The food culture of Lebanon is rich and resonant, reflecting both its Mediterranean setting and deep anthropological history. Even those who have never trekked to Beirut — let alone their local Middle Eastern eatery — are likely familiar with a few of the staples. Lebanon, once a major part of the Ottoman Empire, is the birthplace of earthy dishes like baba ganoush and sweet treats such as baklava.
With its admiration for seasonality and a mix of breads and produce almost always accompanied by beverages, Lebanese cuisine is like the Italy of the Arab world. Whether you’re munching at a cafe in Tripoli or just thumbing though a good cookbook at home, this kind of food is not only delicious and distinctive, but welcomes an unhurried pace over the duration of many, many enjoyable courses.

The History of Lebanese Cuisine

Lebanon culinary tradition is shaped by multiple factors that have unfolded over thousands of years in the Eastern Mediterranean, otherwise known at the Levant. The country has seen its share of foreign rulers, from Egyptians and Persians to the Romans and even the French. Lebanon was not an independent country until 1943 and the lasting legacy of international oversight has rubbed off on its culinary ways.
What ended up on the table was an ever-evolving mix of longstanding customs and new dishes offered by the powers that be. The Ottomans introduced Lebanon to lamb while the French prescribed pastries like flan and croissants. Meanwhile, core dishes like flatbread, hummus, and various riffs on shawarma persisted as the backdrop of Lebanon’s decidedly eclectic table.

The Regions of Lebanese Cuisine

Keep in mind that Lebanon is quite small, but that doesn’t mean there isn’t regionality associated with its cooking. Much of the country resides along the Mediterranean coast, meaning ample seafood options and a warm climate that’s inviting for olive trees and fruit orchards alike.
Inland, it’s quite mountainous, full of foothills, peaks, and fertile lowland valleys. Here, you’ll find a lot of the livestock and produce that goes into the culinary scene. Generally, the southern stretch of the country is synonymous with kibbeh, a classic and comforting dish made from beef, bulgur wheat, pine nuts, mint leaves, and other spices. The northern part is more widely known for its sweets while meat pastries are very popular in the agricultural eastern wing of Lebanon.