Picture yourself savoring the vibrant, aromatic dishes of Lebanon right in your own kitchen. This collection of 20 authentic recipes brings the warmth and hospitality of Lebanese cooking to home cooks across North America, from quick weeknight dinners to celebratory feasts. Get ready to explore a world of flavor that will transform your meals and have everyone asking for seconds—let’s dive in!
Tabbouleh with Fresh Parsley and Mint
Tabbouleh is that fresh, herby salad you crave when you want something light yet satisfying. It’s packed with bright parsley and mint, making it perfect for a quick lunch or a vibrant side dish. You’ll love how simple it is to throw together.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fine bulgur wheat
– 1 cup boiling water
– 2 cups finely chopped fresh parsley
– 1/2 cup finely chopped fresh mint
– 1 cup diced tomatoes
– 1/2 cup diced English cucumber
– 1/4 cup finely chopped red onion
– 1/4 cup fresh lemon juice
– 1/4 cup extra-virgin olive oil
– 1/2 tsp salt
Instructions
1. Place 1 cup fine bulgur wheat in a large bowl.
2. Pour 1 cup boiling water over the bulgur, cover the bowl with a plate, and let it soak for 15 minutes until tender and the water is absorbed.
3. While the bulgur soaks, finely chop 2 cups fresh parsley and 1/2 cup fresh mint, ensuring the leaves are dry for a crisp texture.
4. Dice 1 cup tomatoes and 1/2 cup English cucumber, and finely chop 1/4 cup red onion.
5. In a small bowl, whisk together 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, and 1/2 tsp salt until emulsified.
6. Fluff the soaked bulgur with a fork to separate the grains.
7. Add the chopped parsley, mint, tomatoes, cucumber, and red onion to the bulgur.
8. Pour the lemon juice and olive oil dressing over the salad ingredients.
9. Gently toss everything together until evenly combined, being careful not to crush the herbs.
10. Let the tabbouleh rest at room temperature for 10 minutes to allow the flavors to meld.
11. Serve immediately or refrigerate for up to 2 hours for a chilled option.
Our tabbouleh has a fluffy texture from the bulgur and a vibrant crunch from the fresh herbs and vegetables. The lemon dressing adds a zesty brightness that makes it irresistibly refreshing. Try scooping it up with warm pita bread or serving it alongside grilled chicken for a complete meal.
Falafel with Garlic Yogurt Sauce
Kicking off your weeknight dinner rotation just got easier with this falafel recipe. You’ll love how crispy these chickpea patties turn out, especially when paired with a creamy garlic yogurt sauce that’s ready in minutes. It’s the perfect balance of hearty and fresh that makes you want to skip takeout altogether.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 15-ounce can chickpeas
– 1/4 cup fresh parsley
– 1/4 cup fresh cilantro
– 3 cloves garlic
– 1/2 small onion
– 1 teaspoon ground cumin
– 1/2 teaspoon baking powder
– 1/4 cup all-purpose flour
– 1/4 cup vegetable oil
– 1 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions
1. Drain and rinse the 15-ounce can of chickpeas thoroughly in a colander.
2. Pat the chickpeas completely dry with paper towels to help them crisp up better.
3. Chop the 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 3 cloves garlic, and 1/2 small onion into rough pieces.
4. Combine the dried chickpeas, chopped herbs, garlic, onion, 1 teaspoon ground cumin, and 1/4 teaspoon salt in a food processor.
5. Pulse the mixture about 10 times until it forms a coarse, crumbly texture—don’t over-process it into a paste.
6. Transfer the mixture to a bowl and stir in 1/2 teaspoon baking powder and 1/4 cup all-purpose flour until fully incorporated.
7. Shape the mixture into 12 equal-sized balls, about 1 1/2 inches in diameter, and flatten them slightly into patties.
8. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Fry the falafel patties in batches for 3–4 minutes per side until they’re golden brown and crispy.
