The 3 Most Popular Breakfast Dishes In Lebanon

The 3 Most Popular Breakfast Dishes In Lebanon

They say that breakfast is the most important meal of the day, and for good reason. As the name suggests, breakfast breaks the overnight fasting period. It replenishes your supply of glucose to boost your energy levels and alertness, while also providing other essential nutrients required for good health.

But enough of the science. Breakfast is also delicious, whether you have a simple bowl of cereal in the morning or go for a belly-busting full English breakfast. However, if you’re a little tired of having the same breakfast every day, why not explore some different options.

A fusion of Middle Eastern and Mediterranean cuisine, Lebanese locals definitely take the prize for creating diverse and tasty breakfast options that will surely wake you up on the right note.

In Lebanon, breakfast is extraordinary. The way the Lebanese do breakfast will forever have you questioning your morning meal choices, and these three sunrise staples will have you wanting to try more!



Fatteh is a Levantine speciality made by combining pieces of fresh, toasted, or stale flatbread with numerous other ingredients.

The name of the dish roughly translates as ‘to tear into small pieces’, which refers to the process of tearing the flatbread. Fatteh is typically eaten at breakfast, or in the evening as a main dish.

There are two main varieties of fatteh; Levantine and Egyptian. Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad al-Sham, which covers a large area of the Eastern Mediterranean.

The Levantine version is traditionally topped with yoghurt, chickpeas, olive oil, and cumin. After the main toppings, Levantine fatteh can additionally be topped with chicken, lamb, or pine nuts.



Sfiha, or lahm bil ajĩn (which literally means meat on dough) is an Arabic speciality that dates back to the 15th century when it first appeared in today’s Eastern Lebanon.

The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually include minced lamb, chopped onions and tomatoes, spices, olive oil, and yoghurt.

The dish was originally prepared by stuffing ground lamb and spaces in brined grape leaves, but the dish has evolved and changed over time. It is also a popular dish in Brazil and Argentine, as it was Brough over by Levantine immigrants.

Typically eaten while hot as a snack, it is accompanied by tahini sauce or a bowl of yoghurt, with pomegranate seeds, coriander, or chopped cucumbers used as garnishes.



Manakish is a favourite Lebanese breakfast – a round, flatbread that is typically topped with olive oil and zaatar, a spice mix that consists of sesame seeds, thyme, and sumac, then baked in the oven. Additional toppings might include cheese, minced lamb, spinach, or fried aubergine.

Manakish means ‘decorated’ or ‘stamped’, which refers to the technique of preparation where the dough is pressed using the fingertips, which leaves a decorative pattern in the dough.

It can be affectionately known as ‘Lebanese pizza’ due to its appearance, and is a relatively new addition to Lebanese cuisine, but has quickly established itself as a popular dish due to its flavours, low price, and ease of preparation.


If you’re looking for a Lebanese breakfast in London, book a table today!