Healthy Lebanese Recipes to Give You a Taste of the Middle East

CloseTaste the middle east through savory mezze dishes that have layered simple ingredients, with exciting spices to create dishes like, Pumpkin Kibbeh. Many Lebanese dishes include chickpeas or fava beans to create a spiced hummus or sauce, an important part of every Lebanese meal. Most dishes are vegetarian or use meat sparingly due to the traditional Levant style of cooking, red meat is uncommon but when used it is usually, goat or lamb.01of 09Greens with Crispy Onions (Hendbeh b' Zeit)View RecipeWilted greens topped with fried onions is a mezze must. Bitter dandelion greens are the most flavorful, but chard or kale–really any green or a combination of them–tastes delicious.02of 09Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)View RecipeTarator is an easy-to-prepare tahini sauce that often accompanies baked fish, shawarma, falafel or cooked vegetables like these chard stalks.03of 09Chickpeas with Garlicky Yogurt & Toasted Pita (Fatteh Hommos)View RecipeFatteh means “broken” and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also “broken” with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.04of 09Freekeh with Grilled Vegetables (Frikeh bel Khodra)View RecipeSoaking the freekeh and cooking it with caramelized onions results in an almost risotto-like texture. Grill up your favorite vegetables in place of the zucchini, carrots and scallions, if you like–or skip the vegetables altogether and serve it as a simple whole-grain side. It’s really that good on its own.05of 09Stewed Okra (Yakhnet Bemyieh)View RecipeSimmered in a tomato sauce fragrant with garlic and cilantro and finished with pomegranate molasses, this okra recipe might be just the dish that turns okra haters into lovers.06of 09Pumpkin Kibbeh (Kebbet Laa’tin)View Recipe"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.07of 09Carob Molasses Cake (Sfouf b' Debs)View RecipeWith all due respect to baklava, we’ve found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.08of 09Middle Eastern Braised CauliflowerView RecipeIn this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results.09of 09Lamb & Rice Stuffed Grape LeavesView RecipeThese traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

Taste the middle east through savory mezze dishes that have layered simple ingredients, with exciting spices to create dishes like, Pumpkin Kibbeh. Many Lebanese dishes include chickpeas or fava beans to create a spiced hummus or sauce, an important part of every Lebanese meal. Most dishes are vegetarian or use meat sparingly due to the traditional Levant style of cooking, red meat is uncommon but when used it is usually, goat or lamb.01of 09Greens with Crispy Onions (Hendbeh b' Zeit)View RecipeWilted greens topped with fried onions is a mezze must. Bitter dandelion greens are the most flavorful, but chard or kale–really any green or a combination of them–tastes delicious.02of 09Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)View RecipeTarator is an easy-to-prepare tahini sauce that often accompanies baked fish, shawarma, falafel or cooked vegetables like these chard stalks.03of 09Chickpeas with Garlicky Yogurt & Toasted Pita (Fatteh Hommos)View RecipeFatteh means “broken” and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also “broken” with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.04of 09Freekeh with Grilled Vegetables (Frikeh bel Khodra)View RecipeSoaking the freekeh and cooking it with caramelized onions results in an almost risotto-like texture. Grill up your favorite vegetables in place of the zucchini, carrots and scallions, if you like–or skip the vegetables altogether and serve it as a simple whole-grain side. It’s really that good on its own.05of 09Stewed Okra (Yakhnet Bemyieh)View RecipeSimmered in a tomato sauce fragrant with garlic and cilantro and finished with pomegranate molasses, this okra recipe might be just the dish that turns okra haters into lovers.06of 09Pumpkin Kibbeh (Kebbet Laa’tin)View Recipe"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.07of 09Carob Molasses Cake (Sfouf b' Debs)View RecipeWith all due respect to baklava, we’ve found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.08of 09Middle Eastern Braised CauliflowerView RecipeIn this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results.09of 09Lamb & Rice Stuffed Grape LeavesView RecipeThese traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