10. Transfer the cooked falafel to a paper towel-lined plate to drain any excess oil.
11. In a small bowl, whisk together 1 cup plain Greek yogurt, the remaining minced garlic clove, and 1 tablespoon lemon juice until smooth.
12. Refrigerate the sauce while the falafel cooks to let the flavors meld.
Perfectly crisp on the outside and tender inside, these falafel have a herby kick that pairs beautifully with the cool, tangy yogurt sauce. Try stuffing them into warm pita with pickled vegetables for a handheld meal, or serve them over a salad for a lighter option. Either way, that garlic sauce is so good you’ll want to drizzle it on everything.
Shawarma with Spiced Chicken
Craving something warm, flavorful, and perfect for sharing? You’ve found it. This spiced chicken shawarma is your new go-to for a deliciously easy dinner that feels like a treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 4 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp ground turmeric
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– 1 tsp salt
– 4 large pita breads
– 1 cup plain Greek yogurt
– 1/2 cup chopped fresh parsley
– 1 cup shredded lettuce
– 1 large tomato, sliced
– 1/2 red onion, thinly sliced
Instructions
1. In a large bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, and salt until a smooth marinade forms.
2. Add the chicken thighs to the bowl, turning to coat each piece thoroughly in the marinade. For maximum flavor, let it marinate in the refrigerator for at least 30 minutes or up to 4 hours.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper.
4. Arrange the marinated chicken thighs in a single layer on the prepared baking sheet.
5. Roast the chicken in the preheated oven for 18-20 minutes, until the internal temperature reaches 165°F and the edges are slightly crispy.
6. While the chicken cooks, warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, just until soft and pliable.
7. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
8. Thinly slice the rested chicken against the grain into strips.
9. To assemble, spread 1/4 cup of Greek yogurt onto each warmed pita.
10. Divide the sliced chicken evenly among the pitas, placing it over the yogurt.
11. Top each pita with shredded lettuce, tomato slices, red onion slices, and a sprinkle of chopped parsley.
Kick back and enjoy the tender, juicy chicken packed with warm spices, perfectly contrasted by the cool, creamy yogurt and crisp veggies. For a fun twist, skip the pita and serve the components in a bowl over rice or stuff them into lettuce wraps for a lighter meal.
Baba Ganoush with Smoked Eggplant
Perfect for holiday gatherings or a cozy night in, this baba ganoush with smoked eggplant is a creamy, flavorful dip that’s surprisingly simple to make. You’ll love the rich, smoky flavor from charring the eggplant, and it pairs wonderfully with pita, veggies, or as a spread.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 2 large eggplants (about 2 lbs total)
– 3 tbsp tahini
– 3 tbsp lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp ground cumin
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pierce the eggplants all over with a fork about 10–12 times to prevent bursting.
3. Place the eggplants directly on the oven rack and roast for 40 minutes, turning once halfway through, until the skins are charred and the flesh is very soft.
4. Remove the eggplants from the oven and let them cool for 15 minutes until easy to handle.
5. Cut the eggplants in half lengthwise and scoop the flesh into a colander, discarding the skins.
6. Let the eggplant flesh drain in the colander for 10 minutes to remove excess moisture, which prevents a watery dip.
7. Transfer the drained eggplant to a food processor.
8. Add the tahini, lemon juice, olive oil, minced garlic, salt, and cumin to the food processor.
9. Pulse the mixture 8–10 times until smooth but still slightly chunky for texture.
10. Stir in the chopped parsley by hand to maintain its fresh color and flavor.
11. Transfer the baba ganoush to a serving bowl and drizzle with an extra 1 tbsp of olive oil if desired.
Just imagine dipping warm pita bread into this creamy, smoky spread—it’s velvety with a subtle tang from the lemon and a hint of earthiness from the cumin. For a creative twist, serve it alongside grilled vegetables or use it as a sandwich spread for added depth.
