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Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including minced lamb (or lamb), chopped onions and tomatoes, spices, olive oil, and yogurt.
Originally, the dish was prepared by stuffing ground lamb and spices in brined grape leaves, but it evolved over time. Sfiha is also popular in Brazil and Argentina, where it was brought over by Levantine immigrants. It is usually consumed hot as a snack, accompanied by tahini sauce or a bowl of yogurt, while pomegranate seeds, coriander, or chopped cucumbers are often used as garnishes.
VARIATIONS OF Sfiha
MOST ICONIC Sfiha
View moreEven though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers.
The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven.
Pane e olio is an Italian phrase meaning bread and oil, referring to a simple yet classic Italian dish that highlights the quality of its basic ingredients: bread and olive oil. Traditional Italian bread such as ciabatta, focaccia, or a rustic country loaf is typically used, while extra virgin olive oil (EVOO) is the oil of choice due to its superior flavor and health benefits.
High-quality, cold-pressed olive oil from regions like Tuscany or Puglia is ideal. The bread is usually sliced and may be served fresh or lightly toasted, with toasting enhancing its texture and providing a warm base for the olive oil. The olive oil is typically poured into a small dish or bowl for dipping, though some variations may include a drizzle of olive oil directly on the bread slices.
Ka'ak is Lebanese street bread that is usually consumed as a snack, characterized by its circular appearance with a hollow part near its outer edge. The bread is traditionally sprinkled with sesame seeds on top. It is typically sold from tiny chariots, where numerous stacked ka'aks dangle from the rails.
The bread can be filled with zaatar or picon cheese, but some stores that specialize in ka'ak fill it with many different ingredients. Its texture is chewy, while the flavors are intense and aromatic due to the usage of sesame, sumac, and thyme.
MOST ICONIC Ka'ak
Fatayer is an Arabic specialty consisting of pockets of dough that are filled with a variety of ingredients: spinach, cheeses such as halloumi or feta, meat such as chicken, beef, or lamb, potatoes, or soft Arabic yogurt-based cheeses.
The dish can be baked or fried and is commonly consumed as a snack or a light lunch. It is still unknown who invented fatayer, as the Lebanese, Syrians, Egyptians, and Palestinians all claim the dish as their own. Today, these turnovers are popular throughout the Arab region, with numerous regional varieties and different fillings.
MOST ICONIC Fatayer
Arayes, translated from Arabic as brides, is a convenient snack consisting of pita bread filled with a mixture of minced meat that is seasoned and enriched with garlic, onions, and tomatoes. The bread is typically cut in quarters and then spread with lamb or beef before it is coated in olive oil and baked, pan-fried, or grilled until crisp.
The dish can be served as a snack or a main course, preferably with yogurt and olives on the side. The origin of the arayes is disputed, but the variations are found throughout Middle East, Levant, and some Arabic countries.
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Tamr mahshi is a traditional Middle Eastern dessert that consists of stuffed dates. The dish is made by pitting dates and filling them with various ingredients such as nuts (like almonds, pistachios, or walnuts), candied fruit, or sweetened cream.
Sometimes, spices like cinnamon or cardamom are added for extra flavor. This sweet treat is popular across the Middle East, particularly during holidays and special occasions like Ramadan, where it's served as a nutritious and energy-boosting snack after breaking the fast.
Manakish is a favorite Lebanese breakfast - a round, flat bread that is typically topped with olive oil and zaatar (sesame seeds, thyme, and sumac), then baked in the oven. Other toppings might include cheese, minced lamb, spinach, or fried eggplants.
The name of the dish means decorated or stamped, referring to a technique where the dough is pressed using the tips of one's fingers, leaving a decorative pattern in the process. Although it is sometimes affectionately called Lebanese pizza, it is a recent addition to the Lebanese culinary heritage, but it quickly became one of the most popular dishes due to its flavors, low price, and the ease of preparation.
MOST ICONIC Manakish
Kibbeh is a unique mixture of soaked bulgur wheat and other ingredients, typically lamb meat, and it is also considered the national dish of Lebanon and Syria. Fragrantly spiced and eaten as a snack for casual or celebratory meals, Kibbeh can be raw, baked, fried, stuffed, or prepared in a vegetarian version, stuffed with potatoes, pumpkins, and tomatoes.
It is typically served with mint leaves and drizzled with olive oil. The word kibbeh stems from an Arabic verb meaning to form into a ball or a circular shape. A fried variety of kibbeh, called kibbeh nabilseeyah is shaped into a ball, stuffed, then fried in oil.
VARIATIONS OF Kibbeh
MOST ICONIC Kibbeh
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Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, and are a staple in many Middle Eastern countries including Palestine and Lebanon, it is often suggested that falafel might have evolved from the Egypt dish known as taameya. By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, selling it wrapped in paper, which has eventually transformed this ancient dish into an early form of Israeli fast food and facilitet the global recognition of it.
As an alternative to the Israeli version, the Egyptian taameya uses fava beans instead of chickpeas, while the mixture is typically flavored with parsley, coriander, cumin, and onions. Today, both in Israel and other Middle Eastern countries, falafel fritters are most commonly enjoyed in pita or lafa flatbread sandwiches, topped with fresh or pickled vegetables, and coated either in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce.
MOST ICONIC Falafel
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 10 Lebanese Snacks” list until March 21, 2025, 4,490 ratings were recorded, of which 1,614 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.