Bourek (بورك)
Phyllo pastries; with cheese or meat fillings.
Lebanon
Bekaa Valley Style
Bekaa Valley preparations; agricultural region, fresh ingredients.
Bayd ma' Sujuk (بيض مع سجق)
Eggs with sujuk; fried with spicy sausage.
Bayd ma' Qawarma (بيض مع قاورما)
Bayd ma' qawarma is the rich Lebanese mountain breakfast: eggs set into qawarma, the confit lamb hill villages stored under tail fat to last the winter. The larder, turned into a morning plate.
Bayd ma' Awarma (بيض مع عوارما)
Eggs with awarma; eggs fried in preserved lamb fat.
Bayd b'Khubz (بيض بالخبز)
Bayd b'khubz is the floor of the Lebanese egg sandwich: one egg, soft from the pan, rolled into thin flatbread with nothing but salt. The morning default, settled entirely by the egg and the bread.
Bayd b'Banadoura (بيض بالبندورة)
Bayd b'banadoura is the tomato's sandwich: ripe fruit fried down hard until it turns jammy and sweet, soft egg folded loosely through, scooped with khubz. It lives or dies on a real summer tomato.
Batata Harra Sandwich (ساندويش بطاطا حرة)
Lebanon's spicy-potato mezze rolled hot into khubz: fried cubes tossed in the pan with garlic, cilantro, and chili, lemon squeezed in off the flame, eaten fast before steam takes the crust.
Baba Ghanouj Sandwich (ساندويش بابا غنوج)
Baba ghanouj is built on fire: a whole eggplant charred black over a flame until the flesh collapses and goes smoky. Smeared into khubz with tahini, lemon and garlic, it tastes of the fire first.
Baalbek Sfiha
Baalbek-style meat pies; famous regional specialty.
Avocado Toast Lebanese
Avocado toast with za'atar or labneh.
Arayes (عرايس)
Arayes is raw kafta sealed in a pita and grilled until the meat's own fat crisps the bread, a Levantine mezze claimed by Lebanon, Palestine, Syria, and Jordan and lately carried worldwide.
Arayes Sujuk (عرايس سجق)
Sujuk arayes; stuffed with spicy sausage mixture.
Arayes Kafta (عرايس كفتة)
Kafta arayes; the classic, stuffed with kafta mixture.
Arayes Halloum (عرايس حلوم)
Halloumi arayes; stuffed with halloumi cheese.
