Mezze: A popular way of eating in Lebanese food culture, similar to Spanish tapas, where small dishes are shared.
Tabbouleh: A refreshing salad made with finely chopped tomatoes, onions, parsley, mint, and bulgur wheat.
Baba ghanoush: A smoky eggplant dip made with tahini, lemon juice, and olive oil, often served with pomegranate seeds.
Kibbeh: A popular dish made with bulgur wheat, ground beef or lamb, and spices, often served with arak.
Hummus: Made with mashed chickpeas, tahini, lemon juice, and garlic, a beloved spread with many variations.
Fatteh: A comforting dish made with layers of toasted or fried bread, sauces, vegetables, and meats, often served at breakfast or during Ramadan.
Mana’eish: Lebanese flatbreads topped with minced lamb, cheese, or za'atar spice blend, often served warm for breakfast.
Kishk: A nutritious preserve made of bulgur, fermented with goat’s milk or yogurt, and dried to a powder for various dishes.