Baalbek (the name means “city of gods”) in Lebanon is one of the most important archaeological sites of the ancient Near East, declared in 1984 UNESCO World Heritage site. Lies, about 65 km east of Beirut.
Capital of a homonymous Lebanese district is located east of the headwaters of the river Litani, at an altitude of 1170 m above sea level. After the end of the Lebanese civil war in 1990 the geopolitical situation has slowly but gradually normalized, and today the visit to the archaeological site and the town is possible without any kind of danger.
Great importance has the archaeological site of the city, where within walking distance, you can visit the Temple of Bacchus, major attraction of the city, very well preserved thanks to the Arab fortifications.
Built around it to protect it, the Temple of Venus, built in the 3rd century, a true jewel of Roman architecture built on a circular shape.
The Temple of Jupiter, 1st century, largest known Roman temple.
The large courtyard (120 square meters) where the Theodosia basilica was built, dedicated to Saint Peter; all the architectural forms are those of Roman architecture.
The flavours of the city are enclosed in specialties typical of the area.
The “kafta” widespread, consisting of minced lamb, seasoned with spices and onion salad garnished with parsley, onion, olive oil and sumac, but also on The “roz a djaj” famous dish with rice and chicken, where the rice is cooked in chicken broth, flavored with spices like cinnamon and allspice, and garnished with roasted chicken, almonds and toasted pine nuts.
However, the city is world famous for its Sfiha, a small meat pie: this dish can be found in almost every town in Lebanon, but only in the city, you can enjoy the most flavorful variation of the nation.
FOR THE DOUGH
1 kg flour and 10 g yeast
20g salt and 30 g butter
20 g powdered milk
80 g sugar and 600 g water
50 g maize oil
FOR THE FILLING
1 kg minced lamb meat
100 g minced onion
200 g of minced tomatoes
10 grams of salt and 2 g of cinnamon powder
2 green peppers
Pass the lamb meat in a meat mincer, add tomatoes and onions, mix all the ingredients together. Put the sugar, salt, yeast in a bowl with 200 ml of water, and stir until all ingredients are dissolved.
Put the flour into a mixing machine together with the meat mixture and mix. Add the rest of the water and knead for 10 minutes until dough is smooth. Add the oil and continue to knead for another 10 minutes.
Take the dough, cut in the size of a walnut, and let the dough rest for 10 minutes. Flatten each piece of dough into a circle shape, put a heaped teaspoon of filling in center of each circle, and pinch the ends of the circle so you have a square bundle. Bake at 180 degrees for 12 minutes and serve hot.