Lebanon
63 recipes to explore
Silky Lebanese Hummus
Ultra-smooth, creamy hummus whipped from chickpeas, plenty of tahini, lemon, garlic and ice-cold water, swirled onto a plate and finished with olive oil, paprika, whole chickpeas and parsley. Perfect with warm pitta and crunchy vegetables.
Lebanese Tabbouleh
The real Lebanese tabbouleh: a vibrant, herb-packed salad of finely chopped parsley and mint with ripe tomato, spring onion and just a little fine bulgur, dressed with lemon and olive oil and scooped up with crisp lettuce leaves.
Baba Ghanoush (Smoky Aubergine Dip)
Aubergines charred until collapsing and smoky, then mashed with tahini, lemon, garlic and a little cumin into a silky dip. Finished with olive oil and parsley and scooped up with warm flatbread.
Manakish Za'atar (Herb Flatbread)
Lebanon's favorite breakfast: soft, chewy flatbreads spread with a paste of za'atar herbs, sesame and olive oil, baked until the edges turn golden. Fold one around tomato, cucumber, olives and fresh mint.
Kafta Skewers
Juicy minced lamb and beef mixed with lots of parsley, onion and Lebanese seven-spice, shaped onto skewers and grilled. Serve with warm pita, tahini sauce and a quick sumac onion salad.
Fattoush (Crunchy Bread Salad)
A bright, crunchy salad of tomatoes, cucumber, radishes, peppers, herbs and toasted pita chips, tossed in a tangy dressing of lemon, sumac and pomegranate molasses.
Fattet Hummus (Chickpeas with Yogurt and Crispy Pita)
Layers of crispy pita, warm chickpeas and a garlicky yogurt-tahini sauce, finished with pine nuts toasted in butter and a sprinkle of cumin and paprika. A favorite weekend breakfast.
Loubieh bi Zeit (Green Beans in Tomato and Olive Oil)
Green beans cooked slowly with onion, garlic and tomatoes in plenty of olive oil until soft and full of flavor. Served warm or at room temperature with bread.
Mloukhieh (Chicken and Jute Leaf Stew)
A comforting green stew of jute mallow leaves cooked in chicken broth with lots of garlic and cilantro. Served over rice with shredded chicken and a bowl of onions soaked in vinegar or lemon.
Malfouf Mehshi (Stuffed Cabbage Rolls)
Soft cabbage leaves rolled around a filling of rice and minced meat with allspice, then cooked slowly in a garlicky lemon and mint broth. Tangy, tender and very comforting.
Warak Silq (Stuffed Chard Rolls)
Swiss chard leaves rolled around a fresh filling of rice, chickpeas, tomato, parsley and mint, then cooked in lemon juice and olive oil. A meat-free favorite served at room temperature.
Beid bi Banadoura (Eggs in Tomato)
A simple Lebanese breakfast: ripe tomatoes cooked down with onion, garlic and olive oil, with eggs cooked right in the sauce. Scoop it up with warm pita.
Adas bi Hamod (Lemony Lentil and Chard Soup)
A hearty, tangy soup of green lentils, Swiss chard and potato, finished with lots of garlic fried in olive oil, cilantro and fresh lemon juice.
Ful Medames (Warm Fava Beans with Garlic and Lemon)
Warm fava beans and chickpeas, roughly mashed with garlic, lemon juice and cumin, then drizzled with plenty of olive oil. A filling Lebanese breakfast eaten with pita, tomatoes and fresh mint.
Riz bi Shaighriyeh (Rice with Toasted Vermicelli)
Lebanon's everyday rice: thin vermicelli noodles fried in butter until golden, then cooked with long grain rice into fluffy, buttery grains. The perfect side for stews.
Freekeh bi Djeij (Chicken with Smoky Green Wheat)
Chicken simmered into a rich broth, then roasted with a tomato glaze. The broth cooks freekeh, a smoky roasted green wheat, which is served under the chicken with toasted almonds and pine nuts.
