Lebanese and Arabic recipes
30 Lebanese Recipes
Click a recipe title to expand details — type, calories, time to cook, ingredients and instructions.
Ingredients
- 400g canned chickpeas, drained (reserve a few whole)
- 3 tbsp tahini
- 2 tbsp lemon juice (fresh)
- 1 garlic clove, crushed
- 3–4 tbsp olive oil
- Salt, cumin to taste, water to loosen
- Paprika and parsley to garnish
Instructions
- Blend chickpeas, tahini, lemon, garlic, salt and cumin until smooth.
- Add olive oil and a little water if too thick; blend to desired creaminess.
- Transfer to a plate, drizzle olive oil, garnish with paprika & parsley and whole chickpeas.
Ingredients
- 2 cups flat-leaf parsley, finely chopped
- 1/2 cup mint leaves, chopped
- 2 medium tomatoes, diced
- 1 small onion or 3 spring onions, finely chopped
- 1/3 cup fine bulgur (soaked 10 min)
- 3 tbsp lemon juice, 4 tbsp olive oil, salt
Instructions
- Soak bulgur in cold water 10 minutes, drain well.
- Toss parsley, mint, tomatoes, onion and bulgur.
- Dress with lemon, olive oil and salt. Rest 10 min before serving for flavors to meld.
Ingredients
- 2 pita breads, toasted and torn
- 1 head romaine lettuce, chopped
- 2 tomatoes, diced, 1 cucumber, sliced
- Handful radishes, parsley & mint
- For dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp sumac, salt
Instructions
- Mix vegetables in a bowl, add torn toasted pita.
- Whisk dressing and toss just before serving so bread stays crunchy.
- Sprinkle extra sumac on top.
Ingredients
- 2 cups fine bulgur, soaked
- 500g lean beef or lamb mince
- 1 onion, grated
- 1 tsp allspice, salt, pepper
- For filling: 300g minced meat, 1 onion, pine nuts, cinnamon
Instructions
- Mix soaked bulgur with half the mince and spices; blend to a paste-like dough.
- Sauté filling mince with onion, pine nuts and spices until cooked.
- Layer half the kibbeh paste in a baking dish, spread filling, top with remaining paste, slice surface, bake 40–50 min at 180°C until golden.
Ingredients
- 250g very fresh lean beef, minced twice (or order kibbeh-grade)
- 1/4 cup fine bulgur, soaked & drained
- 1 small onion, finely grated, 1 tsp allspice, salt
- Olive oil, mint, pita to serve
Instructions
- Mix meat, drained bulgur, onion and spices until very smooth and slightly sticky.
- Form into a mound, make indent, drizzle olive oil and serve immediately with mint and fresh pita.
- Safety: Only prepare with very fresh meat from a trusted butcher and eat immediately.
Ingredients
- 500g minced beef or lamb
- 1 onion finely grated
- Handful parsley, 1 tsp allspice, salt, pepper
- Skewers, olive oil for brushing
Instructions
- Mix meat, onion, parsley and spices until smooth. Refrigerate 20 min.
- Form around skewers and grill 3–4 min per side until cooked through and charred.
- Serve with pita, tahini or garlic sauce and salad.
Ingredients
- 700g boneless chicken thighs
- 3 tbsp yogurt, 2 tbsp lemon, 1 tbsp vinegar
- 1 tsp cumin, 1 tsp paprika, 1 tsp turmeric, garlic, salt
- Pita, pickles, garlic sauce and salad to serve
Instructions
- Mix marinade, coat chicken, refrigerate 30–45 minutes (or overnight).
- Roast at 200°C for 25–30 minutes until cooked; slice thinly.
- Serve in pita with garlic sauce, pickles and chopped salad.
Ingredients
- 700g beef rump or sirloin, thinly sliced
- 2 tbsp oil, 1 tbsp vinegar, lemon
- 1 tsp allspice, cumin, paprika, 2 garlic cloves
Instructions
- Marinate beef for 30–60 minutes, then pan-sear or roast until tender.
