10+ Lebanese Recipes You’ll Love to Try at Home

Lebanese recipes bring a taste of the Middle East straight to your kitchen. They’re famous for fresh ingredients and simple flavors that just work together.

You can whip up Lebanese dishes with everyday ingredients and end up with healthy, satisfying food. Whether you’re after something light or craving a hearty meal, these recipes cover a range of moods and appetites.

Ingredients

• Olive oil
• Fresh herbs (parsley, mint)
• Garlic
• Lemon
• Chickpeas
• Bulgur wheat
• Ground meat (optional)

Cooking Instructions

1. Grab all your ingredients and wash the fresh stuff.
2. Chop herbs and garlic as finely as you can.
3. Follow the recipe steps to mix or cook your ingredients.
4. Adjust salt, pepper, and lemon juice until it tastes right to you.
5. Serve fresh or warm—whatever you’re feeling.

1) Fattoush Salad

Fattoush Salad is a fresh, crunchy Lebanese favorite you can throw together pretty much any time. It’s got crispy pita (toasted or fried) and a pile of veggies—lettuce, cucumbers, tomatoes, radishes.

The tangy sumac dressing makes it pop with a zesty kick. You can eat it as a side or a light meal, and it’s especially good when it’s hot out and you want something crisp.

Ingredients

• 2 pita breads, toasted or fried
• 1 head Romaine lettuce, chopped
• 2 cucumbers, sliced
• 3 tomatoes, diced
• 4 radishes, thinly sliced
• 1/2 green bell pepper, diced
• 3 green onions, chopped
• A handful of fresh mint leaves

Cooking Instructions

1. Toast or fry pita until golden, then break into pieces.
2. Toss lettuce, cucumbers, tomatoes, radishes, bell pepper, onions, and mint in a big bowl.
3. Scatter pita chips on top.
4. Dress with sumac or your favorite tangy dressing right before serving.
5. Eat it while it’s still crisp.

Want more details? Here’s a Lebanese Fattoush Salad recipe.

2) Tabbouleh Salad

Tabbouleh is super fresh and healthy, full of parsley, mint, and lemon juice. It makes a great side or a light snack.

Bulgur wheat gives it a little texture. Just soak it first, then mix with finely chopped tomatoes and onions.

Chop everything as small as you can—it really does help the flavors blend. A simple lemon and olive oil dressing keeps it light.

Ingredients

• 1/2 cup fine bulgur wheat
• 2 cups fresh parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 3 medium tomatoes, diced
• 1/4 cup finely chopped onion
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• Salt to taste

Cooking Instructions

1. Rinse bulgur, soak in cold water for 20 minutes, then drain.
2. Mix bulgur, parsley, mint, tomatoes, and onion in a bowl.
3. Whisk lemon juice, olive oil, and salt.
4. Pour dressing over the salad and toss.
5. Chill about 30 minutes before eating.

3) Kibbeh

Kibbeh is a classic Lebanese dish with bulgur wheat and ground meat. Usually, it’s got a filling of spiced beef or lamb, onions, and pine nuts.

You’ll find fried balls or a baked casserole version. Baked kibbeh is especially popular—crispy on the outside, savory filling inside.

It’s a great make-ahead dish for family meals or gatherings. You can serve it warm or at room temp.

Ingredients

• 1 cup fine bulgur wheat
• 1 lb ground beef or lamb
• 1 onion, finely chopped
• 1/2 cup pine nuts (optional)
• 1 ½ cups hot water
• 2 tsp salt
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Pepper to taste

Cooking Instructions

1. Soak bulgur in hot water for 15 minutes, then drain.
2. Mix bulgur with half the meat, salt, cumin, cinnamon, and pepper.
3. Sauté onions and the rest of the meat; toss in pine nuts at the end.
4. Press half the bulgur mix into a baking dish.
5. Spread the meat and onion layer on top.
6. Cover with the rest of the bulgur mix and press down.
7. Bake at 350°F (175°C) for about 45 minutes until golden.
8. Let it cool a bit before slicing.

If you want a more detailed guide, check out this recipe.

