Lebanese Cuisine - Regional Cuisine

Regional Cuisine

These recipes are attributed to these regions in Lebanon.

• Douma: Laban Immo (cooked yoghurt and lamb with rice)
• Hammana: Fasoulya Hammanieh (kidney bean stew)
• Beit Shabab: Riz bi-Djaj (chicken with rice)
• Kfar meshki: Kebbe bil-Kishk (meat mixed with wheat and yoghurt)
• Baskinta: Makhlouta (meat, rice, and nuts)
• Tripoli, Lebanon: Mjadrah and Fattoush (crushed lentils and salad)
• Broummana: Deleh Mehshi (stuffed rib cage of lamb)
• Baino: Kebbe and Lahme bil-khal (meat mixed with crushed wheat and meat soaked in vinegar)
• Dhour Choueir: Shish Barak (dough balls stuffed with ground beef and cooked in yoghurt)
• Firzel: Freikeh (cooked wheat with meat)
• Ehden: Kebbe Zghartweih (oven-cooked meat and crushed wheat blend)
• Beit Mery: Kebbe Lakteen (pumpkin-flavoured meat)
• Beirut: Samkeh Harra and Akhtabout (spicy fish and octopus), Roasted Nuts
• Zahlé: Kebbe Zahleweieh (meat and crushed wheat blend)
• Rashaya Al-Wadi: Kebbe Heeleh (meatballs)
• Ras al-Metn: Fatet (yoghurt, fried bread and nuts)
• Ain-Zibdeh: Hareeseh (wheat and chicken)
• Rashana: Mjadrat Fasoulya (lentils and kidney beans)
• Beiteddine: Kafta Bithine (spiced meat with sesame concentrate)
• Ihmej: Ghameh (stuffed cow intestines)
• Sidon: Riz bil-Foul (Rice and fava beans)
• Bsharri: Koussa bil-Laban (meat and rice-stuffed zucchini cooked in yoghurt)
• Deir al-Kamar: Fatet Batinjan (yoghurt, fried bread and aubergine)
• Saghbeen: Zinkoul bil-Laban (meat filled pastry and yoghurt)
• Tyre: Saiyadit al-Samak (rice and fish)
• Marjeyoun, South Lebanon: Vine leafs with squash and grilled chicken
• El-Koura: Abu Shoushe (topinambur and lentils stew)
• Baalbek: Safiha Baalbakieh (meat-stuffed puff pastry)
• Jbeil: Koussa and Wark Inab bil-Kastaletah (stuffed zucchini, grape vines and steak)
• Kalamoun, Lebanon: Fresh Carrot juice with ice cream inside