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منطقة

لبنان

لبنان

لم تُترجم هذه الصفحة إلى العربية بعد. يُعرض النص الأصلي بالإنجليزية.

01Overview

Lebanon grows little rice, yet rice is at the centre of its table. It is the everyday base under the yakhneh stews, cooked with toasted vermicelli; the celebration platter of chicken, spiced minced meat and toasted nuts; the stuffing rolled in vine leaves; and, on the coast, the brown onion-and-fish rice of the fishermen. Alongside rice runs an older grain tradition of bulgur (cracked wheat), which in the South still replaces rice in mujaddara. Lebanese cooking is organised around home kitchens and village producers, a heritage championed by the farmers' market Souk el Tayeb (founded in Beirut in 2004 by Kamal Mouzawak) and its kitchen Tawlet, where village cooks serve their regional food, and recorded by cookbook authors such as Anissa Helou, whose 2026 book Lebanon travels village by village.

02Cultural Sub-Regions

Sub-region	Rice personality	Key towns
Beirut	Home and festive rices: riz a djej, riz bi sh'ariyyeh under stews	Beirut
Tripoli & the North	Coastal sayadieh, dark onion and cumin	Tripoli (Trablous), Batroun
Mount Lebanon	Vine-leaf rolls, festive chicken rice	Zgharta, Jbeil, Chouf villages
Saida (Sidon) & the South	Fishermen's sayadieh; mujaddara janoubiyeh with bulgur	Saida, Sour (Tyre), Nabatieh
Bekaa & Zahle	Vineyards (vine leaves), legumes, bulgur	Zahle, Baalbek

03Recipes in this Region

Recipe	Texture	Zone
Sayadieh ⚠️	Seco	Coast: Tripoli, Beirut, Saida, Sour
Mujaddara / Mudardara	Seco	Everywhere; bulgur version in the South
Riz a Djej ⚠️	Seco	Everywhere (festive)
Riz bi Sh'ariyyeh	Seco	Everywhere (daily)
Warak Enab ⚠️	Meloso	Mountains & Bekaa (vine country)
Fasoulia w Riz ⚠️	Caldoso	Everywhere (weekday stew)

⚠️ = low online documentation; see the file's confidence note.

04Reference Links

أطباق الأرز في لبنان

Caldoso · بمرقطنجرة نحاس

Fasoulia w Riz

يخنة الفاصوليا البيضاء مع لحم الغنم بصلصة البندورة، تُقدَّم فوق الأرز بالشعيرية

فاصوليا ورز

The Spanish structural parallel is the bean-and-pork winter pot rices such as arròs amb fesols i naps and arroz y habichuelas. The Lebanese table, however, keeps the stew and the rice separate until the plate.

لبنان

Meloso · طريّطنجرة نحاس

Mahshi Kousa wa Batinjan

كوسا وباذنجان محشي بالأرز واللحم مطبوخ بصلصة البندورة

محشي كوسا وباذنجان

فلسطين · لبنان · الأردن · سوريا

Seco · جافطنجرة نحاس

Mujaddara

أرز (أو برغل) مع العدس، يُزيَّن بالبصل المقلي المقرمش

مجدرة (Mudardara / مدردرة)

Mujaddara is the region's most famous rice-and-lentil dish and the archetypal food of the poor and of fast days. It needs nothing but lentils, a grain, onions and oil.

لبنان · فلسطين · سوريا · الأردن

Seco · جافصينية

Ouzi

أرز متبّل باللحم المفروم والبازلاء والمكسرات مخبوز داخل عجينة الفيلو

أوزي

Ouzi is Damascus's celebration rice. Basmati or short-grain rice is cooked with minced lamb or beef, peas (often with carrots), whole spices and the Levantine seven-spice mix (baharat).

سوريا · الأردن · لبنان

Seco · جافصينية

Riz a Djej

أرز احتفالي متبّل مع اللحم المفروم والدجاج المنسّل والمكسرات المحمّصة

رز ع دجاج

The hashweh (literally "stuffing") is the same spiced meat-and-rice mixture used to stuff chickens, lamb and vegetables. Riz a djej is in effect the stuffing served as a dish in its own right.

لبنان

Seco · جافطنجرة نحاس

Riz bi Foul (Rice with Fava Beans)

رز ربيعي بالفول الأخضر والشبت ولحم الضأن

رز بفول

In spring, when fresh green fava beans (foul akhdar) arrive in the markets, Levantine kitchens cook them into rice.

سوريا · لبنان

Meloso · طريّطنجرة نحاس

Riz bi Haleeb (Rice Pudding)

رز بحليب شامي بالمستكة وماء الزهر (حلوى)

رز بحليب

Aleppo adds a celebrated layered version, roz bi-haleeb mbattan ("lined" rice-milk pudding). A creamy rice-and-milk base is chilled and then topped with a set orange-juice layer.

سوريا · لبنان · فلسطين

Seco · جافطنجرة نحاس

Riz bi Sh'ariyyeh

أرز يومي مع الشعيرية المحمّصة، يُقدَّم مع اليخنات

رز بشعيرية

Its Spanish cousin is the toasted-grain logic of the arrossejat, where rice is browned in oil before the broth, and of the fideuà, where noodles are toasted before cooking.

لبنان

Seco · جافصينية

Sayadieh

أرز الصيادين مطبوخ بمرق السمك مع البصل المحمّر، يُقدَّم مع السمك فوقه

صيادية

Structurally it is the Levantine cousin of the Alicante arroz a banda and the Santa Pola caldero.

لبنان · فلسطين · سوريا · الأردن

Seco · جافطنجرة نحاس

Shakriyeh with Vermicelli Rice

لحم ضأن مطبوخ باللبن الساخن يُقدّم مع الرز بالشعيرية

شاكرية مع رز بشعيرية

Shakriyeh is lamb (or beef, or chicken) simmered with whole spices and then finished in hot cooked yogurt.

سوريا · لبنان · فلسطين

Meloso · طريّطنجرة نحاس

Warak Enab

ورق عنب محشو بالأرز والأعشاب والليمون (أو باللحم فوق ريش الغنم)

ورق عنب

Rolling vine leaves around rice is a shared craft of the eastern Mediterranean, done when the leaves are young and tender in late spring and preserved in brine for the rest of the year.

لبنان · سوريا · فلسطين