Lebanese Recipes

See some exellent Lebanese cookbooks

Our Recipes

These are three of our favorite "Mediterranean Diet" foods.

"Those who followed the so-called Mediterranean Diet cut their risk of dying before they reached 80 years old by 23 percent. But don't stop your healthy ways there! Those who ate healthy and exercised regularly, didn't smoke, and drank alcohol in moderation cut their risk of an early death by 65 percent!" Denise Austin

Hummus/Hommos (Chick Pea Dip)

Hummus topped with whole chickpeas and olive oil.


  • 1 small can chick peas
  • 2-3 tablespoons lemon juice
  • ¼ cup tahineh (sesame paste)
  • parsley or mint leaves for garnish
  • ½ teaspoon salt
  • 2 cloves garlic (optional)
  • 1 tablespoon olive oil

In blender or food processor, blend drained peas. Add tahineh, salt, and garlic. Blend well, adding lemon juice last. If too thick, add more lemon juice or water. Place in flat dish and decorate with parsley or mint leaves. Drizzle with olive oil if desired. Serve as a dip with Lebanese bread or cut vegetables or as a vegetable dish to accompany kafta.

Serves 4-6.

Lubi (Green Bean Meat Stew)


  • 1 pound beef or lamb, cut into ½ inch cubes
  • 3 tablespoons butter or vegetable oil
  • 1 medium onion, finely chopped
  • 2 pounds green beans fresh, frozen, or canned
  • Water
  • ¼ cup tomato paste
  • 1½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cinnamon

In a saucepan, sauté meat in oil or butter until meat is browned. Add chopped onion. Saute until onion is limp. Add beans, stir then add water to cover. Cover and cook until meat and beans are tender, 40-50 minutes. Add tomato paste and spices. Cook an additional 10-15 minutes.

Serve over white rice. This is one of Mike's favorite Lebanese meals. Give it a try!

Serves 6-7.

Tabbouleh/Tabouli (Parsley salad)

Flickr - cyclonebill - Tabbouleh.jpg


  • 4 bunches parsley
  • 3 ripe tomatoes, finely chopped
  • 1 medium onion, finely chopped
  • ½ bunch fresh mint, finely chopped
  • ½ cup bulgur (cracked wheat)
  • ½ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • Romaine lettuce for serving
  • juice of 2 lemons (approx. ¼ cup)

Finely chop and rinse well the parsley. Squeeze out excess water and place in large bowl. In a small bowl, add onions, salt, pepper, cinnamon, and allspice. Mix well with hands. Rinse bulgur lightly with water, squeeze dry. Add to parsley. Add tomatoes, mint, and onions to parsley. Season to taste with olive oil and lemon juice. Serve with crisp lettuce.

Serves 4-6.

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