Are you ready to embark on a flavorful journey through the Middle East? Look no further than the vibrant and aromatic world of Lebanese cuisine! With its rich blend of Mediterranean, Arab, and Turkish influences, Lebanese cooking offers a diverse array of dishes that are sure to tantalize your taste buds. From classic mezze platters to hearty stews and soups, there’s something for everyone in this culinary treasure trove.
Whether you’re planning a dinner party or simply looking for new inspiration in the kitchen, we’ve got you covered with 19 flavorful Lebanese recipes that are perfect for any occasion. From comfort food favorites like Mujadara with Caramelized Onions and Batata Harra (Spicy Lebanese Potatoes) to show-stopping main courses like Kibbeh with Spiced Lamb and Bulgur and Shawarma-Spiced Chicken Wraps, there’s no shortage of delicious options to try.
In this article, we’ll take you on a culinary tour of Lebanon, exploring the country’s rich food traditions and sharing our favorite recipes for both everyday meals and special occasions. So grab your apron, get ready to cook up some delicious Lebanese flavors, and let’s get started!
Hummus with Tahini and Lemon
This classic Middle Eastern dip gets a refreshing twist with the addition of tahini and lemon juice, making it perfect for veggie sticks, pita chips, or as a sandwich spread.
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, parsley, or other garnishes
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, and salt.
3. Blend on high until smooth and creamy, stopping to scrape down sides as needed.
4. With the blender running, slowly pour in the olive oil.
5. Taste and adjust seasoning if desired.
6. Transfer to a serving bowl and garnish with paprika or parsley, if using.
Cooking Time: 10 minutes
Tabbouleh with Fresh Herbs and Bulgur
Tabbouleh is a refreshing Middle Eastern salad made with bulgur, fresh herbs, and a hint of lemon juice. This recipe celebrates the flavors of summer with a delightful combination of parsley, mint, and basil.
Ingredients:
– 1 cup bulgur
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons chopped fresh basil
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. Rinse the bulgur and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large bowl, combine the chopped parsley, mint, basil, and garlic.
3. Add the soaked bulgur to the bowl and mix well.
4. Squeeze the lemon juice over the mixture and season with salt to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 30 minutes (including soaking time)
Falafel with Garlic Yogurt Sauce
Experience the flavors of the Middle East with this simple and delicious falafel recipe, served with a tangy garlic yogurt sauce. Perfect for a quick snack or as part of a mezze platter.
Ingredients:
For the falafel:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup all-purpose flour
For the garlic yogurt sauce:
– 1 cup plain Greek yogurt
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, garlic, parsley, lemon juice, cumin, paprika, salt, and pepper. Process until coarsely chopped.
3. Divide the mixture into 6-8 portions. Shape each portion into a ball and then flatten slightly into patties.
4. Place the falafel on a baking sheet lined with parchment paper. Drizzle with oil and bake for 20-25 minutes, or until golden brown.
5. Meanwhile, mix yogurt, garlic, lemon juice, salt, and pepper in a bowl.
6. Serve falafel hot with garlic yogurt sauce and your choice of toppings.
Cooking Time: 20-25 minutes
Shawarma-Spiced Chicken Wraps
A flavorful twist on traditional chicken wraps, this recipe combines the bold spices of shawarma with juicy chicken and crispy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8-10 flour tortillas
– Tzatziki sauce (store-bought or homemade), for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Add chicken strips to the marinade and toss to coat. Let sit for at least 30 minutes, or up to several hours in the refrigerator.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble wraps by placing grilled chicken onto tortillas and serving with tzatziki sauce.
Cooking Time: 15-20 minutes
Baba Ganoush with Smoky Eggplant
Elevate your appetizer game with this smoky twist on the classic Mediterranean dip. Smoky eggplant adds a deep, savory flavor to the traditional roasted eggplant and tahini.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 tablespoons water
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with salt, pepper, and garlic.
4. Roast for 30-40 minutes, or until eggplant is tender and charred.
5. Let cool, then peel and place in blender or food processor.
6. Add tahini, lemon juice, and water; blend until smooth.
7. Taste and adjust seasoning as needed.
8. Serve with pita bread, vegetables, or crackers.
Cooking Time: 40 minutes
Lebanese Lentil Soup with Lemon
This classic Lebanese soup is a staple of comfort food, made with red lentils, aromatic spices, and a squeeze of fresh lemon juice. A hearty and nutritious meal that’s perfect for any time of the year.
Ingredients:
– 1 cup dried red lentils
– 4 cups water
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper to taste
– Fresh lemon juice (about 2 tablespoons)
– Chopped parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, coriander, salt, and pepper. Cook for an additional minute.
4. Add the lentils and water to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in fresh lemon juice and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45 minutes
Fattoush Salad with Pita Crisps
A refreshing twist on traditional tabbouleh, this Fattoush salad combines crispy pita bread with a zesty mix of greens, vegetables, and herbs.
