Lebanese Lunch Recipes: 7 Authentic Mezze & Mains to Savor

Introduction

Lebanese lunch recipes are a flavorful journey into the heart of Mediterranean cuisine. Known for their variety, freshness, and vibrant flavors, these recipes encompass everything from mezze dishes like hummus and tabbouleh to hearty mains such as Shish Tawook and Kibbeh. A traditional Lebanese lunch is more than a meal—it’s a celebration of culture, community, and culinary artistry.

Lunch holds a special place in Lebanese culture, often seen as the main meal of the day. It is more than just a meal—it’s a communal experience where family and friends come together to share food, stories, and cherished moments. Rooted in Mediterranean influences, Lebanese recipes are known for their use of olive oil, fresh herbs, citrus, and aromatic spices. The result is a cuisine that is both delicious and deeply nourishing, offering incredible diversity in flavors and ingredients.

In this guide, we’ll explore the heart of Lebanese lunch traditions. You’ll discover classic recipes, learn about the essential ingredients and techniques, and gain tips to recreate these dishes in your own kitchen. Let’s embark on this flavorful journey into the world of Lebanese lunch recipes! Learn more here.

Understanding Lebanese Cuisine

Historical Roots of Lebanese Dishes

Lebanese cuisine reflects centuries of cultural exchange, drawing influences from Phoenician, Ottoman, and Arab traditions. Situated at the crossroads of the Mediterranean and Middle East, Lebanon has adopted and refined a variety of culinary techniques, resulting in its uniquely rich food culture.

Core Ingredients in Lebanese Cooking

At the heart of every Lebanese dish are fresh, wholesome ingredients. Staples include:

• Olive Oil: A cornerstone in Lebanese cooking, used in salads, dips, and marinades.
• Za’atar: A fragrant blend of thyme, sumac, sesame seeds, and salt, often sprinkled on flatbreads or used as a seasoning.
• Garlic: A key flavor enhancer in many dishes, especially in toum (garlic sauce).
• Lemon Juice: Adds a bright, tangy flavor to mezze and main courses alike.
• Chickpeas and Lentils: Versatile legumes used in hummus, stews, and soups.
• Fresh Herbs: Mint, parsley, and cilantro bring an unmistakable freshness to salads and garnishes.

Lebanese meals emphasize balance—combining earthy, savory, and tangy flavors with vibrant colors and textures.

Classic Lebanese Lunch Recipes

A traditional Lebanese lunch is an elaborate affair that revolves around the concept of mezze—a spread of small dishes served as appetizers or sides. These are followed by hearty main courses and complemented with refreshing drinks and desserts. Each dish tells a story of Lebanon’s culinary heritage, offering a unique blend of flavors and textures.

Mezze Starters

Recipe: Hummus

Hummus is perhaps the most recognized dish in Lebanese cuisine. This creamy dip made from chickpeas is both simple and versatile.

Ingredients:

• 2 cups canned chickpeas (or freshly cooked)
• 1/3 cup tahini (sesame paste)
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp ground cumin (optional)
• Salt to taste

Instructions:

1. Drain and rinse the chickpeas. If desired, peel the skins for a smoother texture.
2. In a food processor, blend the chickpeas, tahini, lemon juice, garlic, cumin, and a pinch of salt.
3. While blending, slowly drizzle in the olive oil until the mixture reaches a creamy consistency.
4. Adjust seasoning as needed. Serve with a drizzle of olive oil and a sprinkle of paprika or parsley.

Serving Tip: Pair with warm pita bread or vegetable sticks for an authentic experience.

Recipe: Baba Ghanoush

This smoky eggplant dip is a staple in Lebanese mezze, known for its creamy texture and rich flavor.

Ingredients:

• 2 medium eggplants
• 3 tbsp tahini
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt to taste
• Pomegranate seeds and parsley for garnish (optional)

Instructions:

1. Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft.
2. Let the eggplants cool, then peel off the skin and scoop out the flesh.
3. Mash the eggplant in a bowl and mix in tahini, olive oil, lemon juice, garlic, and salt.
4. Garnish with olive oil, pomegranate seeds, and parsley before serving.

Serving Tip: Baba Ghanoush is best enjoyed with fresh flatbread or crisp vegetables.

Recipe: Tabbouleh

Tabbouleh is a refreshing parsley-based salad that’s a highlight of any mezze table.