Kibbeh with Ground Lamb and Bulgur
Unexpectedly delicious and surprisingly simple to make, this Kibbeh with Ground Lamb and Bulgur is a cozy, savory treat that’s perfect for a special dinner or a fun weekend project. You’ll love the crispy outside and tender, spiced filling—it’s like a little flavor bomb in every bite. Let’s get cooking!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine bulgur
– 1 cup warm water
– 1 lb ground lamb
– 1 medium yellow onion, finely chopped
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp ground allspice
– 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup pine nuts
– Vegetable oil for frying
Instructions
1. Place 1 cup fine bulgur in a medium bowl and pour 1 cup warm water over it. Let it soak for 15 minutes until softened, then drain any excess water.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium yellow onion, finely chopped, and cook for 5 minutes until translucent.
3. Add 1 lb ground lamb to the skillet with the onion. Cook for 8 minutes, breaking it up with a spoon, until browned and no pink remains.
4. Stir in 1 tsp ground cumin, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
5. Add 1/4 cup pine nuts to the skillet and cook for 2 minutes until lightly toasted, then remove from heat and let the filling cool slightly.
6. Tip: For easier shaping, chill the filling in the refrigerator for 10 minutes to firm it up.
7. In a large bowl, combine the soaked bulgur with the cooled lamb mixture. Mix thoroughly with your hands until well combined.
8. Shape the mixture into 12 oval-shaped patties, about 2 inches long, pressing firmly to hold their shape.
9. Tip: Wet your hands lightly with water to prevent the mixture from sticking while shaping.
10. In a deep skillet or pot, heat 1 inch of vegetable oil to 350°F over medium-high heat.
11. Carefully add the kibbeh patties in batches, frying for 3-4 minutes per side until golden brown and crispy.
12. Tip: Avoid overcrowding the skillet to maintain the oil temperature and ensure even cooking.
13. Remove the kibbeh with a slotted spoon and drain on a paper towel-lined plate.
14. Serve immediately while hot. What makes this dish truly special is the contrast between the crunchy exterior and the warmly spiced, juicy lamb inside. Try pairing it with a simple yogurt sauce or a fresh cucumber salad for a complete meal that’s sure to impress your guests.
Manakish with Za’atar and Olive Oil
Ooh, have you ever tried that warm, aromatic flatbread from the Middle East that just fills your kitchen with the most incredible smell? Manakish with Za’atar and Olive Oil is a total game-changer for a quick, flavorful meal or snack. It’s like a pizza’s herby, earthy cousin, and once you make it, you’ll want it all the time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup warm water (110°F)
– 1 tbsp active dry yeast
– 1 tsp granulated sugar
– 2 ½ cups all-purpose flour
– 1 tsp salt
– 2 tbsp olive oil
– ¼ cup za’atar spice blend
– ¼ cup extra virgin olive oil
Instructions
1. In a large bowl, combine 1 cup warm water (110°F), 1 tbsp active dry yeast, and 1 tsp granulated sugar. Let it sit for 5 minutes until foamy.
2. Add 2 ½ cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough feels sticky, add a little more flour, but avoid over-kneading to keep it tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
5. Preheat your oven to 450°F and place a baking sheet or pizza stone inside to heat up.
6. Punch down the dough and divide it into 4 equal balls. Roll each ball into a ¼-inch thick round on a floured surface.
7. In a small bowl, mix ¼ cup za’atar spice blend with ¼ cup extra virgin olive oil to form a paste.
8. Spread the za’atar paste evenly over each dough round, leaving a small border around the edges. Tip: For extra flavor, lightly brush the edges with a bit more olive oil before baking.
9. Carefully transfer the topped dough rounds to the preheated baking sheet. Bake for 8-10 minutes until the edges are golden brown and crisp. Tip: Check at 8 minutes—if the bottom isn’t lightly browned, bake for 1-2 more minutes.
