Authentic Lebanese Mezze Recipes

Welcome to the flavorful world of Lebanese mezze! A cornerstone of Lebanese cuisine, mezze is an assortment of small dishes that come together to create a vibrant and diverse spread. Whether you’re a seasoned chef looking to expand your culinary repertoire or an at-home cook searching for new inspiration, our guide will walk you through the fundamentals of Lebanese mezze. From dips and spreads to salads, grilled dishes, and desserts, you’ll quickly be on your way to creating an authentic and mouthwatering mezze experience.

Overview of Lebanese Mezze

Overview of Lebanese Mezze: Learn the Basics of Lebanese Mezze

The Lebanese mezze is a culinary tradition characterized by an array of small, flavorful dishes typically enjoyed as appetizers before the main meal. It originates from the Eastern Mediterranean region, particularly Lebanon, where it has been a part of the cuisine for centuries. Mezze is derived from the Arabic word “mazmun,” meaning “to taste.”

Historically, mezze was a way for hosts to offer their guests a variety of flavors and textures while they socialize and relax.

Today, it is an integral part of Lebanese culture and an iconic representation of their hospitality and love for sharing food.

Traditional Dishes

There are numerous dishes included in a traditional Lebanese mezze, each with their own unique flavors and preparations. Here are some of the most popular:

1. Hummus: A creamy dip made from blended chickpeas, tahini (sesame paste), lemon juice, and garlic. It is often served with warm pita bread for dipping.
2. Baba Ghanoush: A delicious roasted eggplant dip, usually prepared with tahini, garlic, lemon juice, and various spices, such as paprika or cumin.
3. Tabbouleh: A fresh and vibrant parsley salad, typically made with finely chopped parsley, tomatoes, onions, bulgur wheat, lemon juice, olive oil, and various seasonings.
4. Fattoush: A refreshing salad consisting of mixed greens, tomatoes, cucumbers, and radishes, usually topped with toasted or fried pita bread pieces and a tangy dressing.
5. Kibbeh: A popular dish made with ground meat (usually lamb or beef), bulgur wheat, and finely chopped onions, seasoned with various spices and herbs. Kibbeh can either be fried or baked, often in a large tray.
6. Falafel: Deep-fried balls or patties made from ground chickpeas or fava beans, combined with a blend of spices, herbs, and onions.
7. Dolma: Grape leaves stuffed with a mixture of rice, vegetables, and sometimes meat, typically served with a side of yogurt.
8. Sambousek: Small, crescent-shaped pastries filled with meat, cheese, or spinach, then baked or fried.
9. Labneh: A creamy, strained yogurt often served with olive oil, fresh vegetables, and pita bread for dipping.

Cultural Significance

Lebanese mezze plays a significant role in the social and cultural identity of Lebanon. Sharing and enjoying mezze with family and friends is a common practice, reflecting the values of hospitality, togetherness, and community.

The mezze tradition is also believed to encourage slow eating, allowing everyone to savor and appreciate the different flavors and ingredients in each dish. Furthermore, as Lebanese cuisine is heavily influenced by the Mediterranean diet, a mezze meal offers a variety of health benefits, including an abundance of fresh vegetables, whole grains, and heart-healthy fats from ingredients such as olive oil and tahini.

In conclusion

the Lebanese mezze is a delicious, diverse culinary experience that encompasses a rich history and embodies the hospitable nature of Lebanese culture. Whether you’re an enthusiast looking to try your hand at recreating traditional mezze dishes or simply a food lover wanting to enjoy a healthy and flavorful meal, the Lebanese mezze is sure to leave you satisfied.

Lebanese Dips and Spreads

Lebanese Dips and Spreads

Discover popular Lebanese dips and spreads such as hummus, baba ghanouj, and labneh, and learn how to make them at home.

Hummus

• 15 oz can of chickpeas, drained and rinsed
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup tahini
• 2-3 tablespoons cold water
• 2 small cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2-3 tablespoons extra virgin olive oil
• Paprika and chopped parsley for garnish

Instructions:

1. In a food processor or blender, combine the drained chickpeas, lemon juice, tahini, cold water, minced garlic, salt, and cumin.
2. Blend the mixture until smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add in a little more cold water, one tablespoon at a time, until the desired consistency is reached.
3. Taste and adjust the seasoning as needed.
4. Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of paprika and chopped parsley. Serve with pita bread or fresh vegetables for dipping.

