Lebanese cuisine is a true delight for the senses, with its rich flavors, vibrant colors, and warm hospitality. From hearty stews to crispy street foods, every dish tells a story of history, culture, and community. In this article, we’ll take you on a culinary journey through Lebanon’s most beloved recipes, each one showcasing the country’s unique blend of Mediterranean and Middle Eastern flavors.
From classic appetizers like hummus with tahini and lemon to satisfying main courses like shawarma with spiced chicken, our selection of 20 Lebanese recipes is sure to tantalize your taste buds. Whether you’re a seasoned cook or just starting out in the kitchen, these authentic dishes will inspire you to create your own delicious culinary traditions.
Stay tuned for a culinary adventure that will take you from the bustling streets of Beirut to the sun-kissed hills of the countryside!
Hummus with Tahini and Lemon
This classic Middle Eastern dip gets a bright and tangy twist with the addition of lemon juice, perfectly balanced by the rich flavors of tahini.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: paprika or parsley for garnish
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. With the blender running, slowly pour in the olive oil through the top.
4. Continue blending until the hummus is smooth and creamy, about 2 minutes.
5. Taste and adjust seasoning as needed.
6. Transfer to a serving bowl and garnish with paprika or parsley, if desired.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
Tabbouleh with Fresh Parsley and Mint
This classic Middle Eastern salad is a refreshing mix of bulgur, parsley, mint, tomatoes, onions, and lemon juice. With its bold flavors and crunchy texture, it’s perfect for a light and satisfying side dish or snack.
Ingredients:
– 1 cup bulgur
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 large tomatoes, diced
– 1/2 red onion, finely chopped
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Rinse the bulgur and soak it in water for about 30 minutes. Drain and set aside.
2. In a large bowl, combine the parsley, mint, tomatoes, and onion.
3. Add the soaked bulgur to the bowl and stir well.
4. Squeeze the lemon juice over the salad and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None required! This salad is best served fresh.
Falafel with Garlic Yogurt Sauce
Get ready to taste the flavors of the Middle East with this easy-to-make falafel recipe, served with a tangy and aromatic garlic yogurt sauce.
Ingredients:
– 1 cup dried chickpeas
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
– Garlic yogurt sauce ingredients: (see below)
Garlic Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. In a food processor, combine chickpeas, garlic, parsley, cilantro, lemon juice, cumin, paprika, salt, and pepper. Process until coarsely chopped.
3. Using wet hands, shape the mixture into small patties.
4. Fry the falafel in batches for 3-4 minutes on each side, or until golden brown and crispy.
5. Serve with garlic yogurt sauce (mix all ingredients together in a bowl).
Cooking Time: 15-20 minutes
Shawarma with Spiced Chicken
Get ready to taste the flavors of the Middle East with this mouthwatering Spiced Chicken Shawarma recipe! Marinated chicken, crispy veggies, and creamy tzatziki sauce come together in perfect harmony.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 4-6 pita breads
– Lettuce, tomato, onion, pickled turnips (optional)
– Tzatziki sauce (store-bought or homemade)
Instructions:
1. In a large bowl, whisk together olive oil, cumin, smoked paprika, cinnamon, salt, and pepper.
2. Add chicken to the marinade, mixing well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Cook chicken until cooked through, about 5-6 minutes per side.
4. Warm pita breads by wrapping them in foil and heating on the grill or in a dry skillet.
5. Assemble shawarma by slicing cooked chicken into thin strips, then placing it onto a warmed pita with lettuce, tomato, onion, and pickled turnips (if using). Serve with tzatziki sauce.
Cooking Time: 30-40 minutes
Baba Ganoush with Smoked Eggplant
A twist on the classic Middle Eastern dip, this Smoked Eggplant Baba Ganoush adds a deep smokiness to the traditional roasted eggplant. Perfect for snacking or as a side dish.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 tablespoon smoked paprika
Instructions:
1. Preheat your smoker or grill to medium heat.
2. Cut the eggplants in half lengthwise and place them on the smoker or grill. Smoke for 30 minutes, or until the skin is charred and the flesh is tender.