10. Remove from the oven and let cool for 2 minutes before serving.
So, you’ll love the crispy edges and soft, chewy center that soak up all that za’atar goodness. Serve it warm with a side of labneh or fresh veggies for dipping, or tear it apart and enjoy it straight from the oven—it’s seriously addictive!
Labneh with Olive Oil and Za’atar
Picture this: you’re craving something creamy, tangy, and ridiculously easy to make. This labneh with olive oil and za’atar is your answer—it’s like a flavor-packed cheese you can whip up with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 32 oz plain whole-milk Greek yogurt
– 1 tsp kosher salt
– 1/4 cup extra-virgin olive oil
– 2 tbsp za’atar seasoning
Instructions
1. Line a fine-mesh strainer with a double layer of cheesecloth or a clean kitchen towel.
2. Place the lined strainer over a medium bowl.
3. In a separate bowl, combine 32 oz plain whole-milk Greek yogurt and 1 tsp kosher salt, stirring until fully incorporated.
4. Scoop the yogurt mixture into the cheesecloth-lined strainer.
5. Fold the edges of the cheesecloth over the yogurt to cover it completely.
6. Place a small plate or weight on top of the wrapped yogurt to press it down gently.
7. Refrigerate the setup for at least 12 hours or up to 24 hours to allow the whey to drain and the labneh to thicken.
8. After draining, discard the liquid whey from the bowl.
9. Unwrap the labneh from the cheesecloth and transfer it to a serving dish.
10. Use the back of a spoon to smooth the labneh into an even layer in the dish.
11. Drizzle 1/4 cup extra-virgin olive oil evenly over the surface of the labneh.
12. Sprinkle 2 tbsp za’atar seasoning generously over the olive oil.
13. Serve immediately or cover and refrigerate for up to 3 days.
Feel the creamy, spreadable texture that’s perfect for dipping or slathering on toast. The tangy yogurt balances beautifully with the earthy za’atar and rich olive oil—try it with fresh veggies or as a base for grilled meats.
Shish Taouk with Garlic Sauce
Finally, a chicken recipe that’s as easy as it is delicious—Shish Taouk with Garlic Sauce brings Middle Eastern street food vibes right to your kitchen. You get tender, marinated chicken skewers paired with a creamy, garlicky sauce that’s perfect for dipping or drizzling. It’s a crowd-pleaser that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup mayonnaise
– 1/4 cup milk
– 4 cloves garlic, minced (for sauce)
– 1 tbsp lemon juice (for sauce)
– 1/4 tsp salt (for sauce)
Instructions
1. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes.
2. In a bowl, combine 1/4 cup plain yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade.
3. Add the chicken cubes to the marinade, toss to coat evenly, and refrigerate for at least 30 minutes—for best results, marinate overnight to deepen the flavors.
4. While the chicken marinates, soak wooden skewers in water for 20 minutes to prevent burning during cooking.
5. Thread the marinated chicken cubes onto the soaked skewers, leaving small gaps between pieces for even cooking.
6. Preheat a grill or grill pan to medium-high heat (about 400°F).
7. Place the skewers on the grill and cook for 6-8 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
8. In a separate bowl, whisk together 1/2 cup mayonnaise, 1/4 cup milk, 4 cloves minced garlic, 1 tbsp lemon juice, and 1/4 tsp salt to make the garlic sauce—tip: let the sauce sit for 10 minutes before serving to allow the garlic flavor to mellow.
9. Remove the skewers from the grill and let them rest for 5 minutes to keep the juices locked in.
10. Serve the chicken skewers hot with the garlic sauce on the side for dipping.
You’ll love the juicy, charred texture of the chicken against the cool, tangy creaminess of the garlic sauce. Try wrapping the skewers in warm pita bread with fresh veggies for a handheld meal, or serve over a bed of rice for a heartier dinner—it’s versatile enough for any occasion.
