Mount Lebanon (Aley & Bhamdoun) Street Food

6 dishes in Lebanon

6 street foods from Mount Lebanon (Aley & Bhamdoun), Lebanon: Kibbeh Nayyeh, Ma'amoul, Tabbouleh, Freekeh bi Dajaj and Awarma and more. Each one has its own page with the story behind it and what to look for.

Street foods of Mount Lebanon (Aley & Bhamdoun)

Mountain Village Icon · Raw Lamb & Bulgur Kibbeh Nayyeh Villages compete over whose kibbeh is pounded finest — traditionally done entirely by hand with a stone mortar until the meat turns almost pink and… Finely minced raw lamb is hand-pounded with fine bulgur, onion, and a mix of warm spices until silky and spreadable, then smoothed onto a plate, drizzled with olive oil, and served with… Holiday Baking Tradition · Filled Semolina Cookies Ma'amoul Each filling traditionally gets its own mold shape, so a tray tells you whether a cookie holds dates, walnuts or pistachios before you take a bite… A semolina dough enriched with ghee is pressed by hand into carved wooden molds, filled with date paste, chopped walnuts, or ground pistachio, then baked until pale and dusted with… Mountain Table Staple · Parsley & Bulgur Salad Tabbouleh Real tabbouleh is a parsley salad with a little bulgur in it, not a bulgur salad with a little parsley — mountain cooks use only a spoonful or two… A mountain of finely chopped parsley is tossed with mint, tomato, onion, a small amount of soaked fine bulgur, and a sharp dressing of lemon juice and olive oil. Mountain households in… 🌾 Autumn Harvest Dish · Smoked Green Wheat & Chicken Freekeh bi Dajaj The grain's smoky flavor comes from fire: farmers harvest the wheat green, pile the stalks and set them alight, and the moisture in the young… Young green wheat is harvested in spring before it fully ripens, piled and fire-roasted for a deep smoky flavor, then rubbed free of its charred husk, dried, and simmered with chicken… 🍖 Winter Preservation Tradition · Confit Lamb Awarma Before refrigerators reached mountain villages, a single jar of awarma packed in its own rendered fat could keep meat edible for months, sealed like… Lamb or beef is slow-cooked in its own fat with salt and spices until tender, then packed into jars under a seal of the same rendered fat. Mountain households spoon it into a hot pan with… 🍲 Cold-Weather Comfort · Fermented Wheat Soup Shorbet Kishk The tang comes from a fermentation process that starts months earlier — bulgur soaked in yogurt, kneaded daily for about a week, then sun-dried into… Dried, fermented kishk powder is whisked into simmering water or broth with garlic and butter until it thickens into a tangy, porridge-like soup, sometimes finished with a fried egg on…

More of Lebanon

• North Lebanon (Tripoli)5
• South Lebanon (Sidon & Tyre)5
• Bekaa Valley (Zahle & Baalbek)3
• Beirut7