20 Flavorful Easy Lebanese Recipes Authentic

Craving bold, vibrant flavors without the fuss? Lebanese cuisine is your answer! Bursting with fresh herbs, zesty spices, and simple techniques, these 20 authentic recipes bring the magic of Beirut to your kitchen—fast. From creamy hummus to sizzling shawarma, each dish is a weeknight win. Ready to spice up your dinner rotation? Let’s dive in!

Classic Hummus with Tahini

Creamy, dreamy, and packed with nutty tahini flavor, this hummus is a foolproof crowd-pleaser—perfect for dipping, spreading, or eating straight from the spoon.

Ingredients:

• 1 (15 oz) can chickpeas, drained (liquid reserved)
• 1/4 cup well-stirred tahini
• 3 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 2 tbsp extra-virgin olive oil (plus more for drizzling)
• 1–2 tbsp reserved chickpea liquid (aquafaba)

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, and salt until crumbly, about 1 minute.
2. With the motor running, drizzle in olive oil and 1 tbsp reserved chickpea liquid. Scrape down the sides and blend for 2–3 minutes until ultra-smooth, adding more liquid if needed.
3. Taste and adjust salt or lemon juice. Transfer to a bowl, drizzle with olive oil, and sprinkle with extra cumin if desired.

The magic here? Blending while drizzling in the oil and aquafaba creates an irresistibly silky texture—no grainy hummus allowed!

Tip: For roasted garlic hummus, wrap a whole garlic bulb in foil and bake at 400°F for 30 minutes, then squeeze out the softened cloves.

Tabbouleh Salad with Fresh Herbs

Bright, herb-packed tabbouleh is the ultimate fresh side—bursting with lemon, parsley, and juicy tomatoes, it’s a bite of sunshine on your plate.

• 1/2 cup fine bulgur wheat
• 1 cup boiling water
• 2 cups finely chopped fresh parsley (about 2 large bunches)
• 1/2 cup finely chopped fresh mint
• 1 cup diced English cucumber (about 1 small)
• 1 cup diced cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Soak the bulgur: Place bulgur in a heatproof bowl, pour boiling water over it, and let sit for 20 minutes until tender. Drain any excess water and fluff with a fork.
2. Combine veggies and herbs: In a large bowl, toss together parsley, mint, cucumber, and tomatoes.
3. Dress it up: Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl. Pour over the salad and mix gently.
4. Fold in bulgur: Add the soaked bulgur to the salad and toss until evenly combined. Let sit for 10 minutes to let flavors meld.

The magic here? The bulgur soaks up the lemony dressing without turning soggy, keeping every bite light and fluffy. Serve with grilled meats or scoop it up with pita!

Tip: For the best texture, chop the parsley and mint by hand (a food processor can make them bitter).

Falafel with Garlic Yogurt Sauce

These golden, herb-packed falafel are perfectly crisp outside and tender inside, with a tangy garlic yogurt sauce that balances every bite.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1/2 small yellow onion, roughly chopped
• 3 cloves garlic, minced (divided)
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/3 cup neutral oil (like avocado or vegetable)
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice

Instructions:

1. In a food processor, pulse chickpeas, parsley, cilantro, onion, 2 cloves garlic, cumin, salt, black pepper, and cayenne until finely chopped but not pureed (about 15 pulses).
2. Add flour and baking powder; pulse 3–4 times to combine. Roll mixture into 12 balls (about 2 tbsp each), flattening slightly into patties.
3. Heat oil in a skillet over medium heat. Cook falafel in batches for 3–4 minutes per side until deeply golden and crisp. Drain on paper towels.
4. Meanwhile, stir yogurt, remaining 1 clove garlic, and lemon juice in a small bowl.

The magic here? The baking powder ensures an ultra-crisp crust while keeping the centers fluffy—no dry, dense falafel in sight!

Tip: For extra-crispy results, chill the shaped patties for 20 minutes before frying.

Baba Ganoush with Pomegranate Seeds

This smoky-sweet baba ganoush gets a festive upgrade with jewel-like pomegranate seeds—perfect for scooping up with warm pita or veggies.

• 2 medium eggplants (about 2 lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 cup pomegranate seeds
• 1 tbsp chopped fresh parsley

1. Preheat oven to 425°F. Prick eggplants all over with a fork, place on a baking sheet, and roast for 45 minutes until collapsed and charred in spots. Let cool slightly.
2. Scoop eggplant flesh into a colander; drain 5 minutes to remove excess liquid. Transfer to a food processor.
3. Add tahini, 2 tbsp olive oil, lemon juice, garlic, cumin, smoked paprika, and salt. Blend until smooth but slightly textured.
4. Spread onto a serving plate, drizzle with extra olive oil, and top with pomegranate seeds and parsley.

