|
Lebanese cuisine - Regional specialities
(Most of these recipes can be found in FOOD from the ARAB WORLD by Marie Karam Khayat and Margaret Clark Keatinge.)
- 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 :
- 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 (meat-filled pastry balls)
- Firzel:
- Freikeh (cooked wheat with meat)
- Ehden:
- Kebbe Zghartweih (meat and crushed wheat blend
)
- Beit Mery:
- Kebbe Lakteen (pumpkin-flavoured meat)
- Beirut:
- Samkeh Harra and Akhtabout (spicy fish and
octopus)
- Zahle:
- 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 (zucchini with cooked
yoghurt)
- Deir al-Kamar:
- Fatet Batinjan (yoghurt, fried bread
and aubergine)
- Saghbeen:
- Zankal bil-Laban (meat filled pastry and
yoghurt)
- Tyre:
- Saiyadit al-Samak (rice and fish)
- Koura:
- Abu Shoushe (sweet potato stew)
- Baalbek:
- Safiha Baalbakieh (meat-stuffed puff pastry)
- Jbeil:
- Koussa and Wark Inab bil-Kastaletah (stuffed
zucchini, grape vines and steak)
(Contributed by Ali H. Mneimneh <webmaster@dailystar.com.lb>)
|