Lahm bi Ajeen (Spiced Lamb Flatbreads)
Thin, crispy flatbreads topped with minced lamb, tomato, onion, pine nuts and a little pomegranate molasses, baked in a hot oven. Squeeze over lemon and roll them up to eat.
Fatayer bi Sabanekh (Spinach Pies)
Little triangle pies with a tangy filling of spinach, onion, sumac, lemon and pomegranate molasses. A classic mezze snack that is great warm or cold.
Beef Shawarma Wraps
Thin slices of beef marinated in yogurt, vinegar and warm spices, cooked fast in a very hot pan and wrapped in pita with tahini sauce, tomatoes, pickles and parsley. Lebanon's favorite street food, made at home.
Kabees Lift (Pink Pickled Turnips)
Crunchy turnip sticks pickled in a salty vinegar brine with a slice of beetroot, which turns them bright pink. The classic pickle tucked into falafel and shawarma wraps.
Mouhalabieh (Orange Blossom Milk Pudding)
A silky, cool milk pudding scented with orange blossom water, set in little bowls and topped with chopped pistachios and a drizzle of honey or syrup. Simple, light and very Lebanese.
Ma'amoul (Semolina Cookies with Walnut or Date Filling)
Crumbly, buttery semolina cookies filled with cinnamon walnuts or soft dates, scented with orange blossom and rose water. Baked for Easter and Eid and dusted with powdered sugar.
Awamat (Crispy Honey Dough Balls)
Little balls of yeasted batter fried until golden and crunchy, then dropped into a cool sugar syrup with lemon and orange blossom. Crispy outside, soft inside and very sweet.
Fried Kibbeh (Kibbeh Mi'liyeh)
Torpedo-shaped shells of fine bulgur and lean meat, filled with spiced minced lamb, onion and toasted pine nuts, then deep-fried until deep golden and crackling-crisp outside, juicy inside.
Baked Kibbeh Pie (Kibbeh bil Sanieh)
A golden, buttery tray bake of smooth bulgur-and-meat dough wrapped around a spiced lamb and pine nut filling. Cut into diamonds and served warm, it's the Sunday-lunch version of Lebanon's national dish.
Kibbeh in Yogurt Soup (Kibbeh bil Laban)
Small bulgur-and-meat dumplings simmered directly in a tangy garlic-and-mint yogurt broth, no frying involved. A gentle, warming mountain-village classic that is lighter than fried kibbeh but just as satisfying.
Grilled Chicken Skewers (Shish Taouk)
Chicken thigh cubes marinated in yogurt, garlic and lemon until silky and tender, then threaded onto skewers with peppers and onion and grilled over charcoal until smoky, charred at the edges and juicy inside.
Lamb Dumplings in Yogurt (Shish Barak)
Tiny hand-pinched dumplings filled with spiced lamb, simmered gently in a warm garlicky yogurt sauce and finished with sizzled garlic, dried mint and toasted pine nuts. A beloved Lebanese winter classic, worth every minute at the counter.
Lebanese Meat Pies (Sfeeha)
Soft dough rounds topped with spiced minced lamb, onion, tomato and pine nuts, sharpened with pomegranate molasses and lemon, then baked until the edges are golden and the meat juices bubble. The classic Levantine snack, best eaten warm from the tray.
Lentil, Eggplant and Pomegranate Stew (Rummaniyeh)
A deep, tangy stew from the Tyre region of South Lebanon, where brown lentils and golden fried eggplant meet tahini and pomegranate molasses in a thick, brick-red broth. Garlic and fresh cilantro, crushed into a fragrant paste, tie it all together.
Spicy Fried Potatoes (Batata Harra)
Crispy golden potato cubes tossed hot with garlic, chili and lots of fresh coriander, finished with a squeeze of lemon. A beloved mezze side that disappears fast at any Lebanese table.
