Sofra Lubnaniyya · The Levantine Table

Lebanese Cooking Without Vegetable Oil

Discover the mezze classics of the Levant, crafted with golden olive oil, clarified samneh, and pure butter. Real ingredients, real flavor, the way the village kitchens of Lebanon have always cooked.

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Olive Oil✦ Samneh✦ Pure Butter
Mujadara, a Lebanese dish of lentils and rice with caramelized onions
✦ Mujadara
From the recipe collection
No. 01

Olive Oil First

Every savory dish begins with olive oil, the cornerstone fat of the Levantine pantry for generations.

No. 02

Slow Clarified Samneh

Samneh, the clarified butter of the mountains, brings depth and warmth that no refined oil can imitate.

No. 03

Never Vegetable Oil

No seed oils, no shortcuts. Just the honest fats the village kitchens of Lebanon have always trusted.

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From Our Kitchen

Lebanese Mezze Recipes

Six beloved dishes from the Lebanese table, each made with honest fats that bring out the best in every ingredient.

Tray Bake Kafta bil Sayniyeh

Kafta bil Sayniyeh

1 hr·6 servings·Medium

Spiced lamb and beef kafta baked over sliced potatoes and tomatoes in a tray. A homestyle Lebanese classic finished with warm spices and parsley.

Ingredients

  • 500g ground lamb
  • 300g ground beef
  • 1 large onion, finely grated
  • 1 cup parsley, finely chopped
  • 1 tsp ground allspice (7 spice)
  • ½ tsp ground cinnamon
  • 4 potatoes, sliced into rounds
  • 3 tomatoes, sliced
  • 3 tbsp olive oil
  • 2 tbsp samneh (clarified butter)
  • Salt and black pepper to taste

Instructions

  1. Knead the lamb, beef, grated onion, parsley, allspice, cinnamon, salt, and pepper until smooth and well blended.
  2. Press the kafta into an even layer across an oiled baking tray.
  3. Toss the potato rounds in olive oil and salt, then arrange over and around the kafta with the tomato slices.
  4. Dot the top with samneh and cover the tray with foil.
  5. Bake at 200°C (400°F) for 30 minutes, then uncover and bake 15 minutes more until golden.
  6. Rest 5 minutes, scatter extra parsley over the top, and serve hot.
Seafood Samke Harra

Samke Harra

50 min·4 servings·Medium

Whole baked fish in a fiery Tripoli style sauce of tahini, cilantro, garlic, and chili. Bright, nutty, and warm with the flavors of the northern coast.

Ingredients

  • 1 whole sea bass or snapper, cleaned
  • 3 tbsp olive oil
  • 1 cup tahini
  • Juice of 2 lemons
  • 6 cloves garlic, crushed
  • 1 cup cilantro, chopped
  • 1 red chili, minced
  • ½ tsp ground coriander
  • 2 tbsp toasted pine nuts
  • Salt to taste

Instructions

  1. Rub the fish with olive oil and salt, then roast at 200°C (400°F) for about 25 minutes until the flesh flakes.
  2. Soften the garlic and chili gently in a little olive oil with the ground coriander.
  3. Whisk the tahini with lemon juice and a splash of water until it loosens into a pourable sauce.
  4. Stir the garlic mixture and most of the cilantro into the tahini and warm through gently.
  5. Spoon the warm sauce over the baked fish.
  6. Finish with toasted pine nuts and the remaining cilantro, then serve.
Vegetarian Mujadara

Mujadara

1 hr·6 servings·Easy

A humble Lebanese staple of lentils and rice crowned with sweet caramelized onions cooked slowly in olive oil. Comforting, earthy, and deeply satisfying.

