Mezze of the Levant

Lebanese Cooking Without Vegetable Oil

Step inside the open kitchens of Beirut and the mountain villages above. Here every dish is built on three honest fats. Cold pressed olive oil from terraced groves, slow simmered ghee (samneh baladiyeh), and rich butter from grass fed herds. No seed oils, no shortcuts, only the way teta intended.

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Recipes from the Lebanese Sofra

Six beloved dishes from the village ovens and home kitchens of Lebanon. Each one cooked with honest fats so the herbs, spices, and grains can carry the song.

Kibbeh bil Sanieh

Kibbeh bil Sanieh

⏱ 1 hr 30 min🍽 6 servings🔥 Medium

The crown jewel of every Lebanese sofra. A baked tray of spiced lamb and bulgur with a hidden layer of pine nut studded onion filling, finished in ghee until the surface is deep mahogany.

Ingredients

  • 500 g fine #1 bulgur, soaked 20 minutes and squeezed dry
  • 700 g lean lamb, very cold, twice ground
  • 1 large onion, grated, juice retained
  • 2 tsp Lebanese seven spice (baharat)
  • 1 tsp ground cinnamon, 1 tsp ground allspice
  • For the filling: 400 g lamb shoulder, coarse ground
  • 2 onions, finely diced
  • 100 g pine nuts
  • 4 tbsp ghee (samneh), plus 4 tbsp for the tray
  • Sea salt, black pepper, juice of 1 lemon

Instructions

  1. Cook the filling. Melt 4 tbsp ghee in a heavy pan over medium heat. Brown the coarse ground lamb 6 minutes. Add onions and a pinch of salt and cook 10 minutes until soft and amber.
  2. Stir in pine nuts, seven spice, cinnamon, lemon juice, salt and pepper. Cook 3 more minutes and cool.
  3. Make the kibbeh paste. Pulse soaked bulgur, fine lamb, grated onion with juice, salt, pepper, and remaining spices in a food processor in two batches until a smooth, slightly tacky paste forms.
  4. Grease a round 30 cm tray with ghee. Press half the paste evenly across the bottom with damp hands. Spread the cooled filling on top. Cover with the remaining paste, smoothing the surface.
  5. Score the top into diamonds. Push a pine nut into each center. Drizzle the remaining ghee generously over the surface.
  6. Bake at 200°C / 400°F for 35 to 40 minutes until deeply golden. Rest 10 minutes before cutting and serving with cucumber yogurt.
Samke Harra

Samke Harra Tarablusieh

⏱ 1 hr🍽 4 servings🔥 Medium

The fiery whole fish of Tripoli, blanketed in a tahini, cilantro, walnut, and red pepper sauce. Bright, nutty, lively, the signature of the northern Lebanese coast.

Ingredients

  • 1 whole sea bass or red snapper, about 1.2 kg, scaled and cleaned
  • 5 tbsp extra virgin olive oil, divided
  • 2 lemons, juice and zest
  • 1 large bunch fresh cilantro, leaves and tender stems
  • 6 cloves garlic
  • 1 red bell pepper, roasted and peeled
  • 2 fresh hot red chiles, seeded
  • 120 g tahini
  • 80 g toasted walnuts
  • 1 tsp Aleppo pepper, sea salt, black pepper

Instructions

  1. Score the fish on both sides. Rub inside and out with salt, pepper, lemon zest, and 2 tbsp olive oil. Rest 20 minutes.
  2. Roast the fish on a parchment lined tray at 200°C / 400°F for 22 to 28 minutes until the flesh flakes at the bone.
  3. While the fish cooks, pulse cilantro, garlic, roasted pepper, chiles, walnuts, Aleppo pepper, and 2 tbsp olive oil to a coarse paste.
  4. Whisk tahini with lemon juice in a bowl. It will tighten. Loosen with 100 to 150 ml cold water until smooth and pourable.
  5. Fold the herb paste into the tahini. Taste and balance with salt and lemon. Warm gently in a small saucepan, do not boil.
  6. Pour the warm sauce over the rested fish on a serving platter. Drizzle with the last tbsp olive oil and scatter with a few extra walnuts and cilantro leaves.
Mujadara

Mujadara with Caramelized Onions

⏱ 1 hr🍽 4 servings🔥 Easy

The humble peasant dish that became a national treasure. Lentils and bulgur scented with cumin, crowned with deeply browned olive oil onions that taste like a slow afternoon.

Ingredients

  • 250 g small brown or green lentils, rinsed
  • 200 g coarse #3 bulgur
  • 4 large yellow onions, halved and sliced thin
  • 120 ml extra virgin olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 small cinnamon stick
  • Sea salt and black pepper
  • To serve: thick laban yogurt, chopped parsley, lemon wedges, sliced cucumber

Instructions

  1. Cover lentils with 1 liter cold water. Add the cinnamon stick. Bring to a gentle simmer and cook 20 minutes until just tender but not falling apart. Drain, reserving the cooking liquid.
  2. Meanwhile, warm 120 ml olive oil in a wide skillet over medium heat. Add onions and a pinch of salt. Cook patiently, stirring often, 25 to 30 minutes until deep mahogany. Lift two thirds out and reserve. Keep the rest with their oil in the pan.
  3. Add bulgur to the pan with the soft onions and oil. Stir 2 minutes to toast.
  4. Return the lentils to the pan. Add 500 ml of the reserved lentil water, cumin, coriander, 1 tsp salt, and pepper.
  5. Bring to a simmer, cover tightly, and cook on low for 18 minutes. Remove from heat and rest, still covered, 10 minutes.
  6. Fluff with a fork. Mound on a platter and crown with the reserved crisp onions. Serve warm with cold yogurt, parsley, lemon, and cucumber.
Shorbat Adas

Shorbat Adas

⏱ 50 min🍽 4 servings🔥 Easy

The golden red lentil soup that opens every Ramadan iftar. Silky, lemon kissed, warmed with cumin, and finished with a bright drizzle of olive oil and crisp pita croutons.

