Everyone knows the classics—Hummus, Baba Ghanouj, Tabouleh. They’ve earned their place on every mezze platter. But step into any well-loved lebanese restaurant sydney diners return to again and again, and you’ll find dishes beyond mezze that are quietly stealing the spotlight. These underrated gems may not always be the first choice, but once discovered, they become go-to favourites.
Let’s step away from the dip bowls and explore what else the Lebanese kitchen has to offer.
Moloukhieh – A Comfort Dish with Deep Roots
Rich, earthy, and full of soul, Moloukhieh is a dish that goes back centuries. Made from finely chopped jute leaves, cooked down with garlic, coriander, and chicken broth, this green stew is a textural delight. It’s served with rice and a drizzle of lemon juice, and while it may not be the first thing you spot on the menu, it’s a true Lebanese comfort food.
There’s something deeply satisfying about its silky texture and savoury depth. At Arabella, it’s cooked the traditional way—slow and steady, with love in every stir.
Bamia – Okra as You’ve Never Tasted It
Okra doesn’t always get the praise it deserves, but in Bamia, it’s the star. Slow-cooked with tomato, garlic, and tender chunks of meat, this stew is hearty, fragrant, and surprisingly addictive. The okra softens beautifully, absorbing all the spices and stew base while adding its unique flavour to the dish.
Served with rice and a squeeze of lemon, Bamia is that one dish you’ll wish you’d tried earlier. It's not flashy, but it brings serious flavour to the table.
Pumpkin Kibbeh – A Vegan Knockout
Many diners know Kibbeh as a deep-fried, meat-filled ball. But Lebanon has a lesser-known twist: Pumpkin Kibbeh. This vegan version uses pumpkin, bulgur, onion, and spices, layered and baked or fried until golden and crisp on the outside and soft inside.
It’s a brilliant balance of sweetness and spice, and a must-try for those looking for something meat-free but deeply satisfying. Served as part of our vegan banquet or as a standalone mezze, Pumpkin Kibbeh is a modern favourite rooted in tradition.
Samakeh Harrah – Heat Meets the Sea
Seafood is a big part of Lebanese coastal dining, and Samakeh Harrah is the dish to order when you want to taste it all. This spicy baked fish, often Snapper, is covered in a sauce made from tahini, walnuts, garlic, coriander, and chilli. The sauce adds a creamy heat to the delicately cooked fish underneath.
It’s a fusion of textures and tastes—nutty, spicy, and tangy all at once. Perfect for those who want something bold but refined.
Grilled Halloumi Salad – A Simple Showstopper
Forget basic salads. Lebanese cuisine knows how to do greens right. The Grilled Halloumi Salad is fresh, peppery, and balanced, featuring slices of golden grilled cheese on a bed of leafy greens, tomato, cucumber, and a lemony olive oil dressing. It’s light enough to start your meal but satisfying enough to stand on its own.
Whether you're after a quick bite or an add-on to a meatier main, this salad is one of those quiet dishes that leave a lasting impression.
Arabella Coriander Potatoes – Small Side, Big Flavour
Crispy golden cubes of potato tossed with garlic, coriander, and lemon—Arabella Coriander Potatoes are no ordinary side. They offer crunch, zing, and richness in every bite. It’s no surprise that once people try them, they often reorder a second plate before the mains arrive.
They’re a perfect companion to grilled meats or just a delicious snack on their own.
In summary, while mezze might headline the show, the real heart of Lebanese food often lies in these underrated stars. At your go-to lebanese restaurant sydney locals swear by, dishes like Moloukhieh, Bamia, Pumpkin Kibbeh, and Samakeh Harrah quietly showcase the depth and variety of Lebanese cuisine. Digging a little deeper into the menu reveals a world of flavour that goes far beyond the familiar.
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