Pasta
Lebanese Couscous
مغربية
Lebanon
Large hand-rolled semolina pearls steamed and served with chicken, chickpeas and small onions in a caraway-scented broth.
Original eatfuls sticker artwork
What it is
A closer look at Lebanese Couscous.
Large hand-rolled semolina pearls steamed and served with chicken, chickpeas and small onions in a caraway-scented broth.
What to look for
Know it when you find it.
The pearls are much larger than North African couscous and stay chewy. Caraway in the broth is what makes it taste Lebanese.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Lebanese Couscous.
Lebanon
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Piedmont, Italy
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Switzerland
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Rome, Italy
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Parma, Italy
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Greece
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Somalia
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Somali pasta, a legacy of the Italian colonial period; spaghetti or other pasta served with a Somali-spiced meat sauce; the popular version is suugo suqaar — pasta with a sautéed meat sauce; Italian technique with Somali seasoning; often served with a banana on the side; a staple in the northwest and south; the pasta that bridges Italian and Somali culinary traditions.
Barbados
Bajan Macaroni Pie
Macaroni pie
Macaroni baked with cheddar, mustard, onion and a whisked egg custard until it sets firm enough to be cut in squares and served as a side.