The Lebanese Cuisine is a Levantine Cusine that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood… For the lovers of Mediterranean food, the Lebanese Cuisine is one of the best…
Hummus: Delicious dip made with chickpeas, lemon juice, crushed garlic, paprika, served nicely with pitta bread. One of the worldwide known dishes of Lebanese Cuisine.
Sfeeha: Meat pies filled with lamb or beef allspice chopped tomatoes, parsley, garlic, onions finely chopped, pine nuts, salt, black pepper, ground cinnamon allspice mixture, paprika, cilantro.
Kibbe Nayeh: Grounded raw beef or lamb mixed with pureed onions, spices and a little bulgur.
Manakish: Lebanese type pizza with meat, cheese, sesame seeds, sumac, thyme. Served with cucumbers, tomatoes, fresh mint leaves and olives.
Falafel: Deep fried balls made of chickpeas. Can be eaten in a sandwich with pitta and fresh vegetables, tahini.
Rkakat Jibre: Thin layer dough pastries stuffed with cheese.
Sambousek Lahme: Small pastries stuffed with meat and pine nuts
Muhammara: An extraordinary Lebanese dip containing olive oil, breadcrumbs, finely chopped walnuts, mashed garlic, red pepper flakes, lemon juice.
Nikhaat: Lamb brains dipped in egg mixture with onions, garlic, lemon juice, olive oil, and then fried
Fatayer bi Sabanikh: Spicy triangular spinach pies with onions, olive oil, lemon
Fattet Hummus: Pieces of toasted pitta bread mixed with tahini, hommos and yoghurt
Mujaddara: Lentils, onion, rice, spices, olive oil put in a food processor and pureed after they are cooked. Served with salad and pickles.
Garlic sauce: Thick Lebanese garlic sauce used to add garlic flavour on grilled meats, salads. Garlic, lemon, olive oil are blended until the mixture looks like mayonnaise.
Fattoush: Simple, crispy, refreshing, full of colour salad with fresh vegetables, crushed pieces of toasted pitta, olive oil, lemon juice and sumac dressing.
Lebanese radish salad: A very tasteful, salad with peppery radishes, toasted walnuts, fresh mint. Tastes nicely in pitta bread with a little goat cheese.
Baba Ghanoush: A salad made with tahini and eggplants.
Tabbouleh: Parsley, tomatoes, spring onions, cut in small pieces mixed with boiled bulgur. Olive oil and lemon, and salt is added. Can be eaten wrapped in lettuce or pitta bread or as a side salad dish.
Khyar bi Laban: Salad made of cucumber, mint, garlic, salt, and yoghurt.
Zaatar Akhdar: Salad made of fresh thyme, finely chopped onions, garlic. Olive oil and lemon
Shish Taouk: Juicy chicken grilled kebabs marinated overnight in yoghurt, lemon juice, garlic, paprika and a little tomato paste. Pitta bread on the side.
Shawarma: The meat is marinated with olive oil, vinegar, garlic, pepper, salt cardamom, allspice mixture, placed on rotating cones. Cooked slowly with a heat source behind the cone. The meat is shredded from the cone and put in pitta with Hummus, tahini, pickled vegetables.
Kofta: Fried minced meatballs with parsley, breadcrumbs, onions, and spices. Served on their own or in a tomato sauce with potatoes.
Kousa Mahshi: Small slightly bulbous Lebanese zucchini are used to this dish. The zucchinis are hollowed out and filled with a stuffing of lamb or beef mincemeat, rice, tomatoes finely cut, chopped parsley, chopped mint, coriander allspice mixture, ground cumin, chilly powder. Cooked in a casserole and served with yoghurt.
Cilantro and Garlic potatoes: Potatoes cut in cubes fried with fresh cilantro, garlic, cumin, lemon juice, salt. Served on their own or with meat or chicken.
Rice pilaf: A delicious side rice dish with fried broken vermicelli noodles, toasted pine nuts, olive oil served with yoghurt or with meat dishes.
Lebanese baked Eggplant: This spicy appetising dish contains eggplants, beef cut in small pieces, potatoes cut in cubes, tomatoes, salt, pepper, chopped walnuts, onions olive oil.
Red Bean Stew: As a main dish in the Lebanese Cuisine, is accompanied with rice and as a side dish with pitta bread. Red beans, onions, cilantro, garlic, cinnamon, coriander, cumin, tomato sauce, salt and pepper are the ingredients for this stew.
Kebbe akras: Meat and bulgur mixture stuffed with cooked meat deep fried.
