World Flavors Cookbook

Lebanon Recipes

Lebanese cuisine is the most celebrated in the Arab world — a refined, herb-forward, Mediterranean tradition built on mezze culture. Hummus, tabbouleh, fattoush, kibbeh, and xshawarma have spread globally from Lebanon. The cuisine is famous for its hospitality: a Lebanese table is never complete.

Recipes from Lebanon

• Kibbeh (Fried Stuffed Croquettes)

  The star of the Lebanese mezze: torpedo-shaped shells of bulgur and spiced meat, stuffed with a savory filling of ground lamb, pine nuts, and onions.

• Tabbouleh

  A vibrant and refreshing herb salad where finely chopped parsley is the star, balanced with mint, tomatoes, and a touch of fine bulgur.

• Chicken Shawarma

  Thinly sliced chicken marinated in yogurt and a complex blend of spices, grilled until charred and served in a warm wrap with potent garlic sauce (toum).

• Manakish Za'atar

  The "pizza of the Middle East": flatbread topped with a mixture of aromatic za'atar (thyme blend) and olive oil.

• Hummus bi Tahini

  An impossibly smooth and creamy blend of chickpeas, tahini, lemon, and garlic, widely considered the best in the world.

• Moutabal (Baba Ganoush)

  Smoky roasted eggplant dip mixed with creamy tahini, lemon, and garlic.

• Lebanese Fattoush

  A refreshing Levantine bread salad featuring mixed greens, radishes, and tomatoes, topped with crispy pita chips and a tangy sumac dressing.

• Lebanese Falafel

  Crispy fried balls of ground chickpeas and fava beans, spiced with cumin and coriander, a vegetarian street food legend.

• Kafta (Grilled Meat Skewers)

  Skewers of ground lamb mixed with finely chopped parsley, onions, and warm Lebanese spices, grilled over charcoal.

• Shish Tawook

  Skewers of tender chicken breast marinated in a zesty lemon-garlic-yogurt sauce and grilled to smoky perfection.

• Mujaddara (Lentil and Rice)

  A comforting, ancient vegetarian staple of lentils and rice (or bulgur), topped with a mountain of deeply caramelized, crispy onions.

• Adas Bil Hamod (Lemon Lentil Soup)

  A tangy and restorative winter soup made with brown lentils, Swiss chard, and plenty of fresh lemon and garlic.

• Batata Harra (Spicy Potatoes)

  Crispy cubed potatoes tossed in a vibrant sauce of garlic, fresh cilantro, chili, and lemon.

• Labneh

  Thick, creamy strained yogurt balls preserved in olive oil or served as a spread with za'atar and olives.

• Warak Enab (Stuffed Grape Leaves)

  Grape leaves stuffed with a savory mixture of rice, tomatoes, and herbs, slow-cooked in a tangy lemon and olive oil broth.

• Sayadieh (Fish and Rice)

  A fisherman's dish of firm white fish and rice cooked in a rich, dark onion and spice broth, topped with caramelized onions and nuts.

• Fatayer (Spinach Pies)

  Triangular pastry pockets filled with a tangy and savory mixture of fresh spinach, sumac, and lemon.

• Sambousek

  Small, crispy fried pastry pies filled with spiced ground lamb and pine nuts.

• Sfiha (Open-Faced Meat Pies)

  Small squares of dough topped with a savory and tangy ground meat mixture, a specialty of Baalbek.

• Maamoul (Date and Nut Cookies)

  Ancient shortbread cookies made with semolina and butter, stuffed with dates, walnuts, or pistachios, and formed in decorative wooden molds.

• Baklawa

  Layers of paper-thin phyllo pastry filled with premium nuts and drenched in a light rose-water syrup.

• Knefeh

  A warm and gooey cheese dessert topped with a crispy semolina or shredded pastry crust, drenched in sweet syrup and served in a sesame roll.

• Riz bi Haleeb (Rice Pudding)

  A creamy and fragrant rice pudding flavored with orange blossom water and topped with crushed pistachios.

• Lebanese Red Lentil Soup

  A smooth and warming soup of red lentils and cumin, served with crispy pita chips and fresh lemon.

• Hindbeh (Dandelion Greens)

  Sautéed dandelion greens or chicory topped with deeply caramelized onions and served with fresh lemon.

• Loubieh Bzeit (Green Bean Stew)

  A rustic and flavorful stew of fresh green beans, tomatoes, and garlic, cooked entirely in olive oil.

• Bamia (Okra Stew)

  Small okra pods simmered with tender lamb chunks in a rich tomato and garlic sauce, flavored with fresh cilantro.

• Fasolia (Bean Stew)

  A hearty white bean stew cooked with meat and marrow bones in a thick tomato and garlic sauce.

• Dawood Basha (Meatballs in Tomato Sauce)

  Juicy meatballs (kafta) simmered in a rich tomato and pomegranate molasses sauce, topped with toasted pine nuts.

• Moghrabieh (Lebanese Couscous)

  Giant, pearl-like semolina pearls served with tender chicken, chickpeas, and plenty of pearl onions in a warm cinnamon-spiced broth.

• Kousa Mahshi

  Baby zucchini hollowed out and stuffed with a savory mixture of meat and rice, simmered in a tomato-garlic-mint broth.

• Laban Immo (Lamb in Yogurt)

  Tender lamb chunks slow-cooked in a warm and silky yogurt sauce, flavored with garlic and dried mint.

• Malfouf (Stuffed Cabbage)

  Cabbage leaves stuffed with a mixture of meat, rice, and plenty of garlic, slow-cooked with lemon and dried mint.

• Namoura (Semolina Cake)

  A moist and dense semolina cake soaked in orange blossom syrup and topped with almonds.

• Lebanese Mint Lemonade

  The refreshing taste of Lebanese summer: a blended drink of whole lemons, fresh mint, and a touch of orange blossom water.

• Adas bil Hamod (Lemon Lentil Soup)

  A tangy Lebanese lentil soup with Swiss chard, potato, and a bold lemon-garlic finish — light, nourishing, and bright.

• Couscous Royale

  Morocco's Friday feast — fluffy steamed semolina couscous piled with a rich lamb and vegetable stew of seven vegetables.

• Harees (Wheat and Meat Porridge)

  An ancient Arabian slow-cooked porridge of cracked wheat and lamb, simmered for hours until the grains dissolve into a silky, savory pudding.

• Batata Harra (Spicy Potatoes)

  Lebanese spicy fried potatoes tossed with garlic, cilantro, chili flakes, and a squeeze of lemon — the perfect mezze dish.

• Kabsa

  The Arabian Peninsula's beloved spiced rice and meat dish — basmati rice cooked with a fragrant blend of cardamom, cinnamon, cloves, and tomatoes, topped with roasted chicken or lamb.

• Mansaf

  Jordan's national dish — tender lamb cooked in fermented dried yogurt (jameed), served over a bed of aromatic rice with toasted almonds and pine nuts.

• Mujaddara

  A humble masterpiece — lentils and rice cooked together and topped with a mountain of deeply caramelized onions.