The Lebanese Pantry: 15 Essential Ingredients & How to Use Them
Growing up, I had the luxury of having these ingredients consistently stocked in my house. In fact sometimes they were hidden inside containers that were marked as something totally different, like a yogurt container (iykyk). Picture it, I’m grabbing some laban to put ontop of my food and to my shock, it’s actually tahini. This was my childhood and why I now have trust issues. Well luckily you can avoid the trauma and get straight to the fun stuff, cooking with them. Here are my 15 essential Lebanese pantry staples that you’ll use over and over again in Lebanese cuisine.
Grains & Legumes
1. Bulgur Wheat
- What it is: cracked whole wheat, different grades (#1 fine to #4 extra coarse).
- Uses: tabbouleh, kibbeh, pilafs.
- Storage: airtight container, cool place.
- Substitution: quinoa, couscous.
- Example dishes you’d use the ingredient in: Tabbouleh, Kibbeh.
2. Rice (Calrose / Egyptian-style short grain)
- Essential for mujadara, stuffed grape leaves, pilafs.
- Substitution: arborio or medium-grain rice.
- Example dishes you’d use the ingredient in: Mujadara, Warak Enab.
3. Lentils (Brown & Red)
- Brown = hearty stews & mujadara.
- Red = quick soups.
- Substitution: green lentils, split peas.
- Example dishes you’d use the ingredient in: Lentil Soup
4. Chickpeas
- Used for hummus, falafel, stews.
- Note on canned vs dried (authenticity vs convenience).
- Substitution: white beans.
- Example dishes you’d use the ingredient in: Hummus
Oils, Seeds & Pastes
5. Olive Oil
- Fruity, cold-pressed = Lebanese flavor.
- Used in salads, cooking, baking.
- Example dishes you’d use the ingredient in: Non Balsamic Brushetta
6. Tahini
- Sesame paste, nutty + bitter balance.
- Used in hummus, baba ghanoush, dressings, desserts.
- Storage tip: stir well before use.
- Example dishes you’d use the ingredient in: Baba Ghanoush.
Herbs & Spices
7. Sumac
- Tangy, lemony flavor.
- Used in fattoush, manakish, marinades.
- Substitution: lemon zest.
- Example dishes you’d use the ingredient in: Spinach Pies, Fattoush
8. Za’atar
- Spice blend (thyme, sumac, sesame, salt).
- Uses: manakish, dips, seasoning roasted veg.
- Storage: airtight container, dark place.
- Example dishes you’d use the ingredient in: Za’atar Manakish.
9. Seven Spice (Baharat)
- Lebanese blend: cinnamon, allspice, pepper, cloves, nutmeg, cardamom, ginger.
- Used in kibbeh, kofta, stuffed vegetables.
- Substitution: equal parts allspice + cinnamon.
- Example dishes you’d use the ingredient in: Kafta
10. Cinnamon & Allspice
- Warm core spices, used in savory and sweet.
- Example dishes you’d use the ingredient in: Stuffed Peppers, Rice Pudding.
11. Dried Mint
- Distinct taste in salads, labneh, teas.
- Substitution: fresh mint (triple quantity).
- Example dishes you’d use the ingredient in: Cucumber Yogurt Salad
Aromatics & Flavor Boosters
12. Rose Water
- Floral essence in desserts and puddings.
- Substitution: orange blossom water.
- Example dishes you’d use the ingredient in: Atayaf
13. Orange Blossom Water
- Sweet, floral, citrusy.
- Example dishes you’d use the ingredient in: Knafeh
14. Mahlab
- Ground cherry pits, nutty + floral.
- Used in cookies, breads, ma’amoul.
- Substitution: almond extract + a pinch of cinnamon.
- Link recipes: Ma’amoul (I didn’t use it in my recipe)
15. Pomegranate Molasses
- Sweet-tart syrup.
- Used in fattoush, muhammara, stews.
- Example dishes you’d use the ingredient in: Fattoush, Spinach Pies.
Get these and you’ll be on your way…
If you get your pantry stocked with these ingredients, which you can find at your local Middle Eastern market, then you’re well on your way to cooking up so many delicious Lebanese dishes. Start with my fattoush recipe or mammoul recipe . Have fun exploring these ingredients and until next time…happy cooking!