Ingredients:
– 2 cups chopped romaine lettuce
– 1 cup chopped cucumber
– 1 cup chopped tomato
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 1 cup pita crisps (homemade or store-bought)
– Feta cheese crumbles (optional)
Instructions:
1. In a large bowl, combine lettuce, cucumber, tomato, red onion, parsley, and mint.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Top the salad with pita crisps and crumbled feta cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Kibbeh with Spiced Lamb and Bulgur
This classic Lebanese dish is a staple of Mediterranean cuisine, made with crispy fried kibbeh patties filled with spiced lamb and bulgur. Serve warm with a side of yogurt sauce or lemon wedges for a refreshing twist.
Ingredients:
– 1 pound ground lamb
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 1 cup bulgur
– 1 egg, lightly beaten
– All-purpose flour for coating
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F (175°C).
2. In a large bowl, combine lamb mixture ingredients; mix well.
3. Divide the bulgur into small balls, flatten slightly, and coat with flour.
4. Add the kibbeh patties to the hot oil in batches; cook for 3-4 minutes or until golden brown.
5. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Mujadara with Caramelized Onions
Mujadara, a traditional Lebanese dish, is a flavorful and filling lentil stew made with caramelized onions, red lentils, and aromatic spices. This comforting recipe is perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups water or vegetable broth
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized and golden brown.
3. Add the lentils, cumin, paprika, salt, and pepper to the saucepan. Stir to combine.
4. Pour in the water or broth and bring to a boil.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Stuffed Grape Leaves with Rice and Herbs
This traditional Middle Eastern dish, also known as dolmas, is a flavorful and nutritious appetizer or side dish. The combination of tangy grape leaves, savory rice, and aromatic herbs makes for a delicious and memorable meal.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped scallions
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, parsley, dill, scallions, and olive oil. Mix well.
3. Lay grape leaves flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture in the center of each leaf.
5. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
6. Place stuffed grape leaves seam-side down in a baking dish, leaving some space between each dolma.
7. Bake for 25-30 minutes or until grape leaves are tender and filling is heated through. Serve warm, garnished with lemon wedges if desired.
Grilled Halloumi with Za’atar
A classic Cypriot cheese gets a Middle Eastern twist with the addition of aromatic za’atar, perfect for a quick and easy summer dinner.
Ingredients:
– 1 block of halloumi cheese (about 250g)
– 2 tbsp olive oil
– 2 tsp za’atar
– Salt to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Cut the halloumi into 1-inch thick slices.
3. Brush both sides of each slice with olive oil and sprinkle with salt.
4. Grill the halloumi for 2-3 minutes per side, until golden brown and slightly charred.
5. Meanwhile, mix the za’atar with a pinch of salt to taste.
6. Once the halloumi is cooked, brush both sides with the za’atar mixture.
7. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Lebanese Meat Pies (Sfeeha)
These savory pies are a staple in Lebanese cuisine, filled with spiced meat and baked to perfection. Serve warm with a side of yogurt sauce for an authentic experience.
Ingredients:
– 1 lb ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1 tsp cumin
– 1 tsp coriander
– Salt and pepper to taste
– 2 tbsp olive oil
– 4-6 sheets of phyllo dough (thawed)
– Water for brushing phyllo
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground meat, onion, garlic, breadcrumbs, cumin, coriander, salt, and pepper.
3. Mix well until just combined.
4. Brush each sheet of phyllo dough with olive oil.
5. Spoon about 1/4 cup of the meat mixture onto one end of a phyllo sheet, leaving a 1-inch border around the filling.
6. Fold the phyllo in half to form a triangle, and press edges together to seal.
7. Place pies on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Rice Pilaf with Toasted Vermicelli
A flavorful and aromatic pilaf recipe that combines the simplicity of cooked rice with the crunch of toasted vermicelli.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup toasted vermicelli noodles
– Salt and pepper to taste
– Optional: herbs and spices of your choice
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cooked rice to the saucepan. Stir well to combine.
5. Add the water and bring 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. Toast the vermicelli noodles in a dry skillet over medium heat, stirring frequently, until lightly browned and crispy.
7. Fluff the pilaf with a fork and stir in the toasted vermicelli. Season with salt, pepper, and any desired herbs or spices.
Cooking Time: 20-25 minutes
Makdous (Stuffed Eggplant in Oil)
A classic Middle Eastern dish, Makdous is a flavorful and aromatic condiment made by stuffing eggplants with a mixture of spices, garlic, and herbs, then preserving them in oil. This sweet and tangy delight is often served as an appetizer or used as a topping for various dishes.
Ingredients:
– 4 medium-sized eggplants
– 1/2 cup olive oil
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh mint
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 1/4 cup red pepper flakes (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise, then scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together the garlic, parsley, mint, cumin, salt, and black pepper.
