10 ridiculously good Lebanese dishes You need to try
Lebanese cuisine is known for being as diverse and generous as the Lebanese people themselves. There are numerous dishes waiting to be tasted and explored. If you wish to take a piece of Lebanon with you to the kitchen, you have to try one of these ridiculously delicious treats.
Warning – Don’t read this on an empty stomach.
Mankoushe
The ideal Lebanese ‘sobhiye’ (aka breakfast) consists of a good old ‘Man’ouché zaatar’ along with a pyramid shaped ‘haram’ juice. Numerous toppings of mankoushe exist, such as cheese, chili, kishq, spinach and many more. The Lebanese version of pizza, that can be folded or sliced, is actually served throughout different times of the day. Mankoushe was traditionally baked in communal ovens by women, as a way of providing for the needs of their families, however it is enjoyed by all social classes.
If you want to prepare a mankoushe at home you can find zaatar mix on Watani.
Mama Leina – Zaatar Mix 1 Kg https://watani.store/product/zaatar-mix-1-kg/
Jar Thuraya – Zaatar Blend https://watani.store/product/zaatar-blend/
Hummus
This Lebanese dip broke the Guinness World Record back in 2010, when a large group of Lebanese chefs prepared the largest bowl in the world. Cooked by Lebanese from all backgrounds and traditions, this dish has become a national symbol. Topped with pine nuts, olive oil and made of tahini and chickpeas, it is truly a treat to have. The earliest resemblance of Hummus, that we know of, dates back to the 13th century in Egypt and eventually made its way to the Levant.
Mulukhiyah
Nothing tops the sight of a hot plate of Mulukhiyah on a gloomy winter’s day. This Levantine dish consists of boiled leaves, chicken and white rice. The aromas of coriander garlic fill the air, sending your stomach in mad rages. This meal can be found throughout the Middle East and North Africa.
Oh, and the word mulukhiyah means ‘of the kings’.
Tabbouleh
The trademark of Lebanese cuisine, Tabbouleh is the one that is linked to the Lebanese identity itself. Ever since its inception, the common Lebanese people and Tabbouleh have been inseparable. Several variations of this salad exist, and differ by nationality, yet the main components of the dish remain parsley, tomato, onion, lemon and mint. The ideal companion to ‘mashewe wel chabeb’ (aka BBQ with the boys), if you’re invited to a Lebanese household, chances are that you’ll be served Tabbouleh.
Fattoush
When you’re on one of those annoying diets but you want to eat something that is actually tasty, well then Fattoush is the dish for you. Large pieces of vegetables and herbs are generously featured in this salad. Olive oil, lemon juice and pomegranate syrup make up the dressing to this amazing dish. The word ‘Fattoush’ is a combination of the prefix ‘fatt’, which means to break or crush, in addition to the suffix ‘oush’. A typical Lebanese lunch on a bright Sunday afternoon wouldn’t be complete with this great salad.
Pomegranate can be found here on watani https://watani.store/product/pomegranate-molasses/
Sfeeha
Sfeeha is a Lebanese dish made of flatbread that is usually cooked on hot surfaces such as a metal sajj plate, stones or tandoor. Onions, tomatoes, pine nuts, and spices, topped with minced lamb meat make up this absolutely delicious Middle Eastern dish which has since spread to the farthest corners of the Earth, such as in Brazil. In Baalbek, regional chefs have added their own touch to this dish, which, when drunk with a good old fashioned Ayran, easily satisfies the taste buds.
Shawarma
The key that unlocks a Lebanese woman’s heart is a simple combination of a coned-shaped sandwich of chicken shawarma with ‘katerle el toum eemol maarouf’ (aka extra garlic please). Shawarma can be either chicken or beef, and may be served as a sandwich or wrap with pickles and fries that are usually added to this tasty meal. Shawarma originally appeared in the form of the Turkish kebab, during the 19th century and has since spread across the world.
Falafel
A famous street food, falafel is the ‘go to’ quick meal for hungry Lebanese workers. This Middle Eastern food consists of deep-fried balls made from ground chickpeas. The origin of this delightful dish is unknown, with some sources citing Egypt as its birthplace. Although its origin remains unclear, Lebanese have made it one of their main traditional meals. Chef Ramzi Choueiri and the students of Al-Kafaat University baked the biggest serving of falafel in May 2010.
Kibbeh Nayeh
The combination of kibbeh nayeh and Lebanese arak on a fine Sunday afternoon remains unbeatable. This Lebanese dish is made of minced raw lamb mixed with spices and bulgur. Olive oil and chopped sweet onion are also added to the mix. Although the idea of raw meat may sound dangerous to strangers, Lebanese have mastered the ways in which they enjoy kibbeh safely. It’s often paired with a nice arak.
Lebanese arak can be found here on Watani
Zeit Jeddo Arak – https://watani.store/product/zeit-jeddo-arak-500-ml/
Mtallat Arak – https://watani.store/product/matlak-arak-70cl/
Knefeh
The perfect cure to a hangover is a quick bite of delicious knefeh with extra ‘ater’ (aka syrup). This traditional Lebanese dessert is made with fine semolina dough or filo pastry, dipped in sugar-based syrup, as well as being topped with cheese or clotted cream. This dish’s origins are sometimes traced back to the caliphs of Syria and Egypt. Knefeh is widely popular in the Arab world and is usually prepared during holidays or the holy month of Ramadan.