Lebanese Sausages (Makanek)
Small sausages of lamb or beef, warmly spiced with cinnamon, allspice and pine nuts, pan-fried until browned and then simmered in a bright lemon and pomegranate molasses sauce. A beloved Lebanese breakfast and brunch dish, best mopped up with warm pita.
Toum (Lebanese Whipped Garlic Sauce)
A snow-white, cloud-light emulsion of garlic, oil, lemon and ice water, whipped until it holds soft peaks. Spoon it onto grilled chicken, kebabs or fries for a punch of pure garlic flavour.
Walnut and Red Pepper Dip (Muhammara)
A smoky-sweet mezze dip of ground walnuts, roasted red peppers and breadcrumbs, pulled together with tangy pomegranate molasses and warm Aleppo pepper. Serve with warm pita for dipping.
Strained Yogurt with Olive Oil (Lebneh)
Thick, tangy yogurt strained until velvety, then drizzled with golden olive oil and dusted with za'atar. Scoop it up with warm pita for one of Lebanon's most beloved breakfasts.
Kishk (Fermented Wheat and Yogurt Soup)
A warming mountain soup made by simmering kishk — dried fermented bulgur and yogurt powder — into a tangy, creamy base, finished with golden garlic butter. Rustic, savory, and deeply comforting on a cold day.
Sayadieh (Spiced Fish and Rice)
Golden fried fish served over fragrant cumin-spiced rice cooked in its own fish stock, piled with deeply caramelized onions and toasted pine nuts. A coastal Tripoli classic, finished with a bright tahini-lemon sauce.
Sweet Cheese Rolls (Halawet el Jibn)
A soft, chewy semolina-cheese dough rolled around cool, delicate clotted cream, finished with a shower of chopped pistachio and a drizzle of rose-scented syrup. One of Tripoli's great sweets, and a stunning finish to any Lebanese meal.
Date and Rose Syrup Drink (Jallab)
A ruby-dark, chilled Lebanese drink made from date and carob molasses perfumed with rose water, poured over crushed ice and finished with toasted pine nuts and plump raisins. Sweet, fragrant, and endlessly refreshing.
Sesame Bread Rings (Kaak)
Soft, slightly sweet bread rings dipped in grape molasses and crusted all over with sesame seeds, baked until deeply golden and crisp. Split warm and stuffed with za'atar and olive oil or melted cheese, just like the street carts of Beirut.
Lebanese Falafel
Crisp, deeply golden patties of ground chickpeas and fresh herbs, with a moist, bright green center. Served hot in warm pita with cool tahini sauce, this is Lebanon's favorite street-food snack.
Raw Kibbeh (Kibbeh Nayeh)
Impossibly tender raw lamb pounded to a silky paste with fine bulgur, onion and warm Lebanese spices, chilled and finished with a pool of good olive oil. This is the dish that proves how fresh and good your butcher's lamb really is.
Makdous (Stuffed Pickled Baby Eggplants)
Baby eggplants boiled until tender, pressed dry, then stuffed with crushed walnuts, garlic and red pepper and cured for weeks under olive oil until tangy, nutty and deeply savoury. A classic Lebanese mezze and pantry staple.
Stuffed Eggplant in Tomato Sauce (Sheikh el Mahshi)
Halved eggplants, fried until silky and filled with spiced minced meat and toasted pine nuts, then simmered gently in a garlicky tomato sauce until everything melts together. A Lebanese home-cooking classic worth the extra steps.
Fried Meat Sambousek
Crisp, golden half-moon pastries stuffed with spiced minced meat, onion and toasted pine nuts, fried until the shell crackles. A favourite on every Lebanese party and holiday table.
Warm Spiced Chickpeas (Balila)
Chickpeas boiled until meltingly soft, then tossed warm with garlic, cumin, lemon and good olive oil. A Beiruti street-food classic and the coziest winter snack there is.
Wild Chicory with Caramelized Onions (Hindbeh bil Zeit)
Bitter wild chicory greens, boiled to tame their edge, then braised with slow-cooked golden onions and finished with a drizzle of good olive oil and lemon. A humble Lebanese countryside dish that turns bitter into something deeply comforting.
