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Regió

Líban

لبنان

Aquesta pàgina encara no està traduïda al català (valencià). Es mostra l'original en anglés.

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

Arrossos de Líban

CaldósOlla de coure

Fasoulia w Riz

Guisat de fesols blancs i xai amb tomàquet, servit sobre arròs amb fideus

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.

Líban

MelósOlla de coure

Mahshi Kousa wa Batinjan

Carabassons i albergínies farcits d'arròs i carn, guisats amb tomàquet

محشي كوسا وباذنجان

Palestina · Líban · Jordània · Síria

SecOlla de coure

Mujaddara

Arròs (o bulgur) amb llenties, cobert de ceba fregida cruixent

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.

Líban · Palestina · Síria · Jordània

Ouzi

Arròs especiat amb carn picada, pèsols i fruita seca enfornat dins de pasta fil·lo

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).

Síria · Jordània · Líban

Riz a Djej

Arròs festiu especiat amb carn picada, pollastre esfilagarsat i fruits secs torrats

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.

Líban

SecOlla de coure

Riz bi Foul (Rice with Fava Beans)

Arròs de primavera amb faves tendres, anet i xai

رز بفول

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

Síria · Líban

MelósOlla de coure

Riz bi Haleeb (Rice Pudding)

Arròs amb llet llevantí amb màstic i aigua de flor de taronger (postres)

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.

Síria · Líban · Palestina

SecOlla de coure

Riz bi Sh'ariyyeh

Arròs de cada dia amb fideus torrats, per acompanyar guisats

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.

Líban

Sayadieh

Arròs de pescadors amb brou de peix i ceba molt daurada, amb el peix al damunt

صيادية

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

Líban · Palestina · Síria · Jordània

SecOlla de coure

Shakriyeh with Vermicelli Rice

Xai cuit en salsa de iogurt calenta, amb arròs amb fideus

شاكرية مع رز بشعيرية

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

Síria · Líban · Palestina

MelósOlla de coure

Warak Enab

Fulles de parra farcides d'arròs, herbes i llimona (o amb carn sobre costelles de xai)

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.

Líban · Síria · Palestina