The creamy dip’s smoky depth plays beautifully against the pomegranate’s juicy crunch—a showstopper for holiday gatherings.

Tip: For extra smokiness, char the roasted eggplant directly over a gas flame for 1–2 minutes before scooping.

Lebanese Lentil Soup

This hearty, spiced lentil soup is a comforting bowl of warmth, packed with earthy flavors and a touch of citrus—perfect for a quick weeknight dinner.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 6 cups vegetable or chicken broth
• 1 tbsp lemon juice
• 1 tsp salt, plus more to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add 1 tsp cumin, 1/2 tsp coriander, and 1/4 tsp cayenne pepper (if using), stirring for 30 seconds to toast the spices.
3. Pour in the lentils and 6 cups broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender.
4. Stir in 1 tbsp lemon juice and 1 tsp salt. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.

The bright pop of lemon at the end lifts the rich, spiced broth, making this soup feel both nourishing and vibrant.

Tip: For a creamier texture, blend half the soup with an immersion blender before adding the lemon juice.

Shawarma-Spiced Chicken Skewers

These juicy, aromatic skewers bring the bold flavors of shawarma to your backyard grill—no fancy equipment needed!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken onto soaked skewers, leaving small gaps between pieces. Discard excess marinade.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 4–5 minutes per side, turning once, until chicken reaches 165°F and has crispy edges.

The magic here? Smoked paprika and cumin create that signature shawarma depth, while quick grilling keeps the chicken tender. Serve with garlic sauce and pickles for the full street-food vibe!

Tip: If using wooden skewers, double them up to prevent burning—the extra thickness helps distribute heat.

Stuffed Grape Leaves (Warak Enab)

These tender grape leaves stuffed with spiced rice and herbs are a labor of love, but every bite is worth the effort—perfect for sharing at gatherings or meal prepping for the week.

Ingredients

• 1 (16 oz) jar grape leaves, drained and rinsed
• 1 cup long-grain white rice, rinsed
• 1 lb ground lamb (or beef)
• 1 small yellow onion, finely diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup lemon juice (about 2 lemons)
• 1/4 cup olive oil
• 1 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth

Instructions

1. In a bowl, combine the rice, ground lamb, onion, parsley, mint, 2 tbsp lemon juice, 2 tbsp olive oil, allspice, salt, and black pepper. Mix until evenly blended.
2. Lay a grape leaf flat (vein-side up) and place 1 heaping tsp of filling near the stem. Fold the sides inward, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.
3. Arrange rolls seam-side down in a pot, packing them snugly in layers. Pour the chicken broth and remaining 2 tbsp lemon juice over the top. Drizzle with remaining 2 tbsp olive oil.
4. Cover with a heatproof plate to weigh down the rolls. Simmer on low for 45 minutes, or until rice is tender and liquid is absorbed.

The magic here? The plate trick keeps the rolls intact while simmering, so they stay juicy and don’t unravel. Serve warm or at room temperature with extra lemon wedges.

Tip: If grape leaves tear, layer two smaller leaves overlapping to create a sturdy wrapper.

Lebanese Fattoush Salad

This vibrant Fattoush salad is a Lebanese classic, packed with crisp veggies, fresh herbs, and crunchy pita chips—all tossed in a tangy sumac dressing.

Ingredients:

• 2 medium romaine hearts, chopped
• 1 English cucumber, diced
• 3 medium Roma tomatoes, diced
• 1/2 cup thinly sliced radishes
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 2 green onions, thinly sliced
• 1 (6-inch) pita bread, toasted and torn into bite-sized pieces
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp sumac
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine romaine, cucumber, tomatoes, radishes, mint, parsley, and green onions.
2. In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat.
4. Add the toasted pita pieces just before serving and toss once more.

The magic of Fattoush is in the contrast—juicy veggies, bright herbs, and that addictive crunch from the pita. The sumac adds a citrusy depth you won’t get from ordinary salads.

Tip: For extra-crispy pita chips, bake torn pita at 375°F for 8–10 minutes until golden.

Grilled Halloumi with Za’atar

This simple yet stunning dish lets salty, squeaky halloumi cheese shine with a sprinkle of earthy za’atar and a drizzle of honey for the perfect sweet-savory bite.

