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
13–24 of 41
Kafta
Kafta is a Lebanese preparation of seasoned minced beef or lamb mixed with onion and parsley and shaped for grilling or baking.
Kibbeh Bil Sanieh
A baked tray of layered bulgur and seasoned minced lamb or beef with a central filling of meat and pine nuts.
Kibbeh Labaniyeh
A preparation of bulgur-based kibbeh pieces containing seasoned minced meat and served simmered in a yogurt sauce, often with garlic and mint.
Kibbeh Nayyeh
A Lebanese raw preparation of finely minced lamb blended with soaked bulgur, onion, olive oil, and aromatic spices.
Knefeh
A Lebanese baked dessert of crisp pastry layered with soft cheese and finished with sweet syrup and nuts.
Lahm bi Ajine
A Lebanese open-faced flatbread topped with seasoned minced meat, typically combined with tomato, onion, and herbs or spices before baking.
Loubieh bil Zeit
A Palestinian vegetable dish of green beans slowly cooked with tomatoes, onion, garlic, and olive oil.
Ma'amoul
Ma'amoul is a molded filled pastry made from wheat or semolina dough and typically filled with dates, nuts, or both before baking.
Mahshi Kousa
Zucchini is hollowed and stuffed with rice and seasoned minced meat, then simmered until tender in a tomato-based cooking liquid.
Makanek
Makanek are small Lebanese spiced sausages, typically made with lamb and sautéed or grilled before serving.
Malfouf Mahshi
Cabbage leaves are rolled around rice, minced meat, garlic, onion, and seasonings and simmered in a savory sauce.
Manakish
A round wheat flatbread topped most traditionally with a za'atar-style herb and spice blend and olive oil, with cheese or other toppings in common variations.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.