Lebanese

Beirut & the Levant

Lebanese food is the art of the mezze: a table covered in small dishes meant to be torn into with bread. Silken hummus, a tabbouleh that is more herb than grain, and shawarma turned slowly on the spit — fresh, sharp and deeply savoury.

Every recipe

3 recipes in this region.

Sliced, charred spiced chicken shawarma piled on flatbread with white garlic sauce, bright pink pickled turnips, tomato and parsley, one wrap rolled and cut to show the filling.

The Levant (Lebanon, Syria, Palestine) · Lebanese

Chicken Shawarma (Levantine Spiced Roast Chicken)

Home-style chicken shawarma: thigh meat marinated in yogurt, garlic and a warm Levantine spice blend, roasted until charred and juicy, then sliced and wrapped in flatbread with garlic sauce, pickles and tomato.

EasyMainsMediterranean

A shallow bowl of pale, silky hummus swirled into a well that pools with golden olive oil, dusted with red paprika and topped with whole chickpeas and parsley, warm pita alongside.

Vegan

The Levant (Lebanon, Syria, Palestine) · Lebanese

Hummus (Lebanese Chickpea and Tahini Dip)

Properly smooth, lemony hummus: chickpeas blended with a generous amount of tahini, lemon and garlic into a silky, savoury dip, swirled in a bowl and pooled with good olive oil. The cornerstone of the mezze table.

EasySnacksMediterranean

A vivid green bowl of tabbouleh — finely chopped parsley and mint flecked with red diced tomato and pale bulgur, glistening with olive oil and lemon, crisp romaine leaves tucked at the side.

Vegan

The Levant (Lebanon & Syria) · Lebanese

Tabbouleh (Lebanese Parsley and Bulgur Salad)

The real Lebanese tabbouleh: a vivid green salad that's mostly finely chopped parsley and mint, with just a little fine bulgur, sweet tomato and a sharp lemon-and-olive-oil dressing. Fresh, herby and nothing like the grain-heavy imitations.

EasySidesMediterranean