From Better Homes and Gardens

Ready in about 25 minutes. Orange and honey blends with the spices to create excellent flavor in this easy chicken recipe.

Lebanese Chicken

From Vegetarian Times

If you like the deep-fried chickpea patties in Mediterranean restaurants, you'll love this lighter version. Pair them with a crisp, slightly fruity rose or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.

Homemade Falafel

From Better Homes and Gardens

This classic Greek dessert is renowned for its layers of paper-thin phyllo and cinnamon-walnut filling all drenched with a honey syrup.

Baklava

From Better Homes and Gardens

For these dinner kabobs, a savory ground lamb mixture is shaped into logs, skewered, and grilled, then served with a refreshing cucumber sauce.

Lebanese Lamb Kabobs

From Fine Cooking Magazine

The most important part of this dish is roasting the eggplant. You can do this on a gas stove-it makes a mess, but the flavor can't be beat. Other options are on a grill, under a broiler, or in a hot oven. The oven is least preferable because it can't give the eggplant the desired slightly charred flavor.

Baba Ghanouj

From EatingWell

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. Serve with: Bulgur or rice pilaf.

Lamb Chops with Lebanese Green Beans

From EatingWell

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

Turkey Kibbeh

From Diabetic Living

Kick up the fiber in your diet with the chewy bulgur in this fresh side dish salad. Serve the diabetic-friendly salad on its own or with beef, pork, or chicken.

Cilantro Tabbouleh with Cranberries

From EatingWell

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

Parsley Tabbouleh

From EatingWell

Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac-the berry of a bush that grows wild all over Lebanon-add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.

Fattoush