4) Kafta Kebabs

Kafta kebabs are packed with flavor from ground beef or lamb, fresh herbs, and spices. You’ll notice parsley, onions, cinnamon, and sumac in the mix.

Shape the meat onto skewers and grill until juicy. Grilling adds a smoky touch, but you can use a pan too.

Chill the meat mixture first—it makes shaping easier and helps the flavors blend. Serve with pita, salad, or rice.

Ingredients

• 1 lb ground beef or lamb
• 1 small onion, finely chopped
• 1 cup fresh parsley, finely chopped
• 1 tsp ground cinnamon
• 1 tsp sumac
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed dried mint (optional)

Cooking Instructions

1. Mix everything in a bowl and chill for an hour.
2. Shape onto skewers—long and thin works best.
3. Heat your grill or pan to medium-high.
4. Grill kebabs 4-5 minutes per side until cooked through.
5. Serve hot with whatever sides you like.

Want more tips? Here’s an authentic kafta kebab recipe.

5) Chicken Shawarma

Chicken shawarma is one of those Lebanese dishes that’s hard to resist. Marinate chicken in a blend of garlic, lemon, cumin, paprika, and cinnamon for a savory, bold flavor.

You can bake the chicken, cook it on the stovetop, or slow roast with onions and tomatoes for extra juiciness. Wrap it in pita or serve over rice.

The spices are easy to find and the prep is simple. It’s a go-to for quick dinners or when you want something special without much fuss.

Ingredients

• 2 lbs chicken thighs, sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp crushed red pepper

Cooking Instructions

1. Stir together garlic, olive oil, lemon, and spices.
2. Toss chicken in the marinade and chill at least an hour.
3. Heat oven to 400°F (200°C).
4. Spread chicken, onions, and tomatoes on a baking sheet.
5. Bake 35-40 minutes until cooked through.
6. Serve in pita or over rice.

6) Stuffed Grape Leaves (Warak Enab)

Stuffed grape leaves, or Warak Enab, are a favorite in Lebanese kitchens. You fill grape leaves with spiced ground beef and rice, then roll them up tight.

Simmer the rolls in a lemony broth for a tangy, bright flavor. Slow cooking helps the flavors come together.

Serve them warm or cold, maybe with yogurt or a simple salad. They’re great for family meals or special occasions.

Ingredients

• Grape leaves, fresh or jarred
• Ground beef
• Rice
• Onion, finely chopped
• Garlic, minced
• Fresh parsley, chopped
• Lemon juice
• Olive oil
• Salt and pepper
• Water or broth

Cooking Instructions

1. Rinse grape leaves and trim the stems.
2. Mix beef, rice, onion, garlic, parsley, salt, and pepper.
3. Place filling on each leaf and roll up tightly.
4. Arrange in a pot, seam side down.
5. Pour in lemon juice, olive oil, and enough water or broth to cover.
6. Cover and simmer about 45 minutes.
7. Cool a bit before serving.

Want more? Here’s a solid Lebanese Stuffed Grape Leaves recipe.

7) Mujadara (Rice and Lentils)

Mujadara is pure comfort—rice, lentils, and caramelized onions. It’s a Lebanese staple that’s filling and surprisingly tasty for how simple it is.

You cook lentils and rice together, then pile on sweet, crispy onions. The onions totally make the dish, adding sweetness and crunch.

It’s vegan, packed with protein and fiber, and you probably have everything you need already. Perfect for a healthy, flavorful meal.

Ingredients

• 1 cup brown or green lentils
• 1 cup long-grain or basmati rice
• 3 large onions, thinly sliced
• 3 tablespoons olive oil
• 4 cups water or vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste

Cooking Instructions

1. Rinse the lentils, then toss them in a pot with water. Boil for about 15 minutes—just until they’re tender, not mushy.

2. Add rice, cumin, salt, and pepper to the lentils. Pour in the broth and bring everything to a boil.

3. Lower the heat, cover the pot, and let it simmer for 20 minutes.

4. While that’s going, heat oil in a pan over medium. Take your time caramelizing onions—20 to 30 minutes—until they’re golden and crispy.

5. Serve the rice and lentils with those caramelized onions on top. Dig in and enjoy your Mujadara!

For more details, check out this Lebanese Mujadara recipe.

