Lebanese cuisine is a rich tapestry of flavors and traditions. This article explores iconic dishes like kibbeh, tabbouleh, and manakish, offering insights into their cultural significance and preparation.
In This Article
Manakish
Manakish is a flatbread topped with ingredients like za'atar (wild thyme), cheese, or minced meat. It's usually served hot from a saj or oven and eaten for breakfast or as a quick street snack.
Tabbouleh
Tabbouleh is Lebanon's pride when it comes to salads. It's a vibrant mix of finely chopped parsley, fresh tomatoes, mint, onion, and a hint of bulgur wheat, all brought together with lemon juice and olive oil. Unlike typical grain-heavy salads, tabbouleh is all about the greens.
Kibbeh (National Dish)
A delicious mix of minced meat, bulgur wheat, and spices—kibbeh can be fried, baked, or served raw (kibbeh nayyeh). It's a source of pride in most households and often the centerpiece of Sunday lunch.
Falafel
Crunchy on the outside, soft and herby on the inside. These golden-brown chickpea fritters are a street food favorite, often served in pita bread with tahini, tomatoes, and pickles.
