Lebanese cuisine is a treasure trove of flavors and aromas, with a rich history and cultural significance that transcends borders. With its blend of Mediterranean, Middle Eastern, and French influences, Lebanese cooking offers a diverse array of dishes that are both familiar and exotic. For those new to the world of Lebanese cuisine, the thought of navigating unfamiliar ingredients and cooking techniques can be daunting. But fear not! This article presents 20 easy and delicious Lebanese recipes perfect for beginners, from classic dips and salads to hearty stews and savory pastries.
Hummus with Tahini and Lemon
This classic Middle Eastern dip gets a bright and tangy twist with the addition of tahini and lemon juice. Serve it with pita bread, vegetables, or crackers for a delicious snack or appetizer.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1/4 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth.
3. With the blender or food processor running, slowly pour in the olive oil and water.
4. Continue blending until the hummus is creamy and well combined.
5. Taste and adjust the seasoning as needed.
Cooking Time: 5 minutes
Tabbouleh Salad with Fresh Parsley
A classic Middle Eastern salad, Tabbouleh is a refreshing blend of parsley, bulgur, and citrus. This recipe highlights the bright flavors and textures of fresh parsley.
Ingredients:
– 1 cup fresh parsley leaves
– 1/2 cup bulgur
– 1/4 cup chopped scallions (green onions)
– 1/2 cup chopped cucumber
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the parsley leaves and pat dry with a paper towel.
2. In a large bowl, combine the parsley, bulgur, scallions, and cucumber.
3. Squeeze the lemon juice over the mixture, then drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Falafel with Garlic Yogurt Sauce
A classic Middle Eastern street food, falafel is a flavorful and textured delight. Pair it with a tangy garlic yogurt sauce for a match made in heaven.
Ingredients:
– 1 cup dried chickpeas
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon baking powder
– Salt and pepper to taste
– Vegetable oil for frying
– For the Garlic Yogurt Sauce:
+ 1 cup plain Greek yogurt
+ 2 cloves garlic, minced
+ 1 tablespoon lemon juice
+ Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Soak chickpeas overnight and drain.
3. Blend chickpeas with garlic, parsley, cilantro, lemon juice, baking powder, salt, and pepper until coarsely chopped.
4. Shape into patties and fry in hot oil until golden brown, about 5 minutes per side.
5. Drain on paper towels and serve warm with Garlic Yogurt Sauce.
Cooking Time: 20-25 minutes
Lebanese Lentil Soup
Warm up with a hearty bowl of Lebanese Lentil Soup, packed with nutritious lentils, aromatic spices, and tender vegetables. This comforting soup is a staple in many Middle Eastern households.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large carrot, peeled and chopped
– 1 large celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté onions, garlic, carrot, and celery in a little water until tender.
2. Add lentils, diced tomatoes, vegetable broth, cumin, coriander, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Shawarma-Spiced Chicken Wraps
Shawarma-Spiced Chicken Wraps: A flavorful twist on classic chicken wraps!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into thin strips
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp coriander powder
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper to taste
– 4-6 large flour tortillas
– Lettuce, tomato, red onion, pickled turnips (or other toppings of your choice)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together olive oil, cumin, smoked paprika, coriander powder, and cayenne pepper (if using). Add chicken strips and marinate for at least 30 minutes or up to 2 hours.
3. Remove chicken from marinade and season with salt and pepper.
4. Grill or bake the chicken until cooked through, about 5-7 minutes per side.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble wraps by placing cooked chicken onto tortilla, topping with lettuce, tomato, red onion, pickled turnips, and any other desired toppings.
Cooking Time: 15-20 minutes (marinating time not included)
Enjoy your delicious Shawarma-Spiced Chicken Wraps!
Baba Ganoush with Pomegranate Seeds
Baba Ganoush with Pomegranate Seeds is a unique twist on the classic eggplant dip, adding a burst of juicy sweetness from the pomegranate seeds. This flavorful combination is perfect for snacking or as an accompaniment to your favorite Middle Eastern dishes.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup pomegranate seeds
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Pierce the eggplants several times and roast for 30-40 minutes or until tender.
3. Scoop out the flesh and blend with tahini, lemon juice, garlic, salt, and olive oil until smooth.
4. Stir in pomegranate seeds.
5. Serve at room temperature.
Cooking Time: 45 minutes
Lebanese Fattoush Salad
Fattoush is a popular Lebanese salad made with toasted pita bread, mixed greens, and a medley of fresh vegetables. This refreshing recipe is perfect for hot summer days or as a side dish to any meal.
Ingredients:
– 2 cups mixed greens (arugula, lettuce, spinach)
– 1 cup chopped cucumber
– 1 cup chopped tomatoes
– 1/2 cup crumbled feta cheese
– 1/4 cup toasted pita bread, cut into bite-sized pieces
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cucumber, tomatoes, feta cheese, and pita bread.