Baba Ghanouj

• 2 medium eggplants
• 1/4 cup tahini
• 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup chopped fresh parsley
• 1 tablespoon extra virgin olive oil
• Sumac or paprika for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Pierce the eggplants all over with a fork, then place on the prepared baking sheet. Roast in the oven for 40-50 minutes, turning occasionally, until the eggplants are very soft and the skin is charred.
3. Remove the eggplants from the oven and let them cool for approximately 10 minutes, until they are cool enough to handle.
4. Peel off the skin and discard, then mash the soft eggplant flesh with a fork or blend in a food processor until smooth.
5. In a bowl, mix together the mashed eggplant, tahini, lemon juice, minced garlic, salt, cumin, and half of the chopped parsley. Adjust the seasoning if needed.
6. Transfer the baba ghanouj to a serving bowl, drizzle with olive oil, and garnish with the remaining chopped parsley and sumac or paprika, if using. Serve with pita bread or fresh vegetables for dipping.

Labneh

• 32 oz (2 lb) of plain yogurt (Greek yogurt works best)
• 1/2 teaspoon salt
• Extra virgin olive oil, for serving
• Optional toppings: za’atar, chopped fresh herbs, or olives

Instructions:

1. Mix the yogurt and salt together in a large mixing bowl.
2. Line a fine mesh sieve or colander with a cheesecloth or two layers of paper towels. Place the sieve over a large bowl, allowing some space for liquid to drain.
3. Pour the yogurt mixture onto the lined sieve and fold the edges of the cloth over the yogurt to cover completely.
4. Place the set-up in the refrigerator for 24-48 hours, allowing the liquid to drain from the yogurt. The longer it drains, the thicker the labneh will become.
5. Transfer the thickened labneh to a serving bowl, drizzle with olive oil, and add any toppings you like. Serve as a spread or dip with pita bread, crackers, or fresh vegetables.

Lebanese Salads

Fattoush Salad

• 2 cups romaine lettuce, chopped
• 2 cups cucumber, chopped
• 2 cups tomatoes, chopped
• 1 cup green onions, chopped
• 1 cup radish, chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 2 pita breads, toasted and broken into pieces
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon sumac
• Salt and pepper to taste

1. In a large salad bowl, combine the romaine lettuce, cucumber, tomatoes, green onions, radish, parsley, and mint.
2. In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, sumac, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Add the toasted pita bread pieces to the salad and toss again.
5. Serve immediately or chill for up to an hour to allow flavors to meld.

Tabbouleh Salad

• 1 cup bulgur wheat
• 1/2 cup boiling water
• 4 tomatoes, diced
• 1 cucumber, diced
• 1/2 cup green onions, chopped
• 2 cups fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

1. In a large bowl, combine the bulgur wheat and boiling water. Cover and let sit for 20-30 minutes until the bulgur has absorbed the water and is tender.
2. Fluff the bulgur wheat with a fork and let it cool.
3. Add the tomatoes, cucumber, green onions, parsley, and mint to the bowl with the bulgur wheat.
4. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Chill for at least an hour before serving to allow flavors to meld.

Lebanese Potato Salad

• 4 large potatoes, peeled, boiled, and cubed
• 1/2 cup green onions, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

1. In a large bowl, combine the cooked potatoes, green onions, parsley, and mint.
2. In a separate small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the potato mixture and toss gently to combine.
4. Chill for at least an hour before serving to allow flavors to meld.

Fried and Baked Mezze

Lebanese Mezze Recipes: Fried and Baked Delicacies

Explore the rich flavors of Lebanese cuisine with these traditional mezze recipes, featuring both fried and baked dishes. In this guide, we will show you how to create tasty falafel, kibbeh, and more.

Ingredients:

• 2 cups dried chickpeas, soaked overnight
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• Salt and black pepper, to taste
• Vegetable oil, for frying
• 1 cup fine bulgur wheat
• 3/4 lb lean ground beef or lamb
• 1 small onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• Salt and black pepper, to taste
• Vegetable oil, for frying

Instructions:

