Lebanon Food Guide

Lebanese cuisine offers abundant vegetarian options, particularly mezze (appetizers) like hummus, tabbouleh, and falafel. Traditional mezze spread typically includes 10-15 small dishes - many naturally vegetarian (moutabal/baba ghanoush, fattoush salad, warak enab/stuffed grape leaves, batata harra/spicy potatoes). Lenten fasting traditions (Orthodox/Maronite Christians) historically developed plant-based dishes. Restaurants across Lebanon easily accommodate vegetarians - simply ask for "maza nabatiyya" (vegetarian mezze). Beirut, Tripoli, Tyre offer dedicated vegetarian-friendly restaurants. Fresh produce abundant - Lebanese markets overflow with tomatoes, cucumbers, eggplants, herbs (mint, parsley, thyme).

Many Lebanese dishes are naturally vegan, especially during Lent when Orthodox Christians follow plant-based diets. Be aware that some dishes may contain hidden animal products. Traditional vegan options: hummus, foul mudammas (fava beans), fatteh (sometimes made vegan), mujadara (lentils & rice), fattoush (without cheese), grape leaves (check no meat). Challenges: Labneh (yogurt), cheese, butter commonly used. Always confirm ingredients - ask "fi jawareb haywaniyya?" (are there animal products?). Beirut vegan scene growing - Baron, Tawlet offer vegan mezze options. Self-catering easy - markets provide fresh vegetables, legumes, tahini, olive oil. Economic crisis increased plant-based eating (meat expensive) - inadvertent vegan-friendly shift.

While bread is a staple, there are many naturally gluten-free options like grilled meats, rice dishes, and vegetable-based mezze. Lebanese cuisine includes many naturally gluten-free dishes: grilled meats (shish taouk, kafta), rice (riz bi haleeb, Lebanese rice pilaf), salads (fattoush without pita chips, tabbouleh - note bulgur contains gluten), hummus, baba ghanoush, grilled vegetables. Challenges: Pita bread ubiquitous (every meal), bulgur wheat in tabbouleh/kibbeh, semolina in some desserts. Beirut restaurants increasingly aware - upscale establishments (Em Sherif, Liza) offer gluten-free adaptations. Communicate clearly: "Ana ma bekol gluten" (I don't eat gluten) or "Indi hassasiyye lal qameh" (I have wheat allergy). Self-catering: Lebanese supermarkets (Spinneys, Carrefour) stock imported gluten-free products (expensive due to crisis).

Most restaurants in Lebanon serve halal food, as the majority of the population is Muslim. Pork is rare but available in some Christian areas and international establishments. Lebanon ~54% Muslim (27% Sunni, 27% Shia), 40.5% Christian (Maronite, Orthodox, Catholic), 5.6% Druze - halal food widely available. Most restaurants halal by default - Lebanese cuisine traditionally halal-compliant (no pork, alcohol-free cooking). Exceptions: Christian-majority areas (Jounieh, Zahle, Byblos) may serve pork/alcohol, upscale French/Italian restaurants use wine in cooking, international hotels offer non-halal options. Halal certification: Lebanon Halal Certification Company operates, but informal trust-based system prevails - ask restaurant "el lahem halal?" (is the meat halal?). Alcohol widely available Lebanon (permissive culture) - sold in restaurants, bars - diners can choose non-alcoholic options. Ramadan observance strong - many restaurants close daytime, open iftar (sunset). Beirut Southern Suburbs (Dahieh - Shia-majority) - strictly halal restaurants, no alcohol served.

Kosher food availability in Lebanon extremely limited - Jewish community nearly extinct (historically ~20,000 pre-1948, now ~29 individuals as of 2020 estimate). No functioning synagogues (Maghen Abraham Synagogue Beirut closed, state-protected heritage site). No kosher restaurants, no kosher certification infrastructure, no ritual slaughter (shechita) performed. Self-catering strategy only option: Purchase raw fruits, vegetables, eggs, unopened packaged goods with reliable international hechsher (kosher certification) - check imported products (Spinneys supermarket Beirut stocks some kosher-certified items). Fish with fins & scales available fresh (Mediterranean catches) - ensure proper preparation, no cross-contamination. Meat/poultry: No local kosher meat - observant Jews cannot consume. Some travelers import frozen kosher meat (customs challenges, refrigeration issues due to electricity crisis). Vegetarian Lebanese mezze may provide safe options - verify no grape-derived products without supervision, no insect-based ingredients, no cross-contamination. Contact Chabad Lebanon (no permanent presence - occasional visits from Chabad Cyprus) or Jewish communities in Israel/Cyprus for guidance. Historical note: Wadi Abu Jamil (Beirut Jewish Quarter) - former Jewish neighborhood, now gentrified, no kosher infrastructure remains.

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.