Mujadara with Lentils and Caramelized Onions
Ooh, you know those cozy, budget-friendly meals that somehow feel fancy? Mujadara is exactly that—a humble Middle Eastern dish of lentils and rice topped with deeply caramelized onions that’ll make your kitchen smell incredible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup brown lentils
– 1 cup long-grain white rice
– 4 cups water
– 2 large yellow onions
– 3 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Rinse 1 cup brown lentils under cold water in a fine-mesh strainer.
2. Thinly slice 2 large yellow onions into half-moons.
3. Heat 3 tbsp olive oil in a large pot over medium heat.
4. Add the sliced onions to the pot and cook, stirring occasionally, for 25–30 minutes until deeply golden brown and caramelized. (Tip: Don’t rush this—low and slow is key for sweet, jammy onions.)
5. Transfer half of the caramelized onions to a bowl and set aside for topping.
6. To the pot with the remaining onions, add 1 cup rinsed lentils, 4 cups water, 1 tsp ground cumin, 1 tsp salt, and ½ tsp black pepper.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. Stir in 1 cup long-grain white rice. (Tip: Rinse the rice first to remove excess starch for fluffier results.)
9. Cover and cook over low heat for 20 minutes, or until the rice is tender and the liquid is absorbed. (Tip: Avoid peeking to keep the steam trapped.)
10. Remove from heat and let sit, covered, for 5 minutes.
11. Fluff the mujadara with a fork and top with the reserved caramelized onions.
Genuinely, the contrast is everything here—you get creamy lentils and fluffy rice beneath a crispy, sweet onion blanket. Serve it warm with a dollop of yogurt or a simple cucumber salad for a complete, satisfying meal that only gets better the next day.
Warak Enab with Rice and Tomato Filling
Craving something cozy and comforting? You’re in for a treat. This dish wraps tender grape leaves around a savory rice and tomato filling, creating little bundles of flavor that are perfect for sharing.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 jar (16 oz) grape leaves, rinsed
– 2 cups long-grain white rice
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp ground allspice
– 4 cups water
– 1 lemon, juiced
Instructions
1. Rinse the grape leaves under cold water to remove brine, then pat them dry with paper towels.
2. In a large bowl, combine the rice, onion, garlic, crushed tomatoes, olive oil, salt, pepper, and allspice, mixing thoroughly with a spoon.
3. Place one grape leaf flat on a clean surface, vein-side up, and spoon 1 tablespoon of the rice mixture onto the center near the stem end.
4. Fold the sides of the leaf inward over the filling, then roll it tightly from the stem end to the tip to form a compact cylinder, repeating until all filling is used.
5. Arrange the rolled grape leaves snugly in a single layer in a large pot, seam-side down to prevent unrolling.
6. Pour the water and lemon juice over the grape leaves in the pot, ensuring they are fully submerged by about 1 inch.
7. Place a heatproof plate directly on top of the grape leaves to weigh them down during cooking.
8. Cover the pot with a lid and bring to a boil over high heat, then reduce the heat to low and simmer for 45 minutes.
9. After 45 minutes, remove the pot from the heat and let it sit, covered, for 15 minutes to allow the rice to absorb any remaining liquid.
10. Carefully remove the grape leaves from the pot using tongs and transfer them to a serving platter.
Fluffy and aromatic, these rolls have a tender bite with a tangy tomato richness that pairs beautifully with a dollop of yogurt or a fresh salad on the side. For a creative twist, try serving them warm with a sprinkle of fresh herbs like mint or parsley to brighten up the flavors.
Makdous with Stuffed Eggplant
Haven’t you ever wanted a dish that feels both comforting and exciting? Makdous with stuffed eggplant is that perfect Middle Eastern treat—it’s savory, tangy, and packed with flavor. You’ll love how the tender eggplant soaks up all those delicious spices.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 medium eggplants