2. Drizzle with olive oil and lemon juice.
3. Sprinkle salt and pepper to taste.
4. Garnish with chopped parsley.
5. Serve immediately.
Cooking Time: 10 minutes
Stuffed Grape Leaves (Warak Enab)
A classic Middle Eastern dish, Stuffed Grape Leaves are a flavorful and aromatic delight. This recipe fills tender grape leaves with a savory mixture of rice, meat, and spices.
Ingredients:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and black pepper to taste
– Olive oil for cooking
Instructions:
1. Soak grape leaves in cold water for at least 30 minutes.
2. In a large bowl, combine cooked rice, ground meat, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.
3. Lay a grape leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
6. Heat olive oil in a large skillet over medium heat. Cook stuffed grape leaves for 20-25 minutes or until the leaves are tender and the filling is cooked through.
Cooking Time: 20-25 minutes
Garlicky Toum Sauce
Toum sauce is a classic Lebanese condiment that’s perfect for dipping pita bread, grilled meats, or vegetables. This garlicky twist adds an extra layer of flavor to this already delicious spread.
Ingredients:
– 3 cloves garlic, peeled and minced
– 1/2 cup fresh parsley leaves and stems, chopped
– 1/4 cup lemon juice
– 1/4 cup olive oil
– Salt, to taste
Instructions:
1. In a blender or food processor, combine garlic, parsley, lemon juice, and salt. Blend until smooth.
2. With the blender or food processor running, slowly pour in the olive oil through the top. Continue blending until the sauce thickens slightly, about 5 minutes.
3. Taste and adjust seasoning as needed.
Cooking Time: None! This sauce is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 week.
Lebanese Rice with Vermicelli
This classic Lebanese dish is a staple at family gatherings and celebrations. With its fluffy rice, tender vermicelli noodles, and aromatic spices, it’s a flavorful and satisfying side dish that pairs well with a variety of main courses.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/2 cup vermicelli noodles
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the vermicelli noodles and cook for an additional 2-3 minutes, stirring occasionally.
4. Add the rice, water, cumin, salt, and pepper to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 20 minutes
Za’atar Manakish Flatbread
Manakish is a classic Lebanese flatbread, often topped with the aromatic herb mix of za’atar. This recipe brings together the simplicity of homemade flatbread and the bold flavors of Middle Eastern cuisine.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon instant yeast (active dry or active yeast works too)
– 1 tablespoon olive oil
– 1 cup lukewarm water
– Za’atar mix (thyme, oregano, marjoram, toasted sesame seeds, and sumac)
Instructions:
1. In a large mixing bowl, combine flour, salt, and yeast.
2. Gradually add the olive oil and lukewarm water to form a shaggy dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Brush with olive oil and sprinkle with za’atar mix.
7. Cook on a preheated non-stick skillet or baking sheet over medium heat for 2-3 minutes per side, or until golden brown.
Cooking Time: 10-12 minutes
Spinach Fatayer (Lebanese Pies)
These savory pastries are a staple of Lebanese cuisine, filled with nutritious spinach and aromatic spices. Perfect for a quick snack or light meal.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup chopped fresh spinach
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together spinach, feta cheese, scallions, cumin, salt, and pepper.
4. Lay a sheet of phyllo dough on a flat surface. Brush with olive oil.
5. Place about 1 tablespoon of the spinach mixture in the center of the dough.
6. Fold the dough into a triangle or square shape to enclose the filling.
7. Repeat with remaining dough and filling.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Grilled Halloumi with Mint
A refreshing twist on traditional grilled cheese, this recipe combines the creamy texture of halloumi with the cooling flavor of mint.
Ingredients:
– 4 slices of halloumi cheese
– 1/4 cup of fresh mint leaves, chopped
– 2 tablespoons of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Brush both sides of the halloumi slices with olive oil.
3. Grill the cheese for 2-3 minutes on each side, until golden brown and slightly charred.
4. Meanwhile, mix the chopped mint leaves with a pinch of salt and pepper.
5. Once the cheese is cooked, place it on a plate and top with the mint mixture.
6. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Lebanese Potato Harra
Potato Harra is a popular Lebanese dish that combines the humble potato with aromatic spices, garlic, and parsley. This flavorful recipe is perfect for a quick weeknight dinner or as a side dish for your favorite Middle Eastern-inspired meals.
Ingredients:
– 3-4 large potatoes, peeled and cut into small pieces
– 2 cloves of garlic, minced
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh parsley
– 2 tablespoons lemon juice
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Add the potatoes and cook for 10-12 minutes, stirring occasionally, until they are tender and lightly browned.
