Get ready to indulge in the bold flavors and aromas of Lebanon’s rich culinary heritage! From classic dips and salads to hearty stews and street food-inspired dishes, this collection of 20 authentic Lebanese recipes will transport your taste buds to the vibrant streets of Beirut. Whether you’re a seasoned cook or just starting out, these mouthwatering dishes are sure to become new favorites.
Start with our take on the quintessential Hummus with Tahini, then move on to refreshing salads like Tabbouleh and Fattoush. For something more substantial, try your hand at making Falafel with Spicy Tahini Sauce or Shawarma Spiced Chicken Wraps. And don’t forget to save room for sweet treats like Baklava with Pistachios and Honey Syrup! In the following pages, we’ll guide you through each recipe step-by-step, sharing insider tips and tricks along the way.
Classic Hummus with Tahini
Classic Hummus with Tahini: A Delicious Dip or Spread
Enjoy this iconic Middle Eastern dish made with creamy tahini, savory garlic, and a hint of lemon juice. Perfect for snacking, entertaining, or as a dip for your favorite vegetables.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, garlic, tahini, lemon juice, and salt.
3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
4. With the blender or food processor running, slowly pour in the olive oil and water.
5. Continue blending until the hummus is creamy and well combined.
Cooking Time: 10 minutes
Tabbouleh Salad with Fresh Herbs
This classic Middle Eastern salad is a symphony of flavors, textures, and aromas, featuring crisp bulgur, juicy tomatoes, and a medley of fresh herbs. Perfect for hot summer days or as a refreshing side dish.
Ingredients:
– 1 cup bulgur
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped scallions (green onions)
– 2 medium tomatoes, diced
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Rinse the bulgur and soak it in water for at least 30 minutes or overnight. Drain and set aside.
2. In a large bowl, combine chopped parsley, mint leaves, scallions, and diced tomatoes.
3. Add the soaked and drained bulgur to the bowl, stirring gently to combine.
4. Squeeze lemon juice over the salad and season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: None, as this is a salad!
Falafel with Spicy Tahini Sauce
This Middle Eastern-inspired recipe combines crispy falafel with a creamy and spicy tahini sauce, perfect for dipping or sandwiching. With just 20 minutes of cooking time, this flavorful dish is ready to devour in no time!
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon baking powder
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 1/4 cup tahini paste
– 1/4 cup Greek yogurt
– 1 tablespoon olive oil
– 1-2 teaspoons sriracha (depending on desired heat level)
– Fresh parsley, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, parsley, garlic, lemon juice, baking powder, cumin, salt, and pepper; process until coarsely chopped.
3. Divide mixture into 4-6 portions, depending on desired falafel size. Shape each portion into a ball and flatten slightly into patties.
4. Bake for 15-20 minutes or until golden brown and crispy.
5. Meanwhile, whisk together tahini paste, Greek yogurt, olive oil, and sriracha.
6. Serve warm falafel with spicy tahini sauce and garnish with fresh parsley.
Cooking Time: 20 minutes
Baba Ganoush with Roasted Eggplant
A classic Middle Eastern dip gets a smoky twist with this simple roasted eggplant baba ganoush recipe. Perfect for veggie lovers and partygoers alike, this creamy delight is sure to please.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes, or until the skin is charred and the flesh is tender.
4. Remove the eggplant from the oven and let it cool slightly.
5. Scoop the eggplant flesh into a blender or food processor.
6. Add tahini, lemon juice, garlic, salt, and olive oil to the blender.
7. Blend until smooth and creamy.
8. Serve at room temperature with pita bread, vegetables, or crackers.
Cooking Time: 40 minutes
Shawarma Spiced Chicken Wraps
Experience the flavors of the Middle East with these flavorful chicken wraps, packed with tender and aromatic shawarma-spiced chicken, crunchy veggies, and creamy tzatziki sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 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
– 4 large flour tortillas
– 1 cup mixed greens (lettuce, parsley, cilantro)
– 1 cup sliced red bell peppers
– 1 cup tzatziki sauce (store-bought or homemade)
– Optional: pickled turnips, sumac, or other Middle Eastern toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chicken with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Grill the chicken for 5-7 minutes per side, or bake for 20-25 minutes until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble wraps with chicken, mixed greens, red bell peppers, and tzatziki sauce.
Cooking Time: 25-30 minutes
Lebanese Lentil Soup with Lemon
A comforting and flavorful soup that combines the humble lentil with a burst of citrusy freshness, perfect for a cozy night in.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Freshly squeezed lemon juice (about 2 tablespoons)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and cook until the vegetables are tender, about 5 minutes.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
3. Stir in freshly squeezed lemon juice. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Kibbeh with Ground Lamb and Bulgur
A classic Middle Eastern dish, Kibbeh is a flavorful and nutritious snack or main course. This recipe uses ground lamb and bulgur to create a deliciously savory and slightly sweet treat.
Ingredients:
– 1 pound ground lamb
– 2 cups cooked bulgur
– 1/4 cup chopped onion
– 1/4 cup chopped parsley
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground lamb, bulgur, onion, parsley, garlic, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Divide the mixture into small oval shapes, about 1/4 cup each.
