Question 1

What is the best lens for Lebanese Food Photography?

Accepted Answer

We recommend a 100mm f/2.8 Macro lens for detail shots. It allows you to get incredibly close to the textures of grains and spices without distorting the shape of the plate. For overhead table spreads, a 35mm or 50mm prime lens is ideal to capture the breadth of the Mezza without the 'fisheye' effect found in wider lenses.

Question 2

How do you make Hummus look appetizing in photos?

Accepted Answer

Hummus can look flat and unappealing if not styled correctly. We create deep 'swirls' with a spoon to create highlights and shadows. Adding a generous pour of high-quality olive oil and a few whole chickpeas provides contrast in texture. Use a side light to catch the reflection in the oil, which signals freshness and flavor to the viewer.

Question 3

Can I use AI to generate Lebanese Food Photography?

Accepted Answer

AI is a powerful tool for generating backgrounds or conceptualizing plating, but it has limitations. Current AI often struggles with the specific authentic look of certain Lebanese breads or the exact texture of Tabbouleh (often making it look too much like a salad and not enough like parsley). We suggest using AI for 'filler' elements or inspiration, but stick to real photography for your actual menu items.

Question 4

How do I deal with 'brown' foods like Mjadra?

Accepted Answer

Lentil-based dishes like Mjadra can be visually challenging. We solve this by adding 'pop' through garnishes. Brightly caramelized onions, a sprig of fresh mint, or a side of vibrant pink pickled turnips (Lfit) provide the necessary color contrast. Use a shallow depth of field to focus on the textures of the onions rather than the mass of lentils.

Question 5

Should I use natural light or studio flash?

Accepted Answer

While natural light is beautiful, it is inconsistent. For a professional restaurant shoot, we prefer studio strobes diffused through large silk scrims. This allows us to mimic the look of 'window light' consistently for hours, ensuring that the first dish photographed looks exactly like the last one on the menu.

Question 6

How do you keep fresh herbs from wilting during a long shoot?

Accepted Answer

In our experience, the best trick is the 'ice bath' method. Keep your parsley, mint, and cilantro in ice water until the very second you are ready to click the shutter. Pat them dry gently. If a shoot goes long, we often use a pair of tweezers to replace wilted leaves with fresh ones mid-session to maintain that 'just-served' appearance.

Question 7

What background colors work best for Lebanese dishes?

Accepted Answer

We find that neutral, earthy tones work best. Think stone grays, warm wood, or muted sand colors. These backgrounds complement the warm tones of Lebanese breads and meats without competing with the vibrant greens of the herbs. Avoid bright blue or neon backgrounds, as they tend to make the food look artificial.

Mastering Professional Lebanese Food Photography