Lebanese cooking introduces our palate to a vibrant mix of flavors and textures. This culinary variety is what gives its cuisine a unique edge and is the heart behind every comforting dish served from restaurants, monasteries, and family kitchens. The following Lebanese recipes combine potent spices, crisp salads, slow-simmered stews, hearty meats, and tangy sauces, ensuring a guaranteed sumptuous experience for any diner.

Whether you're sampling nutty muhammara, succulent lamb kebabs, zest-tingling slaws, or spiced date cookies, you can enjoy the rich culinary journey into one of the world’s most heartily loved food cultures. Try pairing these dishes with a glass of arak or Lebanese wine to elevate your meal experience.

Jeanette Chawki, League of Kitchens instructor, brings us a delightful dip featuring a blend of roasted red peppers, toasted walnuts, and pomegranate molasses. The result is a sweet-tart, lightly spicy spread, which pairs perfectly with Chawki's Lamb Shish Kebabs and Parsley and Onion Salad.

Chawki's fresh salad sprinkles parsley and onion with sumac, offering a contrasting crunch that wonderfully complements creamy Muhammara and savory Lamb Shish Kebabs, served on a thin Lebanese pita.

Chawki's take on lamb kebabs, infused with paprika's flavor, presents a charred, succulent dish best enjoyed hugged by pita, and accompanied by Muhammara and Parsley and Onion Salad.

Heifa Odeh, cookbook author, presents a classic Levantine lentil and rice dish where Baharat adds an aromatic twist, highlighted by cucumber yogurt and tomato salsa.

Khalil Hymore, a culinary producer and recipe developer, offers a vivid mix of red and green cabbage, fresh mint, garlic, sumac, za’atar, and pistachios.

Chef Ana Sortun introduces us to "pizza kibbeh," a vegetarian dish stacking spiced bulgur into a flavorful pie. This recipe, taught by the monks of Saint Anthony of Qozhaya in Lebanon, is a prime example of the rich variety in Lebanese cuisine.

In a non-alcoholic twist, inspired by sharab el ward, we are introduced to a delightful shrub that combines rose water, tart raspberry, and vinegar with sparkling or still water.

Jeanette Chawki again graces us with her culinary brilliance by introducing buttery, fragrant cookies filled with spiced dates.

Michael Leviton’s chicken salad is a treat to the senses, packed with spices and tastes that perfectly balance each other, best enjoyed with a glass of crisp Pinot Grigio.

A fresh and versatile salad recipe by Chef Anissa Helou includes romaine, scallions, cucumbers, tomatoes, parsley, and mint, sprinkled with sumac.

Writer Rita Nakouzi offers a satisfying stew of tender green beans and tomatoes, seasoned with sweet paprika and an ample amount of garlic. The result is a comforting, savory vegetable dish that easily adapts to your preferred taste profile.