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