- Slice thinly and assemble in flatbread with tahini or garlic sauce and salad.
Ingredients
- Pizza dough or flatbread dough
- 3 tbsp zaatar, 3 tbsp olive oil (mix to paste)
- Optional: sesame seeds
Instructions
- Spread zaatar-oil mixture on flattened dough, bake at 220°C until crisp (8–12 min).
- Serve warm with labneh or fresh vegetables.
Ingredients
- Dough for flatbreads
- 200g akkawi or mozzarella/halloumi (grated or sliced)
- Optional: zaatar edge or sesame
Instructions
- Top flattened dough with cheese, bake at 220°C until cheese bubbles and dough is golden.
- Finish with fresh herbs if desired and serve hot.
Ingredients
- 1kg plain full-fat yogurt
- Salt to taste, olive oil and zaatar to finish
- Cheesecloth and strainer
Instructions
- Line a sieve with cheesecloth, pour yogurt, add pinch of salt, tie cloth and let drain in fridge 12–24 hours until thick.
- Serve with a drizzle of olive oil and zaatar or fresh herbs.
Ingredients
- 2 large eggplants
- 2 tbsp tahini, 1–2 tbsp lemon, 1 garlic clove
- Salt, 2 tbsp olive oil, pomegranate seeds (optional)
Instructions
- Roast eggplants whole until skin blackened and flesh soft (30-35 min). Cool, peel and drain excess liquid.
- Blend flesh with tahini, lemon, garlic and salt until smooth; finish with olive oil and pomegranate if desired.
Ingredients
- 3 roasted red peppers, peeled
- 1 cup walnuts, 2 tbsp pomegranate molasses
- 1 garlic clove, 1 tsp cumin, salt, olive oil
Instructions
- Blend roasted peppers, walnuts, molasses, garlic and spices until textured-smooth. Add oil to achieve creaminess.
- Serve with pita or as a spread.
Ingredients
- 250g dried chickpeas (soaked overnight)
- 1 onion, handful parsley & coriander, 2 garlic cloves
- 1 tsp cumin, 1 tsp coriander, salt, baking powder
Instructions
- Pulse drained chickpeas with herbs and spices until coarse but cohesive; chill 30 min.
- Shape into balls, deep-fry at 170°C until golden or bake for a healthier option (drizzle oil and bake).
- Serve with tahini or in pita with salad.
Ingredients
- 1 cup brown or green lentils
- 1 cup rice (basmati), 2 large onions thinly sliced
- 3 tbsp olive oil, 1 tsp cumin, salt
Instructions
- Cook lentils until just tender; drain. Fry onions slowly until deeply caramelized; set aside.
- Cook rice in lentil cooking liquid or water until fluffy, combine with lentils, top with fried onions and olive oil.
Ingredients
- 1 jar grape leaves, drained
- 1 cup rice, 1 onion, 1/2 cup fresh herbs (mint, parsley)
- 2 tbsp tomato paste, lemon slices, olive oil, salt
Instructions
- Mix rice, onion, herbs and seasoning. Place small spoonful on each leaf, roll tightly.
- Layer rolls in a pot, add lemon slices and water to cover, simmer gently 45–60 minutes until rice cooked.
Ingredients
- 4 white fish fillets (cod, haddock)
- 2 cups rice, 2 onions thinly sliced, 1 tsp baharat or allspice
- 2 tbsp tomato paste, lemon, oil
Instructions
- Fry onions until deep brown and caramelized — reserve some for garnish.
- Sear fish seasoned with spices; cook rice in onion-flavored stock with tomato paste until fluffy.
- Top rice with fish and garnish with caramelized onions and lemon wedges.
Ingredients
- 500g lamb cubes (or beef)
- 400g okra (fresh/frozen), 1 onion, 2 tomatoes or 2 tbsp tomato paste
- Salt, pepper, 1 tsp allspice, lemon to finish
Instructions
- Sauté meat until browned, add onions and cook until soft.
- Add tomatoes/paste, okra, cover with water and simmer gently until meat and okra tender (45–60 min).
