Lebanon

Even if you’ve never been to Beirut, chances are you have some familiarity with Lebanese food. Hummus and falafel are well-known internationally while shawarma is widely regarded to be one of the world’s most iconic street foods.

As cliched as this may sound, Lebanese cuisine truly is a delight to the senses. From the earthy aroma of cumin and tahini to the refreshing pop of sumac, pomegranate, and lemon, Lebanese food takes you on a journey. A journey that starts with the colors, aromas, and textures of Mezze and ends with the fragrance of desserts flavored with rose water and honey.

Shawarma and hummus may be the most well-known but there’s so much more to love about Lebanese cuisine.

WHAT IS TRADITIONAL LEBANESE FOOD?

Lebanese cuisine has a long history spanning several millennia. Many Lebanese dishes can be traced back to the eras of Greek, Roman, Persian, and Phoenician rule. In the last half-century, it’s been influenced by foreign countries that have held power in Lebanon, most notably Turkey and France.

Whole grains, vegetables, fruits, and seafood figure prominently in the Lebanese diet. Chickpeas and parsley are staple ingredients while garlic, olive oil, and lemon juice are frequently used to flavor dishes. Lebanese foods are often grilled, baked, or lightly cooked in olive oil. Lamb and goat are common proteins though poultry is consumed more often than red meat.

Similar to Spanish tapas, Italian aperitivos, or Korean banchan, Mezze forms an important part of Lebanese cuisine. It refers to a series of small dishes served at the start of a meal. When dining at home, Mezze platters typically consist of just three or four dishes but at restaurants, it isn’t uncommon to see 20 to 60 different dishes served as Mezze.

Mezze can be hot or cold and usually eaten with flatbread like Pita. Common Mezze dishes include Hummus, Baba Ghanoush, Tabbouleh, Kibbeh, Kafta, and Sambousek.