A Complex Challenge for Wine

“I have been asked a lot about pairing Lebanese food with wine, and believe me, it’s impossible,” says Salim. Lebanese cuisine is famously diverse, featuring numerous dishes, powerful spices, citrus notes, and molasses that can overpower wine. The Mediterranean “Mezza style” of serving—a spread of cold and hot appetizers followed by grilled meats—also creates a unique challenge for sommeliers attempting to align a sequence of wines with such a dynamic meal.

Instead, spirits like arak and Scotch whisky have long been staples on Lebanese tables. High ABV (Alcohol by Volume) beverages cut through the bold flavors and spices, offering versatility that wine simply can’t match.

Why Whisky Works

The spices in Lebanese cuisine harmonize beautifully with the spice aromas of whisky derived from oak barrel aging. Oak barrels infuse whisky with vanillin, which evolves into a spectrum of spicy flavors such as cardamom, star anise, cloves, cinnamon, nutmeg, and ginger—all staples in Middle Eastern cooking. This natural affinity makes whisky a superb choice for pairing.

Whisky and Mezza: A Perfect Match

Light Blended Whiskies for Spicy Mezzes

Start with a light blended whisky like J&B, which features hints of barley malt and spicy aniseed. This pairs wonderfully with spicy mezzes and citrus-forward dishes. Adding a splash of lemon juice or lime creates a refreshing cocktail, such as a John Collins or Mint Julep, that complements traditional cold mezzes like tabbouleh or hummus. The citrus notes also enhance the tangy kick of sumac, a quintessential Lebanese spice.

Complementary Flavors

The key to a successful pairing is finding a whisky and dish that enhance each other’s flavors. For example, try hummus balilah (topped with cumin and cinnamon) alongside Jack Daniel’s Fire Edition to experience complementary tastes. A sherry-finished single malt whisky paired with pomegranate molasses will reveal how the richness of the whisky and the sweet-sour profile of the molasses engage in a delightful dialogue.

Techniques and Pairing Ideas

Middle Eastern cooking techniques provide endless opportunities for whisky pairings. Here are a few recommendations:

• Smoking: Pair freekeh, the smoky green wheat, with smoky single malts like Kilchoman.
• Curing: Try batrakh (cured fish roe) with salty single malts such as Talisker.
• Pickling: Match turnip pickles (lift) with buttery single malts like Tamdhu.
• Conserving: Pair makdous (stuffed pickled eggplants) with Islay single malts like Bruichladdich.
• Drying: Enjoy dried foods like kishk or chanklish with heavily sherried malts like GlenAllachie.
• Barbecuing: Lebanese mashewe (grilled meats) pairs beautifully with lightly smoked Islay malts such as Bunnahabhain.
• Marinating: A Japanese highball whisky complements meat shawarma, echoing the meat’s complex marinade.

A World of Discovery

Whisky and Middle Eastern cuisine is an untapped pairing full of surprises. Experiment with flavors, explore combinations, and immerse yourself in the promise of fun, friendship, and conviviality. Whether you’re toasting with “Keskon,” “Sláinte,” or “Cheers,” whisky elevates the culinary experience and creates memorable moments around the table.