Are you ready to transport your taste buds to the Middle East? Look no further than the delicious and authentic Lebanese cuisine! Known for its rich flavors, aromas, and vibrant colors, Lebanese cooking is a true delight. From hearty stews and savory salads to crispy flatbreads and sweet pastries, there’s something for everyone in this incredible culinary tradition.
In this article, we’ll be exploring 20 mouthwatering and easy-to-make Lebanese recipes that are sure to become new favorites. Whether you’re a seasoned cook or just starting out, these dishes are perfect for anyone looking to add some excitement to their mealtime routine. So let’s get started on this gastronomic journey and discover the flavors of Lebanon!
Hummus with Tahini and Lemon
This classic Middle Eastern dip gets a bright and tangy twist from the addition of lemon juice and tahini, creating a rich and creamy spread perfect for snacking or as a side dish.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Drain and rinse the chickpeas, then transfer them to a blender or food processor.
2. Add the garlic, tahini, lemon juice, and salt. Blend until smooth.
3. With the machine running, slowly pour in the olive oil and water.
4. Continue blending until the desired consistency is reached (thicker for dipping, thinner for spreading).
5. Taste and adjust seasoning as needed.
Cooking Time: 10 minutes
Tabbouleh with Fresh Parsley and Tomatoes
This classic Middle Eastern salad is a refreshing blend of crunchy parsley, juicy tomatoes, and tangy bulgur. Perfect for hot summer days or as a light accompaniment to your favorite dishes.
Ingredients:
– 1 cup fresh parsley leaves
– 2 cups cooked bulgur
– 2 large tomatoes, diced
– 1/4 cup chopped red onion
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine parsley leaves, cooked bulgur, diced tomatoes, and chopped red onion.
2. Squeeze the lemon juice over the mixture and toss gently.
3. Season with salt and pepper to taste.
4. Drizzle the olive oil over the salad and toss again.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None, just assemble and serve!
Fattoush Salad with Crispy Pita Chips
This flavorful salad combines the crunch of crispy pita chips with the vibrant flavors of toasted vegetables, fresh herbs, and tangy sumac. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup toasted pita bread, broken into bite-sized pieces
– 1/2 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon ground sumac
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C). Toss pita bread with a pinch of salt and bake for 5-7 minutes, or until crispy.
2. In a large bowl, combine mixed greens, toasted pita chips, cucumber, red bell pepper, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, and sumac. Pour dressing over salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Baba Ganoush with Smoky Eggplant
This recipe adds a smoky twist to the classic Middle Eastern dip, perfect for topping pita chips or using as a sandwich spread. By roasting eggplant over an open flame or using liquid smoke, we add depth and complexity to this creamy dip.
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
– 1 tablespoon liquid smoke (optional)
– 2 tablespoons water
– Paprika and parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplants over an open flame or in the oven until charred and tender.
3. Scoop out flesh and blend with tahini, lemon juice, garlic, salt, olive oil, liquid smoke (if using), and water.
4. Taste and adjust seasoning as needed.
5. Serve warm or at room temperature, garnished with paprika and parsley.
Cooking Time: 30-40 minutes
Lebanese Lentil Soup with Cumin
Warm up with this hearty and aromatic Lebanese-inspired lentil soup, flavored with the earthy goodness of cumin. This comforting dish is perfect for a cozy evening or as a nutritious meal prep option.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, cumin, coriander, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the lentils are tender.
Cooking Time: 35-45 minutes
Shawarma-Spiced Chicken Skewers
Elevate your backyard gatherings with these aromatic and juicy chicken skewers, infused with the bold flavors of Shawarma spice. Perfect for a quick weeknight dinner or as an impressive appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 teaspoons Shawarma spice blend (or substitute with a combination of paprika, cumin, coriander, cinnamon, and cardamom)
– 1 teaspoon lemon juice
– 1/4 cup plain Greek yogurt
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, Shawarma spice blend, lemon juice, and yogurt. Add chicken pieces; toss to coat.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes, turning occasionally, or until chicken is cooked through.
5. Serve hot with your favorite sides, such as pita bread, tabbouleh salad, and tzatziki sauce.
Cooking Time: 8-10 minutes
Falafel with Garlic Yogurt Sauce
Experience the flavors of the Middle East with this simple and delicious recipe for crispy falafel paired with a tangy garlic yogurt sauce. Perfect as a snack or appetizer, these flavorful bites are sure to please.
Ingredients:
– 1 cup chickpeas
– 1/4 cup chopped parsley
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup yogurt
– 3 cloves garlic, minced
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine chickpeas, parsley, garlic, lemon juice, olive oil, cumin, salt, and pepper. Process until coarsely chopped.
3. Using your hands, shape the mixture into small patties.
4. Place falafel on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
5. Meanwhile, mix yogurt and garlic in a bowl.
6. Serve falafel hot with garlic yogurt sauce for dipping. Garnish with lemon wedges if desired.
Cooking Time: 20-25 minutes
Lebanese Stuffed Grape Leaves (Warak Enab)
A classic Middle Eastern dish, Warak Enab is a flavorful and aromatic appetizer or main course made with tender grape leaves stuffed with a savory mixture of rice, herbs, and spices.