Ingredients:

• 8 oz halloumi cheese, sliced into ½-inch thick planks
• 2 tbsp extra-virgin olive oil
• 1 tbsp za’atar seasoning
• 1 tbsp honey
• 1 tbsp lemon juice
• ¼ tsp flaky sea salt

Instructions:

1. Heat a grill pan or skillet over medium-high heat. Brush halloumi slices lightly with 1 tbsp olive oil on both sides.
2. Grill halloumi for 2–3 minutes per side until deep grill marks form and edges turn golden.
3. Transfer to a plate and drizzle with remaining 1 tbsp olive oil, 1 tbsp honey, and 1 tbsp lemon juice. Sprinkle evenly with 1 tbsp za’atar and ¼ tsp flaky salt.

The magic here is in the contrast: crispy-edged cheese against the floral za’atar and sticky honey, with a bright pop of lemon to balance it all.

Tip: For extra crunch, sprinkle toasted sesame seeds over the top right before serving.

Kibbeh with Mint Yogurt Dip

These golden, spiced meat-stuffed bulgur patties are a Middle Eastern favorite—crispy on the outside, tender inside, and perfect with a cooling yogurt dip.

Ingredients

• For the kibbeh: 1 cup fine bulgur wheat, 1 lb ground lamb (or beef), 1 small yellow onion (grated), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cinnamon, 1 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the filling: 1/2 lb ground lamb (or beef), 1/4 cup pine nuts (toasted), 1 tsp baharat spice blend, 1/2 tsp salt, 1 tbsp olive oil
• For the dip: 1 cup plain Greek yogurt, 2 tbsp fresh mint (finely chopped), 1 tbsp lemon juice, 1/4 tsp salt

Instructions

1. Soak bulgur: Rinse 1 cup fine bulgur wheat, then soak in warm water for 15 minutes. Drain and squeeze dry.
2. Make kibbeh dough: In a food processor, blend soaked bulgur, 1 lb ground lamb, grated onion, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1 tsp salt, and 1/4 tsp black pepper until smooth. Chill for 20 minutes.
3. Cook filling: Brown 1/2 lb ground lamb in 1 tbsp olive oil. Add 1 tsp baharat, 1/2 tsp salt, and 1/4 cup toasted pine nuts. Cool slightly.
4. Shape & fry: Form kibbeh dough into egg-sized shells, stuff with 1 tbsp filling, and seal. Fry in 2 tbsp olive oil over medium heat for 3–4 minutes per side until deep golden.
5. Mix dip: Stir together 1 cup yogurt, 2 tbsp mint, 1 tbsp lemon juice, and 1/4 tsp salt.

The magic here? The contrast between the warmly spiced, crunchy kibbeh and the bright, herby yogurt—it’s a bite you’ll crave.

Tip: For extra-crispy kibbeh, refrigerate shaped patties for 15 minutes before frying.

Lebanese Rice Pilaf with Vermicelli

This fragrant, golden rice pilaf is a staple in Lebanese kitchens—simple to make but packed with cozy, nutty flavor from toasted vermicelli.

Ingredients:

• 1 cup long-grain white rice (like basmati or jasmine)
• 1/2 cup broken vermicelli noodles (or angel hair pasta broken into 1-inch pieces)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions:

1. Rinse the rice in cold water until the water runs clear, then drain well.
2. In a medium saucepan, melt the butter and olive oil over medium heat. Add the vermicelli and toast, stirring constantly, for 2–3 minutes until deep golden brown (watch closely—it burns fast!).
3. Add the drained rice, salt, and black pepper, stirring to coat in the butter mixture. Pour in the broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork before serving.

The magic here? Toasting the vermicelli transforms it into little caramelized flavor bombs that infuse every bite of rice.

Tip: For extra richness, swap the butter for ghee and top with toasted pine nuts or slivered almonds.

Spicy Potato Harra

These crispy, garlicky potatoes pack a punch of heat and bright lemon—perfect for spicing up your weeknight dinner rotation.

Ingredients:

• 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or more to taste)
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 tsp salt

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil and 1 tsp salt on a baking sheet. Roast for 25 minutes, flipping halfway, until golden and crisp.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add minced garlic and sauté 30 seconds until fragrant. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne.
3. Add roasted potatoes to the skillet, tossing to coat in the spiced oil. Cook 2 minutes to let flavors meld.
4. Remove from heat. Drizzle with 1 tbsp lemon juice and sprinkle with 1/4 cup parsley. Toss once more before serving.

The magic here? The double-cooking method—roasting for crispness, then sizzling in garlicky spice oil—gives these potatoes insane texture and depth.

Tip: For extra heat, add a pinch of red pepper flakes with the spices!

