A beginner's guide to Lebanese appetizers and starters

Lebanese cooking is built on a thoughtful balance of bright herbs, rich spreads, crisp vegetables, and warm spices. On their own, they’re worth licking the plate clean. And together, they play up each other’s flavours for an experience that’s greater than the sum of its plates. 

One of the best ways to experience the harmony of Lebanese cuisine is through its appetizers — perfectly portioned for experimenting and sharing. These small plates, known as mezze, offer a beginner-friendly introduction to the tastes, textures, and traditions that put Lebanese cuisine in a category of its own. Here’s how we serve them up at Daymi.

Hummus

We’ll start with a slam dunk: everyone’s favourite shareable dip. Hummus is as simple as it can get, combining pureed chickpeas and high-quality tahini with any number of different toppings and flavour add-ons. In our kitchen, we keep it super simple and no-frills so that its texture and natural taste can truly shine.

Falafel

These bundles of fried chickpea joy need no introduction; even as a beginner, you’ve probably come across them before. No Lebanese spread is complete without a generous portion of falafel balls at the center of it all — with a serving of velvety tahini sauce on the side, of course.

Foul

Beans and legumes are a cornerstone of Lebanese food, and foul puts them in the spotlight. This hearty dip remixes a few familiar ingredients into something you’ve probably never tried before: chickpeas and fava beans for the base with a drizzle of olive oil, garlic, and lemon, plus pita bread on the side to mop it all up.

Harak osbao

Speaking of legumes, this lentil stew is a little more bold and adventurous for beginners. Sweet, savoury, and tangy notes come together during a lengthy slow-cooking process, pulling flavours from ingredients like tamarind, pomegranate molasses, garlic, and coriander. And because Lebanese cooks love their toppings, the dish is finished with pieces of crispy fried dough,         pomegranate seeds, and fresh parsley!

Fattoush

This vibrant green salad is a staple of Lebanese cuisine. Its textural play is unmatched, melding freshness with crunch and a sprinkle of sweetness. Upon a bed of garden greens, crispy pita chips mingle with juicy pomegranate seeds and an accompanying pomegranate molasses, plus well-loved veg like radishes, tomatoes, and cucumbers.

Grilled halloumi

Halloumi is a semi-hard salty cheese with very broad utility, from standing in as a vegetarian burger patty to nesting inside of a summer salad. Unlike other cheeses, it holds up to heat like a champ: it gets nice and crispy on the outside instead of melting down. 

Halloumi made its way into Lebanese cuisine via its home country of Cyprus, and has become a recurring character ever since. This salad counterbalances its super-savoury, toasty taste profile with a drizzle of honey, a burst of cherry tomato freshness, and pita bread on the side to scoop up every last bite.

Fattet hummus

Hummus might be in its name, but you’ve never seen it quite like this before. Fattet isn’t just a dip: it’s a layered dish that combines sweet and salty, hot and cold, soft and crispy. 

Ingredient-wise, it's a combo of warm chickpeas, tangy garlicky yogurt, toasted almonds, and slivers of crisp pita piled onto one cozy plate. Think of it as a savoury, chickpea-based bread pudding. We won’t lie, it’s not easy to describe on paper … you might just have to come in and see for yourself!

Hungry yet?

To think this is just a snapshot of our appetizers — we haven’t even gotten into our sandwiches, mains, or desserts! Whether you visit our cozy restaurant at 1376 Queen St W. or have us cater your next gathering, we encourage you to try something new. Because who knows? You might just find your new favourite dish.