The Heart of Lebanese Cuisine: Flavourful Herbs, Spices and Simplicity

Lebanese cuisine is celebrated around the world for its balance — it’s light yet satisfying, simple yet layered with flavour. At its core lies a deep respect for fresh ingredients, aromatic herbs, and subtle spices. Whether you’re dining at the best Lebanese restaurant Sydney has to offer or preparing a meal at home, the heart of Lebanese cooking is unmistakable.

A Simplicity Rooted in Tradition

One of the defining features of Lebanese food is its minimal use of heavy sauces or complicated preparation. Instead, it lets natural flavours shine through. Olive oil, lemon juice, garlic, and fresh herbs are key components, bringing brightness to nearly every dish.

This simplicity doesn’t mean blandness — rather, it creates space for ingredients to speak for themselves. Whether it's a plate of tabbouleh or grilled kafta, the focus is always on clean, vibrant flavours.

Herbs: The Fresh Signature of Lebanese Dishes

Herbs are more than a garnish in Lebanese cuisine — they’re central to flavour. Parsley, in particular, plays a starring role, especially in:

• Tabbouleh – A refreshing salad made primarily with parsley, along with mint, tomato, onion, bulgur, and a lemony dressing.

• Stuffed Vine Leaves – Often filled with rice, tomato, and parsley, offering a fresh counterbalance to the briny vine leaves.

• Garlic Labneh and other dips may also feature herbs to elevate their creaminess with a touch of green freshness.

Mint, coriander, and thyme are also commonly used, often fresh rather than dried.

Spices: Gentle, Warming, Never Overpowering

Unlike some cuisines that use heavy or fiery spices, Lebanese cooking relies on gentle, warming blends. Common spices include:

• Cinnamon and allspice – Found in dishes like baked kafta with potato and some stewed meats

• Sumac – A tangy, crimson spice sprinkled over fattoush and often used in marinades

• Seven spice (baharat) – A blend used in minced meats, such as kafta or sambousik

The goal is to enhance, not mask, the natural taste of vegetables, legumes, or meat. This results in dishes that feel nourishing without being heavy.

Everyday Ingredients, Extraordinary Dishes

Some of the most loved Lebanese meals are made from humble ingredients:

• Chickpeas form the base of both hummus and falafel, turning simple pulses into flavourful centrepieces.

• Lentils are used in hearty stews and vegetarian dishes, especially in the vegan banquet.

• Eggplant, when roasted, becomes silky and smoky in baba ghanouj.

It’s this ability to turn everyday staples into memorable dishes that defines Lebanese home cooking — and what you’ll often find reflected in Sydney’s top Lebanese restaurants.

Grilled and Baked Goodness

Even the cooking methods used in Lebanese kitchens — such as charcoal grilling or oven baking — speak to this emphasis on simplicity and flavour. Meats like grilled kafta, shish tawouk, or grilled chicken breast are seasoned lightly, then cooked to bring out their natural taste.

Baked classics like kafta with potato or stuffed vegetables rely on slow oven cooking to develop deep flavour without the need for complex additions.

In summary, the soul of Lebanese cuisine lies in its balance — fresh herbs, gentle spices, and a focus on quality ingredients. It’s a cuisine that’s both comforting and refreshing, light yet deeply satisfying. Whether you’re exploring a full banquet or just ordering a few mezze, the best Lebanese restaurant Sydney offers will always highlight the beauty of these timeless elements.