LOCAL SPECIALTIES

Though most mouneh is prepared all over Lebanon, some regions shine brighter with their varieties.

Baalbeck: Eggplant makdous, kishk, apricot preserves and goat labneh.

Byblos: Rose water, pomegranate molasses, apple vinegar, apple preserves and kishk.

Hammana: Anything with cherries.

Keserwan: Goat cheese.

North: Olive oil, sumac and zaatar.

South: Bulgur, freekeh, zaatar, sesame and orange blossom water.