Lebanese Cuisine
18 recipes · Sun-drenched Mediterranean flavours, ancient grain salads, and the art of mezze — where olive oil, fresh herbs, and cedar-scented mountains meet the sea.
A Mediterranean Soul
Lebanese cooking is a love letter to the land and sea — olive oil pooled like liquid gold, pomegranate seeds scattered like rubies, and fresh herbs that transform every dish. From the mountain villages of the Chouf to the bustling souks of Beirut, mezze culture unites people around communal plates piled high with hummus, baba ganoush, and hand-rolled falafel. The cuisine carries Phoenician, Ottoman, and French influences, all woven together with saffron, sumac, and seven-spice blends. Tabbouleh is more than a salad — it is a celebration of parsley, the national herb, tossed with cracked wheat, tomatoes, and enough lemon to make your eyes water with joy.
Classic Hummus Bi Tahini
Silky-smooth chickpeas blended with tahini, lemon, and garlic. The benchmark by which all hummus is measured.
Tabbouleh
The queen of Lebanese salads — parsley, mint, tomatoes, and bulgur wheat drenched in olive oil and lemon.
Chicken Shawarma
Spiced chicken slow-roasted on a vertical spit, shaved thin and stuffed into warm pita with garlic sauce.
Fattoush
Crispy pita chips tossed with romaine, radishes, sumac, and pomegranate molasses. The ultimate salad use-up.
Lentil Soup with Crispy Shallots
Velvety red lentils simmered with cumin and coriander, topped with golden fried shallots and a squeeze of lemon.
Maamoul
Butter cookies stuffed with date paste or ground walnuts, pressed into wooden moulds and dusted with icing sugar.
Explore More Cuisines
Continue your culinary journey through the world's most storied food cultures.