Tripoli, the second-largest city in Lebanon, has a historical Citadel that dates back to the 7th century, known as the Citadel of Raymond de Saint-Gilles. Over the centuries, the city has been a melting pot of civilizations including the Phoenicians, Arabs, Crusaders, Mamluks, Ottomans, and more, each leaving an imprint on its culinary heritage. The rich food traditions of Tripoli are influenced largely by the abundant produce of its surrounding fertile land, the variety of spices brought through historical trade routes, and the diverse cultural interactions from its past. As a result, Tripoli's cuisine is known for its variety of flavors, use of fresh ingredients, and a vibrant street food culture that reflects the city's deep historical roots.
1. Foul mdammas (Veg): A popular breakfast dish made with fava beans, olive oil, lemon juice, garlic, and various herbs.
2. Hummus (Veg): A classic Middle Eastern spread made from mashed chickpeas blended with tahini, olive oil, lemon juice, and garlic, often garnished with paprika or parsley.
3. Falafel (Veg): Deep-fried balls or patties made from ground chickpeas or fava beans, commonly served in a pita with salads, pickled vegetables, and tahini sauce.
4. Kibbeh bil sanieh (Non-Veg): A traditional dish consisting of layers of minced lamb or beef mixed with bulgur wheat, onions, and pine nuts.
5. Manakish Za'atar (Veg): Flatbread topped with a mix of za'atar spice (dried thyme, sesame seeds, and sumac) and olive oil, often enjoyed for breakfast or as a snack.
6. Samke Harra (Non-Veg): Spicy fish dish featuring grilled or baked fish seasoned with a variety of spices, garlic, and coriander, often garnished with pine nuts and served with tahini sauce.
7. Mujaddara (Veg): A comforting dish made with lentils and rice or bulgur, topped with caramelized onions, served with a side of salad or yogurt.
8. Fattoush (Veg): A refreshing mixed salad made with lettuce, vegetables like radishes, cucumbers and tomatoes, mixed with pieces of toasted or fried pita bread, dressed with a tangy sumac and lemon vinaigrette.
9. Batata Harra (Veg): Roasted or fried potatoes seasoned with coriander, garlic, and spicy red peppers.
10. Sfouf (Veg): A Lebanese semolina turmeric cake flavored with anise and topped with pine nuts or almonds, known for its beautiful yellow color.
Akkar Restaurant
Address: Near the Citadel, Tripoli
Famous for: Samke Harra (Non-Veg) - Local spicy fish delicacy
Abou Tony Fish Restaurant
Address: Mina, Tripoli
Famous for: Grilled Seafood Platters (Non-Veg) - A variety of freshly caught and grilled seafood courses
Al Dannoun Restaurant
Address: Al-Tell, Tripoli
Famous for: Shawarma Sandwiches (Non-Veg) - Slices of marinated chicken or lamb, wrapped in a pita with garlic sauce and pickles
Hallab 1881
Address: Azmi Street, Tripoli
Famous for: Baklava (Veg) - a traditional sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.
Abed Rahman Hallab & Sons (also known as "Hallab 1881")
Address: E. R. Brazil street, Rahbeh, Tripoli
Famous for: Knefeh (Veg) - A sweet cheese dessert soaked in sugar syrup, usually served in a sesame seed bun.
