Middle Eastern food is all about flavor, so it’s no surprise that this list of 25 Lebanese recipes is spicy, tangy, sweet, sour, and tantalizingly different.
Lebanese cuisine is all about using healthy ingredients in unique and tasty ways.
There’s a lot to explore here if you’re interested in broadening your culinary horizons.
From snacks to sides, dips to desserts, these yummy Lebanese recipes will give you plenty of fun ideas for your next eating adventure.
This versatile sauce is a must if you’re having a BBQ, hosting a potluck, or just need something on the side to give your meal that extra zing.
Fresh, light, and creamy, it’s made from only four ingredients.
If you have cucumber, fresh mint, yogurt, and salt in your cupboards, then you can make Lebanese cucumber yogurt sauce!
Traditionally served with kebabs or other slow-cooked, spicy meats, this is a cooling sauce designed to give a tangy hit to rich mains.
Okra is simmered in a tomato-rich broth to create this fragrant stew.
This spicy-sweet mix is a flavorful veggie meal that is generally served with rice but would also work with pita bread.
Or just scoop yourself a big bowl and enjoy solo.
And here’s a bit of trivia to enjoy with your meal.
Despite being thought of as a vegetable, okra is actually a fruit! Who knew?
Another unique pick for those meatless Monday meals, Lebanese lentil stew has zero meat but plenty of flavor.
It’s made with green lentils, kale, sweet potato, and lots of ginger and garlic.
This stew freezes well so you can whip up a big batch on Sunday and freeze portions for easy cooking during the week.
Your kitchen will smell divine, your belly will be happy, and your family will clamor for more.
Hummus is a Middle Eastern classic for a reason.
Smooth, creamy, and with a uniquely rich taste, it’s a frequent addition to dinner tables across Lebanon.
Every home cook has their own version. This delightful recipe keeps it simple but will definitely make you feel good.
There are only four ingredients in this super-easy, quick, convenient, and delicious recipe.
Blend together chickpeas, tahini, lemon, and garlic for a buttery side, perfect for salads, dips, or sandwiches.
Like I said, it’s a classic for a reason.
Lebanese cooks love chickpeas. And who can blame them?
This protein-rich legume adds both bulk and taste to a whole range of meals.
Here, they’re gently simmered in a tomato broth alongside roasted red bell peppers and an aromatic herb and spice mix.
It’s vegan, it’s satisfying, it’s healthy, and (most importantly) it tastes like heaven in a bowl.
Spinach is one of the best greens out there. It’s rich in folate, iron, calcium, and vitamins A, C, and K.
If you want all those amazing nutrients, but aren’t a big fan of eating your greens, sneak them into this delightful dish.
Spinach is cooked with spicy ground beef then finished with a drizzle of lemon juice for a light, tangy hit.
Add chickpeas or toasted nuts for extra protein, and serve with crusty bread.
Tabbouleh is fun to say, and even more fun to eat. It’s a fresh salad made from chopped cucumbers, tomatoes, and bulgur.
Oh and plenty of parsley. You’ll want heapings of the fresh stuff for the full effect.
Dressed simply with olive oil and fresh lemon juice, it’s a great light lunch for summer days.
8. Baba Ganoush
Some people are team hummus and some are team baba ganoush. I say, why pick when both are equally tasty!?
Baba ganoush is like hummus’ smokier, earthier cousin.
It’s made from roasted eggplant instead of chickpeas, giving it a richer flavor and a creamy, dreamy texture.
This recipe adds a touch of smoked paprika, ground cumin, and fresh parsley – earning it the title of ‘epic’ baba ganoush.
Shawarma is one of the best things about Middle Eastern cooking. Why?
Because this method cooks meat long and slow, adding unique spices to give you smoky, tender, melt-in-the-mouth meat.
In this dish, the chicken gets the shawarma treatment.
And you won’t need an authentic rotisserie spit to get the full Lebanese effect.
Simply coat chicken strips in a flavorful marinade (letting them soak up the flavor overnight) before getting them perfectly tender under the broiler.
Use the meat for sandwiches, wraps, on a salad, or as a handy, protein pick-me-up straight from the fridge.
10. Pita Chips
If you’ve succumbed to temptation and made huge bowls of hummus or baba ganoush (or both!), you’ll need something to eat them with.
Enter pita chips. Crunchy triangles, drizzled with olive oil and baked until golden brown.
Warning – these are seriously addictive and you will not want to share.
Fattoush salad is a bright mix of the best seasonal veggies.
