22 Delicious Lebanese Dishes That Are Little Known To The World
If you're a fan of Lebanese cuisine, you already know the most known ones and the most written about: Hummus , Tabbouleh , Shish Taouk, Falafel, Shawarma, and the likes.
However, Lebanese cuisine has a much longer and wider traditional menu, and some of these super delicious dishes tend to be disregarded in getting duly cited or showcased.
In Lebanon, though, many households are still making them, and for a good reason. They are a delight!
Here are some we strongly recommend you find a way to try and enjoy.
#1 Kibbeh Samak
Taste of Beirut
A Northern Lebanese specialty, Kibbeh Samak (pronounced Kibbet Samak ) is a seafood version of the baked Kibbeh, which is traditionally made during the Lent period.
Fish is used instead of meat and the filling is made of fried onions and pine kernels, aromatized with cumin and other spices.
#2 Kibbeh Arnabieh
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Another recipe of the Lebanese Kibbeh, this delicious Beiruti dish is made of Kibbeh drenched with tahini citrus sauce, and not just any citrus aroma. The authentic Kibbeh Arnabieh uses the bousfeir oranges for this special Lebanese family dish that can keep you wanting more.
#3 Maqloubeh Battenjein
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A festive dish, rich with a variety of ingredients, the Maqloubeh Battenjein is a culinary art in its own right. It's prepared in layers of lamb meat and/or chicken, rice, and a variety of vegetables, with a particular presence of eggplants (battenjein), as its name indicates.
While it is said that it's a Levant dish, it is particularly made in Lebanon and Palestine. The main ingredients are layered on top of each other in the pot and with eggplant slices covering the insides of the pot, and all left to nicely cook.
Once ready, the pot is turned upside down on a serving plate, hence the "maqloubeh" in the name.
#4 Bemieh Stew
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A household favorite, the Bemieh is a stew of Okra, a vegetable widely present in Lebanon's agriculture. It's cooked in tomato sauce, whether with or without meat, and is enjoyed with the Lebanese vermicelli rice.
Another version of the vegetarian Bemieh stew is cooked with dried peaches. That combination of sweet and sour, rare in Lebanese cuisine, was brought in by the Armenian culture in Lebanon.
#5 Kafta Karzieh
JustFood
Introduced into the Beirut cuisine by the Armenian community, Kafta Karziyeh is a sweet and sour dish of Kafta meat cooked with cherries. Rarely found in Lebanese restaurants in town, it is however served in some Armenian cuisine restaurants in Beirut.
#6 Zaatar Akhdar Salad
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A flavorsome citrus salade made of fresh wild thyme, which is abundant in Lebanon's nature, the Zaatar Akhdar (Green Thyme) is very loved across the country and is especially present in the Northern Mezza.
It is simply made of green thyme and fresh onions, and sparkled with lemon juice and extra-virgin olive oil. It's most enjoyed as is with Lebanese bread or siding meat dishes.
#7 Awarma Beid
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A traditional breakfast of the Lebanese mountains, Awarma Beid is a dish of eggs scrambled with meat confit and brighten up with fresh lemon juice upon serving. It's consumed with Lebanese bread and fresh tomatoes and cucumber on the side, and some love it with Labneh.