Food in Lebanon

Lebanon beckons travelers with its diverse landscapes, rich history, and vibrant cultural tapestry. At the heart of Lebanese culture lies its cuisine — a harmonious blend of flavors that reflects the country's complex heritage and the influence of the Mediterranean. Lebanese dishes range from the tangy zest of tabbouleh to the savory depth of kibbeh, offering a culinary journey as dynamic as the nation itself. Visitors to Lebanon should prepare their palates to experience an array of tastes that are as integral to understanding the country as any of its historical landmarks. Discover the must-try Lebanese delicacies that promise to enrich your travel experience.

Lebanese Dishes

Hummus

Hummus is a beloved Lebanese staple made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It's served as a dip with warm pita bread and often drizzled with olive oil and sprinkled with paprika or sumac.

Tabbouleh

Tabbouleh is a fresh and zesty salad made with finely chopped parsley, tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt, and pepper. It's a refreshing side dish that complements the rich flavors of Lebanese cuisine.

Falafel

Falafel consists of deep-fried balls or patties made from ground chickpeas or fava beans, mixed with herbs and spices. Often served in a pita with vegetables and tahini sauce, falafel is a popular vegetarian option.

Kibbeh

Kibbeh is Lebanon's national dish and comes in various forms. The most famous version is a torpedo-shaped fried croquette made of bulgur wheat and finely ground lamb or beef, stuffed with a mixture of minced meat, pine nuts, and spices.

Shawarma

Shawarma is a street food favorite, featuring thin slices of marinated beef, lamb, or chicken that are stacked on a vertical spit and slowly roasted. Served in a pita or flatbread with vegetables and sauce, it's a satisfying meal on the go.

Fatteh

Fatteh is a layered dish consisting of toasted pita bread, chickpeas, and yogurt. It is often topped with melted butter, pine nuts, and sometimes minced meat, making for a comforting and filling dish.

Manakish

Manakish, sometimes referred to as Lebanese pizza, is a flatbread topped with za'atar (a blend of thyme, sesame seeds, and sumac), cheese, or ground meat. It's typically enjoyed for breakfast or as a snack.

Mujadara

Mujadara is a simple yet flavorful dish made with lentils and rice, topped with caramelized onions. It's a humble dish with a rich, savory taste that's also very nutritious.

Grilled Meats (Mashawi)

Mashawi includes a variety of grilled meats, such as kebabs (skewered and grilled cubes of meat), kafta (grilled meatballs of minced meat, onions, and herbs), and shish taouk (marinated chicken skewers). These are often served with garlic sauce and grilled vegetables.

Stuffed Grape Leaves (Warak Enab)

Warak Enab are grape leaves stuffed with a mix of rice, tomatoes, parsley, mint, and lemon juice, sometimes including ground meat. They can be served hot or cold, as an appetizer or main dish.

Lebanese Desserts

Baklava

Baklava is a sweet pastry made of layers of filo dough filled with chopped nuts, sweetened with syrup or honey. It's a rich and decadent dessert with a satisfying crunch.

Knafeh

Knafeh is a warm cheese pastry soaked in sweet syrup, topped with a semolina or shredded wheat layer, and often sprinkled with pistachios. It's a popular dessert throughout the Middle East, with several regional variations.

Maamoul

Maamoul are small shortbread pastries filled with dates, pistachios, or walnuts. They are traditionally shaped in special molds and served during religious holidays like Easter and Ramadan.

Halva

Halva is a dense, sweet confectionery made from tahini (sesame paste) or other nut butters and sugar. It can be flavored with pistachios, almonds, or chocolate and is often enjoyed with coffee or tea.

Ashta

Ashta is a clotted cream that's used as a filling for various Lebanese sweets, such as Atayef (stuffed pancakes) and Znoud El Sit (filo dough rolls filled with Ashta and drizzled with syrup). It's rich and creamy, providing a subtle counterpoint to the sweetness of the pastries.