Lebanese cuisine is one of the most elegant and popular cuisines of the Levant region. It blends the freshness of the Mediterranean with the depth of Middle Eastern spices. Food culture in Lebanon is centered around “sharing,” and tables are always filled with Meze platters.
In this article, we examine the satisfying main dish of the Lebanese table, the region’s most popular and healthy street delicacy, and the delicate dessert of feasts.
Here is Lebanon’s gourmet trio: Kibbeh, Mouhalabieh, and Falafel.
1. The Icon of the Main Dish: Kibbeh (Stuffed Meatballs)
Kibbeh is considered the national dish of Lebanon and the entire Levant region. This food, whose name means “ball” in Arabic, is an art form where wheat (bulgur) is combined with meat.
- What is it? Shaped patties prepared with an outer shell of fine bulgur and lamb mince, and an inner filling of spiced mince, onions, and pine nuts.
- How is it Eaten? Kibbeh has many varieties: Kibbeh Nayyeh (eaten raw), Kibbeh Bil Saniyeh (baked in a tray), or Kibbeh Makliye (deep-fried, stuffed meatballs). The deep-fried version is the most popular.
- Why a Main Dish? The high-protein combination of bulgur and meat makes it a satisfying meal on its own and reflects Lebanon’s traditional market and farm produce.
2. The Delicate State of Desserts: Mouhalabieh
Mouhalabieh (Muhallebi) is a light, refreshing, and elegant milk-based dessert that is the shared heritage of Ottoman and Arab cuisines. It is frequently consumed in Lebanon, especially during Ramadan and summer months.
- What is it? A pudding with a creamy, gelatinous consistency, prepared with cornstarch, milk, and sugar. It is intensely flavored with orange blossom water or rose water.
- The Trick: Served cold. It is always topped with generous amounts of cinnamon, hazelnut, pistachio, and a drizzle of honey when served.
- History: Its origin dates back to the early Abbasid period (8th century), and it is believed to be named after Muhallab, the Abbasid commander who first ate this dessert.
3. The King of the Streets: Falafel
Falafel is loved throughout the Middle East and is the most consumed and vegetarian-friendly street food in Lebanon.
- What is it? Small patties prepared by mixing ground chickpeas, fava beans (or both), fresh herbs (parsley, coriander), and spices, rolled into balls, and deep-fried.
- How is it Consumed? Typically wrapped in Lebanese pita bread (Khubz) with tomato, mint, pickles, and tahini sauce (Tarator). It is also eaten alone as a snack.
- The Flavor Experience: With its crispy exterior, soft interior, and the refreshing taste provided by the herbs, it is a practical and healthy representative of street food culture.
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