In Lebanese cuisine, poultry is eaten more often than red meat.
Lebanese cooking uses chicken extensively, while red meat is traditionally less frequent and is most often lamb or goat when it appears. Beef is also used, but it is not the defining meat of many classic Lebanese dishes.
This pattern reflects both Mediterranean food traditions and the historical cost of meat. Meat was traditionally precious and was often reserved for weekends or special meals. Many everyday Lebanese dishes instead center on grains, legumes, vegetables, herbs, olive oil and yogurt.
A common mix-up is confusing poultry with “white meat” as a category. The question asks what poultry is eaten more often than; the comparison is with red meat, not with seafood or game. Familiar examples include shish taouk, grilled chicken, chicken wings and chicken-and-rice dishes, alongside lamb-based foods such as kibbeh and shawarma.