The myriad of delectable dishes that grace the tables of Batroun, a couple stand out as true specialties. Each one carries with it a unique blend of flavors and a history that reflects the cultural tapestry of this charming coastal town. As USAID’s Trade and Investment Facilitation (TIF) project is working to raise the profile of the district and improve its tourism offering, we dive into the food specialties of Batroun.

Kebbet El Hile

Kebbet el hile is a cherished dish, often prepared on Good Friday. The dough is a mix of bruised grain, pumpkin, flour, water and dry mint (optional). The filling is a vibrant assortment of greens, onions, chickpeas and pomegranate, complemented by a blend of herbs and the tangy notes of lemon and pomegranate molasses. Some choose to fry the dish, while others boil it. A simple yet flavorful sauce of oil, lemon and garlic crowns this delectable creation, making kebbet el hile a symbol of Batroun’s culinary ingenuity.

Lemonade

Batroun’s lemonade is a refreshing beverage that captures the essence of local lemons. The process begins with the squeezing of fresh lemons, followed by soaking the largest lemon pieces in sugar overnight. The lemon-sugar mixture is then diligently stirred until the sugar fully dissolves. To elevate the drink, orange blossom flowers are added, creating a delightful concoction that embodies the town’s commitment to simple yet exquisite flavors. Lemonade is not just a drink in Batroun; it’s a testament to the region’s dedication to fresh, natural ingredients.

Maacroun bi toum

Maacroun bi toum, a dough dish with a distinctive garlic twist, is a true Batroun delicacy. The dough, prepared with full grain, brown and white flour, salt, yeast and water, is rested for around 15-30 minutes before being cut into small pieces. These pieces are then boiled until perfectly cooked. Meanwhile, a sauce is crafted by blending garlic, salt, lemon and oil to a creamy consistency reminiscent of labneh. The boiled dough is mixed with this flavorful garlic sauce, and a drizzle of olive oil adds the finishing touch. Maacroun bi toum exemplifies the marriage of simplicity and bold flavors, showcasing Batroun’s commitment to culinary excellence.

The food specialties of Batroun are more than just recipes; they are a reflection of the district’s vibrant culture and the warmth of its people. Whether savoring the intricate layers of kebbet el hile, indulging in the citrusy freshness of lemonade or relishing the garlicky goodness of maacroun bi toum, each bite and sip tell a story of tradition, passion and the unique flavors that define Batroun’s culinary identity.

There are more specialties in the district: such as the typical Ebrine bread,  mwarraka, kharroub, figs, orange blossom products, Arak and brioches.

For more information, you can contact the +961 3 808 072.

This article is part of a joint project to promote tourism destinations across Lebanon, launched by the Trade and Investment Facilitation (TIF) activity, funded by the United States Agency for International Development (USAID), and Hospitality Services. The content of this article is the sole responsibility of Hospitality Services, and does not necessarily reflect the views of USAID or the United States Government.

If you liked reading this, check our article of the general view of Batroun.