4. Season with salt and black pepper to taste.
5. Stir in the chopped parsley and lemon juice.
6. Serve hot and enjoy!
Cooking Time: 15-18 minutes
Kibbeh Balls with Yogurt Dip
A classic Middle Eastern dish, kibbeh balls are crispy on the outside and flavorful on the inside. Serve them with a refreshing yogurt dip for a satisfying snack or appetizer.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Yogurt Dip ingredients (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, onion, egg, and olive oil. Mix well with your hands until just combined.
3. Use wet hands to shape mixture into small balls, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes or until browned on the outside.
Yogurt Dip:
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– Salt to taste
Combine ingredients and refrigerate until ready to serve. Serve kibbeh balls warm with yogurt dip on the side.
Cooking Time: 20-25 minutes
Lebanese Cucumber Yogurt Salad
A refreshing and tangy salad perfect for hot summer days, this Lebanese-inspired dish combines the cooling flavors of cucumber, yogurt, and mint.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt to taste
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the cucumber slices and salt. Let it sit for 10-15 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with cold water. Pat dry with paper towels.
3. In a separate bowl, whisk together the yogurt, lemon juice, and black pepper until smooth.
4. Add the chopped mint leaves to the yogurt mixture and stir to combine.
5. Combine the drained cucumbers with the yogurt-mint mixture. Stir gently to coat the cucumbers evenly.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (including chilling time)
Lamb Kofta with Tahini Sauce
This recipe combines the richness of lamb with the creaminess of tahini sauce, perfect for a quick and satisfying meal. With just a few simple ingredients, you can recreate this popular Middle Eastern dish in no time.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 skewers for cooking
– For the Tahini Sauce:
+ 1/2 cup tahini paste
+ 3 tablespoons lemon juice
+ 2 cloves garlic, minced
+ 1/4 cup olive oil
+ Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine lamb, onion, garlic, cumin, salt, and pepper. Mix well with your hands until just combined.
3. Form into small meatballs (about 1 inch in diameter). Thread onto skewers, leaving a little space between each kofta.
4. Cook for 5-7 minutes per side, or until cooked through to your liking.
5. Meanwhile, prepare the Tahini Sauce by whisking all ingredients together in a bowl until smooth.
6. Serve koftas with warm pita bread and drizzle with Tahini Sauce.
Cooking Time: 15-20 minutes
Lebanese Stuffed Eggplant (Sheikh El-Mahshi)
This classic Lebanese dish is a flavorful and aromatic delight, perfect for a special occasion or everyday meal. The tender eggplant filled with a mix of fragrant spices, herbs, and rice makes it a crowd-pleaser.
Ingredients:
– 4 large eggplants
– 1 cup cooked rice
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, then scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix cooked rice with parsley, mint, scallions, olive oil, garlic, cumin, paprika, salt, and black pepper.
4. Stuff each eggplant half with the rice mixture, filling to the top.
5. Place stuffed eggplants on a baking sheet lined with parchment paper.
6. Bake for 30-40 minutes or until the eggplant is tender and the filling is golden brown.
7. Sprinkle with crumbled feta cheese (if using) and serve warm.
Cooking Time: 30-40 minutes
Pita Bread with Za’atar and Olive Oil
This classic Middle Eastern flatbread is infused with the aromatic flavors of za’atar, a blend of herbs, and olive oil. Perfect for sopping up juices or serving alongside your favorite dips.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 1 tablespoon za’atar
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the bowl. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat oven to 425°F (220°C).
6. Divide the dough into 4-6 equal portions, depending on desired pita size.
7. Roll out each portion into a thin circle, about 1/8 inch thick.
8. Brush with olive oil and sprinkle with za’atar.
9. Bake for 10-12 minutes or until pita is golden brown and crispy.
Cooking Time: 15-20 minutes
Rosewater and Orange Blossom Baklava
This Middle Eastern-inspired dessert combines the traditional sweet and nutty flavors of baklava with the exotic essence of rosewater and orange blossom water. The result is a unique and tantalizing treat that will delight your senses.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1 cup chopped pistachios
– 1 cup honey
– 2 tablespoons rosewater
– 2 tablespoons orange blossom water
– 1/4 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. Thaw phyllo dough according to package instructions.
3. In a small bowl, mix together honey, rosewater, and orange blossom water.
4. Layer phyllo dough, spreading with the honey mixture and sprinkling with pistachios.
5. Top with cinnamon and salt.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Discover the flavors of Lebanon with these easy and delicious recipes perfect for beginners! From classic dishes like hummus, tabbouleh salad, and falafel to sweet treats like baklava, this collection has something for everyone. Try your hand at making Lebanese lentil soup, shawarma-spiced chicken wraps, or stuffed grape leaves (warak enab). For a taste of the Mediterranean, indulge in grilled halloumi with mint or Lebanese rice with vermicelli. Whether you’re a seasoned cook or just starting out, these recipes will transport your taste buds to the bustling streets of Beirut.
