Today we dive into the fragrant and vibrant cuisine of Lebanon—a country where every dish tells a story of hospitality and tradition. Two iconic recipes we’ve chosen will be a true revelation for your table: a juicy meat dish with a crispy crust and a vegetarian classic with spicy notes.
🍗 Kibbeh bil Sanieh
A traditional Lebanese dish of layered meat dough with a filling of minced meat and nuts, baked to a golden crust. The outer layer is tender bulgur with meat, the inner one is aromatic minced meat with pine nuts and spices. The taste is a combination of soft texture and rich spicy aroma, perfect for a festive table.
Ingredients:
For the dough (kibbeh):
• Fine-ground bulgur — 200 g
• Lean ground beef — 300 g
• Onion — 1 medium (~150 g)
• Salt — 1 tsp
• Black pepper — ½ tsp
• Ground cinnamon — ½ tsp
• Allspice (ground cloves) — ¼ tsp
• Ice — 2 cubes (for texture)
For the filling:
• Lean ground beef — 250 g
• Onion — 1 small (finely chopped)
• Pine nuts — 50 g
• Butter — 30 g
• Salt — ½ tsp
• Black pepper — ¼ tsp
• Ground cinnamon — ¼ tsp
• Vegetable oil — for greasing the pan
For serving:
• Plain yogurt — 100 g
• Fresh mint — a few sprigs
Instructions:
Preparing the bulgur:
Cover the bulgur with cold water by 1 cm. Let sit for 30 minutes, then drain through a sieve. Squeeze the bulgur with your hands to remove excess moisture. It should be soft but not mushy.
Making the dough:
Chop the onion for the dough into large pieces and grind through a meat grinder with the beef and bulgur. Add salt, pepper, cinnamon, and allspice. Mix the mass with your hands, gradually adding ice cubes until the dough becomes smooth and elastic (like modeling clay). Test for doneness: when pressed with a finger, it shouldn’t stick but should hold its shape.
Making the filling:
Melt the butter in a pan over medium heat. Add the finely chopped onion and sauté for 5 minutes until golden. Add the ground beef and cook, stirring, for 7–10 minutes until fully done (the meat should be crumbly and lose its pink color). Remove from heat, add pine nuts, salt, pepper, and cinnamon. Mix and let cool.
Assembling the kibbeh:
Preheat the oven to 180°C (350°F). Grease a rectangular baking dish (20x30 cm) with vegetable oil. Divide the dough into two equal parts. Roll one part into a 1 cm-thick layer on the bottom of the dish. Spread the filling evenly, leaving a 1 cm border. Roll the second part of the dough into a layer of the same thickness and cover the filling like a lid. Crimp the edges so the filling doesn’t leak out. Use a knife to make shallow diamond-shaped cuts on the surface.
Baking:
Brush the surface of the kibbeh with vegetable oil and bake for 30–35 minutes until golden brown. Check for doneness with a wooden skewer: if it comes out dry, the dish is ready. Let cool for 10 minutes before slicing.
Serving:
Cut the kibbeh into squares and serve with yogurt and fresh mint. The dish can be eaten hot or cold.
💡 Fact: Kibbeh is considered Lebanon’s national dish and has countless variations—from fried balls to baked layers. It’s often prepared for family celebrations and religious holidays, symbolizing unity and generosity.
🥙 Falafel with Tahini
Golden, crispy balls of chickpeas and spices, deep-fried and served with creamy sesame paste. Falafel is a vegetarian classic of Lebanese cuisine: a crunchy crust on the outside, tender and aromatic filling inside. Tahini sauce adds a creamy note, making the dish balanced and rich.
Ingredients:
For the falafel:
• Dried chickpeas — 250 g (do not substitute with canned!)
• Onion — 1 medium (100 g)30 g)
• Garlic — 3 cloves
• Fresh parsley — 1 bunch (
• Fresh cilantro — ½ bunch (15 g)500 ml)
• All-purpose flour — 2 tbsp
• Baking powder — 1 tsp
• Salt — 1 tsp
• Ground cumin — 1 tsp
• Ground coriander — 1 tsp
• Cayenne pepper — ¼ tsp (to taste)
• Vegetable oil — for frying (
For the tahini sauce:
• Tahini paste — 100 g
• Lemon juice — 3 tbsp
• Garlic — 1 clove (minced)
• Salt — ½ tsp
• Cold water — 50–70 ml (as needed)
For serving:
• Lavash or pita — 2 pieces
• Tomatoes — 1 (diced)
• Cucumber — ½ (diced)
• Red onion — ¼ (thinly sliced)
• Lettuce leaves — 4–5
• Fresh mint — a few sprigs
Instructions:
Soaking the chickpeas:
Cover the chickpeas with cold water by 3–4 cm and soak for 12 hours (or overnight). Drain and rinse under running water. The chickpeas should swell and soften but not fall apart.
Making the falafel mixture:
Grind the soaked chickpeas through a meat grinder with a fine grate (or pulse in a food processor until finely crumbled). Add onion, garlic, parsley, and cilantro, then grind again until smooth. Transfer to a bowl, add flour, baking powder, salt, cumin, coriander, and cayenne pepper. Knead thoroughly with your hands until the mixture is pliable. Test for doneness: the mixture should hold its shape when squeezed in your hand.
Shaping the balls:
Wet your hands with water and shape the mixture into 3–4 cm balls. Place them on a plate and refrigerate for 30 minutes (this helps them hold their shape during frying).
Frying the falafel:
Heat the vegetable oil in a deep pan or fryer to 170–180°C (340–355°F). Test the temperature with a wooden skewer: if bubbles form around it, the oil is ready. Fry the falafel in batches of 4–5 for 3–4 minutes until golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Making the tahini sauce:
In a bowl, mix the tahini paste, lemon juice, minced garlic, and salt. Gradually add cold water while stirring until the sauce is smooth and creamy (like thin sour cream).
Assembling the dish:
Cut the lavash or pita in half and warm slightly. Fill each half with lettuce, tomatoes, cucumber, red onion, and falafel. Drizzle with tahini sauce and garnish with mint. Serve immediately while the falafel is still crispy.
💡 Fact: Falafel is one of the most popular street foods in the Middle East, and Lebanon claims its invention. In Beirut, there’s even a legend that falafel originated in monasteries during fasting periods, when monks sought a nutritious and tasty meat alternative.