It’s made with lettuce, radishes, cucumbers, tomatoes, and (the best part) fried bread.
Yes, you read that right. Small squares of pita bread are seasoned, tossed in olive oil, and fried.
Scatter them on top of your salad for fresh, leafy goodness with an extra crunch and bite.
In case you were wondering, that fried bread is how the salad gets its name – the Arabic word fatteh means ‘crumbs.’
If you’re making a Lebanese meal, you really should serve it with Lebanese rice.
This unique vegan recipe mixes together rice, vermicelli pasta, and olive oil for an unusual, tasty side. Top with crunchy pine nuts before serving.
It’s fluffy, nutty, filling, and oh-so-good.
Mujadara is a rice and lentil blend, made awesome by the addition of sweet, caramelized onions.
You’ll be amazed at the depth of flavor you get from just three ingredients in this deceptively simple side dish.
There’s a lot of incredibly delicious fruits grown in the Middle East, and this light and colorful cocktail lets them shine.
This is a world away from boring fruit cocktails, a perennial favorite at 80s dinner parties.
Instead, it’s a quirky sundae, where chopped fruits are soaked in strawberry juice, heaped into a tall flute glass, and topped with rose-water ashta (clotted cream).
If you’re ever in Lebanon and you see the word ‘tabekh’ on a menu, order it immediately and prepare for a feast of flavor.
Tabekh is a comfort food-type stew, and it generally means a variety of meats and veggies with a whole lot of punchy spices.
In this version, chunks of tender beef meet soft potatoes in a tomato and garlic broth.
Thought moussaka was Greek? Think again! There’s a Lebanese twist on this traditional treat.
In Arabic, moussaka means cold. And this mix of eggplant, chickpeas, and tomato is generally served chilled.
It’s more like a salad than a casserole, so have plenty of pita on hand to scoop it up.
You can’t go wrong with a good garlic sauce recipe, and this one deserves to be in regular rotation (particularly if you plan on making shawarma any time soon!).
Thick and creamy, it’s just garlic, lemon juice, salt, and oil. Simple and fragrant, it gets the job done.
As the ultimate comfort carb, the potato is enjoyed worldwide. And here the humble, but beloved, root veg is given a spicy make-over.
Potatoes are fried or baked until perfectly crispy and golden brown. Then they’re tossed in a spicy, cilantro sauce.
Also known as batata harra, this is a satisfying side that works with any meat or fish.
19. Zaatar Mankeesh
This is a soft Mediterranean flatbread made with zaatar spice.
What is zaatar spice? It’s a blend of sumac, thyme, and sesame seeds.
Four ingredients, one amazing snack or side. That’s my kind of math.
Maamoul is what happens when someone from Lebanon gets a cookie craving.
These date-filled cookies are traditionally served during Eid, to celebrate the end of Ramadan.
They’re a great way to break a fast (even if that fast is just the pause between lunch and dinner).
Flavored with dates, almond paste, and a hint of anise, they’re a unique-tasting treat – crumbly on the outside, perfectly soft on the inside.
We’re used to turmeric as a savory spice but this superfood root is equally at home in desserts.
With no eggs or butter, this is a simple yet heavenly vegan cake. It’s made with semolina, which gives a super-moist crumb.
It’ll also look great on your kitchen counter, thanks to its sunshine yellow turmeric hue.
22. Rice Pudding
What’s the difference between bland boarding school rice pudding and Lebanese rice pudding?
One’s a congealed mess, the other’s a creamy delight flavored with vanilla, cinnamon, and just a touch of clove.
Serve with a drizzle of honey and crushed nuts, and dig in!
23. Lebanese Baklava
There’s one big difference between Lebanese baklava and the Greek kind.
While the Greeks use honey, the Lebanese go all out with a sweet, sticky, sugar syrup.
Otherwise, it’s the same tried, tested, and tasty formula – layers of light pastry with sweet pistachio filling. Why mess with perfection?!
Ghraybeh is a shortbread cookie, made from just four ingredients.
This foolproof recipe is a great choice for beginner bakers looking to make an impression.
Just mix the buttery dough, chill it, shape into cookies, and bake until golden.
25. Ka’ak Bread
Also known as purse bread, this is a popular snack on the streets of Beirut.
You can easily recognize it from its loopy shape (vendors typically string them on a pole to sell).
This bread takes three rises, so it’s a bit of a project.
It’s well worth the effort, as you’ll get a perfectly light, soft, and moist center with a crunchy, salty crust.
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