Awassis

Awassis is a traditional Lebanese dish that originates from the city of Tripoli in northern Lebanon. The name "Awassis" is derived from the Arabic word "awass" meaning "to be content" or "to be satisfied," reflecting the dish's comforting and filling nature. It is a type of stuffed vegetable, typically made with eggplant or zucchini, though other vegetables like potatoes or cabbage can also be used.

The preparation of Awassis involves hollowing out the vegetable and filling it with a mixture of ground meat—commonly lamb or beef—cooked with onions, garlic, pine nuts, and spices such as cumin, allspice, and sometimes cinnamon. The stuffed vegetables are then baked or boiled until tender. The dish is often served with a side of garlic yogurt sauce, known as *jibneh bi l-bazela*, which complements its rich and savory flavors.

Awassis is a staple in Lebanese cuisine, particularly during festive occasions and family gatherings. It is also popular in neighboring countries like Syria and Palestine, where variations of the dish exist. The dish is known for its hearty texture and aromatic spices, making it a beloved comfort food in the region. Its preparation can vary slightly depending on regional preferences, but the core concept of stuffing vegetables with a flavorful meat mixture remains consistent.

Awassis is often enjoyed as part of a larger meal, alongside other traditional dishes such as hummus, tabbouleh, and baked bread. Its versatility and satisfying taste have contributed to its enduring popularity in Lebanese culture and beyond.