Recipes
Authentic Lebanese Mujadara: Lentils and Rice Done Right
Master this beloved Lebanese pilaf of brown lentils, caramelized onions, and fluffy rice. A peasant dish elevated by technique and care.
Sep 15, 2023
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36 stories for“Lebanese food”
Recipes
Samke Harra: Lebanese Fish Under Chilli, Citrus and Coriander
The name means spicy fish and undersells it. A tahini and coriander sauce sharpened with chilli and lemon does most of the work, and the fish only has to be fresh.
Aug 1, 2026
Recipes
Batata Harra Lebanese Spiced Potatoes: Crispy and Aromatic
Golden-fried potato cubes tossed with garlic, cilantro, and warm spices in this beloved Lebanese street food and mezze staple.
Mar 8, 2024
Recipes
Kibbeh Bil Sanieh Baked Lebanese Kibbeh: Two Layers of Flavor
Layered bulgur and meat with a savory spiced filling, baked until golden. This show-stopping Lebanese dish is easier than it looks.
Jul 25, 2024
Recipes
Lebanese Hummus Proper Technique: Silky and Transformative
The secret to restaurant-quality hummus at home: skinned chickpeas, proper tahini blending, and understanding how warmth transforms texture into pure silk.
Nov 22, 2023
Recipes
Warak Enab Lebanese Stuffed Grape Leaves: Tender and Aromatic
Tender grape leaves stuffed with spiced rice and beef, then simmered in a lemony broth. A patient dish that rewards slow cooking and care.
Jan 30, 2025
Recipes
Fattoush Lebanese Salad: Fresh Vegetables and Crispy Pita
This iconic Lebanese salad transforms leftover pita bread into crispy shards that crown bright vegetables and tangy sumac dressing.
May 17, 2024
Recipes
Knafeh Lebanese Cheese Pastry: Crispy and Syrupy
Golden shredded phyllo cradles melting cheese and is soaked in aromatic orange blossom syrup. A legendary Lebanese dessert for special occasions.
Jun 12, 2026
Recipes
Authentic Lebanese Tabbouleh: Parsley Salad Proper
The real Lebanese tabbouleh is parsley, not bulgur. Learn the hand-chopping technique and why resting time makes this salad sing.
Jan 10, 2024
Recipes
Kousa Mahshi: Lebanese Stuffed Courgettes, Cored and Simmered
Hollowing a courgette without splitting it is a skill worth twenty minutes of practice. What goes inside is rice, lamb and enough spice to season both at once.
Jul 29, 2026
Recipes
Shish Tawook: The Authentic Lebanese Chicken Skewer Recipe
Shish tawook is Lebanese grilled chicken marinated in yogurt, lemon and garlic. The yogurt is what makes it tender, the marinade time is what most people get wrong, and there is a hard upper limit.
Nov 20, 2024
Recipes
Shorbat Adas: the Red Lentil Soup That Every Levantine Kitchen Makes and No Two Make the Same
Red lentils, onion, cumin and water, cooked until the lentils collapse, finished with lemon and served with fried bread. Forty minutes, one pot, and the winter dish of a whole region.
Dec 5, 2023
Recipes
The Shish Tawook Sandwich, Built the Way Beirut Builds It
Bread, toum, chicken, pickles, chips. The order matters, the wrap has to be pressed, and yes, the chips go inside. This is the sandwich as it is actually sold on the street.
Aug 14, 2026
Recipes
Moutabal Baba Ghanouj: Smoky Eggplant Tahini Dip
Charred eggplant blended with tahini, garlic, and lemon creates this silky Lebanese dip with a distinctly smoky depth.
Sep 14, 2024
Recipes
The Same Beans, Four Countries, Four Different Breakfasts
Egyptian ful is crushed, oily and cumin-heavy. Lebanese ful keeps chickpeas in it and more lemon. Sudanese ful arrives under cheese. The bean is the same and almost nothing else is.
Aug 15, 2026
Recipes
Sfiha Baalbakiya: The Small Open Meat Pies of the Beqaa
Baalbek makes its meat pies small, square and open, with the corners folded up to hold the juices. The technique is older than most of the recipes claiming to improve on it.
Jul 24, 2026
Recipes
What Spices Go in Shish Tawook, and What Each One Is Doing
Paprika for colour, cinnamon and allspice for warmth, garlic for everything else. The blend is small, the quantities are smaller than people expect, and one spice is doing a job you cannot taste.
