Baku Kitchen! An independent reference of traditional food

Lebanon

Lebanon’s food is built around mezze capital of the Levant: bright salads, dips, grilled meats and arak, eaten leisurely and always shared. Look for Hummus (silky chickpea-tahini dip pooled with olive oil, scooped with pita), Tabbouleh (parsley-dominant salad with bulgur, mint, tomato and lemon) and Kibbeh (national dish of pounded bulgur and lamb, fried, baked or raw). Chickpea and tahini purée recorded in thirteenth-century Arabic cookbooks; Lebanon and Israel have staged rival record-breaking platters since 2009. This atlas has 53 Lebanon dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

53 dishes.

MujaddaraMujaddaralentils and rice crowned with caramelised onions; humble everyday stapleRiz bi haleebRiz bi haleebCold rice pudding scented with orange blossom or mastic, eaten from small bowls.SahlabSahlabwarm thickened milk drink topped with cinnamon, coconut and nutsSalatet rahebSalatet rahebCharred aubergine chopped with tomato, onion, parsley, lemon and olive oil.Samke harraSamke harrabaked fish under a hot sauce of tahini, chilli, coriander and walnutSfihaSfihaopen-faced spiced meat pies with pomegranate tang; Baalbek's prideSfoufSfoufgolden turmeric-semolina cake studded with pine nutsShanklishShanklishpungent aged cheese balls rolled in za'atar, eaten with tomato and onionShawarmaShawarmaStacked marinated meat shaved from a vertical spit into thin bread with garlic sauce.Shish taoukShish taoukgarlicky yoghurt-marinated chicken skewers served with toumTabboulehTabboulehparsley-dominant salad with bulgur, mint, tomato and lemonTaratorTaratortahini loosened with lemon, garlic and water, poured over fish and falafelTermosTermosSalt-brined lupin beans popped from their skins, eaten cold on the corniche.ToumToumfluffy whipped garlic emulsion served with grilled chickenWarak enabWarak enabvine leaves rolled around rice and meat, simmered with lemonWhite coffeeWhite coffeehot water scented with orange blossom, drunk after dinner; no coffee at allZnoud el sitZnoud el sitfilo rolls filled with ashta cream, fried and dipped in syrup

  • Tarator

    Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…

  • Ackawi

    Mild brined white cheese, soaked to desalt then melted into pastries. Ready in 45 min prep and 25 min cooking.…

  • Almaza

    Pale lager drunk cold with mezze along the coast. A wine & spirit recipe from Lebanon.

  • Ambaris

    Sharp fermented goat cheese layered with salt in a jar over months. A cheese & dairy recipe from Lebanon.

  • Arak

    Aniseed grape spirit poured with water and ice until it turns cloudy. A wine & spirit recipe from Jordan.

  • Ashta

    Thick clotted cream perfumed with rose and orange blossom. Ready in 15 min prep and 20 min cooking. Makes about…

  • Awarma

    Lamb confited in its own tail fat, spooned into eggs and kibbeh. Ready in 30 min prep and 2 hours…

  • Baba ghanoush

    Smoky charred aubergine mashed with tahini and lemon. Ready in 20 min prep and 40 min cooking. 6 servings. A…

  • Balila

    Warm chickpeas dressed with lemon, garlic, cumin and olive oil. Ready in 10 min prep and 1 hr 30 min…

  • Batata harra

    Cubed potatoes fried with garlic, coriander and chili. Ready in 15 min prep and 30 min cooking. 4 servings. A…