Ice Cream and Desserts in Lebanon: Classic Booza to Modern Gelato

Lebanon has a unique ice-cream tradition — booza arabia, made with sahlab and mastic, pounded and stretched until it has a chewy, almost taffy-like texture. Alongside it, classic Italian gelato shops, soft-serve chains, and new wave dessert spots make for an embarrassingly rich landscape.

Booza, briefly explained

Genuine Arabic booza uses sahlab (orchid root powder) and mastic (resin from the mastic tree) as stabilizers, and is hand-pounded with long wooden pestles in a chilled drum. The result is a stretchy, low-melt texture that holds its shape on a cone in 35°C heat. Rolled in chopped pistachio is the traditional finish.

Where Italian-style gelato lives

Multiple Beirut, Jounieh, and Saida shops run proper Italian gelato programs — fresh fruit purees, real chocolate, true vanilla. Tell by texture (dense, slowly melting) and color (subtle, not neon).

Beyond ice cream

• Knafeh: hot, gooey, with sweet cheese, syrup, and orange-blossom water. Best fresh from the pan.
• Halawet el jibn: cheese pastry stuffed with ashta cream, drizzled with syrup.
• Modern dessert bars: tiramisu, lava cakes, soft-serve combos, layered cups served late into the evening.
• Mhalabieh and rice pudding: light, traditional, served chilled with rose water and pistachios.

Pricing

A double-scoop cone runs USD 3–7 at most shops; specialty gelaterias slightly higher. Knafeh portions: USD 4–8 per serving at traditional sweet houses.