Eat Like a Local in Beirut: Must-Try Lebanese Dishes and Street Food Spots
Beirut is a city where food is more than just a meal — it’s a celebration. From sizzling street stalls to age-old family kitchens, Lebanon’s capital is a place where every bite tells a story of tradition, migration, and Mediterranean flair. With flavours shaped by centuries of Ottoman, Arab and French influence, the city’s culinary scene is as complex and compelling as its history.
Lebanese food is famously generous. Mezza spreads arrive like edible mosaics, and even the humblest corner bakery can serve up something unforgettable. You’ll find the same attention to freshness and spice whether you’re grabbing a wrap on the go or lingering over dishes with friends late into the night.
And here’s a delicious fact to get you started: Lebanon holds a Guinness World Record for the largest bowl of hummus ever made — a whopping 10,452kg!
Ready to eat your way through Beirut like a local? Let’s dig in.
Manousheh – The Lebanese Breakfast Staple
What is it?
If Beirut had a smell, it might just be freshly baked manousheh wafting from a street-side oven. This beloved breakfast dish is a warm flatbread traditionally topped with za’atar — a fragrant mix of thyme, sesame, and sumac — and baked on a domed griddle called a saj. But the variations are endless. Think Akkawi cheese, spicy sujuk sausage, or even Nutella for the sweet tooths.
Manousheh is the Lebanese answer to a morning croissant: quick, comforting, and found on just about every corner. It’s cheap, satisfying, and often wrapped in nothing more than paper — best eaten on the go with a glass of mint tea.
Where to try it in Beirut
Furn El Sabaya (Badaro): This tiny neighbourhood bakery delivers classic manousheh with a smile.
Ichkhanian Bakery (Zokak el-Blat): Known for Armenian-style manousheh with a twist.
Wooden Bakery (various locations): A more modern chain but super reliable and generous on the toppings.
Hummus, Baba Ghanoush and the Mezza Culture
What is it?
In Beirut, no meal is complete without a table full of mezza. It’s not just a way of eating — it’s a ritual. Small plates are passed, shared, and replenished, turning lunch into a social event and dinner into an unhurried joy.
Hummus may be the international star — silky smooth chickpea purée with tahini, lemon and garlic — but it’s just the beginning. Baba ghanoush brings the smoky depth of charred aubergine, while moutabbal adds a punchier twist with extra tahini. Add in tabbouleh, labneh, vine leaves and spicy potatoes (batata harra), and you’ve got yourself a feast.
Fun fact: The word mezza comes from the Arabic word for “to savour.” And in Beirut, that’s exactly the point.
Where to try it in Beirut
Al Falamanki (Sodeco): A classic spot with a leafy terrace and a huge mezza menu.
Tawlet (Mar Mikhael): A farm-to-table favourite with daily-changing mezza from regional Lebanese cooks.
Loris Restaurant (Gemmayzeh): Combines old-school recipes with contemporary Beirut vibes.
Falafel – A Crunchy, Herby Favourite
What is it?
Crisp on the outside, bright green and fluffy inside — falafel is a street food legend in Beirut. These deep-fried balls of ground chickpeas, parsley, coriander, garlic and spices are a vegetarian delight with serious flavour. Usually served stuffed into pita with pickles, tomatoes, turnips, and lashings of tahini sauce, it’s a meal that’s quick, cheap, and hits every craving.
Though its origins are debated across the Levant, falafel has been embraced in Beirut as a beloved everyday bite — from roadside carts to cult-status eateries.
Here’s a tasty titbit: The rivalry between two famous falafel joints in Beirut, both named Sahyoun, is the stuff of local legend. The brothers split — and now compete from shops just steps apart on the same street.
Where to try it in Beirut
Falafel Sahyoun (Rue Bliss): Both of them — try one, then cross the street and try the other. You decide who wins.
Abou Andre (Mar Elias): Crunchy falafel and creamy garlic sauce make this a local favourite.
Falafel Freiha (Hamra): Tucked away but worth seeking out for classic wraps done right.
Shawarma – The King of Street Wraps
What is it?
Juicy, thin-sliced meat shaved straight from a slow-turning vertical spit, wrapped in fresh flatbread and loaded with garlicky toum, crunchy pickles, fries, and a drizzle of tahini or tarator sauce — that’s shawarma in Beirut.
You’ll usually find two versions: chicken (marinated in yoghurt, lemon, and spices) and beef or lamb (often mixed with onions and parsley). It’s quick, bold, and completely addictive — perfect for late-night hunger or a midday power bite.
And here’s the kicker: Beirut is one of the few cities where you’ll find locals passionately debating not just where the best shawarma is — but what time of day it tastes best.
Where to try it in Beirut
Barbar (Hamra): A 24/7 institution famous for massive queues and perfectly seasoned shawarma.
Boubouffe (Achrafieh): A slightly upmarket take, but still all the classic flavours — and arguably the best toum in town.
Joseph Shawarma (Sin El Fil): Award-winning and wildly popular — if you only try one, make it this.
Kibbeh – Lebanon’s National Dish
What is it?
Often called the national dish of Lebanon, kibbeh is where comfort food meets culinary art. It’s a savoury mix of finely minced lamb or beef, bulgur wheat, onions and spices — served in different forms across the country. In Beirut, you’ll find it raw (kibbeh nayeh), fried into torpedo-shaped croquettes (kibbeh maklieh), or baked in trays with a pine nut-studded filling.
The raw version, a kind of Levantine steak tartare, is typically eaten during special family gatherings — with a drizzle of olive oil and fresh mint leaves. It’s not for everyone, but it’s a must-try if you're feeling adventurous.
