Lebanon Food Guide

Vegetarians eat well in Lebanon. Much of the mezze table is meat-free by nature, from hummus and tabbouleh to falafel, and a full spread usually runs to 10 or 15 small dishes: moutabal (baba ghanoush), fattoush, warak enab (stuffed grape leaves), batata harra (spicy potatoes). A lot of this tradition grew out of Lenten fasting among Orthodox and Maronite Christians, who needed good plant-based food. Asking for "maza nabatiyya" (vegetarian mezze) is all it takes at most restaurants, and Beirut, Tripoli, and Tyre all have spots that cater specifically to vegetarians. Produce is everywhere too, with markets piled high with tomatoes, cucumbers, eggplants, and herbs like mint, parsley, and thyme.

Plenty of Lebanese dishes happen to be vegan, especially during Lent when Orthodox Christians eat plant-based. Watch for hidden animal products, though. Safe bets include hummus, foul mudammas (fava beans), fatteh (sometimes made vegan), mujadara (lentils and rice), fattoush without cheese, and grape leaves (check there's no meat). The usual pitfalls are labneh, cheese, and butter, so confirm what's in a dish by asking "fi jawareb haywaniyya?" (are there animal products?). Beirut's vegan scene is growing, with Baron and Tawlet offering vegan mezze. Cooking for yourself is simple given the fresh vegetables, legumes, tahini, and olive oil in the markets. The crisis has nudged things this way too, since meat has become expensive and more people now eat plant-based by default.

Bread is everywhere, but a lot of Lebanese food is naturally gluten-free: grilled meats like shish taouk and kafta, rice dishes (riz bi haleeb, Lebanese pilaf), salads such as fattoush without the pita chips, plus hummus, baba ghanoush, and grilled vegetables. Note that tabbouleh and kibbeh both rely on bulgur wheat. The main traps are pita, which shows up at every meal, the bulgur in tabbouleh and kibbeh, and semolina in some desserts. Beirut restaurants are catching on, and upscale places like Em Sherif and Liza will adapt dishes. It helps to say "Ana ma bekol gluten" (I don't eat gluten) or "Indi hassasiyye lal qameh" (I have a wheat allergy). If you're cooking for yourself, supermarkets like Spinneys and Carrefour carry imported gluten-free products, though the crisis has made them pricey.

Halal food is easy to find, since most of the population is Muslim. Lebanon is roughly 54 percent Muslim (split fairly evenly between Sunni and Shia at about 27 percent each), 40.5 percent Christian (Maronite, Orthodox, Catholic), and 5.6 percent Druze. Most restaurants are halal without making a point of it, because traditional Lebanese cooking uses no pork and no alcohol in the pan. The exceptions are worth knowing: Christian-majority towns like Jounieh, Zahle, and Byblos may serve pork and alcohol, upscale French and Italian places cook with wine, and international hotels keep non-halal options. There's a Lebanon Halal Certification Company, but in practice most of it runs on trust, so just ask "el lahem halal?" (is the meat halal?). Alcohol is sold openly in restaurants and bars given the relaxed culture, and diners who'd rather skip it have non-alcoholic choices. Ramadan is widely observed, with many places closed during the day and open for iftar at sunset. In Beirut's Southern Suburbs (Dahieh, which is Shia-majority), restaurants are strictly halal and serve no alcohol.

Kosher food is almost impossible to find here. The Jewish community, once around 20,000 before 1948, was down to roughly 29 people by a 2020 estimate. There are no functioning synagogues (the Maghen Abraham Synagogue in Beirut is closed and protected as a heritage site), no kosher restaurants, no certification infrastructure, and no shechita. Self-catering is really the only route. Buy raw fruits, vegetables, eggs, and sealed packaged goods carrying a reliable international hechsher, and check imported products carefully, since Spinneys in Beirut does stock a few kosher-certified items. Fish with fins and scales is available fresh from Mediterranean catches, but you'll need to handle the preparation yourself to avoid cross-contamination. There's no local kosher meat or poultry, so observant Jews can't eat it. Some travelers bring in frozen kosher meat, which runs into customs hurdles and refrigeration problems given the power crisis. Vegetarian mezze can work as long as you confirm there are no unsupervised grape products, no insect-based ingredients, and no cross-contamination. For guidance, reach out to Chabad Lebanon (which has no permanent presence and is occasionally visited from Chabad Cyprus) or to Jewish communities in Israel or Cyprus. A historical footnote: Wadi Abu Jamil, Beirut's old Jewish Quarter, has been gentrified and retains no kosher infrastructure.

Sesame seeds and tahini (sesame paste) are fundamental ingredients in Lebanese cuisine.

Nuts, especially pine nuts, walnuts, and pistachios, are widely used in Lebanese dishes.

Yogurt, cheese, and other dairy products are staples in Lebanese cooking.

Wheat is a staple grain in Lebanese cuisine, used for bread, pastries, and bulgur.