3. Remove the eggplants from the heat and let them cool slightly.
4. Scoop the flesh out of the eggplants and blend it with tahini, lemon juice, garlic, salt, and smoked paprika.
5. Stir in olive oil to achieve your desired consistency.
6. Serve warm or at room temperature.
Cooking Time: 30 minutes
Kibbeh with Ground Lamb and Bulgur
This recipe is a flavorful and nutritious take on the traditional Lebanese dish, kibbeh. By using ground lamb and bulgur, this version offers a hearty and satisfying meal.
Ingredients:
– 1 pound ground lamb
– 2 cups cooked bulgur
– 1 onion, finely chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons pine nuts (optional)
– 1 egg, beaten (for coating)
Instructions:
1. In a large mixing bowl, combine ground lamb, cooked bulgur, chopped onion, salt, and black pepper. Mix well with your hands until just combined.
2. Add minced garlic and mix again.
3. Cover the mixture and refrigerate for at least 30 minutes to allow flavors to meld.
4. Shape the mixture into small patties or logs, depending on desired shape.
5. Dip each patty or log in beaten egg and then coat with pine nuts (if using).
6. Heat olive oil in a large skillet over medium-high heat. Cook kibbeh for 3-4 minutes on each side, until golden brown and crispy.
7. Serve hot with your favorite accompaniments.
Cooking Time: 15-20 minutes
Fattoush Salad with Pita Chips
This refreshing salad combines the crunch of toasted pita chips with the vibrant flavors of a Mediterranean-inspired mix, perfect for a quick and satisfying meal.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup chopped cucumber
– 1 cup chopped tomato
– 1/2 cup crumbled feta cheese
– 1/4 cup toasted pita chips, crushed
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toast the pita chips for 5-7 minutes or until crispy.
3. In a large bowl, combine mixed greens, cucumber, tomato, feta cheese, and crushed pita chips.
4. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Stuffed Grape Leaves with Rice and Herbs
A flavorful and aromatic twist on the classic dolma recipe, this dish combines tender grape leaves with savory rice and fresh herbs.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Prepare the grape leaves by blanching them in boiling water for 30 seconds, then rinsing with cold water.
2. In a bowl, mix cooked rice with chopped parsley, dill, garlic, salt, and pepper.
3. Lay a grape leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
6. Heat the olive oil in a large skillet over medium heat. Arrange the stuffed grape leaves seam-side down in a single layer.
7. Cook for 20-25 minutes, turning occasionally, until the grape leaves are tender and the rice is lightly browned.
Cooking Time: 20-25 minutes
Manakish with Za’atar and Olive Oil
A classic Lebanese breakfast treat, Manakish is a flaky flatbread topped with za’atar, olive oil, and fresh herbs. This simple recipe yields crispy, flavorful bites perfect for a morning pick-me-up.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon instant yeast (active dry or active yeast works too)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1/4 cup za’atar (or more to taste)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and yeast.
2. Gradually add warm water, stirring with a fork until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide into 4 equal pieces. Roll each piece into a thin circle (about 1/8 inch thick).
5. Brush with olive oil. Sprinkle za’atar evenly, leaving a small border around edges.
6. Fold the crust over filling to form a triangle or square shape. Press edges to seal.
7. Bake at 375°F (190°C) for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Labneh with Olive Oil and Za’atar
This creamy labneh (yogurt cheese) is infused with the rich flavors of olive oil and za’atar, a Middle Eastern herb blend. It’s perfect as a dip for vegetables or pita bread.
Ingredients:
– 1 liter whole milk yogurt
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup extra virgin olive oil
– 2 tbsp za’atar
Instructions:
1. Line a strainer with cheesecloth or a clean, thin kitchen towel.
2. Pour the yogurt into the strainer and let it drain for 12-24 hours in the refrigerator. The longer it drains, the thicker the labneh will be.
3. Once the labneh has reached your desired consistency, transfer it to a bowl and whisk in the heavy cream and salt until smooth.
