Lebanese Main Dish Recipes

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Find delicious Lebanese Main Dish Recipes of  chicken, lamb, beef, fish, rice and vegetables.
Stuffed Eggplant with Lamb and Pine Nuts

These hearty Middle Eastern stuffed eggplants are delicious served with flatbread and a side of pickles.

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi’s take on a dish made by Elran Shrefler at Azura Restaurant.

 Shish Taouk / Chicken Kebabs

Here is a wonderful variation on shish kebab, which you can also prepare with drumsticks or chicken wings.

Get the Recipe: Shish Taouk / Chicken Kebabs

Sayadiyeh / Lebanese Fish “Risotto”

You can turn this plain sayadiyeh into a “Sayadiyeh Royale” by adding 60g pine nuts – saute the nuts in a little butter until golden brown and stir into the rice just before serving.

Get the Recipe: Sayadiyeh / Lebanese Fish “Risotto”

Samkeh Harrah / Spicy Baked Fish

Samkeh Harrah is specialty of Tripoli, a coastal city north of Beirut and Lebanon’s second largest city. The fish is served at room temperature, making it an ideal dish to include in a cold buffet or summer meal. Any of the following fish are suitable for use here: Sea Bass, Sea Bream, Grey Mullet, Cod, Grouper, John Dory, and even Pike, which, although a fresh water fish, has a delicate, firm white flesh that works very well with the stuffing.

Get the Recipe: Samkeh Harrah / Spicy Baked Fish

Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions

Lebanese couscous is quite different from the North African couscous. The grains are bigger, more like small beads, and you can buy them fresh, as with fresh pasta. However only the dried variety is available outside Lebanon. It is just as good as the fresh moughrabiyeh that is available in Lebanon.

Get the Recipe: Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions

Lebanese Grilled Chicken Recipe – Djej Mishwe

Lebanese grilled chicken is a garlicky gourmet dish that tends to be our “Sunday special” at home.  The recipe is quite easy to make and the secret is in the marinade, and is rather simple.

Lebanese Grilled Chicken Recipe With Garlic – Djej Miswe is a Traditional Lebanese Cuisine Dish That is Delicious and Rich in Garlic Flavor.

Get the Recipe: Lebanese Grilled Chicken Recipe – Djej Mishwe

Mujadara, Lebanese lentils with caramelized onions

This earthy Lebanese dish has a rock-star following, and with good reason. The healthy quotient is as high as it could be, rivaled only by mujadara’s super-delicious flavors. Cracked wheat can be used in place of the rice, and happens to be my favorite way to eat mujadara. There is some question as to how far the onions should be taken in the caramelization process.

Get the Recipe: Mujadara, Lebanese lentils with caramelized onions

Green Beans and Olive Oil Saute – Loubieh Bi Zait

“Loubieh bi zait” which literally translates to “green beans in oil” is a typical Lebanese “villager” vegetarian dish.

In its simplest form, it’s nothing more than green beans sauteed with onions, olive oil, 7-spices and some salt. Don’t be surprised at the amount of olive oil in this recipe though, that’s how it really is and that is the whole point. But make sure to use only high quality extra virgin olive oil.

Get the Recipe: Green Beans and Olive Oil Saute – Loubieh Bi Zait

Baked Garlic Chicken and Potatoes – Djej w Batata Bil Sayniyyeh

The success of this recipe is directly correlated to how well you make the garlic sauce. Traditionally the sauce is made by crushing garlic with a pestle in a wooden mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.


Lebanese Potato and Beef Stew With a Side of Rice
Today we’re featuring a Potato and Beef Stew which can be called “Yakhnet Batata”… I guess… “Yakhneh” is a typical word used for stews, in general, and “Batata” is potato. And the reason I said “I guess” is because the name varies depending on whom you ask. Some folks call it simply “Batata ma Lahme w Riz” which simply translates to Potatoes with Meat and Rice.


Lebanese Beef Shawarma Recipe, Made at Home!

Shawarma is probably one of the most recognizable Middle Eastern ethnic food names in the West, behind Falafel and Hummus. The name comes from the Turkish word çevirme which means “turning,” and where you have some deeply marinated layers of beef, lamb or chicken stacked on a vertical spit and slowly turning  against a soft grilling fire for hours. The meat is then shredded and wrapped in a pita bread with garlic paste (chicken shawarma) or Tahini sauce (beef shawarma) and other goodies such as grilled tomatoes, chopped parsley, french fries, grilled onions, and salted Lebanese pickles.

Get the Recipe: Lebanese Beef Shawarma Recipe, Made at Home!

Green beans stew (loubyeh w rez)

Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.

Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.

