Lebanese cuisine |
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Beverages |
- Non-alcoholic
- Jallab
- Arabic coffee
- Turkish coffee
- White coffee
- Mur
- Dibs
- Sahlab
- Sharbat
- Turkish tea
- Fermented
- Beer
- Distilled
- Wines
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Breads |
- Ka'ak
- Katma
- Pita
- Fatayer
- Khubz tannoor
- Markook
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Meze |
- Arab salad
- Baba ghanoush
- Glasswort salad
- Ful medames
- Hommus
- Kibbeh
- Muhammara
- Sarma
- Shakshouka
- Tabbouleh
- Yogurt
- Labneh
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Cheeses |
- Braided cheese
- Kashkawan cheese
- Hallum cheese
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Soups |
- Chorba
- Sheep's sorrel soup
- Lentil soup
- Haleem soup
- Tripe soup
- Yogurt soup
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Dishes |
- Stuffed quinces
- Börek
- Bulgur
- Falafel
- Stuffed tomatoes
- Dry meatballs
- Fasouliya
- Musaqa‘a
- Stuffed eggplants
- Fried eggplant
- Pilaf
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Grilled meats |
- Kebab
- Shawarma
- Kofta
- Shish kofte
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Desserts |
- Phoenicia dessert
- Baklava
- Basbousa
- Walnut stuffed figs
- Hurma
- Fig roll
- Halva
- Qurabiya
- Kanafeh
- Ma'amoul
- Majun
- Marron glacé
- Muhallebi
- Quince dessert
- Moghli
- Flour kurabiye
- Rahat al-halqum
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Frequent ingredients |
- Vegetables
- Bean
- Bell pepper
- Eggplant
- Leek
- Lentil
- Spinach
- Tomato
- Herbs & spices
- Almond
- Black pepper
- Chestnut
- Cinnamon
- Cumin
- Dried apricot
- Garlic
- Hazelnut
- Mint
- Nut
- Olive
- Olive oil
- Onion
- Oregano
- Paprika
- Parsley
- Pistachio
- Red pepper
- Thyme
- Walnut
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Unique instruments | |
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Related cuisines |
- Arab
- Levantine
- Mediterranean
- Middle Eastern
- Armenian
- Cypriot
- Ottoman
- Syrian
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