Ingredients:
– 20-25 fresh grape leaves
– 1 cup cooked white rice
– 1/2 cup finely chopped parsley
– 1/4 cup finely chopped mint
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Begin by preparing the grape leaves. Rinse them with cold water, then blanch them in boiling water for 30 seconds to remove bitterness.
2. In a large bowl, combine cooked rice, chopped parsley, mint, scallions, cumin, paprika, salt, and pepper.
3. Lay a grape leaf flat on a work 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 the remaining leaves and filling.
5. Heat olive oil in a large skillet over medium heat. Cook the grape leaves for about 10-12 minutes on each side, or until they are tender and lightly browned.
Cooking Time: About 20-25 minutes
Lebanese Rice with Vermicelli
This aromatic rice dish is a staple in Lebanese cuisine, often served alongside grilled meats or as a side to other Middle Eastern dishes. The addition of vermicelli noodles gives it a delightful texture and flavor.
Ingredients:
– 1 cup long-grain white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt to taste
– 1/2 cup vermicelli noodles
Instructions:
1. Heat the oil in a medium saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, paprika, and salt. Cook for an additional minute.
4. Add the rice and stir to coat with the spice mixture.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed.
7. Stir in the cooked vermicelli noodles.
Cooking Time: 25-30 minutes
Batata Harra (Spicy Lebanese Potatoes)
Get ready to tantalize your taste buds with this flavorful and aromatic side dish, a staple in Lebanese cuisine! Batata Harra, or Spicy Lebanese Potatoes, is a simple yet addictive recipe that combines the natural sweetness of potatoes with the bold flavors of garlic, coriander, cumin, and chili peppers.
Ingredients:
– 4 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the coriander, cumin, and cayenne pepper; cook for an additional 30 seconds.
4. Add the potatoes to the skillet and toss to coat with the spice mixture.
5. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until potatoes are tender.
6. Season with salt to taste.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Kibbeh with Ground Lamb and Bulgur
This classic Middle Eastern dish is a flavorful and nutritious combination of ground lamb, bulgur, and spices. Kibbeh is often served as an appetizer or main course, and its versatility makes it perfect for any occasion.
Ingredients:
– 1 pound ground lamb
– 1 cup cooked bulgur
– 1/2 cup finely chopped onion
– 1 minced garlic clove
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and black pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground lamb, bulgur, onion, garlic, paprika, cumin, salt, and black pepper.
3. Mix well with your hands until the ingredients are just combined.
4. Divide the mixture into 6-8 portions, depending on desired size.
5. Shape each portion into a ball or patty.
6. Place the kibbeh balls or patties on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and bake for 20-25 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Lebanese Garlic Sauce (Toum)
This classic Lebanese condiment is a staple in many Middle Eastern cuisines. Toum, also known as garlic sauce, is a simple yet flavorful accompaniment to grilled meats, vegetables, and pita bread.
Ingredients:
– 3 large cloves of garlic
– 1/2 cup (120 ml) olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon salt
– 3 tablespoons water
Instructions:
1. Peel the garlic cloves and place them in a blender or food processor.
2. Blend the garlic until it forms a smooth paste, stopping to scrape down the sides of the blender as needed.
3. With the blender still running, slowly pour in the olive oil through the top.
4. Add the lemon juice, salt, and water; blend until well combined.
5. Taste and adjust seasoning if necessary.
Cooking Time: 10-15 minutes (blending time)
Serve: This garlic sauce is perfect as a dip for pita bread, grilled meats, or vegetables. Store in an airtight container in the refrigerator for up to 1 week.
Labneh with Olive Oil and Za’atar
This recipe brings together the creamy richness of labneh, the savory goodness of olive oil, and the aromatic warmth of za’atar. The result is a delightful dip or spread perfect for snacking, entertaining, or as an accompaniment to your favorite dishes.
Ingredients:
– 1 cup labneh (strained yogurt)
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon za’atar
– Salt, to taste
– Optional: chopped fresh herbs (parsley, mint, or cilantro) for garnish
Instructions:
1. In a small bowl, gently stir the labneh until smooth.
2. Drizzle the olive oil over the labneh and mix until well combined.
3. Add the za’atar and a pinch of salt to taste. Mix until uniform.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with chopped fresh herbs if desired.
Cooking Time: None required! Just assemble and chill.
Spinach Fatayer (Lebanese Hand Pies)
A classic Lebanese treat, Spinach Fatayer are crispy on the outside and flavorful on the inside, filled with a delicious spinach and cheese mixture. Perfect for snacking or as an appetizer.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Filling ingredients (see below)
– Vegetable oil for brushing
Filling:
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt.
