5 Lebanese Recipes You Must Try at Home

Cuisine from Lebanon is a symphony of flavors, a rich tapestry that blends the influences of Arab, Mediterranean, and European cuisines, creating dishes that are aromatic, vibrant, and deeply satisfying. Here are five Lebanese recipes you must try at home, which not only will allow you to experience the heartwarming meals of this beautiful culture but also introduce you to some of the most iconic dishes known for their delicious taste and health benefits.

Tabbouleh

Tabbouleh is perhaps one of the most famous Lebanese salads, celebrated for its freshness and simplicity. This dish is not only easy to make but also a perfect example of how Lebanese cuisine uses parsley as its star ingredient rather than a garnish.

Ingredients:

• 1 cup of fine bulgur (soaked and drained)
• 4 bunches of parsley, finely chopped
• 4 tomatoes, diced
• ¹⁄₂ cup of fresh mint leaves, finely chopped
• 3 spring onions, finely chopped
• 1 cucumber, diced
• ¹⁄₄ cup of extra virgin olive oil
• ¹⁄₄ cup of freshly squeezed lemon juice
• Salt to taste

Instructions:

1. Soak the bulgur in warm water for about 20 minutes, then drain any excess water.
2. Mix the bulgur with all the chopped vegetables, parsley, and mint.
3. In a separate bowl, combine the lemon juice, olive oil, and salt, then pour over the salad, mixing thoroughly.
4. Let the salad rest for 15-20 minutes before serving to allow the flavors to blend.

🍽️ Note: Tabbouleh should be green; if it looks brown, you might have used too much bulgur.

Fatayer

Fatayer, or Lebanese savory pastries, come in various forms, but the most renowned is the spinach-fatayer, showcasing the use of greens in Lebanese cuisine.

Ingredients:

• For Dough:
  • 3 cups of all-purpose flour
  • 1 packet of yeast
  • 1 tsp of sugar
  • 1 cup of warm water
  • ¹⁄₂ cup of olive oil
  • Salt to taste
• For Filling:
  • 3 cups of fresh spinach, chopped
  • 1 small onion, finely chopped
  • 2 tbsp of sumac
  • 1 tbsp of lemon juice
  • ¹⁄₄ cup of pine nuts
  • Olive oil
  • Salt to taste

Instructions:

1. Prepare the dough by mixing all the ingredients, kneading until smooth, and letting it rise.
2. Mix the filling ingredients thoroughly.
3. Roll out the dough, cut into circles, fill with the spinach mixture, and fold into triangles or other shapes.
4. Bake at 375°F (190°C) for about 15-20 minutes or until golden brown.

Shawarma

Shawarma is a staple in Middle Eastern street food, known for its succulent, marinated meat and the array of spices that infuse it with robust flavors.

Ingredients:

• 2 lbs of chicken thighs or beef, thinly sliced
• ¹⁄₂ cup of yogurt
• 2 tbsp of garlic, minced
• 2 tbsp of white vinegar
• 1 tbsp of lemon juice
• 1 tbsp of olive oil
• 1 tsp each of cumin, paprika, allspice, turmeric, and coriander
• Salt and pepper

Instructions:

1. Mix all ingredients to marinate the meat for at least 4 hours or overnight.
2. Grill or cook on a stovetop until fully cooked, then slice thinly.
3. Serve in pita bread with tahini, garlic sauce, pickles, and vegetables.

Baklava

No discussion of Lebanese desserts would be complete without mentioning Baklava, a treat that combines layers of filo pastry with a rich nut filling, sweetened with honey or sugar syrup.

Ingredients:

• 1 pound of phyllo dough
• 2 cups of walnuts or pistachios, finely chopped
• 1 cup of melted butter
• For Syrup:
  • 1 cup of sugar
  • 1 cup of water
  • ¹⁄₂ cup of honey
  • 1 tbsp of lemon juice
  • 1 cinnamon stick

Instructions:

1. Layer half the phyllo sheets in a buttered baking dish, brushing each with butter.
2. Spread the nut mixture evenly over the phyllo.
3. Top with the remaining phyllo, again brushing each sheet with butter.
4. Cut into diamond shapes before baking at 350°F (175°C) for about 50 minutes.
5. Prepare syrup while baking by boiling all ingredients together, then pour over the hot baklava when it’s out of the oven.

🍯 Note: Let the Baklava cool completely before serving for the syrup to fully soak in.

Hummus

Hummus, a beloved dish worldwide, finds its roots in Lebanese cuisine where it’s traditionally served as part of a meze - a spread of appetizers.

Instructions:

1. Blend chickpeas, tahini, garlic, lemon juice, and salt until smooth, adding water as needed to achieve desired consistency.
2. Serve with a drizzle of olive oil and a sprinkle of paprika or sumac.

These recipes provide a wonderful introduction to Lebanese cuisine, showcasing its diversity, depth, and deliciousness. By trying these dishes at home, you're not just cooking food; you're tasting history, tradition, and the soulful warmth of Middle Eastern hospitality. Whether you're an experienced cook or a culinary novice, these recipes offer a delightful journey into the heart of Lebanese cooking.

What makes Lebanese cuisine so special?

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Lebanese cuisine is special due to its vibrant use of fresh herbs, spices, and ingredients, reflecting a rich cultural tapestry influenced by various civilizations that have ruled the region, including the Ottomans, French, and others. The cuisine balances flavors like no other, with dishes offering layers of taste that are both healthy and indulgent.

Can I substitute ingredients in these recipes?

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Yes, many of these recipes are forgiving with substitutions. For example, if you can’t find sumac, you might use lemon zest to mimic its tangy flavor. However, replacing key ingredients like tahini in hummus or the combination of spices in shawarma might alter the authentic taste.

Are these recipes suitable for vegetarians?

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Yes, many Lebanese dishes are vegetarian-friendly. For instance, Hummus, Tabbouleh, and Fatayer with spinach filling are all vegetarian. Shawarma can be made with vegetables, although traditionally it involves meat.

What’s the best way to store leftovers?

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Most of these dishes can be stored in the refrigerator for 3-4 days. Hummus should be covered with a layer of olive oil to prevent it from drying out. Reheat shawarma and fatayer gently to avoid overcooking or losing moisture.