Where’s the beef? Lebanon’s currency crash puts desperation on the menu

Los Angeles Times

For the Lebanese, red meat is king. They eat it in the morning, in delicately spiced lahm bi ajeen pastries with ground beef. They have it on the run, carved from gargantuan spits marbled with fat for their shawarma, or in leisurely Sunday lunches replete with skewers of barbecued lamb.


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