3 dishes people actually cook in Lebanon: what they are, how long they take, and what you need to buy.
What can you cook from Lebanon? 3 traditional Lebanon dishes, from Tabbouleh (35 min, the quickest) to Hummus (805 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Lebanon on the map. Drag to spin the planet.
Lebanese chickpea purée whose silkiness comes from peeling the cooked chickpeas and beating in ice water, with tahini as the dominant flavour rather than a seasoning.
Lebanese minced meat pressed onto flat skewers, seasoned with seven spice and worked with onion and parsley until it holds over the charcoal.
A Lebanese herb salad in which parsley is the body and the fine bulgur is only a scattering, softened by tomato juice rather than water.
Copper documents three dishes from Lebanon: Hummus, Kafta and Tabbouleh. Lemon juice and olive oil each appear in more than one recipe. Not one needs an oven — they cook entirely on the hob. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 2 are shared by more than one dish. Lemon juice the hardest to find: of the 586 dishes in Copper's atlas, 15 use lemon juice. Every ingredient list on this page is complete, with quantities, and free to read.
Tabbouleh is the quickest at 35 minutes. Hummus is the longest at 805 minutes, most of it unattended. The median is 60 minutes — a weekend dish rather than a weeknight one.
Kafta and Tabbouleh are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Lebanon is part of Middle Eastern.
Countries close to Lebanon on the globe — and close on the plate.
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