1. Begin by preparing the falafel mixture. Drain the soaked chickpeas and add them to a food processor. Add the chopped onion, minced garlic, chopped parsley, and cilantro. Pulse until the mixture is finely ground and holds together when squeezed.
2. Transfer the falafel mixture to a bowl and season with ground cumin, ground coriander, baking powder, salt, and black pepper. Stir well to combine the spices with the mixture. Form small balls or patties using your hands or a scoop.
3. In a deep frying pan, heat about an inch of vegetable oil. Once the oil is hot, carefully add the falafel balls or patties to the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels.
4. For the kibbeh, combine the fine bulgur wheat with enough warm water to cover it in a bowl. Let it soak for 20 minutes. Then drain any excess water and squeeze the bulgur to remove as much water as possible.
5. In a large bowl, combine the soaked bulgur wheat, ground beef or lamb, chopped onion, chopped parsley, ground cumin, ground allspice, salt, and black pepper. Mix until thoroughly combined.
6. Shape the kibbeh mixture into elongated football-shaped patties roughly 2 inches long. Use your finger to create a shallow indent down the center of each patty.
7. In a deep frying pan, heat up an inch of vegetable oil. Once the oil is hot, carefully add the kibbeh patties and fry for 4-5 minutes, or until they’re deep golden brown and fully cooked. Remove from the oil and drain on paper towels.

Serve these delicious Lebanese mezze dishes with tahini sauce and fresh salads. Enjoy the rich flavors and textures of these traditional treats that are perfect for sharing with friends and family. Don’t be afraid to add your own twist to these recipes and create your own mouthwatering mezze platter. Happy cooking!

Grilled Mezze

Grilled Lebanese Mezze: Kafta Skewers and Sumptuous Sides

Grilled Lebanese mezze is a creative, flavorful, and enjoyable way to share a meal with family and friends. In this guide, you’ll learn to make kafta skewers and other meat skewers, along with amazing sides that will complete your mezze experience.

Ingredients:

• 1 lb ground beef (or lamb)
• 1 small onion, finely minced
• 1/4 cup flat-leaf parsley, finely chopped
• 1/4 cup mint leaves, finely chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 cups cooked and cooled couscous
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 teaspoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Prepare Kafta Skewers:
   • In a large mixing bowl, combine ground beef (or lamb), minced onions, parsley, mint leaves, garlic, ground cumin, ground coriander, allspice, cinnamon, salt, and pepper.
   • Mix everything together until well combined.
   • Divide the meat mixture into 6 to 8 equal parts, depending on the size of skewers you are using.
   • Take one portion of meat mixture and wrap it around the skewer like a sausage, pressing it firmly to hold its shape. Repeat this with the remaining portions of meat and skewers.
   • Preheat your grill to medium-high heat.
   • Lightly oil the grill grates with vegetable oil.
   • Place your kafta skewers on the grill, and grill them for 8-12 minutes, turning every 2-3 minutes for even cooking and char marks.
2. Prepare Couscous Salad:
   • In a large mixing bowl, combine cooked couscous, cherry tomatoes, cucumber, red onions, black olives, and feta cheese.
   • In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, salt, and pepper.
   • Pour the dressing over the couscous mixture, and toss everything together lightly to combine.
3. Assemble and Serve Lebanese Mezze:
   • Start with couscous salad on a large serving platter.
   • Place your grilled kafta skewers on top of the couscous salad.
   • Garnish the platter with some mint leaves and lemon wedges.
   • Serve immediately with pita bread, yogurt dip, or tahini sauce on the side.
   • Enjoy your Lebanese grilled mezze experience with family and friends!

Lebanese Flatbreads and Pastries

Manakish (Lebanese Flatbread):

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon instant yeast
• 1/4 cup vegetable oil
• 1 1/2 cups warm water

Instructions:

1. In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix together until well combined.
2. Gradually add the warm water and vegetable oil to the flour mixture, stirring until a dough begins to form. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours or until it doubles in size.
4. Meanwhile, prepare the za’atar topping by mixing the za’atar spice mix and olive oil in a bowl until well combined. Set aside.
5. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Once the dough has risen, divide it into 8-10 equal-sized balls. Roll out each ball into a round, even flatbread.
7. Spread the za’atar topping evenly over each flatbread, leaving a small border around the edges.
8. Place the flatbreads on the prepared baking sheet and bake for 8-10 minutes, or until the edges are golden brown and the topping is bubbling.
9. Remove the manakish from the oven and transfer them to a wire rack to cool slightly. Serve warm.

