Manqouch, also called manqousheh, is a traditional breakfast found throughout Tripoli’s old and newer neighborhoods. A flat piece of dough is baked with a topping such as zaatar, cheese or another prepared mixture, producing one of the city’s most familiar everyday bakery meals.
Read MoreMughrabiya is a well-known traditional Tripolitan dish, appreciated for its flavor and distinctive appearance. In the city’s popular food shops it is also served as a sandwich, accompanied by a mixture of local pickles.
Read MoreFoul, hummos and fatteh are central to Tripoli’s breakfast culture. Fava beans and chickpeas form the basis of these popular morning foods, with tahini and lemon juice among their characteristic accompaniments. Tripolitan fatteh brings together chickpeas, bread and yogurt, finished with nuts and aromatic spices. The combination of textures and toppings gives the dish its […]
Read MoreWood-fired bakeries have retained a place in Tripoli despite the spread of automated bread production. Their ovens continue the older methods associated with Lebanese bread and other local baked goods. Their repertoire includes Ramadan breads, dry biscuits and rusks served with tea, and a variety of traditional bakery products.
Read MoreTripoli’s kaake has a distinctive identity among the breads and pastries of Lebanon and the wider region. Street carts and roaming vendors have made it a familiar sight throughout the city’s neighborhoods; some sellers carry their kaake on wooden trays balanced on their shoulders. The bread appears in several forms, including puffed shapes, crossed or […]
Read MoreSalep is a warm winter drink widely enjoyed in the Levant. It is traditionally made from orchid-root powder blended with milk and sugar. Its rich, warming texture has made it a seasonal favorite. Traditional descriptions also associate it with soothing digestion and beneficial properties.
Read MoreThis traditional berry drink is made by squeezing the fruit and combining the juice with sugar. It is served chilled or over crushed ice. The fruit brings vitamins and minerals as well as its distinctive flavor and color to the sweetened drink.
Read MoreJallab is a familiar traditional drink across the Middle East. Its syrup is prepared from dates or grapes and raisins, with molasses and the aromatic character associated with bakhour. It is served over crushed ice, often finished with raisins, almonds, pine nuts or a combination of these toppings.
Read MoreTraditional Tripolitan lemonade begins with lemons and oranges cut into thick pieces with their skins left on. Sugar is added, and the mixture is left to stand overnight. The fruit is then rubbed and pressed to draw out both the concentrated juice and the aromatic flavor of the peel. Water is added afterward, and the […]
Read MoreCarob is a refreshing traditional drink associated with hot weather and with Ramadan. In Tripoli, it has been sold at familiar stalls near the entrances to the old city’s markets. The drink comes from the carob tree, cultivated in the Mediterranean basin for thousands of years—traditionally described as around four millennia. Alongside its place as […]
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