Ingredients

  • 1.5 cups brown lentils, rinsed
  • 1 cup short grain rice
  • 4 large onions, thinly sliced
  • ½ cup olive oil
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • 1 tsp salt
  • Black pepper to taste
  • 4 cups water
  • Fresh parsley to garnish

Instructions

  1. Simmer the lentils in water for about 20 minutes until just tender, then drain, reserving the liquid.
  2. Cook the sliced onions slowly in olive oil over medium heat until deep golden and sweet, about 25 minutes.
  3. Set aside half the onions for the topping and leave the rest in the pot.
  4. Add the rice, lentils, cumin, allspice, salt, and pepper to the pot with the reserved liquid.
  5. Cover and cook on low for 20 minutes until the rice is tender and the liquid is absorbed.
  6. Crown with the reserved caramelized onions and parsley, and serve warm or at room temperature.
Soup Shorbat Adas

Shorbat Adas

45 min·6 servings·Easy

A silky red lentil soup brightened with cumin and lemon, finished with crisp pita toasted in butter. The first dish to break the fast on cold Levantine evenings.

Ingredients

  • 2 cups red lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 3 tbsp olive oil
  • 1.5 tsp ground cumin
  • ½ tsp turmeric
  • 6 cups water or stock
  • Juice of 1 lemon
  • 1 pita bread, cubed, plus 2 tbsp butter

Instructions

  1. Soften the onion, garlic, and carrot in olive oil until fragrant, about 8 minutes.
  2. Stir in the cumin and turmeric and cook for 1 minute.
  3. Add the red lentils and water, then simmer 25 minutes until the lentils collapse.
  4. Blend the soup smooth and season with salt and the lemon juice.
  5. Toast the pita cubes in butter until golden and crisp.
  6. Ladle the soup into bowls and top with the buttery pita croutons.
Flatbread Manakish Zaatar

Manakish Za'atar

2 hr·8 flatbreads·Medium

Soft Lebanese flatbreads baked under a fragrant za'atar and olive oil topping. The smell of a Beirut morning, perfect warm from the oven.

Ingredients

  • 4 cups all purpose flour
  • 1 tbsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil for the dough
  • 1.25 cups warm water
  • ½ cup dried za'atar blend
  • ½ cup olive oil for the topping
  • Toasted sesame seeds

Instructions

  1. Mix the flour, yeast, sugar, and salt, then add the olive oil and warm water and knead to a soft dough.
  2. Cover and let rise in a warm spot for about 1 hour until doubled.
  3. Stir the za'atar with the topping olive oil into a loose paste.
  4. Divide the dough into 8 balls and flatten each into a thin round on a tray.
  5. Spread the za'atar paste generously over each round and scatter sesame seeds.
  6. Bake at 230°C (450°F) for 8 to 10 minutes until the edges are set and lightly golden. Serve warm.
Dessert Maamoul

Maamoul bil Tamr

1 hr 30 min·24 cookies·Medium

Tender semolina shortbread filled with spiced date paste and dusted with sugar. The festive cookie pressed into carved molds for every Levantine celebration.

Ingredients

  • 3 cups fine semolina
  • 1 cup all purpose flour
  • 200g butter, melted
  • 3 tbsp samneh (clarified butter)
  • 2 tbsp sugar
  • 1 tbsp orange blossom water
  • ½ cup warm milk
  • 400g soft pitted dates
  • 1 tsp ground cinnamon
  • Powdered sugar for dusting

Instructions

  1. Rub the melted butter and samneh into the semolina, flour, and sugar, then rest the mixture overnight if possible.
  2. Add the orange blossom water and warm milk and knead to a smooth dough.
  3. Mash the dates with cinnamon into a soft paste and roll into small balls.
  4. Wrap each portion of dough around a date ball and press into a maamoul mold.
  5. Tap out onto a lined tray and arrange the patterned cookies.
  6. Bake at 170°C (340°F) for 15 minutes, keeping them pale. Cool, then dust with powdered sugar.
A pot of Lebanese home cooking simmering on the stove
Meet the Cook

The Kitchen Behind Relmoa Mezze

Relmoa Mezze is a small home kitchen devoted to the sofra, the generous Lebanese table where every dish is passed by hand and no one leaves hungry. We write down the recipes the way they have always been cooked in the villages of the Levant, slowly, simply, and with care.

Our only house rule is an old one: olive oil pressed from the fruit, samneh clarified gently over a low flame, butter and nothing else. You will never find vegetable oil in our pots, because it was never in the pots we learned from.

Sahtein, to your health.

✨ Wellness

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