page_title: Lebanese cuisine
section_title: Bread
hierarchical_section_title: Lebanese cuisine / Dishes and ingredients / Bread
caption_attribution_description: فارسی: غذاهای لبنانی
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: The Lebanese use bread as an integral part of a meal and food is generally not served without it.
  Khubz is a round flatbread baked in a mud oven. It can be used in almost all kinds of Lebanese dishes. Similarly, taboon bread is traditionally baked in a taboon oven or a tannur, and is similar to the various tandoor breads found in many parts of Asia. Marquq is a similar bread to khubz, but is prepared much thinner, almost paper thin.
  Manaeesh (mini pizza) traditionally garnished with cheese (kashk in its Lebanese version), za'atar, spicy diced tomatoes and may be eaten for breakfast. These are made in many variants in any number of local bakeries or Furns (Furn Assalam, Ain El Hilwe, Saida), Some bakeries allow customers to bring their own toppings in order to build their own customized manaeesh for breakfast, lunch, and dinner.  Variants include manakousheh zaatar (thyme pizza) and manakousheh jebneh which has only cheese. Manaeesh can also be eaten with minced meat and onions.
  Ka'ak is another common Lebanese street bread that is usually consumed as a snack. There are many variations of ka'ak, from being sprinkled with traditional sesame seeds on top, to being stuffed with cheese and zaatar.
caption: Variants of manaeesh and other bread presented in a Lebanese eatery
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