lebanese
Baba ganoush — smoky aubergine dip
Charred aubergines, tahini, lemon, garlic. Smoky, creamy, irresistible with warm flatbread. The Lebanese mezze essential.
Serves 4 • 40 min • easy
lebanese
Hummus — silky chickpea dip
Properly smooth, lemony, tahini-rich. The Lebanese meze staple — drizzle generously with olive oil.
Serves 6 • 11 min • easy
lebanese
Kibbeh — fried bulgur and lamb croquettes
Crisp golden shells of bulgur wheat around spiced lamb and onion. The Lebanese national dish, deep-fried to perfection.
Serves 616 • 55 min • hard
lebanese
Manakish — Lebanese za'atar flatbread
Soft pillowy flatbread topped with za'atar and olive oil. The Lebanese breakfast of champions — best eaten warm from the oven.
Serves 44 • 159 min • medium
lebanese
Tabbouleh — Lebanese parsley and bulgur salad
Mostly parsley, a little bulgur, tomato, mint, lemon. The Lebanese national salad — bright, herby, and very moreish.
Serves 4 • 20 min • easy