Meat Pies (Sfeeha)

Ingredients:

• 1 lb ground beef (85% lean)
• 1 medium onion, finely diced
• 1/4 cup tomato paste
• 2 tbsp pine nuts
• 2 tbsp lemon juice
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cook the filling: In a skillet over medium heat, brown the ground beef, breaking it into crumbles. Add the finely diced onion and cook for 3 minutes until softened. Stir in 1/4 cup tomato paste, 2 tbsp pine nuts, 2 tbsp lemon juice, 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, then remove from heat.
3. Assemble: Roll out the puff pastry into a 12″ square and cut into 16 equal squares. Spoon 1 tbsp filling onto each square, then fold corners toward the center, pinching lightly to seal (leave a small opening in the center). Brush with beaten egg.
4. Bake for 18–20 minutes until puffed and deep golden brown.

The magic here? The warm cinnamon and allspice mingle with tangy lemon and buttery pastry for a bite that’s both cozy and bright. Tip: Toast the pine nuts in a dry pan first for extra crunch and nutty depth!

Lebanese Chicken and Rice (Mujadara)

This comforting one-pot dish combines tender chicken, fragrant rice, and caramelized onions for a meal that’s hearty yet simple enough for weeknights.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup long-grain white rice, rinsed
• 2 large onions, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 1/2 cups chicken broth
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, for 15–20 minutes until deeply golden and caramelized. Transfer half to a bowl for garnish.
2. Add the remaining 1 tbsp olive oil to the pot. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper, then cook until browned, about 5 minutes.
3. Stir in the rice, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp cinnamon, coating everything evenly. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
4. Fluff the rice with a fork, top with reserved onions and parsley, and serve warm.

The magic here is in the contrast: sweet, crispy onions against the spiced rice and juicy chicken. It’s a humble dish that feels like a hug.

Tip: For extra depth, toast the spices in the oil for 30 seconds before adding the rice.

Garlicky Toum Sauce

This Lebanese garlic sauce is creamy, pungent, and perfect for slathering on grilled meats or dipping warm pita. Just a spoonful packs a serious garlic punch!

Ingredients

• 1 cup peeled garlic cloves (about 2–3 heads)
• 2 cups neutral oil (like grapeseed or avocado)
• 1/4 cup freshly squeezed lemon juice
• 1 tsp kosher salt
• 3–4 ice cubes

Instructions

1. In a food processor, blend the garlic cloves and salt until finely minced, scraping down the sides as needed (about 1 minute).
2. With the processor running, very slowly drizzle in 1/4 cup of the oil, allowing it to emulsify completely before adding more. This should take 3–4 minutes.
3. Alternate adding the lemon juice and remaining oil in thin streams, pausing occasionally to scrape the sides. The mixture should thicken like mayonnaise.
4. Drop in the ice cubes one at a time while blending to stabilize the emulsion and keep the sauce fluffy (about 30 seconds total).
5. Transfer to a jar and refrigerate for up to 2 weeks—the flavor mellows slightly over time.

The magic here? That ice-cold trick keeps the sauce airy and prevents separation, so you get a cloud-like texture that clings to everything.

Tip: For extra tang, stir in another tablespoon of lemon juice just before serving.

Lebanese Spinach Fatayer

These savory little spinach pies are a Lebanese staple—flaky dough stuffed with a bright, lemony spinach filling that’s impossible to resist. Perfect for a snack or appetizer!

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 cup warm water
• 1/4 cup olive oil
• 1 tbsp active dry yeast
• 1 tsp sugar
• 4 cups fresh spinach, finely chopped
• 1 small onion, finely diced
• 2 tbsp lemon juice
• 1 tbsp sumac
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for sautéing)

Instructions

1. Make the dough: In a bowl, dissolve sugar in warm water, then sprinkle yeast on top. Let sit 5 minutes until foamy. Stir in 1/4 cup olive oil. In a separate bowl, mix flour and 1/2 tsp salt. Gradually add yeast mixture, kneading until smooth (5 minutes). Cover and let rise 1 hour.
2. Prepare filling: Heat 2 tbsp olive oil in a pan over medium. Sauté onion until soft (3 minutes). Add spinach, sumac, 1/2 tsp salt, and black pepper. Cook 5 minutes until wilted. Off heat, stir in lemon juice. Cool completely.
3. Assemble: Preheat oven to 375°F. Divide dough into 12 balls. Roll each into a 4-inch circle. Spoon 1 tbsp filling into center, then pinch edges into a triangle. Place on parchment-lined tray.
4. Bake: Bake 20 minutes until golden. Cool slightly before serving.

The magic here is in the tangy sumac and lemon—it cuts through the richness of the dough for a bite that’s fresh and addictive.

Tip: For extra flakiness, brush the dough with olive oil before baking!

