In the hills of Lebanon, Syria, and Israel, the Druze community has preserved a rich cultural and culinary heritage. Druze cuisine is deeply tied to the land: fresh vegetables, grains, olive oil, and herbs form the backbone of their diet. It’s a cuisine that values simplicity, authenticity, and generosity.

A Cuisine Rooted in the Land

Long before “farm-to-table” became popular, Druze households were already living it. Fields, orchards, and gardens provided the essentials: olives, grapes, wheat, and seasonal produce. Meat was traditionally reserved for feasts and gatherings, while everyday meals highlighted legumes, dairy, and wild herbs.

Mansaf: The Heart of Druze Cuisine

At the center of the Druze table stands Mansaf, a dish that embodies hospitality, unity, and respect. In Sweida, it is considered the ultimate expression of generosity. Traditionally prepared with lamb or chicken, the meat is cooked in a tangy, boiled yogurt sauce known locally as Shleikh (a word shared with Hebrew). It is served with bulgur wheat, kibbeh, and sometimes rice, making it a rich and celebratory meal.

Mansaf is not just food; it is a cultural symbol. In Sweida, no wedding, funeral, or major gathering is complete without large trays of Mansaf placed at the center, inviting people to eat together with their hands as a sign of equality and unity. Sharing Mansaf reflects the Druze values of community, respect for guests, and the sacred tradition of breaking bread together.

Other Signature Dishes of the Druze Table
• Druze Bread (Lafa / Saj Bread): The iconic thin bread baked on a domed griddle, often eaten fresh with zaatar, cheese, or to wrap hearty fillings.

• Mujaddara: A simple yet comforting dish of lentils, bulgur or rice, and caramelized onions, often served with yogurt and salad.
• Kibbeh: Made from bulgur and spiced meat, sometimes shaped into balls, sometimes baked in trays — always a centerpiece of feasts.
• Mahshi (Stuffed Vegetables): Zucchini, peppers, eggplants, and grape leaves filled with rice, herbs, and occasionally minced meat, slow-cooked to perfection.
• Lazakiat: A beloved sweet dish — layers of soft pita soaked in milk and butter, then topped with halawa and nuts. It is rich, festive, and often prepared for special family occasions.

• Herbal Teas & Arak: Strong sage or mint tea for daily comfort, and arak, the anise-flavored drink, for celebrations.

Food as Memory and Identity

For the Druze, food is memory, ritual, and culture. From the communal trays of Mansaf in Sweida to the sweet indulgence of Lazakiat, every dish carries the story of the mountains, of resilience, and of family bonds. Meals are moments of togetherness, where generosity is as important as flavor, and tradition lives on through taste.