01of 09Greens with Crispy Onions (Hendbeh b' Zeit)View RecipeWilted greens topped with fried onions is a mezze must. Bitter dandelion greens are the most flavorful, but chard or kale–really any green or a combination of them–tastes delicious.02of 09Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)View RecipeTarator is an easy-to-prepare tahini sauce that often accompanies baked fish, shawarma, falafel or cooked vegetables like these chard stalks.03of 09Chickpeas with Garlicky Yogurt & Toasted Pita (Fatteh Hommos)View RecipeFatteh means “broken” and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also “broken” with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.04of 09Freekeh with Grilled Vegetables (Frikeh bel Khodra)View RecipeSoaking the freekeh and cooking it with caramelized onions results in an almost risotto-like texture. Grill up your favorite vegetables in place of the zucchini, carrots and scallions, if you like–or skip the vegetables altogether and serve it as a simple whole-grain side. It’s really that good on its own.05of 09Stewed Okra (Yakhnet Bemyieh)View RecipeSimmered in a tomato sauce fragrant with garlic and cilantro and finished with pomegranate molasses, this okra recipe might be just the dish that turns okra haters into lovers.06of 09Pumpkin Kibbeh (Kebbet Laa’tin)View Recipe"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.07of 09Carob Molasses Cake (Sfouf b' Debs)View RecipeWith all due respect to baklava, we’ve found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.08of 09Middle Eastern Braised CauliflowerView RecipeIn this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results.09of 09Lamb & Rice Stuffed Grape LeavesView RecipeThese traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.

01of 09

Greens with Crispy Onions (Hendbeh b' Zeit)

View Recipe

Wilted greens topped with fried onions is a mezze must. Bitter dandelion greens are the most flavorful, but chard or kale–really any green or a combination of them–tastes delicious.

02of 09Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)View RecipeTarator is an easy-to-prepare tahini sauce that often accompanies baked fish, shawarma, falafel or cooked vegetables like these chard stalks.

02of 09

Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)

Tarator is an easy-to-prepare tahini sauce that often accompanies baked fish, shawarma, falafel or cooked vegetables like these chard stalks.

03of 09Chickpeas with Garlicky Yogurt & Toasted Pita (Fatteh Hommos)View RecipeFatteh means “broken” and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also “broken” with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.

03of 09

Chickpeas with Garlicky Yogurt & Toasted Pita (Fatteh Hommos)

Fatteh means “broken” and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also “broken” with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.

04of 09Freekeh with Grilled Vegetables (Frikeh bel Khodra)View RecipeSoaking the freekeh and cooking it with caramelized onions results in an almost risotto-like texture. Grill up your favorite vegetables in place of the zucchini, carrots and scallions, if you like–or skip the vegetables altogether and serve it as a simple whole-grain side. It’s really that good on its own.

04of 09

Freekeh with Grilled Vegetables (Frikeh bel Khodra)

Soaking the freekeh and cooking it with caramelized onions results in an almost risotto-like texture. Grill up your favorite vegetables in place of the zucchini, carrots and scallions, if you like–or skip the vegetables altogether and serve it as a simple whole-grain side. It’s really that good on its own.

05of 09Stewed Okra (Yakhnet Bemyieh)View RecipeSimmered in a tomato sauce fragrant with garlic and cilantro and finished with pomegranate molasses, this okra recipe might be just the dish that turns okra haters into lovers.

05of 09

Stewed Okra (Yakhnet Bemyieh)

Simmered in a tomato sauce fragrant with garlic and cilantro and finished with pomegranate molasses, this okra recipe might be just the dish that turns okra haters into lovers.

06of 09Pumpkin Kibbeh (Kebbet Laa’tin)View Recipe"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.

06of 09

Pumpkin Kibbeh (Kebbet Laa’tin)

“Kibbeh” describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.

07of 09Carob Molasses Cake (Sfouf b' Debs)View RecipeWith all due respect to baklava, we’ve found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.

07of 09

Carob Molasses Cake (Sfouf b' Debs)

With all due respect to baklava, we’ve found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.

08of 09Middle Eastern Braised CauliflowerView RecipeIn this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results.

08of 09

Middle Eastern Braised Cauliflower

In this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results.

09of 09Lamb & Rice Stuffed Grape LeavesView RecipeThese traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.

09of 09

Lamb & Rice Stuffed Grape Leaves

These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.

Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

Was this page helpful?

Thanks for your feedback!

Tell us why!OtherSubmit

Tell us why!

Greens with Crispy Onions (Hendbeh b' Zeit)#

Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)#

Chickpeas with Garlicky Yogurt & Toasted Pita (Fatteh Hommos)#

Freekeh with Grilled Vegetables (Frikeh bel Khodra)#

Stewed Okra (Yakhnet Bemyieh)#

Pumpkin Kibbeh (Kebbet Laa’tin)#

Carob Molasses Cake (Sfouf b' Debs)#

Middle Eastern Braised Cauliflower#

Lamb & Rice Stuffed Grape Leaves#