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WB00827_.GIF (132 bytes) BASICS

Cooked Yoghurt

WB00827_.GIF (132 bytes) SALADS


WB00827_.GIF (132 bytes) STARTERS

Hommos Balil
Batinjan Moutabal
Vine Leaves
Msakaet Bathenjan
Batata bil Kizbara
Arayes Kafta
Fattet Bathinjan
Fattet Hommos
Kibbi Nayye
Lubya bi Zayt
Kibed Makli

WB00827_.GIF (132 bytes) PASTRIES

Rakaek Jibne
Sambousik Jibne
Sambousik Lahme

WB00827_.GIF (132 bytes) PICKLES

Mixed Pickles
Lefet Pickles
Labneh Makbous

WB00827_.GIF (132 bytes) VEGETABLES

Kousa Mihshi
Koussa bil Laban
Malfouf Mehshi
Warak Inab
Yakhnet Batenjan
Yakhnet Batata
Yakhnet Sabanegh
Bamia bil Lehem
Lubya bil Lahem

WB00827_.GIF (132 bytes) CHICKEN DISHES

Djaj Mehshi
Shawarma Djaj
Jawaneh Mohamara
Shish Taouk

WB00827_.GIF (132 bytes) DISHES MEAT

Kibi Akras
Kibi Akras Mishwi
Kibi bil Sanieh
Kibi bi Laban
Kibi Arnabiye
Kharuf Mihshi
Shawarma Lahme
Kafta bil Saniyeh
Kafta Mikli
Kafta Mishwi
Dawood Basha
Shish Kabab

WB00827_.GIF (132 bytes) DISHES FISH

Samke Harra
Samak Mishwi
Arnabiyet Samak



Tripoli is globally recognized for its special sweets.

The most famous names are:

-Abdul Rahman Al Hallab (Qasr al helo next to al tal square)

Famous for his halawet el jebn and mafroukeh

-Rafaat Al Hallab (next to al tal square)

Famous for his baklawa and barma

-Tom Sweets (Since 1919 in Dabbagha near Souk Haraj and Khan el Askar)

Famous for his special halawet el jebn, maamoul and halawet el rez

-Al Sabagh (Al mina street)

Famous for his namoura and kellej

-Al Amina sweets (Sahet Al Nour)

Famous for his znoud el seit

-Al Haddad (Abi Samra)

Famous for his halawet el chmayseh and karbouj

Arabic Ice Cream

Mainly located in Al Mina district,

Tripoli is famous for its Arabic ice as the ashta with pistachios or the Arabic mouchakal (Arabic mix):

-Orabi Ice cream -Al Balha Ice cream -Bachir Ice cream


Tripoli is famous for its special juice that you can drink in the souk al atarine, on al-tal square or on ambulant shops (mainly in front of mosques after Friday prayer)






And all other fresh juice like carrots and orange.


Tripoli is famous for its fish dish that you can eat next to al mina port: - Siyediyeh (Fish with rice and almond) - Spicy Fish in Tahina Sauce

You can find as well a different kind of Lahmeh bi Ajine inspired by Syrian made from Greande molasse, meat, pine and mint (Most famous one is Abdul-Rahman Al Hallab)

The Kaakeh bi Jebneh is as well diffent than the other in Lebanon. Indeed, The tripoli one is round and full of haloum cheese. (The most famous one is Al Cheikh in Abi Samra, more than 1h wait during Ramadan).

Lebanese Food was always one of the country's principal attractions, and it has now largely passed the borders to become extremely popular in the West. Lebanese cuisine as a whole goes under the heading "health food". It is mostly based on cereals, in the shape of bread, bourghoul (crushed wheat) and rice. A large and varied assortment of vegetables and milk products accompany the above, and meat plays a relatively small part.

Bread was and still is treasured; it is never thrown away. If it has become truly improper for consumption, it is kissed before being disposed of. Stale bread is grilled in the oven or fried so that it becomes dry and crunchy as cracker; such grilled bread is a tasty variant that enters the composition of several dishes.

Several foreign dishes, like couscous, French fries and spaghetti, have been imported into the cuisine and thoroughly modified to the point of rivaling the original recipes. They were adapted to the local ways to the extent of becoming a part of the traditional food.

One more thing should be said about the recipes you will find below: the proportions are merely indicative. Lebanese dishes are very free on that point, and every household adapts the dosage of the ingredients to taste. You too should tweak them until you are happy with the taste. Please note also that Lebanese vegetables are very flavored and very small (as an example, cucumbers are about 4 inches long) and that you may need to take this into consideration when getting the ingredients.




Tabbouleh Libanaise 1/4 cup burghul, fine cracked wheat 2 cups finely chopped parsley 1/2 kg (16 oz) firm red tomatoes, washed and finely chopped 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped onion 1/2 cup lemon juice 1 teaspoon salt (as desired) 1/2 cup extra virgin olive oil .

