Liban

Hummus

Chickpeas blended with tahini, lemon and garlic, pooled with olive oil at the centre.

Tabbouleh

Parsley salad with only a little bulgur, sharp with lemon, tomato and mint.

Kibbeh

Bulgur shells around spiced lamb and pine nuts, fried, baked or eaten raw.

Manakish

Flatbread baked with za'atar and olive oil, folded in half for the walk to work.

Fattoush

Chopped salad dressed with sumac and pomegranate molasses over fried pita shards.

Shawarma

Stacked marinated meat shaved into flatbread with garlic sauce and pickled turnip.

Falafel

Ground chickpeas and herbs fried into green-centred fritters, wrapped with tahini.

Baba ghanoush

Aubergine charred over flame then whipped with tahini, lemon and garlic.

Shish taouk

Yoghurt-and-garlic marinated chicken skewers grilled hard and served with toum.

Kafta

Minced lamb with parsley and onion, moulded onto skewers over charcoal.

Mujadara

Lentils and rice under a heap of onions fried almost black, eaten with yoghurt.

Sfiha

Open meat pies from Baalbek, small enough to eat several, sharpened with pomegranate.

Warak enab

Vine leaves rolled tight around rice and lamb, cooked under a plate with lemon.

Labneh

Yoghurt strained to a spreadable cheese, spooned into oil and eaten at breakfast.

Makdous

Baby aubergines stuffed with walnut and pepper, preserved under olive oil for winter.

Batata harra

Potato cubes fried and tossed with coriander, garlic and red pepper.

Knafeh

Stretchy white cheese under semolina or shredded pastry, syruped and served in a bun.

Maamoul

Semolina cookies moulded around date or pistachio, baked for Eid and Easter alike.

Baklava

Filo and pistachio in syrup, cut into fingers and sold by weight.

Arak

Aniseed grape spirit turned milky with water and ice, poured throughout a mezze.