Lebanese cuisine
Lebanese cuisine blends ancient Eastern Mediterranean traditions with diverse influences.
Lebanese cuisine is defined by its use of whole grains, fresh produce, and seafood, with poultry favored over red meat; when red meat is consumed, it is typically lamb or goat. Garlic, olive oil, salt, and lemon juice are foundational seasonings, while chickpeas and parsley appear frequently. Signature dishes include baba ghanouj, tabbouleh, sfeeha, falafel, and shawarma, with hummus—a chickpea puree—served as a key component of many meals. Flatbread accompanies most dishes, and a standard table setting includes a plate of raw vegetables such as tomatoes, cucumber, mint, olives, and pickles, followed by fresh fruit and Lebanese coffee at the meal’s end. Popular desserts include baklawa, sfouf, and ka’ak, with special occasion sweets like meghli, a rice pudding spiced with anise, caraway, and cinnamon, prepared to celebrate a newborn. Arak, an anise-flavored liquor, is the national drink, often paired with traditional meals, alongside Lebanese wine.
The cuisine’s ancient roots trace back to the Eastern Mediterranean, shaped by successive civilizations: Phoenician, Persian, Egyptian, Roman, Greek, Byzantine, Arab, and Ottoman. Ottoman rule from 1516 to 1918 introduced lamb as a staple, while French control after World War I brought dishes like flan, eclairs, and croissants. The 1885 cookbook *Tadhkirat al-Khawatin wa-Ustadh al-Tabbakhin*, published in Beirut, became a key text for Levantine cuisine. The Lebanese diaspora has further enriched the cuisine by incorporating new ingredients and practices, keeping it innovative both abroad and at home. Foods are typically grilled, baked, or lightly cooked in olive oil, with butter or cream reserved for select desserts. Vegetables are eaten raw, pickled, or cooked, and seasonal availability dictates much of the diet. Regional variations exist: South Lebanon is known for kibbe, the Beqaa Valley for meat pastries like sfiha, and North Lebanon and Sidon for sweets. Mezze, an array of small dishes, is central to entertaining and café culture, ranging from simple plates of hummus and bread to elaborate spreads of 30 or more hot and cold items, including salads, dips, kebbeh, kafta, falafel, stuffed grape leaves, and condiments like toum. Family meals typically feature three or four mezze dishes, while restaurants may offer 20 to 60. Stews, known as yakhneh, are common family fare, often made with meat or chicken and serv
- origin
- Lebanon
- key_influences
- Turkish, Arab, French cooking styles
- national_drink
- Arak (anise-flavoured liquor)
- staple_ingredients
- Garlic, olive oil, chickpeas, parsley, lemon juice
- well_known_dishes
- Baba ghanouj, tabbouleh, sfeeha, falafel, shawarma, hummus
Lore & Background
Lebanese cuisine comprises the culinary traditions and practices originating from Lebanon. It features an abundance of whole grains, fruits, vegetables, fresh fish, and seafood, with poultry eaten more often than red meat; when red meat is used, it is typically lamb or goat. Garlic and olive oil are used copiously, and dishes are frequently seasoned with salt and lemon juice, while chickpeas and parsley are staples. Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel, and shawarma, with hummus—a chickpea puree—being an important component of many meals, often eaten with flatbread. A plate of vegetables such as tomatoes, cucumber, mint, olives, and pickles is always served, followed by fruit and Lebanese coffee. Desserts include baklawa, sfouf, and ka'ak, with some like meghli (a rice pudding spiced with anise, caraway, and cinnamon) reserved for special occasions such as celebrating a newborn. Arak, an anise-flavored liquor, is the national drink, typically served with meals, alongside historic Lebanese wine. Foods are most often grilled, baked, or lightly cooked in olive oil; butter or cream is rare except in a few desserts. Vegetables are often raw, pickled, or cooked, and the cuisine is seasonal and varies by region: South Lebanon is known for its kibbe, the Beqaa Valley for meat pastries like sfiha, and the north and Saida for sweets. Mezze, an array of small dishes, is central to entertaining and cafés, ranging from simple raw vegetables, hummus, and baba ghanouj to elaborate spreads of 30 or more hot and cold dishes, including salads like tabbouleh and fattoush, dips, kebbeh, kafta, falafel, stuffed grape leaves, pickles, and condiments like toum and taratour. Family meals typically feature three or four mezze dishes, while restaurants may offer 20 to 60. Stews called yakhneh, often made with meat or chicken and served with rice, are also common, such as bizella (peas) with rice.
Reader's Guide
Lebanese cuisine is significant for its ancient heritage and its role as a source of identity and income for the Lebanese diaspora worldwide. It has become engrained in cultures such as those of Australia and Brazil. The cuisine is characterized by mezze, an array of small dishes served before guests, which can range from simple raw vegetables to elaborate meals of 30 or more hot and cold dishes. A distinctive feature is mouneh, the seasonal preparation and storage of preserved foods like bulgur, olive oil, labneh, and pickles. The Lebanese liquidity crisis has impacted traditional sweets, with many avoiding expensive ingredients. Lebanese cuisine remains innovative due to diaspora influences and is an investment opportunity for individuals and corporations.
Did You Know?
- Arak is the Lebanese national drink, usually served with a traditional Lebanese meal.
- Meghli, a rice pudding dessert spiced with anise, caraway, and cinnamon, is served to celebrate a newborn baby.
- Mouneh refers to the seasonal preparation and storage of preserved foods for year-round use, traditionally done in late summer and early autumn.
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