– 1 cup walnuts
– 4 cloves garlic
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
– 1/4 cup lemon juice
– 1 cup water
Instructions
1. Preheat your oven to 400°F.
2. Slice each eggplant in half lengthwise.
3. Scoop out the flesh from each eggplant half, leaving a 1/4-inch thick shell.
4. Chop the scooped eggplant flesh into small pieces.
5. Finely chop the walnuts and mince the garlic cloves.
6. Heat 1 tablespoon of olive oil in a skillet over medium heat.
7. Add the chopped eggplant flesh to the skillet and cook for 5 minutes, stirring occasionally.
8. Add the walnuts, garlic, salt, black pepper, and paprika to the skillet.
9. Cook the mixture for 3 more minutes, stirring constantly.
10. Remove the skillet from heat and stir in the lemon juice.
11. Stuff each eggplant shell with the walnut-eggplant mixture, packing it firmly.
12. Arrange the stuffed eggplants in a baking dish.
13. Pour 1 cup of water into the bottom of the baking dish.
14. Drizzle the remaining 1 tablespoon of olive oil over the stuffed eggplants.
15. Cover the baking dish tightly with aluminum foil.
16. Bake at 400°F for 30 minutes.
17. Remove the foil and bake for an additional 15 minutes until the tops are lightly browned.
18. Let the stuffed eggplants cool for 10 minutes before serving.
What makes this dish special is the wonderful contrast between the soft eggplant and the crunchy walnut filling. The tangy lemon juice cuts through the richness beautifully. Try serving these warm with pita bread for dipping into the flavorful juices that collect in the baking dish.
Sfeeha with Spiced Meat Topping
A savory treat that’s perfect for sharing, these Sfeeha with Spiced Meat Topping are like little hand-held pies packed with flavor. You’ll love how the spiced meat and flaky dough come together for a satisfying bite.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (16 oz) frozen puff pastry, thawed
– 1 lb ground beef (80/20)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground allspice
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup pine nuts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the ground beef to the skillet, breaking it up with a spoon.
6. Cook the beef for 8-10 minutes until fully browned and no pink remains.
7. Stir in the ground allspice, ground cinnamon, ground nutmeg, salt, and black pepper.
8. Add the pine nuts and cook for 2 more minutes, then remove the skillet from heat and let the mixture cool slightly.
9. Roll out the thawed puff pastry on a lightly floured surface to a 1/8-inch thickness.
10. Use a 3-inch round cutter to cut 12 circles from the pastry.
11. Place 1 tablespoon of the spiced meat mixture in the center of each pastry circle.
12. Fold the edges of the pastry over the filling, pinching to seal and leaving the center open.
13. Arrange the Sfeeha on the prepared baking sheet, spacing them 1 inch apart.
14. Brush the tops of each Sfeeha with the beaten egg using a pastry brush.
15. Bake for 18-20 minutes until the pastry is golden brown and puffed.
16. Transfer the Sfeeha to a wire rack to cool for 5 minutes before serving.
Now you’ve got a batch of warm, golden Sfeeha ready to enjoy. The flaky pastry contrasts beautifully with the richly spiced meat filling, while the pine nuts add a delightful crunch. Serve them as an appetizer with a dollop of yogurt or pack them for a tasty picnic treat.
Samke Harra with Spicy Fish
Kick off your holiday cooking with this vibrant Lebanese classic that’s packed with flavor and just the right amount of heat. You’ll love how the spicy, garlicky sauce perfectly coats the tender fish, making it a show-stopping centerpiece for any festive table. It’s surprisingly simple to pull together, so you can spend less time in the kitchen and more time enjoying the company.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs white fish fillets (like cod or halibut)
– 3 tbsp olive oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 tbsp tomato paste
– 1/2 cup vegetable broth
– 1/4 cup fresh lemon juice
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1/2 tsp paprika
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Pat the fish fillets completely dry with paper towels to ensure a good sear.
2. Season both sides of the fillets generously with salt.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
4. Carefully place the fish fillets in the hot skillet and cook for 4 minutes without moving them to develop a golden crust.
5. Flip the fillets using a spatula and cook for another 3–4 minutes until the fish is opaque and flakes easily with a fork.
