Lebanese Potato Souffle

Potatoes were introduced to the Levant in the 19th century and quickly became a staple in home cooking because of their versatility and ability to absorb local flavours.

Lebanese cuisine traditionally pairs meat with grains or potatoes, and the use of ground beef in casseroles reflects the influence of Ottoman-era meat dishes.

The addition of the aromatic “seven-spice” blend, a hallmark of Lebanese seasoning, gives the soufflé its distinctive warm, slightly sweet and peppery profile. Over time the dish has been adapted for family gatherings and festive occasions, often served with fresh cucumber-tomato salad and a mint-infused lemonade to balance the richness. ■

See the full recipe for Lebanese Potato Souffle