Ingredients:

• 1 bunch of fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 medium tomatoes, finely diced
• 1 small onion, finely chopped
• 1/4 cup fine bulgur wheat
• Juice of 2 lemons
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the bulgur wheat and soak it in water for about 10 minutes, then drain.
2. In a large bowl, combine parsley, mint, tomatoes, and onion.
3. Add the soaked bulgur, lemon juice, olive oil, salt, and pepper. Mix well.
4. Chill in the refrigerator for 15–20 minutes before serving.

Serving Tip: Tabbouleh pairs perfectly with grilled meats or can be eaten on its own for a light, healthy option.

Traditional Mains

After indulging in the vibrant flavors of mezze, the main courses of a Lebanese lunch take center stage. These dishes are hearty, flavorful, and deeply rooted in tradition, showcasing the variety and richness of Lebanese cuisine.

Recipe: Kibbeh (Fried, Baked, or Raw)

Kibbeh is often referred to as the national dish of Lebanon. It’s a savory combination of spiced ground meat, bulgur wheat, and onions, prepared in various ways.

Ingredients:

• 2 cups fine bulgur wheat
• 1 pound ground lamb or beef (lean)
• 1 medium onion, finely chopped
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• Salt to taste
• 1/2 cup pine nuts (optional, for fried or baked versions)
• Olive oil for frying

Instructions (Fried Kibbeh):

1. Rinse and soak the bulgur wheat for 10–15 minutes, then drain and squeeze out excess water.
2. In a food processor, blend half the meat, bulgur, onion, and spices until it forms a dough-like consistency.
3. Shape the mixture into small hollow shells. Fill with cooked minced meat and pine nuts. Seal and form into oval shapes.
4. Heat oil in a deep fryer or skillet and fry until golden brown.

Directions (Baked Kibbeh):

1. Spread half the meat and bulgur mixture in a greased baking dish.
2. Add a layer of cooked minced meat and pine nuts, then cover with the remaining mixture.
3. Score the top layer into diamond shapes and drizzle with olive oil. Bake at 375°F (190°C) for 30–35 minutes.

Instructions (Raw Kibbeh):

1. Use the same blended meat and bulgur mixture but ensure the meat is extremely fresh and high-quality.
2. Serve raw kibbeh chilled with olive oil and pita bread.

Serving Tip: Kibbeh is best served with a side of yogurt or cucumber salad.

Recipe: Shish Tawook

Shish Tawook is a classic Lebanese grilled chicken dish marinated in a flavorful blend of spices, yogurt, and lemon.

Ingredients:

• 1 pound chicken breast, cut into cubes
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste

Instructions:

1. In a bowl, mix yogurt, olive oil, lemon juice, garlic, and spices to form the marinade.
2. Add the chicken cubes and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Skewer the marinated chicken cubes.
4. Grill over medium-high heat, turning occasionally, until the chicken is cooked through and slightly charred (about 10–12 minutes).

Serving Tip: Serve Shish Tawook with garlic sauce (toum) and pickled vegetables for a complete meal.

Recipe: Stuffed Grape Leaves (Warak Enab)

Stuffed grape leaves are a labor of love, filled with a savory rice and meat mixture and simmered in a tangy broth.

Ingredients:

• 1 jar grape leaves, rinsed and drained
• 1 cup short-grain rice, rinsed
• 1/2 pound ground beef or lamb
• 1 medium onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 2 lemons
• 1/4 cup olive oil
• 1 tsp allspice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine rice, meat, onion, parsley, spices, and half the lemon juice. Mix well.
2. Lay a grape leaf flat and place a small amount of filling near the stem end. Fold in the sides and roll tightly.
3. Arrange the stuffed leaves in a pot, seam side down. Layer them closely together to prevent unrolling.
4. Add the remaining lemon juice, olive oil, and enough water to cover the rolls. Place a plate on top to keep them submerged.
5. Simmer on low heat for 1.5–2 hours until the leaves are tender and the rice is cooked.

Serving Tip: Enjoy warm or at room temperature with a dollop of yogurt.

Accompaniments

No Lebanese lunch is complete without the perfect sides to complement the main dishes. From fluffy rice with vermicelli to tangy pickled vegetables, these accompaniments enhance the flavors of the meal and bring balance to the table.

Recipe: Lebanese Rice with Vermicelli

Lebanese rice is a simple yet essential side dish, often served with stews, grilled meats, or saucy dishes. Its delicate nutty flavor comes from toasted vermicelli and ghee or butter.

