Food of Lebanon

Often considered Lebanon’s national dish, kibbeh combines bulgur and finely minced meat into croquettes, pies or raw preparations with a deeply savoury, spiced flavour. The fried torpedo-shaped version is especially iconic.

This bright herb salad is made mostly of parsley with tomato, mint, bulgur and lemon, giving it a fresh, sharp and juicy taste. In Lebanon it is notably greener and more herb-forward than many foreign versions.

Fattoush is a crunchy salad of chopped vegetables and toasted or fried pieces of pita, dressed with lemon and sumac for a tart, fragrant kick. It is one of the signature salads of the Lebanese mezze table.

A beloved Lebanese flatbread, manakish is baked with toppings such as za’atar, cheese or minced meat. The za’atar version is especially popular, with a warm, earthy and tangy flavour.

Shawarma features thin slices of marinated meat shaved from a vertical spit and wrapped in flatbread with garlic sauce, pickles and sometimes fries. It is rich, smoky and one of Lebanon’s most recognisable street foods.

Knafeh is a luxurious pastry of stretchy cheese or cream sandwiched with semolina or shredded filo-like dough, baked and soaked in scented syrup. It is sweet, buttery and often eaten warm for breakfast or dessert.