توم
Toum
A fluffy Lebanese garlic sauce emulsified with oil and lemon, served with grilled meats and sandwiches.
Eggs
Lebanese Cuisine Guide
Lebanese Allergen Guide
Mezze heaven, allergen hide-and-seek: spot sesame, dairy, and wheat fast.
Dining style:Mezze: many small plates shared at the table
Flavor backbone:Garlic, lemon, olive oil, and warm spices
Common “hidden” bases:Tahini (sesame) and yogurt/labneh sauces
Staple breads:Pita/khubz and flatbreads often served by default
High-yield question:“What’s in the sauce/dip/garnish?” (often where allergens live)
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat shows up in dumpling dough, flatbreads/wraps, and shredded pastry dough. Even gluten-free mezze is commonly served with bread on the same plate.
Dairy
Sometimes Present
Yogurt, labneh, butter/ghee, and cheese are common in sauces, marinades, and desserts. Some dips add yogurt depending on the kitchen.
Eggs
Varies
Egg isn’t central to many classic recipes, but it appears in mayo-style sauces, some doughs, and occasional “stabilized” garlic sauce.
Fish
Rare
Fish isn’t a default ingredient in most mezze spreads featured here, but seafood dishes exist and cross-contact can happen near grills and prep areas.
Shellfish
Rare
Shellfish is not typical in these featured dishes, but it can appear on menus and may share fryers or prep surfaces.
Soy
Usually Avoidable
Traditional Lebanese cooking leans on olive oil and spices, but processed mayo, sauces, and mixed “vegetable oils” can include soy derivatives.
Sesame
Often Present
Tahini is a cornerstone ingredient. It’s used in dips, dressings, and sometimes as a drizzle on meats and salads.
Tree Nuts
Sometimes Present
Pine nuts, pistachios, walnuts, and almonds are common garnishes and fillings, especially in festive dishes and desserts.
Peanuts
Rare
Peanuts are less traditional than other nuts, but can appear in modern desserts or via cross-contact in sweet shops.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Tahini (sesame paste) in “white” sauces
Sesame is a major allergen and tahini can be blended in so you won’t see seeds.
Found in: Hummus, mutabal, dressings, drizzles on grilled meats
Yogurt/labneh used as a base or tenderizer
Dairy can be in the sauce or marinade even when the menu highlights only the meat/veg.
Found in: Shishbarak, shawarma marinades, creamy dips
Bulgur/breadcrumbs mixed into meat
Hidden gluten is common in “meat” items that look wheat-free.
Found in: Stuffings, kofta-style mixes, dumpling fillings
Pine nuts and pistachios sprinkled at the end
Tree nuts are often added as garnish after plating.
Found in: Yogurt dishes, rice plates, desserts like kunafah
Garlic sauce made with egg (restaurant shortcut)
Egg can be added to stabilize emulsions, changing allergen status.
Found in: Toum-style sauces, garlic mayo for shawarma
Samneh/ghee or lots of butter
Concentrated dairy fats can trigger dairy intolerance/allergy even in small amounts.
Found in: Kunafah, pastry bases, sautéed fillings
Featured Dishes
شيشبرك
Shishbarak
Tiny meat-filled dumplings simmered in a garlicky yogurt sauce, often finished with dried mint.
EggsDairyGlutenTree Nuts
حمص بيروتي
Hummus Beiruti
A Beirut-style hummus with extra garlic and spices, blended smooth and served as a dip or spread.
DairySesame
شاورما
Shawarma
Thin slices of marinated meat cooked on a rotating spit, served in a wrap or as a plate with pickles and sauces.
EggsDairyGlutenSesame
متبل
Mutabal
A smoky eggplant dip blended with tahini, lemon, and garlic, served as part of mezze.
DairySesame
كنافة
Kunāfah
A warm dessert of shredded pastry and cheese, baked with butter and soaked in sugar syrup, often topped with pistachios.
