An eastern Mediterranean cuisine of mezze, olive oil, citrus, and charcoal-grilled meats, often considered the most internationally recognized Levantine kitchen.
What it is
Lebanese cuisine is the most globally known face of Levantine cooking — the food of the eastern Mediterranean coast where Phoenicians, Romans, Arabs, Crusaders, and Ottomans all left their mark. The Lebanese diaspora, especially in West Africa and Latin America, carried mezze culture worldwide.
How it tastes
Brightness defines the table. Lemon and sumac sharpen every plate; flat-leaf parsley is treated like a vegetable, not a garnish. Olive oil — usually from Lebanon’s own ancient mountain groves — finishes nearly every dish.
Signature dishes & techniques
Hummus, tabbouleh, and fattoush form the holy trinity of mezze. Kibbeh — bulgur-and-lamb croquettes — is so central it is called the country’s national dish. Manakish flatbreads slathered in za’atar are the breakfast of every Beirut morning. Charcoal-grilled shish taouk skewers carry the meat course.
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Lebanese starts with L and ends with E. Browse other cuisines along the same letter.
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