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
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Maqluba
Maqluba is a Levantine rice dish assembled with layers of rice, vegetables, and seasoned meat or poultry before being inverted for serving.
Meghli
A Lebanese spiced rice pudding thickened with rice flour and traditionally served with coconut and nuts.
Moghrabieh
A Lebanese dish of large couscous pearls simmered with chicken, chickpeas, onions, stock, and warm spices.
Mujaddara
A savory dish of lentils and rice cooked with cumin and topped or mixed with deeply caramelized onions.
Mutabbal
A smoky Levantine eggplant dip blended with tahini, lemon, garlic, olive oil, and salt, sometimes enriched with yogurt.
Nammoura
Nammoura is a Lebanese baked semolina cake soaked with sugar syrup and typically finished with nuts.
Samkeh Harra
A Lebanese fish dish in which cooked fish is topped or served with a spicy tahini-based sauce, herbs, garlic, lemon, and often walnuts.
Sayadieh
A Levantine rice dish prepared with fish, browned onion, stock, and warm spices such as cumin and coriander.
Sfiha
Sfiha is an open baked dough topped with seasoned minced lamb or beef, commonly combined with onion and tomato.
Sfouf
Sfouf is a Lebanese turmeric-colored semolina cake made with sugar and commonly decorated with nuts or seeds.
Shawarma
Shawarma is seasoned meat slow-roasted on a vertical spit, sliced, and commonly served in flatbread with sauces and vegetables.
Shish Barak
Shish Barak is a Levantine dish of lamb-filled wheat dumplings simmered in a garlicky yogurt sauce, often finished with herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.