Fun fact: The word kibbeh comes from the Arabic verb kabbaba, meaning "to form into a ball" — but not all kibbeh is round. In fact, Beirut’s love for it is so strong, it even appears in sandwiches.
Where to try it in Beirut
Tawlet (Mar Mikhael): Features regional kibbeh variations made by local women from across Lebanon.
Al Ajami (Downtown): An old-school favourite for authentic flavours and generous portions.
Em Sherif Café (Achrafieh): A more upscale option with a beautiful spread, including kibbeh nayeh.
Sayadieh – A Coastal Classic
What is it?
Born on Lebanon’s Mediterranean shores, sayadieh is a fragrant fish and rice dish that feels like a hug from the sea. Typically made with firm white fish like grouper or sea bass, it’s spiced with cumin, cinnamon, and allspice, then served over buttery rice cooked in fish stock, topped with caramelised onions, toasted nuts, and a drizzle of tahini sauce.
Sayadieh is humble yet deeply satisfying — a reminder that Lebanese cuisine doesn’t just shine in small plates and wraps, but in slow-cooked, soul-warming dishes too.
Foodie fact: Sayadieh means “fisherman’s dish” in Arabic, and it was originally made with the day's catch by fishermen using whatever ingredients were on hand.
Where to try it in Beirut
Al-Sultan Brahim (Minet El Hosn): A classic seafood restaurant with polished service and the best view of the Med.
Samakati (Badaro): A relaxed spot with fresh catch and great rice-to-fish ratios.
Karam Al Bahr (Zaitunay Bay): Upscale waterfront dining with solid seafood dishes and a great sayadieh.
Sweet Treats – Knafeh, Maamoul and More
What is it?
Beirut doesn’t hold back when it comes to dessert. The star of the show is knafeh — a golden crust of semolina or kataifi pastry filled with stretchy, gooey cheese, drenched in orange blossom sugar syrup. It’s rich, warm, and totally addictive. Locals often eat it for breakfast (yes, really) tucked into a sesame kaak bun.
Beyond knafeh, there’s maamoul — delicate, buttery shortbread cookies filled with dates, pistachios or walnuts, often served during holidays. Then you’ve got mouhallabieh (a floral milk pudding), atayef (stuffed pancakes), and endless trays of baklava dripping with syrup.
Sweet fact: In Lebanon, dessert is often served with bitter Arabic coffee — the contrast of sweet and strong is part of the ritual.
Where to try it in Beirut
Al Hallab 1881 (Downtown and Tripoli origins): Legendary knafeh and traditional sweets done right.
Le Profiterole (Hamra): A French-Lebanese fusion bakery with both local desserts and European pastries.
Noura Sweets (Achrafieh): Famous for maamoul and perfect if you want to take some home.
Drinks and Café Culture – From Arak to Lebanese Coffee
What to try
Beirut’s drink scene is a perfect reflection of its laid-back hospitality. Start with Lebanese coffee — dark, rich, and brewed with cardamom, it’s served in tiny cups with a side of conversation. Don’t ask for milk; it’s strong, slightly gritty, and all about the ritual.
Then there’s arak, Lebanon’s national spirit — a powerful anise-flavoured liquor traditionally sipped slowly alongside long mezza lunches. It’s often diluted with water, turning it a milky white, and paired with grilled meats and fresh salads.
For non-alcoholic options, jallab (a date and rosewater drink with pine nuts) and fresh mint lemonade are summer essentials. And if you’ve got a sweet tooth, sahlab — a creamy hot milk drink thickened with orchid root — hits the spot in cooler months.
Did you know? The Arabic root of the word qahwa (coffee) means “that which prevents sleep” — and Beirut takes that seriously. Many cafés are open until the early hours.
Where to sip in Beirut
Café Younes (Hamra): Roasting since 1935 and still a local favourite for a strong cup and chilled vibe.
Kalei Coffee Co. (Mar Mikhael): For the modern third-wave coffee experience in a leafy courtyard.
Abdel Wahab (Monot): A great spot to enjoy arak with a full mezza spread.
Insider Tips for Eating in Beirut
Don’t rush the meal – Whether it’s coffee or mezza, food in Beirut is meant to be shared slowly. Embrace the pace.
Follow the locals – If there’s a crowd or a queue, chances are it’s worth the wait. Beirutis know where the good stuff is.
Vegetarian? You’re sorted – From lentil-based mujaddara to herby salads and dips, Lebanon is a veggie paradise.
Carry small cash – Many street food vendors and bakeries don’t take cards, and prices are low, so keep change handy.
Try everything once – Raw kibbeh, intense garlic toum, rose-scented desserts — some things might surprise you.
Ask for recommendations – People love to share their food knowledge. A chat with your server could lead to the best bite of your trip.
Timing matters – For hot knafeh, go early. For shawarma, late-night hits different.
Hydrate – Lebanese food loves salt, lemon, and spice. Mint lemonade or jallab can be a lifesaver on a hot day.
Beirut isn’t just a city you visit — it’s a city you taste. Every corner tells a story, every dish reveals a tradition, and every shared table invites you into the beating heart of Lebanese culture. Whether you’re tearing into warm manousheh at sunrise, navigating a mezza spread with friends, or chasing the perfect knafeh down a side street, eating in Beirut is an experience you won’t soon forget.
Food here is generous, layered, and deeply local — just like the city itself. So come hungry, stay curious, and eat like a local. Beirut will take care of the rest.