4. Stuff each eggplant shell with the mixture, dividing it evenly among the four eggplants.
5. Place the stuffed eggplants in a single layer in an oven-safe dish and drizzle with olive oil.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil and continue baking for another 15-20 minutes, or until the eggplant is tender.
Cooking Time: 45-50 minutes
Lebanese Cheese Rolls (Fatayer Jibneh)
These soft, flaky pastry rolls filled with melted cheese are a staple in Lebanese cuisine. Perfect for snacking or as an accompaniment to your favorite dishes.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup crumbled feta cheese
– 1/4 cup grated mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a small bowl, mix together feta and mozzarella cheese.
4. Lay out one sheet of phyllo dough and brush with olive oil.
5. Place about 1 tablespoon of the cheese mixture at one end of the dough.
6. Roll the dough into a neat cylinder, applying gentle pressure to seal the edges.
7. Repeat with remaining dough and cheese mixture.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Warak Enab (Stuffed Vine Leaves)
A classic Middle Eastern dish, Warak Enab is a flavorful and aromatic delight that’s perfect for special occasions or everyday meals. This recipe brings together the tender leaves of grapevines stuffed with a savory blend of rice, herbs, and spices.
Ingredients:
– 20-25 vine leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
Instructions:
1. Prepare the vine leaves by blanching them in boiling water for 30 seconds to 1 minute, then rinsing with cold water.
2. In a large bowl, combine cooked rice, parsley, dill, scallions, olive oil, salt, black pepper, cinnamon, and allspice. Mix well.
3. Lay a vine leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture onto the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
6. Arrange the stuffed vine leaves seam-side down in a baking dish, leaving some space between each leaf.
7. Pour 1 cup of water over the Warak Enab and cover with foil.
8. Bake at 375°F (190°C) for 30-40 minutes or until the leaves are tender.
Cooking Time: 30-40 minutes
Shish Barak (Lebanese Dumplings in Yogurt)
Shish Barak: Lebanese Dumplings in Yogurt
Experience the comforting taste of Lebanon with this classic recipe for Shish Barak, a dish that warms hearts and bellies alike. These tender dumplings are served in a creamy yogurt sauce, making it a perfect treat any time of the year.
Ingredients:
– 1 package of konafah (or phyllo dough) sheets
– 1 cup of chopped parsley
– 1/2 cup of chopped fresh mint
– 1/4 cup of chopped scallions
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– 1 cup of plain yogurt
– 2 tablespoons of lemon juice
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Mix together parsley, mint, scallions, cumin, paprika, salt, and pepper.
3. Place a spoonful of the mixture onto the center of each konafah sheet, leaving a 1-inch border around it.
4. Fold the dough over the filling to form a triangle or a square shape, and press edges together to seal.
5. Brush the tops with melted butter and bake for 20-25 minutes, or until golden brown.
6. Serve warm with yogurt sauce (combine yogurt and lemon juice) and enjoy!
Cooking Time: 20-25 minutes
Batata Harra (Spicy Lebanese Potatoes)
Get ready to ignite your taste buds with this classic Lebanese dish! Batata Harra is a flavorful and spicy potato recipe that’s perfect for a quick dinner or as a side dish.
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and black pepper, to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add the potato cubes and cook for 5-7 minutes, or until they start to brown.
4. Reduce heat to low and simmer for an additional 10-12 minutes, or until the potatoes are tender.
5. Season with salt and black pepper to taste.
6. Garnish with chopped parsley before serving.
Cooking Time: 20-25 minutes
Lebanese Semolina Cake (Namoura)
This traditional Lebanese cake is a classic dessert made with semolina flour, milk, and sugar, resulting in a moist and creamy treat. Namoura is often served at special occasions and celebrations.
Ingredients:
– 1 cup semolina flour
– 2 cups milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 teaspoon rose water (optional)
– Unsalted butter, melted
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a large mixing bowl, combine semolina flour, sugar, salt, and baking powder.
3. Gradually add milk to the dry ingredients, whisking until smooth.
4. Add melted butter and rose water (if using) to the mixture and mix well.
5. Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Remove from the oven and let cool before serving.
Cooking Time: 35-40 minutes
Summary
Discover the flavors of Lebanon with this collection of 19 delicious recipes. From classic hummus and tabbouleh to hearty lentil soup and stuffed grape leaves, there’s something for every occasion. Enjoy crispy falafel with garlic yogurt sauce or spicy Lebanese potatoes. Indulge in sweet treats like semolina cake and cheese rolls, or try your hand at making savory dishes like kibbeh, shawarma-spiced chicken wraps, and Lebanese meat pies. Whether you’re looking for a quick snack or a special meal to share with friends and family, this article has got you covered with authentic Lebanese recipes.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