Spinach Fatayer (Lebanese Spinach Pastries):

Ingredients:

• Follow the same dough recipe as Manakish.
• 1 lb fresh spinach, washed and finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup chopped walnuts (optional)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the dough following the same recipe as Manakish. Let it rise in a warm place for about 1.5 hours or until it doubles in size.
2. Meanwhile, in a large bowl, combine the spinach, onion, garlic, parsley, mint, walnuts (if using), lemon juice, and olive oil. Season with salt and pepper to taste, and mix well to combine.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Once the dough has risen, divide it into 12-16 equal-sized balls. Roll out each ball into a round shape, about 5-6 inches in diameter.
5. Place a heaping tablespoon of the spinach filling in the center of each round. Fold the edges of the dough over the filling, forming a triangular or boat-shaped pastry, and pinch together to seal the edges.
6. Place the spinach fatayer on the prepared baking sheet, and bake for 15-20 minutes, or until the dough is golden brown and the spinach filling is cooked through.
7. Remove the spinach fatayer from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature. Enjoy your delicious Lebanese flatbreads and pastries!

Lebanese Desserts

Lebanese Desserts: Sweeten Your Mezze Experience

Lebanon is known for its delicious and flavorful cuisine, and no meal would be complete without indulging in some authentic Lebanese desserts. Two popular desserts in Lebanese cuisine are Baklava and Maamoul. Try these recipes to tantalize your taste buds and complete your mezze experience.

Baklava

Baklava is a traditional pastry dessert made with layers of filo dough, filled with chopped nuts and held together with a sweet syrup. This classic Middle Eastern dessert is perfect for special occasions or just to satisfy your sweet tooth.

Ingredients:

• 16 oz package of filo dough, thawed
• 2 cups unsalted butter, melted
• 2 cups mixed nuts (walnuts, pistachios, and almonds), coarsely chopped
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves

Syrup:

• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey
• 2 tablespoons lemon juice
• 1 cinnamon stick

Instructions:

1. Preheat oven to 350°F(175°C).
2. In a medium-sized bowl, mix nuts, sugar, cinnamon, and cloves. Set aside.
3. Carefully unroll the filo dough and cover with a damp towel to prevent drying.
4. Lightly grease a 9×13-inch baking pan with some melted butter.
5. Place two layers of filo dough in the bottom of the pan and brush with melted butter. Repeat this process until you have 8 layers of filo dough.
6. Sprinkle a layer of the nut mixture evenly over the dough.
7. Add two more layers of filo dough, brushing with melted butter in between. Repeat this process until the nut mixture is used up.
8. Finish with 8 layers of filo dough, brushing with melted butter in between each layer.
9. Using a sharp knife, cut the baklava into squares or diamond shapes.
10. Bake for 50 minutes, or until golden brown and crisp.
11. While the baklava is baking, prepare the syrup by combining sugar, water, honey, lemon juice, and cinnamon stick in a saucepan over medium heat.
12. Bring the syrup to a boil, then reduce the heat and let it simmer for 15-20 minutes. Remove the cinnamon stick.
13. Once the baklava is done baking, immediately pour the syrup evenly over the hot baklava.
14. Let the baklava cool for at least 4 hours or overnight to allow the syrup to soak in, and enjoy!

Maamoul

Maamoul are small, round cookies filled with nuts or dates, typically enjoyed during special occasions or holidays.

Ingredients:

Dough:

• 2 cups fine semolina
• 1 cup all-purpose flour
• 1 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup orange blossom water
• 1/4 cup rose water
• 1/4 cup cold water

Filling:

• 1 1/2 cups dates, pitted and chopped
• 1 cup mixed nuts (pistachios and walnuts), coarsely chopped
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 2 tablespoons orange blossom water

Instructions:

1. In a large bowl, mix together semolina, flour, butter, and sugar. Knead the mixture until well combined and crumbly.
2. Gradually add orange blossom water, rose water, and cold water to the dough until a soft dough forms. Cover the dough and let it rest for 30 minutes.
3. Preheat oven to 350°F (175°C).
4. In a separate bowl, combine dates, nuts, sugar, cinnamon, cloves, and orange blossom water. Mix well to form the filling.
5. Divide the dough into equal small balls, about the size of a walnut.
6. Flatten the dough ball between your palms and place a small spoonful of the filling in the center. Fold the dough around the filling, sealing the edges completely.
7. Place the filled maamoul on an ungreased baking sheet and flatten slightly with your fingers.
8. Bake for 15-20 minutes, or until the cookies are lightly golden.
9. Place the cookies on a wire rack to cool, and enjoy!

Now that you’ve explored the tantalizing selection of Lebanese mezze dishes, unleash your inner chef and bring a touch of Middle Eastern zest to your next gathering or meal. These recipes are more than just delicious; they carry the spirit of Lebanese culture and tradition. So gather your ingredients and loved ones, and immerse yourself in the delightful practice of preparing and sharing Lebanese mezze.