Lebanese Dishes
64 dishes with allergen safety information
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Riz bil Foul
رز بفول
A traditional Lebanese comfort dish of rice cooked with fava beans, onions, and warm spices like cinnamon and cumin, often enriched with ground meat.
Rkakat
رقاقات
Crispy fried or baked phyllo pastry rolls filled with a mixture of cheeses and herbs. A popular Lebanese appetizer often served as part of mezze.
Sambousek
سمبوسك
Crispy fried or baked pastries filled with spiced ground meat, or cheese, shaped into half-moons. A popular Lebanese appetizer and mezze snack.
Samke Harra
سمكة حرة
A spicy baked fish dish from the coastal city of El-Mina in Tripoli, served with a tahini, garlic, and chili sauce topped with pine nuts and cilantro. Reserved for special occasions.
Sayadieh
صيادية
A traditional fish and rice dish originating from the coastal city of Sidon. Fish is cooked with caramelized onions and served on saffron-seasoned rice with a tahini sauce.
Sfiha
صفيحة
An open-faced meat pie originating from eastern Lebanon (Baalbek), topped with minced lamb, tomatoes, onions, and spices. A popular street food served with yogurt or tahini.
Sfouf
صفوف
A distinctive bright yellow Lebanese cake made with flour, turmeric, and tahini, cut into diamond shapes and topped with almonds. A simple everyday cake often served with tea.
Shaabiyat
شعيبيات
Triangular phyllo pastry pockets filled with sweet cream (ashta) and soaked in sugar syrup. Similar to baklava but with a creamy filling instead of nuts.
Shanklish
شنكليش
A Lebanese aged cheese made from sheep or cow's milk, formed into balls and rolled in za'atar and dried herbs. Typically served crumbled with diced tomatoes and onions as a mezze.
Shawarma
شاورما
Marinated meat (chicken, lamb, or beef) slow-roasted on a vertical spit and shaved into thin slices. Served in pita bread with garlic sauce, pickles, and vegetables.
Shish Taouk
شيش طاووق
Chicken shish kebab marinated in garlic, lemon juice, yogurt, and spices then skewered and grilled. Originally Turkish, it's become a beloved staple of Lebanese cuisine.
Shishbarak
شيشبرك
Tiny meat-filled dumplings cooked in a garlic and mint-seasoned yogurt sauce. Believed to have originated in Iran, this dish is prized in Levantine cuisine.
Tabbouleh
تبولة
A fresh herb salad dominated by finely chopped parsley, with bulgur wheat, tomatoes, mint, and onion dressed in olive oil and lemon juice. Originated in the mountains of Lebanon and Syria.
Toum
تومية
An intensely garlicky Lebanese emulsified sauce made by slowly blending garlic with oil and lemon juice into a fluffy white paste. Essential accompaniment to grilled meats and shawarma.
Warak Enab
ورق عنب
Grape leaves stuffed with a mixture of rice, minced meat, and spices, slowly simmered in a lemon-flavored broth. A classic Levantine dish served across Lebanon.
Znoud el Sit
زنود الست
Crispy fried phyllo rolls filled with ashta (clotted cream) and soaked in rose water-flavored sugar syrup, topped with crushed pistachios. A popular Ramadan treat in Lebanon.