Aug 14, 2026
Recipes
Shawarma, Gyro, Doner and Al Pastor Are the Same Machine in Four Languages
Three of those words literally mean turning. The fourth means shepherd, and it exists because a hundred thousand Lebanese migrants arrived in Mexico and their children swapped the lamb for pork and added pineapple.
Aug 21, 2026
Recipes
The Shish Tawook Marinade, and Why Yogurt Does the Work
The marinade is the entire dish. Here is what each ingredient is actually for, the ratio that works, and the timing window outside which you make the chicken worse rather than better.
Aug 14, 2026
Recipes
Shish Tawook in the Oven, Without Pretending It Is Grilled
You can make very good shish tawook without a grill. What you cannot do is get the same thing, so the method changes: high heat, a rack, and a hard finish under the element.
Aug 14, 2026
Recipes
Toum: Four Ingredients, One Emulsion, No Room for Impatience
Garlic, oil, lemon and salt whipped into a white sauce stiff enough to stand a spoon in. There is no egg holding it together, which is exactly why it breaks when you rush the oil.
Aug 15, 2026
Recipes
Cheese Manakish, and the Salt Problem Nobody Warns You About
Akkawi is brined hard enough to be inedible straight from the packet. Soak it, and you get the stretchy, mild, faintly squeaky cheese bread that half the Levant eats for breakfast.
Aug 13, 2026
Recipes
Manakish: The Za'atar Flatbread That Starts the Day
Dough pressed flat with the fingertips, spread with za'atar loosened in olive oil, baked hot and fast. The Levantine breakfast that a whole region eats standing up.
Aug 13, 2026
Recipes
The Manakish Dough, and Why Yours Comes Out Like a Cracker
A soft, oil-enriched bread dough that stays tender under a hot oven. The hydration and the resting matter more than the recipe, and both are where home versions go wrong.
Aug 13, 2026
Recipes
Sahlab: the Levantine Winter Drink Made From an Orchid Root, and How to Make It Without One
Thick, warm, milky and scented with rose or orange blossom, topped with cinnamon and pistachio. The real thickener is the ground tuber of a wild orchid, now scarce and protected; cornflour does the job and nobody in the café will know.
Dec 16, 2025
Recipes
Mujaddara: Lentils, Rice and a Mountain of Onions Fried Until They Are Nearly Burnt
The oldest recorded dish of the Arab kitchen is three ingredients and one technique: onions cooked far past the point where a nervous cook stops. Everything else is assembly.
Oct 15, 2024
Recipes
Traditional Emirati Food: What It Is, and Why You Rarely See It
A cuisine built by pearl divers, date farmers and traders across the Indian Ocean. The spicing came by dhow, the technique came from scarcity, and almost none of it is served in restaurants.
Aug 10, 2026
Recipes
The Oldest Written Hummus Recipe Is Egyptian, From a Cookbook Roughly Seven Hundred Years Old
It contains four things and one of them is not optional. The supermarket version usually gets the ratio wrong, the ownership argument is genuinely political, and the earliest written record does not point where most people expect.
Aug 21, 2026
Recipes
Shish Tawook vs Shawarma: They Are Not the Same Chicken
Both are marinated chicken, both arrive in flatbread with garlic sauce, and they are made by completely different methods. The difference is the heat, and it changes everything.
Aug 14, 2026
Recipes
Za'atar Chicken Tacos With Sumac Onions and Tahini Crema
A Levantine spice blend and a Mexican corn tortilla share no history at all. What they share is a logic, and that turns out to be entirely enough to build on.
Aug 2, 2026
Recipes
Turkish or Greek Baklava? The Argument Is Older Than Both States
Pistachio against walnut, sugar syrup against honey, semolina in the layers or not. The differences are real and worth knowing. The ownership question is less answerable than either side would like.
Aug 14, 2026
Recipes
The Syrup Is the Recipe: Ater for Baklava and Everything Else
Two parts sugar, one part water, a squeeze of lemon and a restrained hand with the blossom water. Get this right and most Middle Eastern desserts stop being difficult.
Aug 14, 2026
Recipes
Ful Medames: Breakfast That Has Outlasted Every Empire in Egypt
Fava beans simmered until they collapse, crushed with garlic, lemon and olive oil, eaten out of a bowl with bread. Older than the pyramids by some accounts, and still what Cairo eats at dawn.
Aug 14, 2026
Recipes
Za'atar Is a Herb, a Blend and an Argument About Land
The same word means a wild hillside herb and the sesame-and-sumac mixture made from it. Knowing which one a recipe means is the difference between a good jar and a disappointing one.
Aug 13, 2026
