Lebanese food centers on a spread of small dishes built for sharing, with mezze forming the backbone of most meals. Hummus, baba ghanoush, tabbouleh, and fattoush appear consistently, alongside grilled meats like shawarma, kebabs, and kafta. Flatbreads such as manakish act as both staple and street food, often topped with za’atar, cheese, or minced meat. Olive oil, lemon, garlic, and herbs define the flavor profile, keeping dishes bright and balanced. Meals are structured around variety rather than a single main dish, with multiple plates arriving at once and eaten communally. Sweets like baklava and kanafeh finish meals, often paired with coffee. The same core dishes appear across the country, with variation coming from preparation and presentation rather than entirely different foods.