6. Transfer the cooked fish to a plate and set aside.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
8. Add the chopped onion and cook, stirring frequently, for 5 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 1 more minute until fragrant.
10. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
11. Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
12. Stir in the ground cumin, cayenne pepper, and paprika until well combined.
13. Let the sauce simmer for 5 minutes, stirring occasionally, until it slightly thickens.
14. Return the cooked fish fillets to the skillet, spooning the sauce over them to coat evenly.
15. Simmer gently for 2 minutes to allow the flavors to meld.
16. Remove the skillet from the heat and stir in the chopped fresh cilantro.
17. Taste the sauce and adjust the salt if needed.
Vividly aromatic and beautifully textured, this dish features flaky fish in a robust, tangy sauce with a subtle kick. Serve it over a bed of fluffy rice or with warm pita bread to soak up every last drop of that delicious sauce—it’s a meal that feels both comforting and exciting.
Kafta with Grilled Meat Patties
Savor the smoky, savory goodness of kafta—these grilled meat patties are a Middle Eastern staple that’s perfect for a quick weeknight dinner or a weekend barbecue. You’ll love how simple they are to make, with fragrant spices and juicy ground beef that come together in minutes. Just fire up the grill and get ready for a flavor-packed meal everyone will enjoy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound ground beef (80/20 blend)
– 1 small yellow onion, finely grated
– 1/4 cup fresh parsley, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground allspice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions
1. In a large bowl, combine 1 pound ground beef, 1 small yellow onion (finely grated), 1/4 cup fresh parsley (finely chopped), 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the patties tender.
3. Divide the mixture into 8 equal portions and shape each into an oval patty about 1/2-inch thick.
4. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly brush the grates with 1 tablespoon olive oil to prevent sticking.
5. Place the patties on the grill and cook for 4–5 minutes without moving them to develop a nice sear.
6. Flip the patties using a spatula and cook for another 4–5 minutes until the internal temperature reaches 160°F for well-done meat.
7. Remove the patties from the grill and let them rest for 3 minutes on a plate to allow the juices to redistribute.
8. Serve the kafta patties immediately while hot.
Bite into these juicy patties for a burst of warm spices and a slightly charred, smoky exterior. They’re fantastic tucked into pita bread with fresh veggies and a drizzle of tahini, or served alongside a crisp salad for a lighter meal. The texture is tender and moist, making every bite utterly satisfying.
Lebanese Rice with Vermicelli
Just imagine a cozy, fragrant rice dish that’s both simple and deeply satisfying. Lebanese Rice with Vermicelli is a staple side that pairs beautifully with grilled meats or stews, and you’ll love how the toasted noodles add a nutty crunch. It’s the kind of comfort food that feels fancy but comes together in no time.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice
– ½ cup vermicelli noodles, broken into 1-inch pieces
– 2 tbsp unsalted butter
– 2 cups water
– 1 tsp salt
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier rice.
2. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat.
3. Add ½ cup of broken vermicelli noodles to the melted butter and toast, stirring constantly, for 3–4 minutes until golden brown and fragrant—watch closely to avoid burning.
4. Stir in the rinsed rice and cook for 1 minute to coat it in the butter.
5. Pour in 2 cups of water and add 1 teaspoon of salt, then bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes without lifting the lid, which traps steam for even cooking.
7. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
8. Fluff the rice gently with a fork to separate the grains and mix in the toasted vermicelli.
Yielding tender, separate grains with crispy vermicelli bits, this dish has a subtle buttery aroma and a satisfying texture contrast. Serve it alongside grilled chicken or scoop it into a bowl with a dollop of yogurt for a quick, hearty meal.
Batata Harra with Spicy Potatoes
A sizzling, spicy side dish that’s perfect for shaking up your weeknight dinners, Batata Harra brings crispy potatoes together with garlic, cilantro, and a kick of heat. You’ll love how quickly it comes together, and it pairs wonderfully with grilled meats or as a standalone snack.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs russet potatoes, peeled and cubed
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp red pepper flakes
– 1/4 cup fresh cilantro, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed potatoes with 2 tbsp olive oil, salt, and black pepper in a large bowl until evenly coated.
