Hbeli

Hbeli is a traditional Middle Eastern dish originating from the Levantine region, particularly associated with Lebanese cuisine. The name "hbeli" is derived from the Arabic word "habl," meaning "thread," which refers to the dish's characteristic shredded or stringy texture. It is a type of shredded meat, typically lamb or goat, that is slow-cooked until tender and then finely chopped or shredded by hand. The dish is often served as a filling for stuffed vegetables, such as zucchini or eggplant, or as a standalone main course.

The preparation of hbeli involves marinating the meat in a mixture of spices, including cumin, coriander, allspice, and sometimes cinnamon or cloves, before slow-cooking it in a pot with water, onions, and garlic. The meat is cooked until it falls apart easily, then drained and finely shredded. The resulting texture is soft and fibrous, resembling shredded beef or pulled pork. Hbeli can also be made with chicken or beef, though lamb remains the most traditional choice.

In Lebanese cuisine, hbeli is commonly used in dishes like *mahshi* (stuffed vegetables) or *musakhan* (a dish featuring sumac-spiced flatbread with hbeli and toasted pine nuts). It is also served as a standalone dish, often accompanied by rice, bread, or a side of salad. The dish is prized for its rich, savory flavor and tender texture, making it a staple in Levantine households and restaurants.

Hbeli is not only a culinary specialty but also a cultural symbol, reflecting the region's emphasis on slow-cooked, flavorful dishes. Its preparation requires patience and skill, as the meat must be cooked to perfection and then carefully shredded. While variations exist across different cultures, the essence of hbeli remains rooted in its tender, spiced meat and versatile use in both stuffed and standalone preparations.