LB Top 10 traditional Lebanese recipes.

Ingredients

• 1½–2 cups chickpeas
• tahini, as needed
• 1 tsp–2 tbsp lemon, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Hummus in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1–2 cups prepared parsley
• bulgur, as needed
• 1–2 cups prepared tomatoes
• 1–2 cups prepared mint
• 1 tsp–2 tbsp lemon, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Tabbouleh in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1½–2 cups chickpeas
• 1–2 cups prepared herbs
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp spices, to taste
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the chickpeas for Falafel.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• bulgur, as needed
• 1 lb / 450 g ground lamb
• 1 lb / 450 g beef
• 1–2 cups prepared onion
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Kibbeh and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Kibbeh warm, fresh or chilled depending on the traditional style.

Ingredients

• lettuce, as needed
• 1–2 cups prepared tomato
• 1–2 cups prepared cucumber
• pita, as needed
• sumac, as needed
• 1 tsp–2 tbsp lemon, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Fattoush in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1 lb / 450 g chicken
• 1 lb / 450 g beef
• 1 tsp–2 tbsp spices, to taste
• enough flatbread for serving or wrapping
• 1 tsp–2 tbsp garlic sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Shawarma and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Shawarma warm, fresh or chilled depending on the traditional style.

Ingredients

• 2–4 eggplant
• tahini, as needed
• 1 tsp–2 tbsp lemon, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Baba Ganoush in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• enough dough for serving or wrapping
• za’atar, as needed
• 1–3 tbsp olive oil
• 6–8 oz / 170–225 g cheese
• salt, to taste

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Manakish into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 1½–2 cups lentils
• 1½–2 cups rice
• 1–2 cups prepared onions
• 1 tsp–2 tbsp cumin, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Mujadara and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• enough phyllo for serving or wrapping
• 1 portion pistachios
• 1 portion walnuts
• 1–3 tbsp butter
• 1 portion syrup
• salt, to taste

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Baklava, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.