Lahmajoun: Round thin piece of dough topped with lamb or beef minced meat, minced vegetables, onions, tomatoes, parsley, cayenne pepper, paprika, cumin, cinnamon. Baked and sprinkled with lemon. Very popular.
Jawaneh: Chicken wings baked in the oven with olive oil and salt. A special sauce made with coriander, garlic, oil, lemon juice, black pepper is poured over the wings which are fried and tossed.
Artichoke bi Lahme: Artichokes stuffed with meat and pine nuts.
Fattet Bathinjan: Eggplants with yoghurt and minced meat. Small eggplants hollowed out and filled with a tasty mixture of pieces of meat, pine nuts, garlic, black pepper, salt, cinnamon. Cooked in tomato sauce. When cooked they are placed on a plate and small pieces of toasted pitta are put on top together with yoghurt mixed with garlic.
Kafta Mekli: Mince meat skewers in sausage shape great on bbq, pan or oven. The mixture is made of minced beef and lamb, onion, salt, pepper, parsley. Served on split flatbread and filled with tabbouleh.
Kharuf Mehshi: Roasted lamb stuffed with rice, nuts, onions, coriander, ginger, salt, pepper, pistachios, almonds, golden raisins, mixed spices.
Laban Omou: Lamb cut in cubs, simmered in yoghurt and flavoured with coriander, onions, dried mint, butter and mixed spices.
Shish Barak: Small meat dumplings cooked in a plain yoghurt stew. Mint, cilantro and garlic are sprinkled in the stew.
Samak bi Tahini: Baked fish marinated in lemon juice, then covered with tahini paste, lemon juice, garlic and spices.
Samak Meshwi: Sea bass grilled and served with tarator or sesame sauce.
Siyadiyeh: A dish mainly with white fish like cod garnished with caramelized onions and pine nuts.
Barmieh bi Zayt: Okra cooked with olive oil, onion, garlic, coriander, salt and tomato paste dissolved in water and tomato dices.
Fassolia bi Riz: Bean stew with rice
Makhlouta: Traditional Lebanese stew with at least five types of whole grains. Chickpeas, pinto peas, wheat grains, lentils, rice, burghul, potatoes in small pieces, onions, olive oil, coconut oil, salt.
Lebanese moussaka: An eggplant stew with chickpeas, garlic, onions, tomatoes, and dried mint.
Yakhnet Sabanegh: Spinach with rice, dill and lemon juice, peas, pinto beans, wheat grains, lentils, rice, burghul, potatoes cut in small pieces, onions, olive oil, coconut oil, salt.
Kunafeh: Our favourite desert from the Lebanese Cuisine made with shredded or noodle like pastry. Layered with gooey cheese, nuts and soaked in syrup.
Baklava: Flaky layers of very thin pastry filled with honey and nuts (pistachio, almonds, walnuts), lots of butter, doused in orange blossom sugar syrup. Cut in small or larger pieces usually triangle shape.
Awamat: Fried doughnut balls dipped in syrup with orange blossom.
Barazek: Sesame pastries, crunchy, nutty, not very sweet.
Bouza bi Haleeb: A delicious ice cream made with milk, sugar, ground mastic, sugar, orange blossom water, rose water, sahlab powder, kuzu, root starch, cornstarch, pistachios.
Halawa: A rich dessert made with tahini or sesame seeds, sugar citric acid, pistachios, or chocolate.
Maakroun: Flower and semolina fried cookies dipped in sugar syrup with orange blossom water and lemon juice. This sweet is served on Santa Barbara’s day
Maamoul bi Fistok: Small shortbread pastries filled with pistachios
Maamoul bi Tamer: Small short pastries filled with fresh dates
Mouhalabieh: An easy refreshing milk flan slightly flavoured with orange flower or rose water topped with unsalted pistachios.
Namoura: Semolina cake soaked in syrup and decorated with almonds.
Riz bi Haleeb: Lebanese rice pudding with orange blossom water and pistachio nuts added on top.
Sfouf: Spongy cake without eggs served with tea or coffee
Sisniyeh: Sesame nougat
Ahweh: Arabic or Turkish coffee
Ahwech Baida: A drink usually served after a meal perfumed lightly and digestible, literally meaning white coffee but has nothing to do with coffee.
Ayran: A refreshing minted yogurt drink
Jeliab: Grape molasses and raisins mixed together combining a drink and topped with pine nuts.
Sharab et Tout: A welcoming drink for guests served cold with mulberry syrup.
Sharab el Ward: Distilled rose water diluted in water with sugar and a touch of lemon. Served cold.