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Lebanese Recipes

35 recipes

Lebanese food comes from the Mediterranean coast and the mountains behind it, shaped by Levantine, Ottoman and French influences and by a strong habit of sharing. A meal often opens with mezze, a spread of small plates such as hummus, tabbouleh, labneh and fried kibbeh, followed by grilled meat or a home-cooked stew with rice. Olive oil, lemon, garlic, parsley, mint, sumac and tahini carry most of the flavor. Fasting days gave the country a large meatless repertoire built on lentils, wild greens, chickpeas and beans, while lamb, chicken and fish from the coast fill the main plates. Bakeries turn out manakish topped with thyme, cheese or minced meat for breakfast, and sweet shops sell knefeh, baklawa and maamoul scented with orange blossom and rose water. Weekends are for long lunches, with a table of salads, grilled meat and dips shared by the whole family, and holidays have their own pastries, from maamoul at Easter and Eid to stuffed pancakes in Ramadan.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Sauces, Dips and Condiments

Common questions

What is Lebanese food known for?

Mezze spreads with hummus, tabbouleh and baba ghanoush, plus kibbeh, grilled meats, falafel and shawarma. Lemon, garlic, olive oil and fresh herbs flavor almost everything.

What is the national dish of Lebanon?

Kibbeh, a mix of ground lamb and bulgur, is the dish most often called national. Tabbouleh is the best-known salad, and both appear at family tables and holiday meals across the country.

Is Lebanese food spicy?

Mostly not. It relies on lemon, garlic, herbs and warm spices such as allspice and cinnamon. A few dishes, like samke harra and batata harra, bring chili, and hot pepper paste is served on the side.