Ingredients

  • 300 g split red lentils, rinsed until water runs clear
  • 4 tbsp extra virgin olive oil, plus more to finish
  • 1 large onion, finely chopped
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1.5 liters chicken or vegetable broth
  • Juice of 2 lemons, plus wedges to serve
  • 2 pita breads, torn and toasted in ghee until crisp
  • Sea salt, black pepper, chopped parsley

Instructions

  1. Warm 4 tbsp olive oil in a heavy pot over medium heat. Add onion and carrot with a pinch of salt. Cook 8 minutes until soft.
  2. Add garlic, cumin, and turmeric. Stir 1 minute until fragrant.
  3. Add lentils and broth. Bring to a boil, lower to a simmer, and cook 25 minutes, skimming any foam, until the lentils break down completely.
  4. Blend the soup smooth with an immersion blender. Loosen with a little hot water if it feels too thick.
  5. Stir in lemon juice off the heat. Adjust salt and pepper. The soup should be bright and lively, not flat.
  6. Ladle into bowls. Top with a swirl of olive oil, crisp pita pieces, and parsley. Serve with lemon wedges on the side.
Manakish Zaatar

Manakish Zaatar

⏱ 2 hr 30 min🍽 8 flatbreads🔥 Medium

The Lebanese breakfast bread. A soft, blistered dough painted with wild zaatar slicked into emerald olive oil. The smell from the oven is the smell of home.

Ingredients

  • 500 g strong bread flour
  • 7 g instant dry yeast
  • 1 tsp fine sea salt
  • 1 tsp sugar
  • 320 ml warm water
  • 3 tbsp extra virgin olive oil for the dough
  • 120 g wild zaatar blend (thyme, sumac, sesame, salt)
  • 150 ml extra virgin olive oil for the topping
  • To serve: labneh, sliced tomato, cucumber, mint, black olives

Instructions

  1. Whisk yeast and sugar into warm water. Rest 8 minutes until foamy. Add flour, salt, and 3 tbsp olive oil. Knead 10 minutes until smooth and supple.
  2. Cover and rise 90 minutes until doubled.
  3. Stir zaatar with 150 ml olive oil to a loose paste. Heat the oven to 230°C / 450°F with a baking stone or heavy tray inside.
  4. Divide dough into 8 balls. Rest 10 minutes. On a floured surface, press each ball into a round 18 cm disc, leaving the edges slightly thicker.
  5. Spread 1 to 2 tbsp zaatar oil generously over each disc, almost to the edge. Dimple the surface lightly with your fingertips.
  6. Slide onto the hot stone 2 at a time. Bake 6 to 8 minutes until the underside is golden and the edges puff. Eat hot, folded around labneh and cucumber.
Knafeh Nabulsieh

Knafeh Nabulsieh

⏱ 1 hr 10 min🍽 8 servings🔥 Medium

Crisp orange kataifi pastry over a layer of warm stretchy cheese, bathed in orange blossom syrup and crowned with chopped pistachios. The shared sweet of Lebanon and the wider Levant.

Ingredients

  • 450 g kataifi (shredded phyllo), thawed and pulled apart
  • 180 g ghee (samneh), melted
  • 1 tsp natural red orange food color (optional)
  • 500 g desalted akkawi cheese (or fresh low moisture mozzarella, shredded)
  • 250 g fresh sweet cream cheese (ashta or whole milk ricotta)
  • For the syrup: 400 g caster sugar, 250 ml water
  • 1 tbsp lemon juice
  • 1 tbsp orange blossom water
  • 1 tsp rose water
  • 80 g shelled pistachios, finely chopped

Instructions

  1. Make the syrup. Combine sugar, water, and lemon juice in a small pot. Bring to a boil, then simmer 8 minutes until lightly syrupy. Stir in orange blossom and rose water. Cool completely.
  2. Soak shredded akkawi in cold water 30 minutes to remove salt, changing the water twice. Drain very well and pat dry.
  3. Pulse the kataifi briefly in a food processor to break the strands shorter. Toss in a wide bowl with the melted ghee and food color until every strand glistens.
  4. Press two thirds of the buttered kataifi firmly into a round 30 cm tray, building a slight wall around the edge. Spread the akkawi and ashta evenly on top. Cover with the remaining kataifi and press flat.
  5. Bake at 200°C / 400°F for 30 to 35 minutes until the bottom is deep mahogany. Run a knife around the edge to release.
  6. Invert hot onto a serving platter. Drench immediately with the cooled syrup. Shower with chopped pistachios and serve warm so the cheese pulls into strands.
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