:max_bytes(150000):strip_icc()/Mujadara-FT-RECIPE0723-ea64ac8d10df46ca956e91abd2419bea.jpg "11 Lebanese Recipes From Fattoush to Kebab")
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Lebanese cooking is a celebration of contrast: bright herbs and warm spices, crisp salads and slow-simmered stews, tangy sauces and deeply savory meats. These Lebanese recipes — drawn from home kitchens, restaurants, and even monasteries — highlight the textures, traditions, and seasonality of the cuisine. From nutty muhammara and tender lamb kebabs to zesty slaws and spiced date cookies, this collection offers a full-flavored journey through one of the world’s most beloved food cultures. Try one or more dishes with a glass of arak or a Lebanese wine.
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Muhammara (Roasted Red Pepper and Walnut Dip)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
This hearty dip from League of Kitchens instructor Jeanette Chawki blends roasted red peppers, toasted walnuts, and pomegranate molasses for a sweet-tart, faintly spicy spread that's ideal paired with her Lahem Meshwy (Lamb Shish Kebabs) and crunchy Biwaz (Parsley and Onion Salad).
Biwaz (Parsley and Onion Salad)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
League of Kitchens instructor Jeanette Chawki's fresh, tangy salad of parsley and onion dusted with sumac adds brightness and crunch to creamy Muhammara (Roasted Red Pepper and Walnut Dip) and savory Lahem Meshwy (Lamb Shish Kebabs) piled on thin Lebanese pita.
Lahem Meshwy (Lamb Shish Kebabs)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
These paprika-spiced lamb kebabs are juicy, charred, and deeply flavorful — a cookout favorite from League of Kitchens instructor Jeanette Chawki, best enjoyed wrapped in pita with creamy Muhammara (Roasted Red Pepper and Walnut Dip) and refreshing Biwaz (Parsley and Onion Salad).
Mujadara (Lentils and Rice with Caramelized Onions)
Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
Cookbook author Heifa Odeh’s version of this classic Levantine lentil and rice dish is flavored with baharat (Lebanese seven spice), topped with sweet caramelized onions, and brightened by cucumber yogurt and tomato salsa.
Salatet Malfouf (Lebanese Coleslaw)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Culinary producer and recipe developer Khalil Hymore combines red and green cabbage, fresh mint, garlic, sumac, za’atar, and pistachios for a crisp, zesty, and herbaceous side that’s ideal for warm-weather gatherings.
Kibbeh Bil Sanieh
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Often dubbed “pizza kibbeh,” this baked vegetarian dish layers spiced bulgur into a hearty, savory pie — a celebratory staple at Lebanese monasteries and home kitchens alike. Chef Ana Sortun learned how to make this recipe from the monks at Saint Anthony of Qozhaya in Lebanon.
Sharab Rose Raspberry Shrub Cocktail
Ed Anderson
Inspired by Lebanese sharab el ward, this bright, floral shrub balances rose water, tart raspberry, and vinegar — a refreshing nonalcoholic addition to sparkling (or still) water.
Ka'ak Bi Tamer (Cinnamon-Date Paste–Filled Cookies)
Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
These buttery, mahlab-scented cookies hide a rich, spiced date filling and are finished with sesame and nigella seeds — a flaky, fragrant treat from League of Kitchens instructor Jeanette Chawki.
Lebanese Chicken Salad
Frances Janisch
Michael Leviton's punchy, spice-forward chicken salad is easy to prepare and made to impress — serve with a glass of crisp Pinot Grigio to balance its tang and spice.
Fattoush
Zubin Schroff
Chef Anissa Helou makes her version of this endlessly adaptable salad with romaine, scallions, cucumbers, tomatoes, parsley, and mint, as well as all-important sumac.
Loobyeh (Braised Green Beans with Tomatoes and Garlic)
Christopher Testani
Writer Rita Nakouzi's homey stew of tender green beans and tomatoes simmers in sweet paprika and an abundance of garlic for a comforting, deeply savory vegetable dish that’s as flexible as it is satisfying.
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