Kibbeh in Tahini Lemon Sauce (Kebbeh Arnabieh)
Small stuffed bulgur-and-meat dumplings simmered gently in a tart, creamy tahini and lemon broth with chickpeas — the signature dish of Saida, rich, tangy and deeply comforting.
Fried Soujouk Sausage (Sujuk bi Zeit)
Spicy, garlicky cured beef sausages sliced and pan-fried until their edges crisp and their red oil runs, then tossed with ripe tomatoes and golden pine nuts. A punchy, fast-cooking addition to any Lebanese mezze spread, best mopped up with warm pita.
Hummus Topped with Spiced Meat (Hummus bil Lahm)
Silky, lemony hummus crowned with sizzling minced lamb cooked with cinnamon, allspice and golden pine nuts. A heartier, warming spin on the classic dip, eaten as a meal with warm pita.
Lebanese Rice Pudding (Riz bi Haleeb)
A silky, chilled milk pudding thickened with a little cornstarch and perfumed with orange blossom water, finished with a scatter of crushed pistachios. Simple pantry ingredients, but the texture is pure luxury.
Shredded Pastry with Cream (Osmalieh)
Golden strands of toasted kataifi pastry sandwich a cool, delicate milk cream, soaked in rose and orange-blossom syrup and finished with crushed pistachios. One of Lebanon's most loved sweets, best made the day you serve it.
Warbat (Lebanese Layered Cream Pastry)
Crisp, butter-brushed phyllo sandwiching a silky ashta cream, finished with cool rose-scented syrup and a dusting of ground pistachio. It's the pastry-shop treat Lebanese families recreate at home for special weekends.
Hot Milk Pudding Drink (Sahlab)
A silky, warming milk drink thickened with sahlab powder and perfumed with vanilla, served steaming hot and topped with cinnamon, shredded coconut and chopped nuts. The Lebanese answer to a cold winter night.
Arugula Salad with Lemon Dressing (Salatet Jarjeer)
Peppery arugula tossed with crisp radish and toasted walnuts, finished with a bright lemon and olive oil dressing. A clean, sharp little salad that wakes up any Lebanese mezze table.
Creamy Hummus Bento Box
Extra-smooth homemade hummus with dippers to match: pitta triangles, carrot and cucumber sticks, sweet pepper strips and grapes. A colourful, plant-powered lunch kids love to dip.
Baked Sweet Potato Falafel Bites
Soft, gently spiced falafel bites made with sweet potato and chickpeas, baked until crisp outside. Naturally sweet, plant-powered and perfect with a yogurt or hummus dip.
Knafeh with Melted Cheese and Pistachios
Crisp, golden shredded pastry over a layer of soft, stretchy melted cheese, soaked in orange blossom syrup and scattered with pistachios. Served warm, it's the Levant's most famous sweet.
Carrot Hummus Dip
Classic Lebanese chickpea hummus blended with sweet roasted carrot, for a bright orange dip that's naturally sweet and silky-smooth. A gentle way to sneak extra veggies into little hands.
Mild Red Lentil Soup
A smooth, gently spiced red lentil and carrot soup that's naturally sweet, easy to spoon-feed and packed with iron. Ready in 25 minutes with everyday pantry ingredients.
Hummus Veggie Pinwheel Sushi
Soft tortillas spread with smooth hummus and finely grated carrot, zucchini and pepper, rolled up tight and sliced into playful sushi-style bites. A Lebanese-inspired, no-cook snack little hands love to help make and eat.
Chickpea & Spinach Soup
A silky, mild Lebanese soup of chickpeas and spinach, blended until completely smooth and finished with tahini and a squeeze of lemon. Gentle on little tummies and packed with iron and fibre.
Spinach & Cheese Stuffed Pita Pockets
Soft mini pita breads filled with lemony, garlicky spinach and melted cheese, warmed until gooey — a calcium-and-iron-rich lunchbox main that little hands can hold.