11 Exquisite Lebanese 7 Spices Delicacies

Ah, the magic of Lebanese cuisine! It’s a world where the vibrant 7 spices blend transforms simple ingredients into extraordinary meals. Whether you’re craving comfort food or eager to spice up your dinner routine, these 11 Lebanese delicacies promise a feast for the senses. Ready to embark on a flavorful journey? Let’s dive into the aromatic wonders that await in every bite.

Lebanese 7 Spices Grilled Chicken

Unlock the flavors of the Middle East with this Lebanese 7 Spices Grilled Chicken. It’s a simple, flavorful dish that brings a taste of Lebanon to your table.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 2 tbsp Lebanese 7 spices (my secret weapon for depth)
• 1/4 cup extra virgin olive oil (the good stuff matters here)
• 3 cloves garlic, minced (fresh is non-negotiable)
• 1 lemon, juiced (roll it first to get every last drop)
• 1 tsp salt (I like sea salt for its clean taste)

Instructions

1. In a large bowl, mix olive oil, Lebanese 7 spices, minced garlic, lemon juice, and salt until well combined.
2. Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight. (Tip: The longer it marinates, the deeper the flavor.)
3. Preheat your grill to medium-high heat (about 375°F). Clean and oil the grates to prevent sticking.
4. Place chicken thighs on the grill, skin side down first. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F. (Tip: Resist the urge to flip too early; let the skin crisp up.)
5. Remove from grill and let rest for 5 minutes before serving. (Tip: Resting ensures juicy meat.)

Zesty and aromatic, this chicken pairs perfectly with a side of garlic yogurt or wrapped in warm pita. The spices create a crust that’s irresistibly crispy, while the inside stays tender and moist.

Lebanese 7 Spices Lamb Kebabs

Outstandingly flavorful and aromatic, these Lebanese 7 Spices Lamb Kebabs are a must-try for any meat lover. Perfectly spiced and grilled to juicy perfection, they’re a crowd-pleaser.

Ingredients

• 2 lbs ground lamb (I find shoulder cuts grind best for kebabs)
• 1 tbsp Lebanese 7 Spices (my secret to depth of flavor)
• 1 tsp salt (fine sea salt blends evenly)
• 1/4 cup finely chopped onion (yellow for sweetness)
• 2 tbsp extra virgin olive oil (for richness and moisture)
• 1 tbsp lemon juice (freshly squeezed brightens the meat)
• 1/4 cup chopped parsley (flat-leaf for its robust flavor)

Instructions

1. In a large bowl, combine ground lamb, Lebanese 7 Spices, salt, chopped onion, olive oil, lemon juice, and parsley. Mix until just combined; overmixing can toughen the kebabs.
2. Divide the mixture into 8 equal portions. Shape each portion around a skewer into a long, thin kebab. Tip: Wet your hands to prevent sticking.
3. Preheat grill to medium-high, about 375°F. Ensure grates are clean and lightly oiled to prevent sticking.
4. Grill kebabs for 4-5 minutes per side, or until internal temperature reaches 145°F for medium. Tip: Don’t overcrowd the grill to ensure even cooking.
5. Let kebabs rest for 5 minutes off the grill. This allows juices to redistribute, keeping them moist.

Unbelievably tender with a crispy exterior, these kebabs boast a complex spice profile. Serve them wrapped in warm pita with tahini sauce or alongside a crisp fattoush salad for a complete meal.

Lebanese 7 Spices Rice Pilaf

Perfect for a weeknight dinner, this Lebanese 7 Spices Rice Pilaf brings a burst of Middle Eastern flavors to your table with minimal effort.

Ingredients

• 1 cup basmati rice – rinse it until the water runs clear to avoid sticky rice.
• 2 cups chicken broth – homemade gives the best flavor, but store-bought works in a pinch.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 small onion, finely diced – yellow onions are my preference for their sweetness.
• 1 tsp Lebanese 7 spices – this blend is the soul of the dish, don’t skip it.
• 1/4 cup toasted pine nuts – they add a delightful crunch.

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 3 minutes.
3. Stir in the rice and Lebanese 7 spices, coating the rice evenly with the oil and spices, about 1 minute.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Remove from heat and let it sit, covered, for 5 minutes to steam – this ensures fluffy rice.
6. Fluff the rice with a fork, then stir in the toasted pine nuts before serving.

