Ehden is a mountain town located in the heart of the northern mountains of Lebanon, 1500 m above sea level, about 100 km from Beirut, in the South-western slopes of Mount Makmal and Kornet el Sawda, Lebanon’s highest peak.
Today it has become a renowned holiday resort, famous for its location on Sarkis, mountain that dominates the coastal villages and towns.
The name Ehden comes from Aramaic, meaning the base and the slope of the mountain. Ehden is a lovely town renowned for its healthy environment, moderate dry climate and natural fresh water. This is one of the main summer locations.
In addition to its breathtaking landscapes, Ehden offers many activities for adventure lovers, attracting tourists during the different seasons of the year. During winter you can take a nice trip on the snow, while in summer can go trekking, potholing, etc .
Famous its Annual Folk Festival.
A must is the Horsh Ehden nature reserve, a unique forest that represents the biodiversity of nature of Lebanon.
There are 23 Christian places of worship in Ehden, including churches, monasteries, convents and shrines, such as the Cathedral of San Giorgio, the Church of our Lady of Al-Hara, the convent of San Cipriano.
The local gastronomy revolves mainly on traditional Lebanese dishes, including Kebbeh, “kibbeh”, consisting of fried minced lamb mixed with hard wheat, onion and spices, served in many variations.
“Samak sa ‘ ayadiye “ type of seafood paella prepared with boiled rice in fish broth, onions and spices. You will also love “halawat bi djeben”, a mixture with a soft and lumpy cheese , similar to cottage cheese, mixed with a few tablespoons of ashta (curdled cream collected from the surface of the boiling milk) and sugar syrup. Among the desserts definitely worth of mention is the “asmaleyye” (literally ‘ Golden King ‘) which is kataifi pastry filled with ashta and garnished with pistachios.
1 kg minced beef
500 g of Bulgur (fine crushed wheat)
200 g of onion
12 g of salt, 2 g of red pepper and 2 g of cinnamon
500 g water and 5 mint leaves
5 leaves of Mardakoosh
FOR THE FILLING
500 g chopped onions
500 g minced meat
500 g lamb fat
15 grams of salt, 3 g of pepper and 3 g cinnamon
200 g fried pine nuts and 3 bay leaves
Soak the wheat crushed in water and mix all the ingredients together, then move all the mixture a mincer.
For the filling, in a large pot, heat the olive oil, chopped onions and sauté for 5 minutes, add the Lamb fat and meat and cook for 8 minutes.
Add salt, cinnamon, pepper, Bay leaves, fried pine nuts.
Prepare the dish extending 30 grams of pasta Kebbeh then put it in a bowl to obtain a half sphere shape.
Fill the Kebbeh with 30 g of stuffing and close the half sphere with another layer of the same size.
Preheat the oven to 180 degrees and bake for 20 minutes, then serve hot.