yoghurt)

Koura // Abu Shoushe (sweet potato stew)

Rashaya Al Wadi // Kebbe Heeleh (meatballs)

Sidon // Riz bil-Foul (Rice and fava beans)

Tripoli // Mjadrah and Fattoush (crushed lentils and salad)

Tyre // Saiyadit al-Samak (rice and fish)

Zahlé // Kebbe Zahleweieh (meat and crushed wheat blend)