How to:
Wash chopped mint and parsley then drain well. Wash the burghul several times and drain. Soak it in chopped tomatoes for 20 minutes. Rub chopped onion with salt. Mix all ingredients in a bowl. Add olive oil and lemon juice, toss the mixture well. Serve Tabbouleh with crisp lettuce leaves, or fresh cabbage leaves

Samkeh Harrah

Samkeh Harrah Traboulseyeh A delicious main Lebanese dish. Poissons Piquants Tripolitains 1 kg (32 oz) fried or grilled fish, flaked 1 cup finely chopped onion 1 cup finely chopped green bell pepper ˝ cup finely chopped coriander ˝ cup ground pine nuts, almonds, and pistachio nuts 3 cups sesame paste sauce (Taratour) 1 tbls dried coriander a dash of ground paprika ˝ tspn ground chili (red pepper) ˝ tspn ground cumin ˝ cup olive oil ˝ tspn salt

How to:
Fry in hot oil onion, bell pepper, and coriander until soft. Stir in spices, salt and ground nuts. Pour sesame paste sauce over the mixture, stir constantly on medium heat until the oil’s bubbles appear and the mixture thickens. Pour mixture in serving platter. Garnish with fish flakes, lemon wedges, fried pine nuts and some chopped parsley.


1 glass of dry chick peas (or a can of cooked chick peas)
Tarator sauce as prepared above
about 2 tablespoons olive oil

If the chick peas aren't cooked, soak them overnight. Cook them well then mash them in such a way as to get a thick purŽe. Add the tarator and mix thoroughly. The olive oil is poured on top of the hommos before serving.

Served alongside the hommos are usually radishes, green onions and pickles.

Arayess Kafta

Grilled Lamb Meat ˝ kg (16 oz) kafta 1 ˝ pitta bread, cut into 12 pieces 2 tbls butter

How to:
Spread some butter on the inner part of bread pieces. Divide kafta into 12 portions. Spread over buttered bread. Put pieces in a grill or an oven at 200°C for 5 minutes or till kafta is cooked. Serve hot with cold yoghurt


  • 1 lb. 10 oz. soaked foul

  • 10 1/2 oz. soaked chickpeas

  • 1 lb. red onions and green onions (all chopped together making 1 lb.)

  • 4 bunches parsley

  • 3 bunches green coriander

  • 3 cloves garlic

  • 1 pod hot green pepper

  • 4 tbs. salt

  • 1/2 tbs. white & black pepper

  • 6 tbs. flour

  • 1 pot frying oil

    How to:
    Chop fine all the ingredients mentioned above by running them through a food chopper. Rub them with salt, pepper and flour and allow to rest for two hours. About a half hour before they are to be served, make into small patties and fry in hot oil. Arrange on a platter when fried and garnish with chopped parsley.


  • 2 1/5 lbs. lamb pure lean and completely free of all fat

  • 8 1/2 oz. burghul (ground wheat)

  • 4 oz. onions

  • 2 1/2 tbs. salt

  • 1 tsp. pepper

How to:
Grind meat and onions coarsely in a food chopper. Then put this mixture into a "Cutter" and add salt and pepper. Blend in "Cutter" for about 10 minutes. As cutter turns, add small cubes of ice to be ground with the mixture. This helps give the meat more consistency. At the end of ten minutes start adding the burghul. Continue blending ten minutes longer after all burghul has been added. Put mixture into a bowl and garnish. Serve cold


  • 1/2 lb. pita bread toasted and broken into small pieces

  • 2 1/5 lbs. chopped cucumbers

  • 10 oz. onions finely chopped

  • 2 lbs. tomatoes, cut into tiny pieces

  • 6 oz. olive oil

  • 8 1/2 oz. lemon juice

  • 1 clove garlic mashed with salt

  • 2 tbs. salt

How to:
Toast and break bread into small pieces. Sprinke cold water over it. Chop all the vegetables and add them to the bread. Mix well. Add mashed garlic, lemon juice and oil, and toss well.



  • 2 1/5 lbs. flour

  • 1 pt. water

  • 1 1/2 tbs. salt

  • 1/2 oz. yeast (1 cake commercial American yeast)

  • 1 lb. butter that has been melted and cooled

  • 2 1/2 lbs. lean lamb, chopped fine

  • 2 lbs. red onions, finely chopped

  • 1 stick of butter to fry the chopped meat

  • 4 oz. snobar (pine nuts)

  • 2 tbs. salt for the meat

  • 1 1/2 cups of vinegar or labni

  • 1/2 tsp. pepper

How to:
Sift flour, melt yeast in water and add salt. Pour the yeast mixture gradually on the flour kneading all the while. Allow dough to rest 3 hours. Melt butter and work it into the risen dough. Form dough into small balls.

Prepare filling: Fry chopped onions in butter until it is a golden brown. Add meat, spices and snobar and stir occasionally. After a few minutes add vinegar and let cook a little longer. Remove from heat and allow to cool.

Roll out balls of dough with one finger (in order to remain round). Put some of the filling on the flattened pieces of dough and arrange in a baking pan. Bake in hot oven for a few minutes. Serve hot with yoghurt.


Stuffed Grape Leaves

1/4 stick of butter/marg. • 1 teaspoon of salt • 1 cup rice • 1 lb. of chopped beef • 1/4 teaspoon of cinnamon • 3 tablespoons of lemon juice •
1/2 teaspoon of allspice

Stuffing - wash rice - melt butter. Mix rice, cinnamon, allspice, and salt. Add melted butter and stir. Ten add chopped meat a mix well.

Wash grape leaves and lay flat with dull side up. Stuff with meat and roll.(Place a small amount of meat near stem section of leaf. Curl over the leaf to cover meat, fold in the sides and roll the leaf into a cigar shape.)

On the bottom of pan place either meat bones or unstuffed grapleaves in pan and add water until grape leaves are covered. Add 2 tablespoons of butter/marg. Cook on high until water boils, lower heat and let cook for another hour or until rice is cooked. place a dish on top of grape leaves while cooking to keep them down. When grape leaves are cooked add 3 tablespoons of lemon juice.


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