Rich in aroma and texture, this pilaf pairs wonderfully with grilled meats or a simple cucumber yogurt salad. Toasted pine nuts on top add a nutty crunch that contrasts beautifully with the fluffy rice.

Lebanese 7 Spices Beef Shawarma

Lebanese 7 Spices Beef Shawarma brings the vibrant flavors of the Middle East to your kitchen with minimal fuss. Let’s dive straight into making this aromatic dish.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 tbsp Lebanese 7 spice blend (homemade or store-bought, but check for freshness)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed, please)
• 2 garlic cloves, minced (more if you’re a garlic lover like me)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 cup plain yogurt (full-fat for creaminess)
• 4 pita breads (warmed slightly before serving)

Instructions

1. In a large bowl, combine beef slices, Lebanese 7 spice blend, olive oil, lemon juice, minced garlic, and salt. Mix well to coat every piece evenly. Tip: Let it marinate for at least 2 hours, or overnight for deeper flavor.
2. Heat a large skillet over medium-high heat until hot. Add the marinated beef in a single layer, working in batches if necessary. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Cook the beef for 3-4 minutes on each side, or until nicely browned and cooked through. Tip: Resist the urge to stir too often for that perfect caramelization.
4. Remove from heat and let it rest for a couple of minutes. Meanwhile, warm the pita breads in a dry skillet for about 30 seconds on each side.
5. Serve the beef shawarma wrapped in pita with a dollop of yogurt. How about adding some pickled turnips or fresh veggies for crunch?

Hearty and fragrant, this shawarma boasts tender beef with a spicy kick. Try it with a side of tahini sauce for an extra layer of flavor.

Lebanese 7 Spices Roasted Vegetables

Absolutely nothing beats the aromatic blend of Lebanese 7 spices paired with perfectly roasted vegetables. This dish is a vibrant, flavorful side that complements any meal.

Ingredients

• 2 cups cubed butternut squash (I leave the skin on for extra texture)
• 1 cup halved Brussels sprouts (the smaller, the sweeter)
• 1 large red onion, cut into wedges (it caramelizes beautifully)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tbsp Lebanese 7 spices (homemade blend preferred for freshness)
• 1 tsp salt (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 425°F. A hot oven ensures crispy edges.
2. In a large bowl, toss the butternut squash, Brussels sprouts, and red onion with olive oil. Coat evenly for uniform roasting.
3. Sprinkle the Lebanese 7 spices and salt over the vegetables. Mix well. The spices should be evenly distributed.
4. Spread the vegetables in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
5. Roast for 25 minutes, then stir. This prevents sticking and promotes even browning.
6. Continue roasting for another 20 minutes until the vegetables are tender and edges are crispy. Visual cue: look for golden-brown spots.

Vibrant and fragrant, these roasted vegetables offer a delightful contrast of textures. Serve them over a bed of creamy hummus for an extra layer of flavor.

Lebanese 7 Spices Lentil Soup

Cooking Lebanese 7 Spices Lentil Soup is a breeze with this straightforward recipe. Packed with flavor, it’s a comforting bowl that’s both nutritious and satisfying.

Ingredients

• 1 cup brown lentils (rinsed well—no one likes gritty soup)
• 1 large onion, diced (yellow for sweetness, but white works too)
• 2 carrots, peeled and diced (adds a nice crunch)
• 2 tbsp extra virgin olive oil (my go-to for depth of flavor)
• 4 cloves garlic, minced (more if you’re a garlic lover like me)
• 1 tsp Lebanese 7 Spices (the star of the show)
• 6 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• Salt to taste (start with 1/2 tsp and adjust)
• 1 lemon, juiced (for that bright finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and carrots. Sauté until onions are translucent, about 5 minutes.
3. Stir in minced garlic and Lebanese 7 Spices. Cook for 1 minute until fragrant.
4. Add rinsed lentils and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 25 minutes, or until lentils are tender.
6. Season with salt. Stir in lemon juice right before serving.

Perfectly balanced, this soup boasts a creamy texture with a hint of spice. Serve with a drizzle of olive oil and a side of warm pita for dipping.