8) Kousa Mahshi (Stuffed Squash)

Kousa Mahshi is a classic Lebanese dish. You hollow out small squash and fill them with a mix of ground meat and rice.

Let them simmer in a garlicky tomato broth until everything turns soft and full of flavor. The tomato sauce feels rich, yet somehow still light.

Simple spices bring out a nice balance. If you want something hearty and comforting, this dish really hits the spot.

Serve Kousa Mahshi as a main meal, or pile it up next to other Lebanese favorites. It’s a tasty way to enjoy fresh veggies with meat and rice all in one bite.

Ingredients

• Small squash (kousa) – about 12
• Ground beef or lamb – 1 pound (450 g)
• Rice – 1 cup (200 g), washed
• Onion – 1, finely chopped
• Garlic – 3 cloves, minced
• Tomato puree – 2 cups (480 ml)
• Olive oil – 3 tablespoons
• Salt and pepper – to taste
• Allspice or cinnamon – 1 teaspoon
• Water or broth – 3 cups (720 ml)

Cooking Instructions

1. Hollow out each squash, leaving about a half-inch wall.

2. Mix the ground meat, rice, onion, garlic, salt, pepper, and allspice in a bowl.

3. Stuff each squash with the mixture. Don’t pack them too tight.

4. Heat olive oil in a pot. Pour in tomato puree and water or broth.

5. Place the stuffed squash in the pot and cover.

6. Cook on low for 1 to 1.5 hours, until the squash is nice and tender.

7. Serve warm. Add a side of yogurt or salad if you’re in the mood.

Learn more about this dish at Lebanese Stuffed Kousa Squash.

9) Lebanese Garlic Sauce (Toum)

Toum is a simple, punchy Lebanese garlic sauce. It’s creamy and fluffy, with a strong garlic kick that’s hard to forget.

You’ll spot it with grilled chicken or as a dip for fresh bread. The recipe only needs a handful of ingredients, but you need to mix it just right to get that signature texture.

A food processor really helps make the sauce light and airy. If you love bold garlic flavor but not a heavy sauce, this is your thing.

Ingredients

• 4 cloves garlic
• 1 cup vegetable oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt

Cooking Instructions

1. Peel the garlic, then roughly chop it.

2. Add garlic and salt to a food processor. Blend until smooth.

3. With the processor running, slowly drizzle in the oil.

4. Alternate adding lemon juice and oil, keeping things slow, until everything’s mixed and the sauce turns fluffy.

5. Taste. Adjust salt or lemon as you like. Chill before serving.

You can find more tips for making toum here.

10) Baklava

Baklava is a sweet Lebanese treat made from thin layers of phyllo dough. You tuck in a mix of crushed nuts—usually walnuts or pistachios—between the layers.

Bake it until it turns golden and crispy. After baking, pour over a fragrant syrup, often laced with rose water or orange blossom.

That syrup gives baklava a light, floral sweetness. You can cut it into sheets or roll it into “fingers”—it’s totally up to you.

Baklava makes a special snack or a showstopper for celebrations. It’s hard not to reach for a second piece.

Ingredients

• 16 oz phyllo dough
• 2 cups chopped walnuts or mixed nuts
• 1 ½ cups clarified butter
• 1 ¾ cups simple syrup
• 1 tbsp orange blossom water or rose water

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Grab a baking dish and brush it with some melted butter.

3. Lay down 8 sheets of phyllo, brushing each one with more butter as you go.

4. Scatter a layer of nuts evenly over the dough.

5. Add 6 more phyllo sheets, again brushing with butter between every sheet.

6. Keep repeating the layering—nuts, then dough—until you run out of nuts.

7. Top everything off with a final stack of phyllo sheets.

8. Cut the baklava into squares or fingers, whichever shape you like best.

9. Bake for 45 to 50 minutes, or until it’s golden and crisp.

10. Pull it out of the oven and pour the syrup over the hot baklava right away.

11. Wait until it cools completely before serving.

This method draws from traditional Lebanese baklava recipes. If you’re curious, there’s a detailed guide to Lebanese baklava with orange blossom syrup at Feel Good Foodie.