From Hummus to Shawarma: 13 Authentic Lebanese Food Recipes

Lebanese cuisine is a vibrant tapestry of fresh ingredients, bold spices, and simple techniques that create unforgettable flavors. From creamy hummus to succulent shawarma, these 13 authentic recipes showcase the heart of Lebanon’s culinary heritage, perfect for anyone wanting to explore traditional Middle Eastern dishes at home.

Ingredients

• Hummus: 1 cup dried chickpeas (or 2 cups canned), 1/4 cup tahini, 3 tbsp fresh lemon juice, 2 cloves garlic, 1/2 tsp salt, 1/4 cup olive oil, water as needed
• Baba Ganoush: 2 medium eggplants, 3 tbsp tahini, 2 cloves garlic, 3 tbsp lemon juice, 1/2 tsp cumin, salt to taste, 2 tbsp olive oil
• Tabbouleh: 1 cup fine bulgur, 3 cups finely chopped parsley, 1/2 cup chopped mint leaves, 3 medium tomatoes diced, 4 green onions chopped, 1/4 cup lemon juice, 1/4 cup olive oil, salt and pepper
• Fattoush: 2 pita breads toasted and broken, 2 cups chopped romaine lettuce, 1 cup chopped cucumber, 1 cup diced tomatoes, 1/2 cup chopped radishes, 1/4 cup chopped mint, 1/4 cup chopped parsley, 3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp sumac, salt and pepper
• Falafel: 2 cups dried chickpeas soaked overnight, 1 small onion, 4 cloves garlic, 1 cup fresh parsley, 1 cup fresh cilantro, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne, 1 tsp salt, 1/2 tsp baking powder, oil for frying
• Shawarma (Chicken): 2 lbs boneless chicken thighs, 4 cloves garlic minced, 2 tsp ground cumin, 2 tsp ground paprika, 1 tsp turmeric, 1 tsp ground cinnamon, 1/2 tsp cayenne, 1/2 cup plain yogurt, 1/4 cup lemon juice, 1/4 cup olive oil, salt
• Kibbeh: 2 cups fine bulgur, 1 lb ground lamb or beef, 1 small onion grated, 1 tsp allspice, salt and pepper, 1/4 cup pine nuts toasted, 2 tbsp olive oil
• Mujaddara: 1 cup green lentils, 1 cup long-grain rice, 3 large onions thinly sliced, 1/4 cup olive oil, salt, pepper, cumin
• Manakish Zaatar: 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, 1/2 tsp salt, 3/4 cup warm water, 1/4 cup olive oil, 1/2 cup zaatar mixed with 1/4 cup olive oil
• Labneh: 4 cups plain full-fat yogurt, 1 tsp salt, olive oil and zaatar for serving
• Warak Enab (Stuffed Grape Leaves): 1 jar grape leaves (about 60), 1 cup short-grain rice, 1 lb ground beef or lamb, 1 onion finely chopped, 1/2 cup chopped parsley, juice of 2 lemons, 1/4 cup olive oil, salt and pepper
• Shish Taouk: 2 lbs chicken breast cubes, 1/2 cup plain yogurt, 4 cloves garlic minced, 2 tbsp tomato paste, 1/4 cup lemon juice, 1/4 cup olive oil, 1 tsp paprika, salt and pepper
• Baklava: 1 package phyllo dough, 2 cups mixed nuts chopped (walnuts, pistachios, almonds), 1 tsp cinnamon, 1 cup melted butter, 1 cup sugar, 1 cup water, 1/2 cup honey, 1 tbsp lemon juice, 1 cinnamon stick

Instructions

1. Hummus: If using dried chickpeas, soak overnight and boil until tender (about 1.5 hours). Drain and save some cooking water. Blend chickpeas with tahini, lemon juice, garlic, salt, and olive oil. Add water gradually until smooth and creamy. Adjust seasoning.
2. Baba Ganoush: Roast whole eggplants over an open flame or in a hot oven (450°F) until skin chars and flesh softens (about 30-40 minutes). Cool, peel, and mash the flesh. Mix with tahini, lemon juice, garlic, cumin, salt, and olive oil. Chill before serving.
3. Tabbouleh: Soak bulgur in cold water for 20 minutes. Drain and squeeze out excess water. Combine with parsley, mint, tomatoes, and onions. Dress with lemon juice, olive oil, salt, and pepper. Serve fresh.
4. Fattoush: Toast pita bread until crisp, then break into bite-sized pieces. Toss lettuce, cucumber, tomatoes, radishes, mint, and parsley in a bowl. Add pita pieces, lemon juice, olive oil, sumac, salt, and pepper. Mix gently.
5. Falafel: Drain soaked chickpeas thoroughly. Pulse in a food processor with onion, garlic, parsley, cilantro, and spices until coarse but combined. Stir in baking powder. Refrigerate 30 minutes. Shape into balls or patties and deep-fry in 350°F oil until golden (4-5 minutes). Drain on paper towels.
6. Shawarma: Mix garlic, spices, yogurt, lemon juice, olive oil, and salt. Marinate chicken thighs for at least 4 hours or overnight. Grill or pan-fry over medium-high heat until cooked through and slightly charred (about 6-8 minutes per side). Slice thinly to serve.
7. Kibbeh: Soak bulgur in cold water 30 minutes, then drain. Mix with ground meat, grated onion, allspice, salt, and pepper until dough-like. Shape into small footballs, fill with sautéed pine nuts and meat if desired. Bake or fry until golden.
8. Mujaddara: Rinse lentils and rice. Boil lentils in 3 cups water for 15 minutes. Add rice, salt, pepper, and cumin; simmer until water is absorbed and rice is tender (20 minutes). Meanwhile, fry onions in olive oil until very caramelized and crispy. Top lentil-rice mixture with onions before serving.
9. Manakish Zaatar: Combine flour, yeast, sugar, salt, warm water, and olive oil. Knead dough for 10 minutes, cover, and let rise 1 hour. Divide dough into balls; roll thinly. Spread zaatar and olive oil mixture on top. Bake at 475°F for 8-10 minutes until crisp.
10. Labneh: Mix yogurt with salt. Line a sieve with cheesecloth and strain yogurt over a bowl in the fridge for 24-48 hours. Labneh will thicken to a creamy cheese. Serve drizzled with olive oil and sprinkled with zaatar.
11. Warak Enab: Mix rice, ground meat, onion, parsley, salt, and pepper. Rinse grape leaves and pat dry. Place a spoonful of filling on each leaf near the stem, fold sides, and roll tightly. Arrange in pot, drizzle with olive oil and lemon juice, cover with water, and simmer gently for 1 hour.
12. Shish Taouk: Combine yogurt, garlic, tomato paste, lemon juice, olive oil, paprika, salt, and pepper. Marinate chicken cubes for 4 hours or overnight. Thread onto skewers and grill or broil until cooked and slightly charred (8-10 minutes), turning occasionally.
13. Baklava: Preheat oven to 350°F. Layer phyllo sheets brushed with melted butter in a baking dish, sprinkling nut mixture and cinnamon every 3-4 layers. Cut into diamonds. Bake 45-50 minutes until golden. Boil sugar, water, honey, lemon juice, and cinnamon stick to make syrup. Pour over hot baklava. Cool completely before serving.