Ingredients:

• 1 cup long-grain white rice
• 1/3 cup vermicelli noodles
• 2 tbsp ghee or unsalted butter
• 2 cups water or chicken stock
• 1/2 tsp salt

Instructions:

1. Rinse the rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain.
2. Heat the ghee or butter in a pot over medium heat. Add the vermicelli noodles and stir until golden brown.
3. Add the drained rice to the pot and stir gently to coat the grains with the fat.
4. Pour in the water or chicken stock and add salt. Bring to a boil, then reduce the heat to low and cover.
5. Cook for 15 minutes or until the rice is tender and the liquid is absorbed.
6. Fluff the rice with a fork before serving.

Serving Tip: Garnish with toasted pine nuts or almonds for added crunch and serve alongside kibbeh or Shish Tawook.

Recipe: Pickled Vegetables (Makdous)

Pickled vegetables, or Makdous, add a burst of tanginess to Lebanese meals. While recipes can vary, eggplant is a popular choice for pickling in Lebanon.

Ingredients:

• 10 small eggplants (baby-sized preferred)
• 1/2 cup walnuts, finely chopped
• 4 garlic cloves, minced
• 1 tsp crushed red pepper (optional)
• 1/2 cup olive oil (for storing)
• Salt (for curing)

Instructions:

1. Boil the eggplants in salted water for about 5 minutes, then drain and let them cool.
2. Make a small slit lengthwise in each eggplant and lightly salt the insides. Let them drain on a tray for 1–2 hours.
3. Mix the walnuts, garlic, and red pepper (if using) in a bowl.
4. Stuff the cured eggplants with the walnut mixture. Arrange them in a jar, packing them tightly.
5. Pour olive oil into the jar, ensuring the eggplants are completely submerged.
6. Seal the jar and refrigerate for 5–7 days before serving.

Serving Tip: Serve Makdous as a side dish or as part of a mezze spread for a tangy and crunchy bite.

FAQs

1. How do you build a traditional Lebanese lunch menu?

A traditional Lebanese lunch menu revolves around a variety of mezze (small dishes), followed by a hearty main course and complemented by refreshing drinks and desserts. Start with mezze like hummus, baba ghanoush, and tabbouleh. Pair these with main dishes such as Shish Tawook or Kibbeh, served alongside Lebanese rice and pickled vegetables. For ideas on preparing these dishes, explore healthy breakfast options that can complement Lebanese meals. Round off the meal with fresh mint lemonade and desserts like baklava or rice pudding.

2. Can these recipes be made vegan?

Yes, many Lebanese recipes can be easily adapted for vegan diets. Mezze dishes like hummus, baba ghanoush, and tabbouleh are naturally vegan. For main courses, substitute meat with plant-based options like lentils or mushrooms, and use vegetable stock in recipes like Lebanese rice. To explore versatile plant-based cooking, check out this guide on vegan-friendly foods.

3. What are the most common spices used in Lebanese cooking?

Lebanese cuisine relies on a rich array of spices, including allspice, cinnamon, cumin, coriander, and sumac. Za’atar, a blend of thyme, sumac, sesame seeds, and salt, is also a signature seasoning. These spices create the warm and aromatic flavors characteristic of Lebanese dishes. Learn more about incorporating spices into your cooking by visiting tips for making delicious meals.

4. How long do mezze dishes typically last?

Most mezze dishes can last 3–4 days when stored in an airtight container in the refrigerator. However, fresh salads like tabbouleh are best enjoyed within a day or two to retain their crisp texture and vibrant flavor. For additional tips on preserving dishes, check out meal prepping techniques.

5. Can Lebanese lunch recipes be prepped in advance?

Absolutely! Many Lebanese dishes are perfect for meal prepping. Mezze items like hummus, baba ghanoush, and stuffed grape leaves can be made a day ahead. Marinades for dishes like Shish Tawook can be prepared in advance, allowing the flavors to develop. To ensure perfect results, explore expert meal preparation tips.

Conclusion

Lebanese lunch recipes are a celebration of tradition, flavor, and community. From creamy mezze starters to hearty main courses and refreshing drinks, every dish showcases the vibrant culinary heritage of Lebanon. By embracing fresh ingredients, aromatic spices, and thoughtful preparation techniques, you can recreate the magic of a Lebanese feast in your own kitchen.

Whether you’re preparing a meal for friends and family or exploring the cuisine for the first time, these recipes provide an authentic taste of Lebanon’s rich culture. For dessert ideas to enhance your feast, check out sweet breakfast recipes to inspire your meals. So grab your ingredients, dive into the recipes, and savor the delightful flavors of a traditional Lebanese lunch!