Tyre is a city located along the coast of Lebanon, capital of the District of Tiro 88 km south of Beirut.
The name of the city means “Rock”, to recall the rock formation on which the town was originally built. Founded around the beginning of the third millennium BC, the modern city is located in the same place of the Phoenician city.
The city was known in ancient times for its merchant fleet, which spread throughout the Mediterranean.
In the summer months, the archaeological site of al-Bass hosts an international festival of music and theatre.
The city holds many traces of its ancient past: mosaics paved streets surrounded by columned arcades that seem to come from the beach. A short distance away are the remains of an imposing Cathedral built by the Crusaders where the Kings of Jerusalem were crowned.
Not far away lies a vast necropolis with many sarcophagi from the 1st century AD, with a Roman road about 500 meters long, enclosed by a triumphal arch that guards the entrance of a huge Roman Hippodrome. Because of these archaeological artifacts, UNESCO has declared the city, World heritage Site.
The local cuisine widely uses vegetables, fruits, cereals (e.g. the freekeh), legumes and nuts.
It has many similarities with the cuisines of the Middle East, with which it shares most of the ingredients. “Mezzeh, one of the most typical culinary expression of the territory, is a real ritual that precedes the main course; it consists in: a large variety of small appetizers consisting of vegetables in sour. Furthermore the tasty “sambousek”, dumplings filled with meat, “hummus”, mashed chickpeas, “baba ghanoug”, smoked eggplant puree, from rolls of vine leaves stuffed with spicy lamb and rice, “tabouleh” bulgur salad, parsley, tomatoes, sesame seeds, lemon and garlic, which we can find throughout the Middle East and Europe.
500 grams chopped onions
100 grams Olive Oil
150 grams lamb
2 whole chicken
1 kg of green freekeh
200 grams dry raisins
100 grams Almonds
100 grams of walnuts
100 grams cashew nuts
2 bay leaves and 2 pieces cardamom
1/4 teaspoon miskeh
200 g mirepoix (chopped onions, celery and carrots)
Wash the freekeh (a type of green wheat that is harvested prematurely and toasted) very well and leave it under running water for 20 minutes, then drain.
Heat the oil, soak the onions until they become golden.
Add the meat and continue to stir until the mixture becomes well cooked.
Add the freekeh, raisins, almonds, pine nuts, bay leaf, cardamom, cashews, miskeh, and chicken broth and let it continue to boil at low heat for about an hour.
Stuff the chicken with the mirepoix (chopped onions, celery and carrots), bake for an hour at about 150 degrees.
Cut the chicken into 8 pieces, and serve it on a dish on the freekeh.