Cold Meze. Ardishoki with lemon and garlic marinad.
The nightclubs and the bars are part of Beirut's identity.
Main courses. Fitile ghanam. Marinated and whole-grilled lamb fillet with feta sauce.
Desserts. Baklava. Pastry with nuts and syrup.
Warm Meze. Warak Inab. Stuffed grape leaves with minced meat filling.
Desserts. Riz call halib. Lebanese rice á la malta with pistachio nuts.
Cold Meze. Baba ganoush. Stir on eggplant, peppers, garlic and lemon.
Soups. Shorbat de jez. Chicken soup with paprika, mushrooms and rice.
Beirut by the sea.
The wine cellar at Chateau Musar in Gazir not far from Beirut. The wine bottles in the picture are vintage 1933.
Diana Salameh Khalil, winmaker at Domaine Wardy in Zahlé Bekaa walley.
Main courses. Sfine mishvie. Marinated grilled chicken.
Cold Meze. Hummus. Stir on chickpeas and sesame pasta/tahina, seasoned with cumin.
Cold Meze. Tabbouli. Chopped parsley with tomato, onion, bulgur and lemon.
Desserts. Layali lubnan. "Lebanese nights". with semolina, pistachios and whipped cream.
Desserts. Katayef riz bel halib. Fried sweet phyllo with ice cream.
La Corniche, boardwalk of Beirut.
Hamra, downtown Beirut.