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.
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Termos
Salt-brined lupin beans popped from their skins, eaten cold on the corniche. Ready in 20 minutes prep and 1 hour…
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Toum
Fluffy whipped garlic emulsion served with grilled chicken. 20 min to prepare. About 500 ml. A sauce & condiment recipe…
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Warak enab
Vine leaves rolled around rice and meat, simmered with lemon. Ready in 2 hours prep and 1 hour 15 minutes…
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White coffee
Hot water scented with orange blossom, drunk after dinner; no coffee at all. Ready in 2 min prep and 3…
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Znoud el sit
Filo rolls filled with ashta cream, fried and dipped in syrup. Ready in 40 minutes prep and 25 minutes cooking.…