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Lebanon

Mezze, tabbouleh, mana'eesh and charcoal-grilled meats.

Iconic recipes

Velvety chickpea purée with tahini, lemon and garlic — finished with olive oil and warm spices.

Bright Lebanese parsley salad with fine bulgur, tomato, mint, lemon and olive oil.

Crisp Lebanese chopped salad with toasted pita, sumac and pomegranate molasses.

Tray-baked kibbeh of fine bulgur and lamb with a spiced onion-pine nut filling.

Lebanese flatbreads brushed with za'atar and olive oil, baked until pillowy.

Yogurt-and-garlic marinated chicken skewers grilled hot, served with toum and fries.

Smoky charred eggplant whipped with tahini, garlic and lemon.