Lebanese cuisine

Foods from Lebanon are considered a Mediterranean delicacy consisting of a variety of fresh vegetarian recipes, salads and stews all seasoned with a flavorsome combination of herbs and spices. One of the most world known Lebanese specialties is called the Maza, also written "Mezze", which is a selection of appetizers: olives, cheeses, Labanee, or small portions also known as muqabbilat (starters).

This is a selection of appetizers that can be eaten alone as in breakfast, and that can also be important ingredients of Lebanese dishes:

Ackawi is a white cow's milk cheese.

Baba Ghanouj is akind of popular Middle Eastern dish made primarily of eggplant (aubergine).

Balila, also known as Cumin Chickpeas, consists of boiled chickpeas mixed with garlic, salt, cumin and olive oil. It is usually served as a hot Mezze dish.

Batata harra (literally "spicy potatoes") is a Lebanese vegetable dish. It consists of potatoes, red peppers, coriander, chili, and garlic which are all fried together in olive oil.

Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. Falafel is usually served as a sandwich wrapped in pita bread. Along with the falafel balls, which may be crushed onto the bread or added whole, topping variations are usually included. Falafel balls may also be eaten alone as a snack or served as part of a mezze.

Fattoush is a Levantine salad made from several garden vegetables and toasted or fried pieces of pita bread.

Foul medammas is often eaten at breakfast. It consists of fava beans slow-cooked in a copper pot that have been partially or completely mashed. Olive oil is often an ingredient, and garlic is sometimes added. Foul medammas is served with plenty of olive oil, chopped parsley, onion, garlic, and lemon juice.

Hummus or hummus bi tahini is a dip or spread made of mashed chickpeas, sesame tahini, lemon juice, and garlic.

Kebab refers to a variety of grilled/broiled meat dishes in Middle Eastern, Central Asian and South Asian cuisines. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish.

Kibbeh is a dish of minced meat with bulgur and spices with many variants, both raw and cooked. Bulgur is a cereal food made from several different wheat species, but most often from durum wheat.
 
Kafta  is a Middle Eastern and South Asian meatball or dumpling. In the simplest form, kaftas consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions and spices with many variants, both raw and cooked.

Labneh  is a type of yoghurt which is strained in a cloth or paper bag or filter, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste.

Manakish is a Lebanese food consisting of dough topped with cheese or thyme or ground meat, but used widely in many Middle Eastern countries. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch. The word manakish is the plural of the word mankousheh in Arabic.

Mujaddara consists of cooked lentils together with wheat or rice, garnished with onions that have been sautéed in olive oil.

Shanklish is a type of cow's milk or sheep's milk cheese made in Syria and Lebanon. It is typically formed into balls of approximately 6 cm diameter, which are often covered with Zaatar. Shanklish varies greatly in its texture and flavor. Fresh cheeses have a soft texture and mild flavor; those dried and aged for a longer period become progressively harder and can acquire an extremely pungent odor and flavor.

Shish taouk is a traditional Turkish shish kebab which can also be found in Syrian and Lebanese cuisine. This is the chicken kebab. Cubes of chicken skewered and grilled. The choice of marination can include yogurt, or a tomato paste, amongst others. This is typically eaten with a garlic paste Toum.