Surprisingly, given its compact size, Lebanon is geographically and climatically diverse, with warm subtropical coastal plains and fertile moisture-laden valleys nestled in snowy mountains; the food is local, diverse, and seasonal.
Filfil bel T’heeneh: Roasted Green Peppers with Tahini
Hommos bel Lahm wel Snobar: Hummus with Lamb and Pine Nuts
Hommos bel Shamandar: Roasted Beet Hummus
Habbar Mahshi ma’ T’heeneh bel Carry: Rice, Spice and Nut Stuffed Squid on a Tahini Curry Sauce
Farrouj Barri Mhammar ma’ Za’atar: Roasted Game Birds with Zaatar
Salatet Freekeh o Teen ma’ Jibn o Basal: Warm Freekeh, Fig, Cheese and Caramelized Onion Salad
Yakhnet Khodaar ma’ Bharat: Butternut Squash and Winter Vegetable Stew with 7 Spices