Beirut Food Culture

Silky chickpea puree topped with tender spiced lamb or beef, pine nuts, and a generous drizzle of olive oil. The contrast between the cool, creamy hummus and warm, aromatic meat creates a perfect harmony that exemplifies Lebanese cooking. Authentic Beirut hummus is impossibly smooth, almost fluffy in texture.

While hummus exists throughout the Levantine region, Beirutis claim theirs is superior due to their technique of peeling each chickpea and the quality of local tahini. The meat-topped version transforms this mezze staple into a substantial dish.

Lebanon's answer to steak tartare: ultra-fresh raw lamb mixed with fine bulgur wheat, onions, and spices, served with fresh mint, green onions, and olive oil. The meat must be impeccably fresh, hand-minced to the perfect texture, and seasoned with precision.

Considered the ultimate test of a Lebanese cook's skill, kibbeh nayyeh has been a centerpiece of Lebanese mezze for centuries. Traditionally prepared by pounding meat in a stone mortar (jorn), though modern restaurants often use specialized grinders.

Flatbread baked in a wood-fired oven and topped with za'atar (wild thyme, sumac, and sesame) and olive oil, cheese, or spiced ground meat. Best eaten fresh and hot, folded in half or rolled up. The dough should be slightly crispy on the outside while remaining soft inside.

The quintessential Lebanese breakfast, manakish has been baked in neighborhood ovens (furns) for generations. Workers and students grab these on their way to start the day, often paired with fresh vegetables and a cup of tea.

A vibrant Levantine salad featuring crispy pieces of toasted pita bread, fresh vegetables including tomatoes, cucumbers, radishes, and purslane, all tossed in a tangy sumac and pomegranate molasses dressing. The combination of textures—crunchy bread, crisp vegetables, and bright acidic dressing—makes this refreshing and addictive.

Born from the Lebanese tradition of never wasting bread, fattoush transforms stale pita into a celebrated dish. The name comes from 'fatteh,' meaning crushed or crumbled bread in Arabic.

Marinated chicken or beef stacked on a vertical rotisserie, shaved thin and wrapped in flatbread with garlic sauce (toum), pickles, and tomatoes. Chicken shawarma typically comes with garlic sauce and pickles, while beef is served with tahini, parsley, and onions.

While shawarma exists throughout the Middle East, Beirut's version is distinguished by its generous use of garlic sauce (toum) and the quality of marinades. The technique arrived with Ottoman influence but has been perfected by generations of Lebanese grill masters.

Finely chopped parsley salad with tomatoes, mint, onion, and just a hint of bulgur wheat, dressed with lemon juice and olive oil. Authentic Lebanese tabbouleh is predominantly green—mostly parsley—unlike the bulgur-heavy versions found elsewhere.

Originating in the mountains of Lebanon, tabbouleh is a point of national pride. Beirutis are particular about the proper ratio: parsley should dominate, with bulgur playing only a supporting role.

Whole fish or fish fillets baked in a vibrant sauce of tahini, lemon, cilantro, walnuts, and chili peppers. The sauce is both spicy and tangy, complementing the delicate fish perfectly. Typically made with sea bass or similar Mediterranean fish.

A coastal Lebanese specialty that showcases Beirut's access to fresh Mediterranean seafood. The dish reflects the influence of the city's fishing communities and the Lebanese talent for bold, balanced flavors.

Smoky roasted eggplant blended with tahini, garlic, lemon juice, and olive oil to create a creamy, rich dip. The eggplant is charred over open flame, giving it an unmistakable smoky flavor that distinguishes it from simple eggplant puree.

While similar dishes exist across the Middle East, Lebanese moutabal is characterized by its smooth texture and the perfect balance between smoky eggplant and creamy tahini. It's a mezze table essential.

Ground lamb or beef mixed with parsley, onions, and spices, shaped onto skewers and grilled over charcoal. Often served with grilled tomatoes, onions, and either rice or bread. The meat should be juicy, well-spiced, and slightly charred from the grill.

A staple of Lebanese grilling culture, kafta represents the simplicity and perfection of Lebanese meat preparation. The dish is often the centerpiece of family gatherings and restaurant meals alike.

Sweet cheese topped with shredded phyllo pastry (kataifi), baked until golden, and soaked in sugar syrup flavored with orange blossom water. Served hot, the contrast between the stretchy cheese and crispy pastry is irresistible. Often topped with crushed pistachios.

Though claimed by several Middle Eastern countries, knefeh is passionately loved in Beirut. The city has its own style, and locals debate endlessly about which shop makes the best version.

Thick, tangy strained yogurt served with olive oil, dried mint, and eaten with fresh vegetables and bread. Often part of a traditional Lebanese breakfast spread. The texture is similar to cream cheese but with yogurt's characteristic tang.

A ancient preservation method for yogurt, labneh has been a breakfast staple in Lebanese households for centuries. It represents the simplicity and quality of Lebanese dairy traditions.

An anise-flavored alcoholic spirit that turns milky white when mixed with water and ice. Traditionally consumed with mezze, it's considered the national drink of Lebanon. Typically diluted with water at a 1:2 ratio.

Distilled from grapes and aniseed, arak has been produced in Lebanon for centuries. It's an integral part of the mezze experience, believed to aid digestion and enhance the flavors of food.