A FOOD TRADITION
Lebanese Cuisine
Lebanese cuisine centers on fresh herbs, vegetables, grains, legumes, olive oil, grilled meats, seafood, and richly spiced pastries and sweets.
Dishes linked to this cuisine
1–12 of 41
Arayes
Arayes are seasoned minced meat, typically with onion and tomato, grilled inside folded pita bread until crisp.
Atayef
Atayef are Lebanese yeast-raised filled pancakes served with sweet fillings and often finished with syrup or nuts.
Awameh
Awameh are crisp, deep-fried Levantine dough balls made from yeasted wheat dough and coated or served with sweet syrup.
Bamia Bil Lahme
A Syrian okra and lamb stew cooked in a tomato-based sauce with onion and garlic.
Batata Harra
A Lebanese side dish of pan-fried or roasted potatoes tossed with garlic, cilantro, chili pepper, lemon, and oil.
Dawood Pasha
Egyptian meatballs simmered in a seasoned tomato and onion sauce, commonly served with rice or bread.
Fasolia bi Lahme
A Lebanese stew of green beans and beef simmered with tomatoes, onion, garlic, and oil until tender.
Fatteh
A Lebanese layered dish of chickpeas and toasted pita covered with seasoned yogurt and tahini, often finished with pine nuts.
Fattoush
A Levantine chopped salad combining fresh vegetables and herbs with toasted or fried pieces of pita and a tangy dressing.
Freekeh with Chicken
A Jordanian pilaf-style dish of freekeh simmered with chicken, onion, olive oil, and aromatic seasonings until tender.
Harraq Esbao
A Syrian lentil stew combining tamarind and pomegranate molasses with handmade wheat-dough pieces, fried onions, garlic, and cilantro.
Hummus
A smooth savory dip made primarily from chickpeas blended with tahini, lemon, garlic, olive oil, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.