Lebanese 7 Spices Fish Tagine

A Lebanese 7 Spices Fish Tagine brings the vibrant flavors of the Middle East to your table with minimal fuss. This dish is a testament to the power of spices and simplicity.

Ingredients

– 2 lbs firm white fish fillets (like cod or halibut, cut into chunks)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 large onion, thinly sliced (I love the sweetness it adds)
– 3 garlic cloves, minced (fresh is always better)
– 1 tbsp Lebanese 7 spices (a game-changer for depth)
– 1 cup cherry tomatoes, halved (for a burst of freshness)
– 1/2 cup water (to keep everything moist)
– Salt (to your liking, but don’t skimp)
– Fresh cilantro for garnish (adds a bright finish)

Instructions

1. Heat olive oil in a large tagine or skillet over medium heat (350°F).
2. Add sliced onions, sauté until golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and Lebanese 7 spices, cook for 1 minute until fragrant.
4. Place fish chunks on top of the onion mixture. Tip: Arrange them in a single layer for even cooking.
5. Scatter cherry tomatoes around the fish.
6. Pour water gently over the ingredients, avoiding direct contact with the fish to keep it intact.
7. Season with salt, cover, and simmer on low heat (250°F) for 15 minutes. Tip: Check at 10 minutes to avoid overcooking.
8. Garnish with fresh cilantro before serving.

Oven-to-table, this tagine is a showstopper with its tender fish and aromatic sauce. Serve it with warm pita or over couscous for a heartier meal.

Lebanese 7 Spices Stuffed Grape Leaves

Zesty and packed with flavor, these Lebanese 7 Spices Stuffed Grape Leaves are a must-try. They’re perfect for a light meal or as part of a mezze platter.

Ingredients

• 1 jar grape leaves (about 50 leaves), rinsed – I find the ones in brine work best.
• 1 lb ground lamb – For a leaner option, ground beef or turkey also works.
• 1 cup uncooked white rice – Short grain is my preference for its stickiness.
• 1 large onion, finely diced – Yellow onions add a nice sweetness.
• 2 tbsp Lebanese 7 spices – This blend is key; don’t skip it.
• 1/4 cup extra virgin olive oil – My go-to for its fruity notes.
• 1 tsp salt – Adjust based on your palate.
• 1/2 tsp black pepper – Freshly ground gives the best flavor.
• 2 cups water – For steaming the rolls.
• 1 lemon, juiced – Adds a bright finish.

Instructions

1. In a large bowl, mix ground lamb, rice, onion, Lebanese 7 spices, olive oil, salt, and pepper until well combined.
2. Lay a grape leaf flat, shiny side down. Place a teaspoon of the filling near the stem end.
3. Fold the sides over the filling, then roll tightly from the stem end upwards. Repeat with remaining leaves and filling.
4. Arrange rolls seam side down in a large pot, packing them snugly to prevent unrolling.
5. Pour water and lemon juice over the rolls. Place a heavy plate on top to keep them submerged.
6. Cover and simmer on low heat for 45 minutes. Tip: Check at 30 minutes to ensure they’re not drying out.
7. Remove from heat and let cool slightly before serving. Tip: They’re easier to handle when warm, not hot.

Yummy and tender, these stuffed grape leaves have a delightful mix of spices and textures. Serve them with a dollop of yogurt or a squeeze of lemon for an extra zing.

Lebanese 7 Spices Hummus

Elevate your hummus game with this Lebanese 7 Spices version, a bold twist on the classic that’s packed with flavor and ready in minutes.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (save the aquafaba for a smoother texture)
• 1/4 cup tahini (I swear by Soom Foods for its creamy consistency)
• 2 tbsp extra virgin olive oil (the fruitier, the better)
• 2 cloves garlic, minced (fresh is key here)
• 1 tsp Lebanese 7 Spices blend (homemade or store-bought, but check for freshness)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 2-3 tbsp ice water (for that perfect, fluffy texture)

Instructions

1. In a food processor, combine chickpeas, tahini, olive oil, garlic, Lebanese 7 Spices, and salt. Process for 1 minute until coarse.
2. Scrape down the sides. Add lemon juice and process for another 30 seconds.
3. With the processor running, slowly add ice water, 1 tbsp at a time, until the hummus is smooth and fluffy. Tip: The more water you add, the lighter it gets.
4. Taste and adjust seasoning if needed. Tip: A pinch more salt can brighten the flavors.
5. Transfer to a serving bowl. Drizzle with olive oil and a sprinkle of 7 Spices for garnish. Tip: Let it sit for 10 minutes before serving to allow flavors to meld.

