Baba ganoush — smoky aubergine dip
Charred aubergines, tahini, lemon, garlic. Smoky, creamy, irresistible with warm flatbread. The Lebanese mezze essential.
Fatayer-style spinach and sumac triangles
Soft yeasted dough wrapped around a tangy spinach, sumac and pine nut filling, baked until golden — Lebanon's iconic street snack.
Fattoush-style toasted bread salad with sumac and pomegranate
Crisp lettuce, cucumber, tomato and toasted pita tossed in a tangy sumac and pomegranate molasses dressing — Lebanon's answer to panzanella.
Hummus — silky chickpea dip
Properly smooth, lemony, tahini-rich. The Lebanese meze staple — drizzle generously with olive oil.
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.
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.
Mujadara-style lentils and rice with caramelised onions
The Lebanese comfort food classic — green lentils and rice topped with deeply caramelised onions, served with cucumber yoghurt and a sharp vinegar dressing.
Tabbouleh — Lebanese parsley and bulgur salad
Mostly parsley, a little bulgur, tomato, mint, lemon. The Lebanese national salad — bright, herby, and very moreish.
Frequently asked questions
Common questions about making Lebanese fakeaway at home.
What is Lebanese fakeaway food?
Mezze (small plates), hummus, baba ghanoush, tabbouleh, fattoush, falafel, shawarma, kafta, manakeesh. The Levantine canon built on olive oil, lemon, garlic, tahini and fresh herbs.
Is Lebanese food vegan-friendly?
Very. Most mezze dishes are naturally vegan, hummus, baba ghanoush, tabbouleh, fattoush, falafel, muhammara. Even meat dishes can be swapped for grilled halloumi or vegetables without losing much.
How do you make hummus smooth like a restaurant?
Use a food processor and add ice water gradually while blending, about 4-6 tablespoons per 400g tin of chickpeas. The cold water emulsifies the tahini and creates that silky texture. Finish with olive oil, paprika and a whole chickpea on top.
What is the difference between shawarma and doner?
Both are vertically-roasted meats shaved off in thin slices. Shawarma is Levantine, usually chicken or lamb with garlic sauce, tahini, pickles. Doner is Turkish, typically lamb or beef with yoghurt, tomato, onion. The spice mixes are different.