Winter foods in Lebanon are distinguished by their diversity and richness in flavors and nutritious ingredients, reflecting a deep cultural heritage and a strong attachment to traditional cuisine during the cold season.
These dishes represent an essential part of Lebanon’s culinary and cultural identity. Winter in Lebanon is marked by distinctive food traditions suited to colder weather, shaped by historical local preferences and featuring a wide variety of hearty meals and warm beverages.
Beirut: Rishtet Adas (Lentil Noodles)
Beirut-style lentil noodles are a classic and comforting Lebanese dish.
Ingredients
For the lentils:
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1 cup lentils
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1 bunch chopped fresh cilantro
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4 cloves garlic
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1 large onion
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9 cups water
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½ cup vegetable oil
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A pinch of cumin
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1 teaspoon salt
For the dough:
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2 cups flour
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1 cup water
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A pinch of salt
For the topping:
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2 large onions
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2 tablespoons sumac
Preparation
The dough is kneaded until smooth, rested, then rolled thin and cut into fine noodles. Lentils are cooked until tender, then combined with handmade noodles. Garlic and cilantro are sautéed, onions are fried until golden, and the dish is served hot, topped with caramelized onions.
Baalbek: Boiled Kishk with Qawarma
Ingredients
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Kishk (fermented yogurt and bulgur)
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Garlic (to taste)
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1 tablespoon qawarma (preserved lamb fat)
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Water
Method
Qawarma and garlic are lightly sautéed, then kishk and water are added and brought to a boil, creating a warming and nourishing winter dish.
Lamb Ribs with Rice
A hearty traditional Lebanese meal ideal for cold days.
Highlights
Lamb ribs are seasoned and slow-cooked with spices, while rice is prepared with minced meat, saffron, and olive oil. The ribs are served over the rice and often paired with yogurt or laban.
North Lebanon (Zgharta): Zgharta-Style Kibbeh
Ingredients
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Fine white bulgur
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Pounded red meat
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Basil, kibbeh spices, paprika, salt
Stuffing:
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Onion
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Finely minced lamb fat
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Mixed fried nuts
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Ghee
Method
The bulgur and meat are ground together, stuffed, shaped, brushed with ghee, and baked or grilled—resulting in a rich and flavorful winter specialty.
South Lebanon: Sour Lentil Soup with Swiss Chard (Adas bi Hamod)
A complete and nutritious winter meal.
Ingredients
Lentils, onions, potatoes, Swiss chard, garlic, lemon juice, olive oil, coriander, cumin, dried mint, and spices.
Preparation
The lentils are simmered with vegetables, then flavored with garlic, herbs, lemon juice, and spices, producing a tangy, warming soup served hot.
Cultural Significance
These winter dishes are more than recipes—they are expressions of Lebanese identity, regional diversity, and family tradition. Passed down through generations, they continue to bring warmth and comfort during Lebanon’s cold months.ù