Hummus is the definite non-home food—even if you find it often in home-cooked meals. A good restaurant is measured to the quality of its hummus, and hummus in the old days used to be bought at the souk fawwal only.
Reshta is the West Beqaa answer for what to serve for Good Friday’s lunch: large homemade noodles in a thick lentil stew. Lentils are a Good Friday staple, and are said to represent Christ’s tears.
Fava beans are a staple of Lebanese cuisine. Dry green fava beans are picked in the early spring, boiled, and served as a stew-type salad for breakfast, announcing the arrival of good days and fresh eating.