Kick back and enjoy the creamy, spiced goodness of this hummus. Perfect with warm pita or as a vibrant spread on sandwiches. The 7 Spices add a warm, aromatic depth that’s irresistibly moreish.

Lebanese 7 Spices Falafel

Humble yet packed with flavor, Lebanese 7 Spices Falafel is a must-try for anyone craving a crispy, herb-filled bite. This recipe keeps it simple but delivers on taste every time.

Ingredients

• 1 cup dried chickpeas (soaked overnight, never use canned—trust me, the texture is unmatched)
• 1 small onion, roughly chopped (yellow works best for sweetness)
• 3 garlic cloves (fresh is key here)
• 1 cup fresh parsley (stems removed, packed tight for maximum flavor)
• 1 cup fresh cilantro (same as parsley, stems out)
• 1 tbsp Lebanese 7 spices (this blend is non-negotiable for authenticity)
• 1 tsp baking powder (for that perfect fluffiness)
• Salt to taste (I start with 1 tsp and adjust)
• Vegetable oil for frying (enough to submerge falafel, about 2 cups)

Instructions

1. Drain soaked chickpeas and pat dry—moisture is the enemy of crispy falafel.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, 7 spices, baking powder, and salt. Pulse until coarse but not pureed.
3. Transfer mixture to a bowl, cover, and refrigerate for 1 hour. This helps with shaping.
4. Heat oil in a deep pan to 350°F. Use a thermometer for accuracy.
5. Shape mixture into small balls or patties. If it sticks, wet your hands slightly.
6. Fry in batches until deep golden brown, about 3-4 minutes. Don’t overcrowd the pan.
7. Drain on paper towels. Serve immediately for the best crunch.

Mouthwatering and crisp on the outside, tender inside, these falafels are a texture dream. Try them stuffed in pita with tahini or atop a salad for a fresh twist.

Lebanese 7 Spices Eggplant Moussaka

This Lebanese 7 Spices Eggplant Moussaka is a hearty, flavorful dish that’s perfect for any season. Try it tonight for a taste of the Middle East.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (I leave the skin on for texture)
• 1 lb ground lamb (beef works too, but lamb is traditional)
• 1 large onion, diced (yellow onions are my go-to for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 can (14.5 oz) diced tomatoes (San Marzano tomatoes are my favorite for their depth of flavor)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 tbsp Lebanese 7 spices (find it at Middle Eastern markets or make your own blend)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 cup plain yogurt (whole milk yogurt adds creaminess)
• 1/4 cup chopped fresh parsley (for garnish, it adds a fresh pop)

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with olive oil on both sides.
2. Arrange eggplant on a baking sheet in a single layer. Bake for 20 minutes, flipping halfway, until golden.
3. While eggplant bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, cook until translucent, about 5 minutes.
4. Add garlic, cook for 1 minute until fragrant. Tip: Don’t let garlic burn or it’ll turn bitter.
5. Add ground lamb, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes.
6. Stir in diced tomatoes, Lebanese 7 spices, salt, and pepper. Simmer for 10 minutes to blend flavors.
7. Layer half the eggplant in a 9×13 baking dish. Spread lamb mixture evenly on top. Top with remaining eggplant.
8. Dollop yogurt over the top, then spread gently to cover. Bake for 25 minutes until bubbly. Tip: Let it rest for 5 minutes before serving for easier slicing.
9. Garnish with chopped parsley before serving. Tip: Serve with warm pita bread to scoop up every delicious bite.

Hearty and aromatic, this moussaka layers tender eggplant with spiced lamb for a satisfying meal. The yogurt topping adds a cool contrast to the warm spices. Try it with a side of tabbouleh for a complete feast.

Conclusion

Concluding our culinary journey, these 11 Lebanese 7 Spices delicacies offer a treasure trove of flavors waiting to be explored in your kitchen. Each recipe is a testament to the rich, aromatic heritage of Lebanese cuisine. We invite you to dive in, try these dishes, and share your favorites in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow food enthusiasts to discover!