A typical Lebanese breakfast dish is manakish, a pastry baked with thyme, olive oil, spices and seasame seed. Kishk is made from bulgar wheat soaked in yoghurt and fried with onions and garlic.

Most Lebanese eat their main daily meal in the mid-afternoon. A typical meal begins with mezze, a selection of hot and cold starters. These might include salads such as tabbouleh, which is a mixture of minced parsley, bulgur wheat, tomatoes and mint. Pita, a soft, flat bread, usually accompanies dips such as hummus, made of chickpeas and tahini (sesame paste).

Main courses are usually meat (particularly lamb and chicken) or fish, accompanied by rice or potatoes, and more pita or marcook, a thin bread. A favourite entrée is kibbeh, balls of ground lamb with bulgur wheat that are cooked in a variety of ways, such as kibbeh labaniyye, which uses yoghurt sauce. Lahm meshwi is cubes of lamb grilled as kebabs, while shish tawouq is chicken breast cooked the same way. Popular street food in Lebanon includes fuul, a paste made from fava beans, and sandwiches such as felafel, made of fried chickpea balls. Vegetables and fruit are also popular. Muslim Lebanese may buy meat at special halal shops that prepare meat in accordance with Muslim rites.

In the evenings, Lebanese generally eat a lighter version of the main meal. Dessert in Lebanon is often a custard, pastry, stewed fruits or dried figs. Baklava and other sticky sweet desserts are generally reserved for special occasions.

Children enjoy drinks such as milk and soft drinks, while adults prefer tea or strong Turkish coffee. Some enjoy arak, a distilled grape liquor flavoured with anise and mixed with water. For light snacks, Lebanese prefer fresh fruits or nuts, especially pistachios.

Baba Ghannouj (Eggplant and Sesame Purée)

Ingredients 1 medium eggplant 60 g lemon juice 60 g tahini (sesame paste) 2 cloves garlic 2 tsp salt or to taste 1 tbsp olive oil 60 g finely chopped parsley Preparation Heat the oven to 190°C (375°F). Puncture the eggplant with a fork, place on an overproof container and bake, turning frequently, until a fork can puncture the flesh right though. Carefully remove the stem and skin. Chop the flesh and purée in a food processor or blender, or pound in a mortar with pestle to a purée. Add in most of the lemon juice and all the tahini. Crush the garlic to a paste with one teaspoon of salt and blend with the eggplant mixture. Check the flavour, then add the rest of the salt and lemon juice if necessary. Add the oil and parsley. Place in a shallow dish, garnished with parsley, and serve at room temperature.