4. Place the Kibbeh on a baking sheet lined with parchment paper, leaving some space between each piece.
5. Drizzle olive oil over the Kibbeh and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Stuffed Grape Leaves with Rice and Herbs
These flavorful grape leaves are a classic Middle Eastern dish, perfect for special occasions or everyday meals. The combination of aromatic herbs, savory rice, and tender grape leaves is sure to please.
Ingredients:
– 20-25 grape leaves
– 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
– Salt and pepper to taste
– 1/2 teaspoon lemon juice
Instructions:
1. Start by preparing the grape leaves. Rinse them in cold water, then blanch them in boiling water for 30 seconds to remove bitterness.
2. In a large bowl, combine cooked rice, chopped herbs, olive oil, salt, pepper, and lemon juice. Mix well.
3. Lay a grape leaf flat on a surface, with the stem end facing you. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. In a large pot, combine stuffed grape leaves in a single layer, seam-side down. Cover with water and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until grape leaves are tender.
Fattoush Salad with Pita Croutons
This salad is a classic Lebanese dish that combines the crunch of pita croutons with the freshness of mixed greens, juicy tomatoes, and tangy feta cheese.
Ingredients:
– 4 cups mixed greens
– 2 large tomatoes, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup pita bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss pita cubes with 1 tablespoon olive oil and bake for 10-12 minutes, or until crispy.
3. In a large bowl, combine mixed greens, diced tomatoes, crumbled feta cheese, chopped parsley, and mint.
4. Drizzle with remaining 1 tablespoon olive oil and lemon juice.
5. Sprinkle pita croutons on top and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Manakish with Za’atar and Olive Oil
A classic Lebanese breakfast treat, Manakish are crispy flatbreads topped with a flavorful blend of za’atar, olive oil, and cheese. This simple recipe yields tender, aromatic pastries that are perfect for any time of day.
Ingredients:
– 1 package of manakish dough (or substitute with pita bread)
– 2 tablespoons of za’atar
– 2 tablespoons of olive oil
– 1/4 cup of crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the manakish dough to about 1/8 inch thickness.
3. Brush both sides of the dough with olive oil.
4. Sprinkle one side with za’atar, leaving a small border around the edges.
5. If using feta cheese, sprinkle it on top of the za’atar.
6. Fold the other half of the dough over to form a triangle or rectangle shape.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Lebanese Chicken Shawarma Plate
Experience the flavors of the Middle East with this classic Lebanese chicken shawarma plate, featuring tender chicken, crispy pita bread, and a medley of fresh toppings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 pita breads
– 1 cup mixed greens (arugula, parsley, etc.)
– 1/2 cup sliced red onion
– 1/2 cup diced tomatoes
– 1/4 cup crumbled feta cheese
– 2 tbsp tzatziki sauce (store-bought or homemade)
– Sumac and pine nuts for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together cumin, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. Grill chicken for 5-7 minutes per side, or until cooked through.
4. Warm pita breads by wrapping in foil and heating on the grill for 2-3 minutes.
5. Assemble plates with grilled chicken, mixed greens, red onion, tomatoes, feta cheese, and tzatziki sauce.
6. Garnish with sumac and pine nuts.
Cooking Time: 15-20 minutes
Mujadara with Caramelized Onions
A classic Middle Eastern dish, Mujadara is a hearty and flavorful rice and lentil pilaf, elevated by the sweet and savory addition of caramelized onions.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
– 2 cups cooked white rice
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. In a large skillet, heat olive oil over medium-low heat. Add onion slices and cook, stirring occasionally, for 30-40 minutes or until caramelized.
3. Add garlic, cumin, salt, and pepper to the skillet. Cook for an additional minute.
4. Stir cooked lentils into the skillet with the onions. Cook for 2-3 minutes or until heated through.
5. Fluff cooked rice with a fork and stir it into the lentil mixture.
6. Serve hot, garnished with chopped parsley.
Cooking Time: 45-50 minutes
Spinach Fatayer with Flaky Dough
These crispy, savory pastries are a staple in many Middle Eastern cuisines, and this recipe combines the classic flavors of spinach and feta cheese with a flaky, buttery dough. Perfect for a snack or light meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup cooked spinach
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt.
3. Add butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.
4. Gradually add ice-cold water, stirring with a fork until dough forms.
5. Divide dough in half and roll out each portion into a thin circle.
6. Place 1/2 cup spinach mixture onto one half of the dough, leaving a 1-inch border around edges.
7. Fold other half over filling to form a triangle or shape as desired.
8. Brush with olive oil and bake for 20-25 minutes, or until golden brown.
Grilled Halloumi with Mint and Lemon
Halloumi cheese is a Cypriot delight that’s perfect for grilling, and when paired with the brightness of mint and lemon, it makes for a truly unforgettable dish.
Ingredients:
– 4-6 slices of halloumi cheese
– 1/4 cup fresh mint leaves
– Juice of 2 lemons (about 2 tbsp)
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Slice the halloumi into thick slices and brush both sides with olive oil.