Za’atar Manakish Flatbread

This za’atar manakish flatbread is a Middle Eastern staple with a fragrant, herby topping that’s perfect for tearing and sharing straight from the oven.

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp kosher salt
• 3 tbsp olive oil, divided
• 1/4 cup za’atar spice blend
• 1/4 cup extra-virgin olive oil

1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together flour and salt. Pour in yeast mixture and 2 tbsp olive oil, stirring until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Preheat oven to 450°F. Punch down dough and divide into 4 equal balls. Roll each into a 1/4-inch-thick oval on a floured surface.
4. In a small bowl, mix za’atar and extra-virgin olive oil. Spread evenly over each flatbread. Bake for 10–12 minutes until edges are crisp and golden.

The magic here is in the za’atar’s earthy, citrusy punch against the chewy, blistered crust—no dipping sauce needed!

Tip: For extra flavor, sprinkle crumbled feta or a drizzle of honey over the warm flatbreads before serving.

Lebanese Cucumber Yogurt Salad

Cool, creamy, and refreshing—this Lebanese cucumber yogurt salad (also known as Khiar bi Laban) is the perfect sidekick for grilled meats or a light lunch on a hot day.

Ingredients:

• 2 cups plain whole-milk yogurt (Greek or regular)
• 2 medium English cucumbers, peeled and finely diced (about 2 cups)
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tsp dried mint
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, whisk together the yogurt, minced garlic, lemon juice, olive oil, dried mint, salt, and black pepper until smooth.
2. Gently fold in the diced cucumbers until evenly coated.
3. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
4. Stir once more before serving—the salad will thicken slightly as it chills.

The magic here is in the balance: the garlic and lemon add a bright kick, while the cold, crisp cucumbers keep it light. It’s like a hug for your taste buds!

Tip: For extra freshness, garnish with a sprinkle of chopped fresh mint or a drizzle of olive oil right before serving.

Roasted Eggplant with Tahini Dressing

This smoky, creamy eggplant dish is a showstopper—simple enough for weeknights but elegant enough to impress guests.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 2 tbsp warm water
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Arrange eggplant rounds on a parchment-lined baking sheet. Brush both sides with 3 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp smoked paprika.
2. Roast for 25 minutes, flipping halfway, until caramelized and tender.
3. Meanwhile, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp warm water until smooth. Add more water, 1 tsp at a time, if too thick.
4. Drizzle tahini dressing over roasted eggplant and garnish with 1 tbsp parsley.

The contrast of creamy tahini with the eggplant’s charred edges makes every bite irresistible. Tip: For extra depth, toast the tahini in a dry skillet for 1 minute before mixing.

Lebanese Date Maamoul Cookies

These buttery, melt-in-your-mouth cookies stuffed with spiced date paste are a Middle Eastern classic—perfect for gifting or enjoying with afternoon tea.

Ingredients

• 2 cups fine semolina flour
• 1 cup all-purpose flour
• 1 cup unsalted butter, melted and cooled
• 1/4 cup whole milk
• 1 tbsp orange blossom water
• 1/2 tsp active dry yeast
• 1/4 tsp salt
• 1 cup pitted Medjool dates, chopped
• 1 tsp ground cinnamon
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Prep the dough: In a bowl, whisk together 2 cups semolina flour, 1 cup all-purpose flour, 1/4 tsp salt, and 1/2 tsp yeast. Pour in 1 cup melted butter, 1/4 cup milk, and 1 tbsp orange blossom water. Mix until a soft dough forms. Cover and rest for 30 minutes.
2. Make the filling: Pulse 1 cup dates and 1 tsp cinnamon in a food processor until a thick paste forms. Roll into 12 small balls.
3. Assemble: Flatten a golf ball-sized piece of dough in your palm, place a date ball in the center, and seal tightly. Press into a maamoul mold (or use a fork to crimp edges).
4. Bake: Arrange on a parchment-lined tray and bake at 350°F for 15–18 minutes until pale golden. Cool completely, then dust with 1 tbsp powdered sugar.

The magic here? The semolina dough stays tender yet crumbly, letting the fragrant date filling shine. A cookie press isn’t essential, but it gives them that traditional intricate design!

Tip: For extra aroma, swap orange blossom water with rose water—just a splash goes a long way.

Conclusion

With these 20 easy and authentic Lebanese recipes, you can bring the vibrant flavors of Lebanon to your kitchen in no time! Whether you’re craving creamy hummus, savory kebabs, or sweet baklava, there’s something here for everyone. Give them a try, and let us know which dish is your favorite in the comments below. Don’t forget to share this delicious roundup on Pinterest for fellow food lovers to enjoy!