4. Stir in the olive oil and za’atar until well combined.
5. Serve the labneh chilled, garnished with additional za’atar if desired.
Cooking Time:
– 12-24 hours for draining the yogurt
– 5 minutes to whisk together the ingredients
Shish Taouk with Garlic Sauce
Experience the flavors of Lebanon with this classic street food recipe, Shish Taouk, served with a rich and aromatic Garlic Sauce.
Ingredients:
– 1 pound boneless chicken breast or thighs, cut into skewers
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup Garlic Sauce (recipe below)
– Fresh parsley, chopped (optional)
Garlic Sauce:
– 3 cloves garlic, minced
– 1/2 cup Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, paprika, cumin, salt, and pepper. Add the chicken skewers and marinate for at least 30 minutes.
3. Grill the skewers for 5-7 minutes per side, or until cooked through.
4. Meanwhile, combine Garlic Sauce ingredients in a small bowl and mix well.
5. Serve the Shish Taouk with Garlic Sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Mujadara with Lentils and Caramelized Onions
A classic Middle Eastern dish, Mujadara is a flavorful and nutritious meal made with lentils, onions, and spices. This recipe combines the simplicity of cooking lentils with the sweetness of caramelized onions.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 large onions, chopped
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups water
Instructions:
1. In a medium saucepan, bring the lentils and water to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender.
2. While the lentils cook, heat the olive oil in a large skillet over medium-low heat. Add the chopped onions and cook, stirring occasionally, for 30-40 minutes or until they are dark golden brown and caramelized.
3. Once the lentils are cooked, stir in the cumin, paprika, salt, and pepper.
4. Serve the Mujadara hot, topped with the caramelized onions.
Cooking Time: 45-50 minutes
Warak Enab with Rice and Tomato Filling
A traditional Lebanese dish, Warak Enab (Stuffed Grape Leaves) is a flavorful delight. This recipe combines tender grape leaves with aromatic rice and tangy tomato filling.
Ingredients:
– 20 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh tomatoes
– 1 onion, finely chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and black pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice, chopped tomatoes, onion, garlic, olive oil, salt, and pepper.
3. Lay a grape leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll into a neat package.
6. Repeat with remaining grape leaves and filling.
7. Place the Warak Enab seam-side down in a baking dish, leaving some space between each package.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and continue baking for an additional 15-20 minutes, or until golden brown.
Cooking Time: Approximately 45-50 minutes
Makdous with Stuffed Eggplant
Experience the rich flavors of Middle Eastern cuisine with this simple and delicious recipe for Makdous, a popular dish from Lebanon.
Ingredients:
– 2 large eggplants
– 1 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– Salt and black pepper to taste
– 1/2 cup chopped walnuts or pistachios
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, mix cooked rice with parsley, mint, scallions, cumin, salt, and pepper.
4. Stuff each eggplant half with the rice mixture and top with chopped nuts.
5. Drizzle olive oil over the stuffed eggplants and bake for 30-40 minutes or until tender.
Cooking Time: 30-40 minutes
Sfeeha with Spiced Meat Topping
Sfeeha with Spiced Meat Topping Recipe
This classic Lebanese dish combines warm, crispy sfeeha (buns) with a flavorful spiced meat topping, perfect for any occasion.
Ingredients:
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup lukewarm water
• 2 tablespoons olive oil
• 1 pound ground lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and sugar.
3. Gradually add lukewarm water and mix until dough forms.
4. Knead for 5-7 minutes and let rest for 10 minutes.
5. Divide dough into 6-8 portions and shape each into ball.
6. Roll out each ball into a thin circle and curve into a bun shape.
7. Place buns on baking sheet lined with parchment paper, leaving space between each.
8. Bake for 15-20 minutes or until golden brown.
To prepare spiced meat topping:
1. Heat olive oil in a pan over medium heat.
2. Add chopped onion and cook until translucent.
3. Add garlic, cumin, coriander, paprika, salt, and pepper. Cook for an additional minute.
4. Add ground lamb or beef and cook until browned, breaking it up with a spoon as needed.
5. Serve spiced meat topping over warm sfeeha.
Cooking Time: 25-30 minutes
Samke Harra with Spicy Fish
This classic Egyptian recipe gets a bold twist with the addition of spicy fish, adding depth and excitement to this flavorful dish.
