Food of Lebanon

Bulgur and ground meat shells stuffed with spiced meat and pine nuts, fried or baked.

Lentils and rice topped with deeply caramelized onions.

Yogurt and garlic-marinated chicken skewers grilled over charcoal.

Spiced ground meat baked with potatoes and tomatoes in a tray.

Coastal rice with fish cooked in cumin-scented onion broth.

A stew of white beans or green beans in tomato sauce, served over rice.

Grape leaves rolled around rice, tomato and herbs and simmered with lemon.

Hollowed zucchini stuffed with rice and meat and cooked in tomato sauce.

A thin pie topped with spiced minced meat, tomato and pepper.

Crisp bread layered with chickpeas, garlicky yogurt and pine nuts.

Baked fish topped with a spicy tahini, cilantro and chili sauce.

Smoky green wheat cooked with lamb and warm spices.

Soft baked flatbreads topped with za'atar, cheese or meat.

Thick strained yogurt spread drizzled with olive oil and mint.

A warm breakfast of chickpeas, yogurt and crisp bread.

Warm fava beans dressed with lemon, olive oil and garlic.

Eggs fried in olive oil and sprinkled with sumac, served with bread.

Crisp chickpea fritters in pita with tahini sauce and pickles.

Marinated meat shaved from a spit into pita with garlic sauce.

A street bakery classic of thyme, olive oil and sesame on warm bread.

Sesame bread rings sold by street vendors, often stuffed with cheese.

Small open-faced pies of lamb, tomato and pine nuts.

Red lentil soup with lemon and cumin.

Large couscous pearls simmered with chicken and chickpeas in broth.

Small meat-filled dumplings cooked in warm garlicky yogurt.

The parsley salad with tomatoes, mint and a little bulgur.

Crisp pita salad with sumac and pomegranate molasses.

Smoky mashed eggplant dip with tahini and lemon.

Creamy chickpea and tahini spread with olive oil.

A dip of roasted red peppers, walnuts and pomegranate molasses.

Cool cucumber with yogurt, mint and garlic.

Soft pocket bread served with every meal.

Paper-thin bread baked on a domed griddle.

Cheese-filled shredded pastry in orange blossom syrup.

Date, walnut and pistachio filled shortbread cookies.

Layers of phyllo with nuts and syrup.

A thick, lightly sweet cream pudding served with honey and pistachios.

A semolina pudding topped with cream and syrup.

A turmeric-colored semolina cake with almonds and pine nuts.

Sweet cheese rolls filled with cream.

Fresh lemon and mint blended with ice.

Date and grape syrup drink with pine nuts and raisins.

A cool, salty yogurt drink.

A hot drink of orange blossom water and hot water, served after meals.

Fine ground coffee with cardamom, simmered in a small pot.

A tangy, sweet chilled drink.

Sweet mountain figs eaten fresh and dried.

Small orange spring fruits popular in the coastal areas.

Tart-sweet seeds used in salads and molasses.

Sweet summer apricots, fresh and dried.

Green and black olives pressed into prized oil.

Oranges, lemons and mandarins grown along the coast.

Sweet table grapes, raisins and grape molasses (dibs).