Beirutista

This article has been adapted from the original version, which is published on the  Al Wadi Al Akhdar website  under the  "Visit Lebanon" tab . Lebanese fwerigh , or stuffed intestines ( photo source ) Lebanese cuisine might strike the unsuspecting as dainty, delicate and delicious with its vegan tabbouleh, manakish za’atar and hummus. But beware: it’s got a gut-wrenching side to it. We’re talking liver; raw meat flanked by white cubes of pure fat; snails; frog legs; sheep brains; beef tongue; and the list goes on, and on, and on, for about the length of a sheep’s intestines (also a dish in the exotic roundup!). If you’re a diehard Lebanese, you undoubtedly dote on these delicacies and gloat about their dense nutrient and vitamin content to anyone who questions their merits. There’s not an ailment out there that can’t be cured with these antidotes. If you’re less adventurous with what you eat, you probably want to stop reading right about here. Go ahead, sign off. We’re wa