Lebanese by Tarla Dalal introduces the fresh, flavourful and largely vegetarian side of Lebanese cuisine, combining traditional Middle Eastern cooking with influences from European and Arabic culinary styles. The book contains 47 recipes and explains the ingredients, cooking styles and characteristics of Lebanese food. Some recipes are adapted to suit the Indian palate while retaining Lebanese ingredients and flavours.

The recipes are organized by course, covering Mezze (appetizers), soups and salads, main courses, rice dishes, desserts and beverages. Popular preparations include Falafel, Hummus, Tahini Dip, Baba Ganoush, Tabbouleh, Fattoush, Pita Bread, Baklava and Lebanese rice dishes.