Ingredients:
– 1 pound of samke harra (stuffed mullet)
– 1/2 cup of olive oil
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of cayenne pepper
– Salt and black pepper to taste
– 1/2 pound of fish fillets (any white fish works well)
– 1/4 cup of chopped fresh parsley
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, cumin, smoked paprika, and cayenne pepper.
3. Stuff each samke harra with the spice mixture, making sure to fill them evenly.
4. Place the stuffed fish on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the fish is cooked through.
6. Garnish with parsley and serve hot.
Cooking Time: 15-20 minutes
Kafta with Grilled Meat Patties
Enjoy a flavorful Middle Eastern-inspired dish with this simple recipe that combines tender kafta (ground meat mixture) and juicy grilled meat patties. Serve with your favorite sides, such as rice or vegetables.
Ingredients:
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and condiments (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground meat, chopped onion, minced garlic, olive oil, paprika, salt, and pepper. Mix well with your hands until just combined. Do not overmix.
3. Divide the mixture into 4 equal portions and shape each portion into a patty.
4. Grill patties for 4-5 minutes per side or until cooked to your desired level of doneness.
5. Serve kafta patties on hamburger buns with your choice of toppings.
Cooking Time: 10-12 minutes
Lebanese Rice with Vermicelli
A flavorful and aromatic rice dish infused with the warmth of Middle Eastern spices, perfectly paired with tender vermicelli noodles.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 8 oz vermicelli noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
2. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the cumin, paprika, salt, and pepper to the saucepan. Cook for an additional minute, stirring constantly.
4. Add the rice to the saucepan, stirring to coat with the spice mixture. Cook for 1-2 minutes.
5. Add the water to the saucepan, bringing to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
6. While the rice cooks, cook the vermicelli noodles according to package instructions. Drain and set aside.
7. Serve the Lebanese Rice with Vermicelli hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Batata Harra with Spicy Potatoes
A flavorful twist on the classic North African dish, this recipe combines spicy harissa peppers with tender potatoes and aromatic spices.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1/4 cup harissa pepper paste
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with olive oil, onion, garlic, cumin, salt, and black pepper until well coated.
3. Spread potato mixture on a baking sheet in a single layer.
4. Roast potatoes for 45-50 minutes, or until tender and lightly browned.
5. In a small bowl, mix harissa pepper paste with 1 tablespoon water to create a paste.
6. Remove potatoes from oven and toss with harissa paste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Maamoul with Date or Nut Filling
Maamoul with Date or Nut Filling Recipe
Maamoul, a traditional Middle Eastern cookie, is a sweet and delicate treat filled with dates or nuts. This recipe offers two options for filling – sweet date paste or crunchy chopped nuts.
Ingredients:
For the dough:
– 2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 2 tablespoons rose water (optional)
For the filling:
– Date paste: 1 cup pitted dates, soaked in 1/4 cup hot water and blended until smooth
– Nut filling: 1/2 cup chopped nuts (walnuts or pistachios work well)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, confectioners’ sugar, and salt.
3. Add oil and rose water (if using), mixing until the dough comes together.
4. Divide the dough into small balls, about the size of a golf ball.
5. Flatten each ball slightly to form a disk shape.
6. Place 1-2 teaspoons of filling in the center of each disk.
7. Fold the dough over the filling, forming a triangle or a rounded shape.
8. Place the Maamoul on the prepared baking sheet and bake for 20-25 minutes, or until lightly golden.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Summary
Get ready to savor the flavors of Lebanon with this collection of 20 authentic recipes! From classic dips like hummus and baba ganoush to mouthwatering main courses like shawarma and stuffed grape leaves, these dishes showcase the country’s rich culinary heritage. Other highlights include crispy falafel, refreshing tabbouleh salad, and hearty mujadara with lentils. Whether you’re a seasoned cook or just discovering Lebanese cuisine, this list is sure to inspire your next meal.
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