The Lebanese Pantry: 15 Essential Ingredients & How to Use Them

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October 21, 2025

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.

The Lebanese Pantry - 15 essential ingredients

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!