Lebanese Recipes & Cuisine

One of the most common things you’ll hear before a meal in Lebanon is, “Please, come, the table is ready”. This is a warm invitation that is readily welcomed, because Lebanese cuisine is more than just a collection of dishes - it is a festival of delicious appetizers, rich appealing tastes, enticing colours and warm hospitality. From the evergreen mountains to fields of Lebanon, each region brings its own unique flavours that transcend borders within the country and across the world. So it doesn’t matter how big the table is, a Lebanese mezze can pack a lot within a little!

Made in Lebanon, enjoyed across the world. Irresistible, healthy and universally loved, Lebanese cuisine is tempting, tantalizing and offers a truly sensational experience of taste and aroma. Fresh vegetables and ingredients; tabouleh, fattoush with olive oil, homos with tahini, eggplant paste, green beans, okra with tomato and garlic sauce, kidney beans, foul modamas… the list goes on and on. A typical spread would also include kebbeh, shish tawook, kaftah, freekeh of all kinds with chicken, beef or vegetables, shish barak, mojadara, sayadiyah – a combination of lip-smacking taste and health-friendly dishes. But that’s not all, wait till sweets are served – every bite inspires another!

Besides being delightfully delicious and absolutely healthy, presentation plays a prominent part in Lebanese cuisine. From fantastic mezzes to appetizing dishes, every spread brings out the very essence of the cuisine. So, if you sit to a Lebanese table and take the first bite, the sights, sounds and aromas are sure to put you into the mood for some fun with friends and family.

Lebanese Recipes from Nestlé

Boil chicken in water for 50 minutes or until it becomes tender. Remove skin and bones and flake into thick flakes. Deep fry eggplant slices until they become golden in color. Set aside. Heat remaining 5 tablespoons of oil in a pot and fry minced meat for 5 minutes or until it becomes brown in color...
Boil cabbage leaves for 5 minutes or until they become soft and bendable. Drain and remove the hard stem at the middle of each leaf. Set aside. Combine chopped onions, tomato, parsley, olive oil, fresh mint, cinnamon powder, black pepper, Egyptian rice and lemon juice in a mixing bowl. Add 2...
Boil macaroni in salted water for 10 minutes. Cool and strain then set aside. Warm olive oil in a pot and add onions and garlic. Cook for 4 minutes. Add green lentil, water and MAGGI Less Salt Chicken Stock cubes. Cook on low heat for around 45 minutes. Add in the macaroni and chopped coriander....
Add water and rice in a large saucepan. Bring to boil and simmer covered for 10 minutes or until rice is ½ cooked. Add chicken and MAGGI 11 vegetables Soup to the saucepan, stir and simmer for another 10 minutes. Add chopped parsley. Stir and serve immediately.
Melt butter in a large saucepan, cook onions and garlic over medium heat for 3-4 minutes or until tender. Add shredded cabbage and caraway seeds and cook for 2-3 minutes or until cabbage becomes tender. Add water and MAGGI Cream of Chicken Soup. Bring to boil with stirring then simmer for 8-10...
Let the chicken boil in water for 45 minutes or until it becomes tender. Remove from water and set aside to cool and reserve the chicken stock . In a different pot bring the beans to boil then cover and simmer on low heat for 2 hours or until they become tender. Strain and set aside. Heat oil in a...
Boil zucchini in salty boiling water for 5-6 minutes or until zucchinis become tender. Pour in strainer, cool under water and set it aside in the strainer to be well strained. Warm the olive oil in a large pan, sauté the onions for 2-3 minutes or until tender. Add minced beef and cook for 4-5...
Warm olive oil in a large sauce pan, cook onion for 2-3 minutes or until tender. Add water and lentil. Bring to boil and simmer covered for 30 minutes or until lentil is almost cooked. Add MAGGI Spring Season Soup to a saucepan, stir and simmer for another 10 minutes. Add chopped parsley. Stir and...
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