3. Gradually add warm water, kneading until a dough forms.
4. Divide dough into small balls, about the size of a golf ball.
5. Roll out each ball into a thin circle.
6. Place 1-2 teaspoons of filling in center of each circle.
7. Fold edges over to form a triangle or square shape, pressing gently to seal.
8. Brush tops with vegetable oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Shish Tawook (Grilled Chicken Skewers)
Experience the authentic flavors of Middle Eastern cuisine with these succulent and aromatic grilled chicken skewers, perfect for a quick weeknight dinner or a flavorful appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and black pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, paprika, salt, and black pepper.
2. Add the chicken pieces to the marinade, mixing well to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread the marinated chicken onto the skewers, leaving a small space between each piece.
4. Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and slightly charred.
5. Serve hot with your favorite sides, such as rice pilaf or roasted vegetables.
Cooking Time: 16-20 minutes
Lebanese Lentil and Rice Mujadara
Mujadara, a classic Lebanese dish, is a simple yet satisfying meal made with lentils, rice, and aromatic spices. This recipe is a staple in many Middle Eastern households, perfect for a comforting and nutritious dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups cooked white rice (preferably day-old)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper to taste
– 4 cups water or vegetable broth
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and coriander; cook for an additional minute.
4. Add the lentils, rice, salt, and pepper; stir to combine.
5. Gradually add the water or broth, bringing mixture to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender.
Cooking Time: 20-25 minutes
Enjoy your delicious and comforting Lebanese Lentil and Rice Mujadara!
Za’atar Manakish (Flatbread with Herbs)
Manakish, a classic Lebanese flatbread, is elevated to new heights with the addition of za’atar, a fragrant blend of herbs and spices. This simple yet flavorful recipe is perfect for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 2 tablespoons olive oil
– 1 tablespoon za’atar (available at Middle Eastern markets or online)
– Optional: sesame seeds and/or chopped parsley for garnish
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Gradually add lukewarm water and mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes elastic.
4. Divide the dough into 6-8 equal pieces.
5. Roll each piece into a ball and then flatten slightly into a disk shape.
6. Brush the tops with olive oil and sprinkle with za’atar.
7. Cook on a baking sheet in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Lebanese Cucumber and Yogurt Salad
This refreshing salad is a staple in Lebanese cuisine, perfect for hot summer days. It’s a simple yet flavorful dish that combines the cooling effects of yogurt with the crunch of cucumbers.
Ingredients:
– 4-6 cucumbers, peeled and thinly sliced
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
Instructions:
1. In a large bowl, combine the cucumber slices and salt. Let it sit for 10-15 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with cold water.
3. In a separate bowl, whisk together the yogurt, garlic, black pepper, and lemon juice until smooth.
4. Add the parsley to the yogurt mixture and stir well.
5. Combine the drained cucumber mixture with the yogurt mixture and toss gently to combine.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (plus chilling time)
Makdous (Stuffed Eggplant in Oil)
This traditional Middle Eastern recipe involves stuffing eggplants with a flavorful mixture and preserving them in oil, creating a tangy and savory condiment perfect for accompanying various dishes.
Ingredients:
– 4 medium eggplants
– 1 cup of rice
– 1/2 cup of chopped fresh parsley
– 1/2 cup of chopped fresh mint
– 1/4 cup of chopped scallions (green onions)
– 2 cloves of garlic, minced
– Salt and black pepper to taste
– 1 cup of olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, mix together the rice, parsley, mint, scallions, garlic, salt, and pepper.
4. Stuff each eggplant with the rice mixture, dividing it evenly among the four eggplants.
5. Place the stuffed eggplants in a single layer in a large saucepan or Dutch oven.
6. Pour the olive oil over the eggplants to cover them completely.
7. Cook for 30-40 minutes or until the eggplants are tender and the rice is cooked through.
Cooking Time: 30-40 minutes
Lebanese Pistachio Baklava
A classic Middle Eastern dessert, Lebanese Pistachio Baklava is a sweet and nutty treat that combines crispy phyllo layers with a rich pistachio filling. This recipe yields a delicious and authentic baklava that’s perfect for special occasions or everyday indulgence.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup chopped pistachios
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Unroll the phyllo dough and cut into four equal pieces.
3. In a bowl, mix together pistachios, sugar, flour, cinnamon, cardamom, and salt.
4. Layer the phyllo pieces with the pistachio mixture, starting and ending with phyllo.
5. Brush the top layer of phyllo with melted butter.
6. Bake for 45-50 minutes or until golden brown.
7. Allow to cool before serving.
Cooking Time: 45-50 minutes
Summary
Discover the flavors of Lebanon with these 20 delicious and easy-to-make recipes. From classic dishes like hummus, tabbouleh, and baba ganoush to flavorful stews and salads, there’s something for everyone. Try your hand at Lebanese lentil soup, shawarma-spiced chicken skewers, or falafel with garlic yogurt sauce. Don’t miss the stuffed grape leaves, crispy pita chips, and spicy potatoes that add a kick. Finish off your meal with traditional desserts like makdous-stuffed eggplant in oil or pistachio baklava. These authentic Lebanese recipes are sure to delight your taste buds.
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