A FOOD TRADITION

South Lebanese cuisine

South Lebanese cuisine reflects the foodways of Jabal Amel, Nabatieh and the southern coastal plain, with strong connections to olive cultivation, village grain cooking and Mediterranean fishing communities. Core ingredients include olive oil, bulgur, lentils, chickpeas, wild greens, tahini, citrus, fresh herbs and seasonal vegetables, alongside lamb and coastal fish. Techniques include stuffing, slow simmering, sun-drying, preserving and cooking grains with yogurt or legumes. Representative dishes include kibbet sayadiyeh, which combines spiced fish with bulgur or rice; rashouf, a tangy yogurt-and-grain preparation; and sayadiyeh, a fish dish served with seasoned grains and onions. These traditions overlap with neighboring Levantine cuisines.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.