3. Grill the halloumi for 2-3 minutes per side, until it’s golden brown and slightly charred.
4. While the cheese is cooking, mix together the mint leaves and lemon juice in a small bowl.
5. Once the cheese is done, place it on a plate and top with the mint-lemon mixture.
6. Season with salt and pepper to taste, then serve immediately.
Cooking Time: 10-12 minutes
Lebanese Rice Pilaf with Vermicelli
This classic Middle Eastern dish is a staple of Lebanese cuisine, combining fluffy rice with crunchy vermicelli noodles and aromatic spices. Perfect as a side dish or main course, this pilaf is a flavorful and satisfying meal.
Ingredients:
– 1 cup long-grain white rice
– 1/2 cup vermicelli noodles
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 2 cups water
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the rice, vermicelli, cumin, paprika, salt, and pepper. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 20-25 minutes
Samkeh Harra with Spicy Tomato Sauce
A twist on the traditional Egyptian dish, this recipe combines crispy fried eggplant with a spicy tomato sauce.
Ingredients:
– 2 large eggplants
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable oil
– 2 tablespoons tomato paste
– 1 can (14 oz) crushed tomatoes
– 1 jalapeño pepper, seeded and chopped
– 1 tablespoon garlic, minced
– Salt and pepper to taste
Instructions:
1. Slice eggplants into 1/2-inch thick rounds.
2. Dredge eggplant slices in flour mixture, shaking off excess.
3. Fry eggplant slices in hot oil until golden brown, about 3-4 minutes per side.
4. In a separate pan, combine tomato paste, crushed tomatoes, jalapeño, and garlic. Bring to a simmer over medium heat.
5. Add fried eggplant slices to the tomato sauce and cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Lebanese Potato Harra with Garlic
This aromatic and flavorful potato dish is a staple in Lebanese cuisine, perfect for a quick weeknight dinner or as a side to your favorite Middle Eastern dishes. With the addition of garlic, this recipe takes the classic potato harra to the next level.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 4 cloves of garlic, minced
– 1/4 cup olive oil
– Salt, to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with olive oil, salt, and minced garlic until well coated.
3. Spread the potato mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 45-50 minutes or until potatoes are tender and golden brown.
5. Garnish with chopped parsley before serving.
Cooking Time: 45-50 minutes
Warak Enab with Lamb and Rice
A classic Middle Eastern dish, Warak Enab is a flavorful and aromatic rice-filled grape leaf wrap, typically served with a rich lamb stew. This recipe combines the two in a hearty and comforting meal.
Ingredients:
– 1 cup cooked lamb stew
– 2 cups cooked white rice
– 10-12 grape leaves
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked lamb stew, rice, olive oil, chopped onion, cumin, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface. Place about 1/4 cup of the lamb-rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. Arrange the rolled grape leaves seam-side down in a single layer on a baking sheet. Bake for 20-25 minutes or until the grape leaves are tender and fragrant.
Cooking Time: 20-25 minutes
Lebanese Pita Bread from Scratch
Experience the authentic flavor of Lebanon with this simple recipe for homemade pita bread. With just a few ingredients and some basic preparation, you’ll be enjoying soft, fluffy, and aromatic pita in no time.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
– 2 tablespoons olive oil
Instructions:
1. In a large mixing bowl, combine flour, yeast, salt, and sugar.
2. Gradually add the lukewarm water and mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 425°F (220°C). Punch down the dough and shape into 2-3 pita breads.
6. Place the pita on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 10-12 minutes or until golden brown.
Cooking Time: 10-12 minutes
Baklava with Pistachios and Honey Syrup
This classic Middle Eastern dessert is a sweet and nutty treat that’s perfect for special occasions or just a sweet indulgence.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup pistachios, chopped
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon salt
– 1/2 cup honey syrup (see below for recipe)
Honey Syrup Recipe:
– 1 cup honey
– 1 cup water
Instructions:
1. Preheat oven to 350°F (180°C).
2. Thaw phyllo dough according to package instructions.
3. In a large bowl, combine chopped pistachios, granulated sugar, cinnamon, cardamom, and salt.
4. Layer the phyllo dough and pistachio mixture in a 9×13-inch baking dish, ending with a layer of phyllo on top.
5. Bake for 45-50 minutes or until golden brown.
6. Meanwhile, make the honey syrup by combining honey and water in a saucepan over medium heat. Bring to a boil then reduce heat and simmer for 10-15 minutes.
7. Remove baklava from oven and let cool slightly. Drizzle with honey syrup.
Cooking Time: 45-50 minutes
Servings: 8-10 people
Summary
Discover the rich flavors of Lebanon with these authentic recipes. From classic dishes like hummus, tabbouleh salad, and falafel to more complex creations like kibbeh and stuffed grape leaves, this collection has something for every palate. Hearty stews like lentil soup and chicken shawarma plate are perfect for cold winter nights, while refreshing salads like fattoush and manakish provide a taste of the Mediterranean. Don’t miss out on sweet treats like baklava and grilled halloumi with mint and lemon. These 20 recipes will transport your taste buds to the vibrant streets of Beirut.