Tips

• Soaking Chickpeas: For falafel and hummus, soaking dried chickpeas overnight is essential for texture and digestibility. Canned chickpeas work for hummus but not falafel.
• Spice Balance: Lebanese dishes rely on balanced spices like cumin, sumac, and allspice. Avoid overpowering with any single spice to maintain authenticity.
• Labneh Consistency: Strain yogurt longer for thicker labneh. Use full-fat yogurt for best creaminess.
• Storage: Many of these dishes taste better after resting (like shawarma marinade or tabbouleh). Prepare components ahead for ease.

Serving Suggestions

Serve hummus and baba ganoush as appetizers with warm pita bread or fresh vegetables. Tabbouleh and fattoush make refreshing side salads that pair well with grilled meats like shawarma and shish taouk. Falafel can be served in pita with tahini sauce and pickles for a classic street-food experience. Mujaddara is a comforting main dish often accompanied by yogurt or a simple salad. Baklava is a perfect sweet finish to any Lebanese meal.

Variations

Many Lebanese dishes have regional or personal twists. For shawarma, beef or lamb can replace chicken, with marinade spices adjusted slightly. Kibbeh can be shaped into patties or baked in layers known as kibbeh bil sanieh. Baba ganoush sometimes includes pomegranate molasses for a tangy note. Manakish topping can vary from zaatar to cheese or minced meat. Experiment with herbs like dill or coriander in tabbouleh to suit your palate.

Storage and Reheating

Hummus, baba ganoush, labneh, and tabbouleh keep well refrigerated for up to 4 days in airtight containers. Shawarma and shish taouk should be stored in the fridge and consumed within 3 days; reheat gently in a pan or oven to avoid drying out. Mujaddara can be refrigerated for 3-4 days and reheated covered with a splash of water to retain moisture. Falafel is best eaten fresh but can be frozen uncooked or cooked for up to 1 month; reheat in an oven for crispiness. Baklava keeps well at room temperature for 3-4 days in an airtight container.

Frequently Asked Questions

Can I use canned chickpeas for falafel?
While canned chickpeas are convenient, they are too soft and wet for traditional falafel, resulting in mushy patties that fall apart. Soaking dried chickpeas overnight and using them raw is key to the correct texture.

How can I prevent hummus from being grainy?
Properly cooked chickpeas and gradual addition of ice-cold water or reserved cooking water help achieve smooth hummus. Blending for several minutes and peeling chickpeas (optional) further improves creaminess.

Is it necessary to char the eggplants for baba ganoush?
Yes, charring over an open flame or broiler imparts the smoky flavor characteristic of baba ganoush. Baking alone will soften the eggplant but lacks the smoky depth.

Can I make shawarma without a grill?
Absolutely. A grill pan, cast iron skillet, or oven broiler can be used. The key is high heat to get slight charring and caramelization on the marinated chicken.

What is the difference between kibbeh and kofta?
Kibbeh is primarily a bulgur and meat mixture shaped into balls or patties, often stuffed, while kofta is usually ground meat mixed with spices and herbs, shaped into elongated forms and grilled or fried without bulgur.

How do I keep fattoush bread crunchy?
Toast pita bread separately just before serving and add it last to the salad. Dress the salad lightly to avoid sogginess and toss gently to maintain crispness.

Can baklava be made ahead?
Baklava benefits from resting at room temperature overnight to allow the syrup to soak fully. Store loosely covered to keep crispness, but avoid refrigeration, which can soften the pastry.

Is tabbouleh gluten-free?
Traditional tabbouleh contains bulgur wheat, which is not gluten-free. For a gluten-free version, substitute bulgur with finely chopped cauliflower or quinoa, adjusting soaking and preparation accordingly.

How spicy are Lebanese dishes?
Lebanese cuisine uses warm spices like cumin, cinnamon, and allspice but is generally not very spicy hot. Heat can be added with cayenne or chili flakes depending on preference but is usually mild and aromatic.

How long can I store stuffed grape leaves?
Cooked stuffed grape leaves can be refrigerated for up to 4 days in an airtight container. They also freeze well for up to 2 months; thaw overnight in the fridge before reheating gently.

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