Get the Recipe: Green beans stew (loubyeh w rez)

Lamb kofta with Lebanese bread and hommus

0:20 Prep | 0:05 Cook | 4 Servings | Capable cooks

Juicy kofta tastes terrific wrapped in Lebanese bread with salad and a dollop of hommus.

Get the Recipe: Lamb kofta with Lebanese bread and hommus

Fatteh Tahini Chickpeas with Yoghurt

Fatteh is popular throughout Egypt, Palestine, Jordan, Syria, and Lebanon, fatteh takes minutes to make and is an incredibly satisfying snack or appetizer. The ingredients come together to create contrasting textures and temperatures in what can best be described as a deconstructed hummus dish.

Get the Recipe: Fatteh Tahini Chickpeas with Yoghurt

Vegan Stuffed Veggies in Tomato Sauce

You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.

Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.

And they are all yummy!

Get the Recipe: Vegan Stuffed Veggies in Tomato Sauce

Lamb in Yogurt with Rice: Laban Oummo

This Lebanese Lamb in warm Yogurt is culturally known as Laban Oummo, which translated into the endearing name of “His Mother’s Yogurt”. To appreciate its name, one has to understand the Lebanese culture of family affection and motherly absolute devotion, and the wordings we use to endear our kids. This dish is one of them.

Get the Recipe: Lamb in Yogurt with Rice: Laban Oummo

Lebanese Lemon Chicken

Fast and flavorful Lebanese lemon chicken with shallots, fresh herbs,and a touch of turmeric–a comforting paleo dinner for fall or winter.

Get the Recipe: Lebanese Lemon Chicken

Shish Barak- Meat Dumplings Yogurt Stew

Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants.

Shish Barak is a mouth watering food experience. You should try it at least once.

Get the Recipe: Shish Barak- Meat Dumplings Yogurt Stew

Stuffed Cabbage Rolls With Meat and Rice – Malfouf
If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe. In Arabic it’s called “Malfouf” which has a dual meaning of “cabbage” as well as “rolled.” It’s also called “Mih-sheh Malfouf” which means stuffed cabbage.
Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee)
My grandmother NEVER told me this was eggplant, or I never would have eaten it. Darn it! I guess I really DO like eggplant. The nerve of her!
Loubieh Bil Lahme
Another green bean dish! This time, with meat and served with Eva’s rice dish! (recipe here) Lubieh Bil Lahme is definite comfort food and perfect for a chilly day. It’s a great main dish that’s easy to make, so save this one for a night you are craving something enak & filling for dinner but don’t want to put too much time into cooking.
Get the Recipe: Loubieh Bil Lahme
Kousa Mihshi Bi Laban
Kousa Mihshi Bi Laban, kousa in yogurt or stuffed zucchini in yogurt sauce, is a delicious classic Lebanese recipe that I consider a variation to the traditional Mahshi, but oh so good.
Get the Recipe: Kousa Mihshi Bi Laban
Kebeh Bel Laban
Kebeh bel laban is like most other Kibbeh dishes, this is a recipe involving a delicate mixture of Habra (lean meat paste) and burgher wheat. The Kibbeh torpedoes or balls are boiled in yoghurt. Boiled yoghurt is common in the Middle East, it is done to create Shakriyeh and Sheikh al-Mahshi, and of course there is yoghurt soup.
Get the Recipe: Kebeh Bel Laban
Bamia – Okra and Tomato Sauce
Enjoy the hearty taste of traditional Arabic okra and tomatoes, mixed with stewed beef.
Dawood Basha (Meatballs with Vermicelli Rice) 
Daoud basha is a delicious lebanese meatballs in rich tomato sauce served with rice with vermicelli
Lebanese chicken and rice (riz ala’ dajaj)
A traditional Lebanese dish typically served for special occasions, this recipe exemplifies the importance of spices in Lebanese cuisine. The delicately spiced lamb and rice is topped with cinnamon-dusted chicken, golden almonds and pine nuts. Serve with your favourite salad.
Lebanese stew with peas with rice (bazella w riz)
This is a classic Lebanese recipe. It is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without the revered rice pilaf with vermicelli.
Lebanese Beef Chili Stew: Fasolia Beans with Rice
Fasolia (Phaseolus vulgaris) is the typical name given to different varieties of red beans in Lebanon. And apparently in other countries in the Middle East such as Egypt and Turkey (Fasulye), Fasolia can refer to green beans as well.
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!
Lebanese Makloubi with Meat
Makloubi is a Upside Down Rice dish with either beef or chicken or can be vegetarian if you prefer. Maklouba or Makloubeh is a very popular Mediterranean and Middle Eastern Dish in various forms.
Rice and meat phyllo (Ouzi)
This recipe is of a lamb & rice pie where the lamb rice is wrapped in filo pastry.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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