Lebanese food is one of the most generous and sociable cuisines to eat: lots of small plates, fresh herbs, grilled meats, olive oil, lemon, garlic and bread, all put in the middle of the table. If you are new to it, the easiest approach is to order a few meze to share, add one grill, and let the meal stretch out. Here is how to do it well, with no guesswork.
Start with the meze
Meze are the small dishes that begin a Lebanese meal, and often become the whole meal. Many restaurants offer a mixed meze selection, which is a good option for groups. Look for these classics:
- Hummus: chickpea and tahini dip with lemon and olive oil.
- Baba ghanoush (or moutabal): smoky roasted aubergine, usually blended with tahini.
- Tabbouleh: a parsley-heavy salad with tomato, mint, onion and bulgur, bright and sharp. In Lebanon it is mostly herbs, with only a little grain.
- Fattoush: salad with crisp pieces of toasted or fried flatbread and a sumac dressing.
- Labneh: thick strained yoghurt, often drizzled with oil and served with mint.
- Kibbeh: croquettes of bulgur and minced meat, fried or baked, often with spiced filling.
- Falafel: fried chickpea balls, widely loved in the region.
- Warak enab: stuffed vine leaves, served hot or cold.
- Sambousek: small pastries filled with cheese or meat.
The grills and mains
After meze, the grill arrives. Common orders include shish taouk (marinated chicken skewers, often with garlic sauce), kafta (spiced minced meat on skewers), lamb chops and mixed grill. Shawarma, thin slices of meat from a vertical spit, is a classic street food, wrapped in bread with pickles and sauces. Stews such as fasolia (beans) and kibbeh bil laban (kibbeh in yoghurt) show the home-cooking side.
Bread and the garlic question
Bread is part of the ritual: soft pita, thin saj bread cooked on a domed griddle, and sesame-topped options. Use it to scoop dips instead of cutlery. Toum, the whipped garlic sauce, is intense and addictive. A little goes a long way, and it works beautifully with grilled chicken. Share it with the whole table, so nobody has to worry about the breath.
Is Lebanese food vegetarian-friendly?
Yes, more than most cuisines. A table of hummus, baba ghanoush, tabbouleh, fattoush, falafel, stuffed vine leaves and labneh covers a full meal without meat. Vegans should ask about yoghurt, labneh and butter in some dishes, and check whether vegetable dishes are cooked in animal fat. Also mention allergies about sesame, since tahini is everywhere, and nuts, which are used in sweets.
Sweets and drinks
- Baklava and similar pastries: layers of filo with nuts and syrup.
- Knefeh: a warm cheese pastry with sugar syrup, popular for breakfast and dessert.
- Ice cream with rose or orange blossom flavours.
- Arabic coffee: strong, small cups, often cardamom-scented.
- Mint tea and fresh juices: common refreshing options.
- Arak: an aniseed spirit, mixed with water and ice, usually served with meze. It is only for adults, and best sipped slowly.
- Lebanese wine: the Bekaa Valley is known for wine production, and some restaurants stock it.
How to order for a group
- Order about two to three meze per person to begin, then add grills.
- Choose a balance of cold and hot dishes.
- Ask for dishes to arrive gradually, not all at once.
- Leave room for dessert and Arabic coffee.
- Do not rush. A Lebanese meal can last hours.
Finding good Lebanese food abroad
Look for restaurants where the menu is long, the bread comes warm and the herbs look fresh. Busy tables of families and groups are a good sign. Cities with large Lebanese communities, including London, Paris, Berlin, Sydney, Detroit and Montreal, are strong places to look. In the Netherlands, Belgium and the US, many Levantine restaurants offer lunch deals. Check opening hours, since many open late and are closed one day of the week. Prices and menus change, so look at the current offerings online.
A few cultural notes
Hospitality is central. Food is meant for sharing, and hosts often insist you take more. Accept a little, and compliment the cook. If you are invited to a home, bring a small gift such as sweets or flowers. Learn a couple of words: sahtein means “bon appétit”.
For deeper reading about the country and its culture, see an overview such as Wikipedia‘s pages on Lebanon and its cuisine. Once you taste a proper spread, you will see why Lebanese food has fans in every big city.
Photo: Tous oli, CC BY-SA 3.0, source.