- Squeeze lemon before serving to balance acidity.
Ingredients
- 700g chicken breast, cubed
- 3 tbsp yogurt, lemon juice, 2 garlic cloves
- 1 tsp paprika, 1 tsp turmeric, salt, pepper
Instructions
- Marinate chicken 30 minutes to 2 hours, skewer and grill until cooked (6–8 min each side).
- Serve with garlic sauce, pickles and salad.
Ingredients
- Dough (pizza or pastry dough)
- 300g spinach, 1 onion, 1/2 cup pine nuts (optional)
- Sumac, lemon, olive oil, salt
Instructions
- Sauté onion and spinach until wilted; season with sumac and lemon.
- Fill small dough rounds, fold into triangular pies, bake at 200°C until golden (12–15 min).
Ingredients
- For kubbeh: fine bulgur + minced meat paste
- For soup: tomato, lemon juice, coriander, cooked chickpeas optional
Instructions
- Prepare small kibbeh balls and either fry or blanch.
- Cook sour tomato-based broth with lemon, add kubbeh and simmer 15–20 minutes. Garnish with coriander.
Ingredients
- 1/2 cup rice, 4 cups milk, 1/3 cup sugar
- 1 tsp orange blossom or rose water (optional), cinnamon to serve
Instructions
- Simmer rice in milk with sugar, stirring until thick and creamy (20–30 min).
- Stir in blossom water if using, cool slightly and serve with cinnamon.
Ingredients
- Phyllo sheets, 2 cups mixed nuts (walnut/pistachio), 150g butter, sugar syrup (sugar, water, lemon, rose water)
Instructions
- Layer phyllo with melted butter and nut mixture; cut into diamonds before baking at 170°C for 30–40 min.
- Pour cooled syrup over hot pastry and allow to absorb before serving.
Ingredients
- Semolina dough, filling: dates or pistachios with sugar and rose water
Instructions
- Form dough, fill with date or nut mixture, shape with maamoul molds and bake at 180°C until set (12–15 min).
- Dust with powdered sugar when cooled.
Ingredients
- Kataifi or shredded phyllo, akkawi or mozzarella, butter, sugar syrup
Instructions
- Layer shredded phyllo mixed with butter and a cheese filling; bake until golden, then pour syrup and rest briefly.
- Serve warm, optionally with crushed pistachios.
Ingredients
- Atayef batter (like thin pancakes), filling: sweet cheese or nuts with sugar
- Syrup for soaking
Instructions
- Cook small pancakes on one side only until bubbles form and set. Fill with cheese or nut filling, fold and seal.
- Dip or brush with syrup before serving.
Ingredients
- 1 cup red lentils, 1 onion, 1 carrot, 1 potato (optional)
- 1 tsp cumin, lemon to serve, olive oil
Instructions
- Sauté onion and vegetables briefly, add lentils and water or stock, simmer 20–25 min until soft.
- Blend if desired for silky texture, season, and serve with a squeeze of lemon and drizzle of olive oil.
Ingredients
- Bread pieces (toasted), hummus, chickpeas, pine nuts, yogurt-garlic dressing
Instructions
- Layer toasted bread, warm chickpeas, hummus and top with yogurt-garlic and fried pine nuts. Serve immediately.
Ingredients
- Whole chicken, lemon, garlic, olive oil, baharat or allspice, potatoes optional
Instructions
- Rub chicken with olive oil, crushed garlic, lemon juice and spices. Roast at 190°C for ~70–80 min until internal temp 74°C.
- Rest before carving; serve with roasted potatoes and salad.
Ingredients
- 500g green beans, 1 onion, 2 tomatoes or tomato paste
- Olive oil, garlic, salt, lemon to finish
Instructions
- Sauté onion, add beans and tomatoes/paste, cover with water and simmer until beans tender (30–40 min).
- Finish with olive oil and a squeeze of lemon; serve with rice or bread.
Approximate calories and times are estimates. Adjust seasoning and timings to taste. This page is responsive and the colored background is confined to the container above.