page_title: Lebanese cuisine
section_title: Lamb
hierarchical_section_title: Lebanese cuisine / Dishes and ingredients / Meats / Lamb
caption_attribution_description: English: Djaj meshwi.
context_page_description: Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
  Well known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small deep-fried patties made of highly spiced ground chickpeas, fava beans, or a combination of the two; and shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, typically eaten with flatbread. A well known dessert is baklava, which is made of layered filo filled with nuts and steeped in date syrup or honey. Some desserts are specifically prepared on special occasions: the meghli for instance, is served to celebrate a newborn baby in the family.
context_section_description: Barout del batata – spicy lamb served with potatoes.
  Deleh mehshi – stuffed rib cage of lamb (popular in Broummana).
  Laban Immo – cooked yoghurt and lamb with rice (popular in Douma).
  Kafta meshwi  – minced lamb mixed with finely chopped onion and parsley, broiled on a skewer over charcoal.
  Qawarma – originates from a centuries-old custom that was to buy a fat-tailed lamb in the spring and force-feed it day and night with mulberry and grape leaves, wheat hulls and other ingredients ending in a succulent chopped lamb dish, salted and kept in the grease of the animal.
  Lahm bil ajĩn (or Sfiha) – a pastry covered with mutton minced meat, onions, and nuts from the Lebanese town of Baalbek.
  Shish barak (Lebanese ravioli) – meat dumplings in yogurt sauce.
  Khash – boiled sheep parts, which might include the head, feet, and stomach (tripe).
caption: Djaj meshwi, grilled chicken marinated with a garlic lemon sauce
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