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Lebanese Recipes
Fresh herbs, lemon, garlic and olive oil, served as many small dishes. Lebanese food is bright, cozy and easy to share.
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About Lebanese
Lebanese cooking is known for fresh, herb-filled dishes and a big spread of mezze, which are small plates shared at the table. Tabbouleh, hummus, baba ghanouj and stuffed grape leaves are familiar favorites. Grilled meats and kibbeh are often part of the meal too.
Parsley, mint, lemon, garlic, olive oil, tahini and bulgur are key. Compared with its neighbors, Lebanese food is often lighter and greener than Iraqi or Gulf dishes, and less rice-centered than Persian cooking. It shares many dishes with Syrian and Palestinian kitchens, each with small twists.
Questions folks ask
What is mezze?
Mezze is a spread of small dishes served together, like dips, salads and bites of meat or pastry. Everyone shares.
What is in tabbouleh?
Mostly finely chopped parsley, with tomato, mint, a little bulgur, lemon juice and olive oil.
What is kibbeh?
Kibbeh is a mix of bulgur and ground meat, usually shaped and filled with spiced meat. It can be baked or fried.
Kitchen tips
- Chop parsley very fine and dry it well for tabbouleh.
- Use plenty of lemon and taste as you go.
- Soak bulgur just until tender, not mushy.
- Blend tahini with cold water to make it creamy.
- Serve several small dishes with warm pita.