Lebanese Cuisine

Baba ghanouge

Char-grilled aubergine (eggplant), tahina, olive oil, lemon juice, and garlic puree—served as a dip.


Salad of toasted Lebanese bread, cucumbers, tomatoes, chickweed, and mint.


Small deep-fried patties made of highly-spiced ground chick-peas.

Fried cauliflower

A Levantine vegetarian dish served cold or hot, consisting of fried cauliflower, often accompanied by tahini sauce, lettuce, parsley and tomatoes, served on Lebanese bread or sliced bread, often grilled or toasted.


Dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, and typically eaten with Lebanese bread


The national dish, mainly stuffed, can be made in different forms including fried,uncooked, and cooked with yogurt.

Kibbe nayye

Raw kibbeh eaten like steak tartar.


Fingers, stars or a flat cake of minced meat and spices that can be baked or charcoal-grilled on skewers.

Kousa Mahshi

Stuffed zucchini, many varieties are used

Lahem bil ajĩn

A pastry covered with minced meat, onions, and nuts.


A date, pistachio or walnut filled cookies shaped in a wooden mould called a tabi made specially for Christian (traditionally Eastern) and Muslim holidays (such as Ramadan).


Mini pizzas that are made in any number of local bakeries or Furns (Furn Assalam, Ain El Hilwe, Saida), traditionally garnished with cheese, Za'atar, spicy diced tomatoes, Kashk in its Lebanese version, or minced meat and onions. Some bakeries allow you to bring your own toppings and build your own or buy the ones they sell there. Breakfast, lunch and dinner.


Marinated meat (either chicken or lamb) that is skewered on big rods and cooked slowly, then shaved and placed in a 10 inch Lebanese bread with pickles, tomatoes, and other tangy condiments.

Shish tawook

Grilled chicken skewers that utilize only white meat, marinated in olive oil, lemon and garlic served on a bed of onion and sumac.


Diced parsley salad with burghul, tomato and mint.

Wara' Enab (Vine Leaves)

Stuffed grape leaves


Dried thyme and sumac that can differ from region to region and from family to family. Most are made in house, but can be bought at Lebanese larders.