DairyGlutenTree Nuts
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain wheat, bulgur, breadcrumbs, or any flour-based dough/dumplings?
- Is there yogurt, labneh, cheese, butter, or ghee in the dish or any sauce?
- Is tahini (sesame) used in the dip, dressing, marinade, or garnish?
- Are any nuts used (pine nuts, pistachios, walnuts, almonds), even as a topping?
- Is your garlic sauce (toum) made with egg or only garlic, oil, and lemon?
- Is the shawarma marinade yogurt-based or does it contain any dairy?
- Is this served with pita, croutons, or bread on the plate, and can it be removed?
- Do you use a shared fryer or grill with breaded items or seafood (cross-contact risk)?
- Do any desserts or sauces use peanuts or peanut oil in this kitchen?
- Can you check packaged items (pickles, sauces, spice mixes) for hidden allergens?
- هل يحتوي هذا الطبق على قمح أو برغل أو بقسماط أو أي عجينة/زلابية من الدقيق؟
- هل يوجد زبادي أو لبنة أو جبنة أو زبدة أو سمن في الطبق أو أي صلصة؟
- هل تُستخدم طحينة (سمسم) في الغموس أو التتبيلة أو التزيين؟
- هل تُستخدم مكسرات مثل الصنوبر أو الفستق أو الجوز أو اللوز، حتى لو فقط للتزيين؟
- هل صلصة الثوم (توم) محضرة بالبيض أم فقط ثوم وزيت وعصير ليمون؟
- هل تتبيلة الشاورما تحتوي على لبن/زبادي أو أي مشتقات حليب؟
- هل يُقدم الطبق مع خبز بيتا/خبز محمص على الطبق، وهل يمكن إزالته؟
- هل تستخدمون نفس المقلاة أو الشواية لأطعمة مغطاة بالدقيق أو للمأكولات البحرية (خطر التلوث المتبادل)؟
- هل تستخدمون الفول السوداني أو زيت الفول السوداني في أي حلويات أو صلصات هنا؟
- هل يمكنكم التحقق من مكونات أي مخللات أو صلصات أو خلطات بهارات جاهزة؟
Menu Glossary
Common menu words to help identify ingredients and allergens.
قمح= wheat
Primary gluten source in breads, doughs, and dumplings
برغل= bulgur
Cracked wheat; contains gluten and can hide in meat mixes
دقيق= flour
Often wheat-based; used in doughs and thickeners
خبز بيتا= pita bread
Common side; contains gluten unless specified gluten-free
بقسماط= breadcrumbs
Hidden gluten used in fillings and meat mixtures
حليب= milk
Dairy ingredient used in sauces and desserts
لبن/زبادي= yogurt
Dairy base for sauces like shishbarak
لبنة= labneh (strained yogurt)
Dairy spread frequently served with mezze
جبنة= cheese
Key dairy in kunafah and many pastries
زبدة= butter
Dairy fat used in cooking and sweets
سمن= ghee (clarified butter)
Concentrated dairy fat; common in pastries
طحينة= tahini (sesame paste)
Major sesame source in hummus and mutabal
سمسم= sesame
Allergen; seeds and tahini appear in dips and breads
صنوبر= pine nuts
Tree nut often used as garnish or in fillings
فستق= pistachio
Tree nut commonly sprinkled on desserts
فول سوداني= peanut
Less traditional but may appear in desserts or via cross-contact
بيض= eggs
May appear in mayo-style sauces or some doughs
سمك= fish
Not typical in these dishes but can cross-contaminate on shared grills
Frequently Asked Questions
Often not. Tahini is widely used in dips and dressings, and sesame can appear as a garnish. Always ask specifically about tahini and sesame.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Dietary Guides
Important Disclaimer
Featured dishes are based on TasteAtlas rankings and common Lebanese recipes. Ingredients vary by kitchen and cross-contact is always possible. If you have a severe allergy, confirm ingredients with staff and follow your clinician’s advice.