3. Spread the potatoes in a single layer on the baking sheet, ensuring they aren’t crowded for maximum crispiness.
4. Roast for 20-25 minutes, flipping halfway through, until golden brown and fork-tender.
5. While the potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat.
6. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned to avoid bitterness.
7. Remove the skillet from heat and stir in the chopped cilantro and lemon juice.
8. Once the potatoes are done, transfer them to the skillet and toss gently to coat evenly with the spicy garlic mixture.
9. Serve immediately while hot for the best texture and flavor.
Zesty and aromatic, this dish offers a satisfying crunch from the potatoes balanced by the bold, garlicky heat. Try it alongside a cool yogurt dip or stuffed into a warm pita for a quick, flavorful meal that’s sure to become a favorite.
Maamoul with Date or Nut Filling
Tis the season for something sweet and special! Maamoul are delicate Middle Eastern cookies with a surprise inside—they’re like little edible gifts, perfect for sharing with friends or savoring with a cup of tea. You’ll love how the buttery, crumbly dough gives way to a rich date or nut filling.
Serving: 24 cookies | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups fine semolina flour
– 1 cup all-purpose flour
– 1 cup unsalted butter, melted and cooled slightly
– 1/4 cup granulated sugar
– 1/4 cup milk, warmed to 110°F
– 1 tsp active dry yeast
– 1/4 tsp ground mahlab (optional)
– 1 cup pitted dates, chopped
– 1/2 cup walnuts, finely chopped
– 1 tbsp orange blossom water
Instructions
1. In a small bowl, combine the warmed milk and yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the semolina flour, all-purpose flour, sugar, and ground mahlab.
3. Pour the melted butter into the dry ingredients and mix with your hands until the mixture resembles coarse crumbs.
4. Add the yeast mixture to the bowl and knead for 5-7 minutes until a smooth, soft dough forms. Tip: If the dough feels too dry, add a teaspoon of milk at a time until it comes together.
5. Cover the dough with a damp cloth and let it rest at room temperature for 1 hour to allow the semolina to absorb moisture.
6. While the dough rests, prepare the fillings: in a food processor, pulse the dates with 1 tablespoon of water until a thick paste forms, then stir in 1/2 teaspoon of orange blossom water. In a separate bowl, mix the chopped walnuts with the remaining 1/2 teaspoon of orange blossom water.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. Divide the dough into 24 equal pieces, rolling each into a smooth ball.
9. Flatten a dough ball in your palm, place 1 teaspoon of date or walnut filling in the center, then pinch the edges to seal tightly. Tip: Dust your hands with a little flour to prevent sticking if needed.
10. Gently roll the filled dough into a ball again and place it on the prepared baking sheet, repeating with all pieces and spacing them 1 inch apart.
11. Use a maamoul mold or the tines of a fork to press a decorative pattern onto the top of each cookie. Tip: If using a fork, press lightly to avoid cracking the dough.
12. Bake the cookies in the preheated oven for 15-20 minutes, or until the bottoms are lightly golden and the tops are firm to the touch.
13. Transfer the cookies to a wire rack and let them cool completely before serving.
Maamoul have a wonderfully tender, melt-in-your-mouth texture that contrasts with the sweet, sticky date filling or the crunchy, aromatic walnut one. Serve them dusted with powdered sugar for a festive touch, or enjoy them as a cozy treat with your afternoon coffee—they’re sure to become a new favorite in your baking rotation.
Summary
Mouthwatering Lebanese cuisine brings vibrant flavors and heartwarming traditions to your kitchen. We hope this collection inspires you to explore these authentic recipes—try one tonight! Share your favorite dish in the comments below and pin this article on Pinterest to spread the love of Lebanese cooking. Happy cooking!
