Authentic Lebanese Dishes

One of Lebanon's most beloved dishes: a tray of layered kibbeh made with fine bulgur wheat, minced lamb, onions, and a blend of warm spices (cinnamon, allspice, nutmeg). The top and bottom layers are kibbeh paste; the middle is stuffed with seasoned minced meat and toasted pine nuts. Baked until the top turns deep golden and slightly crispy.

Lebanese kafta — a mixture of ground beef or lamb, parsley, onion, and spices — shaped into patties and baked in the oven over sliced tomatoes, potatoes, and onions, all slow-cooked in a rich tomato sauce. The result is tender, deeply flavored, and unmistakably Lebanese.

Lebanese meatballs (kefta) slowly cooked in a sauce made from tamarind, tomatoes, onions, and fragrant spices, then garnished generously with toasted pine nuts. A comfort food classic that appears regularly on the Lebanese family table. Served over vermicelli rice.

Fresh or pickled grape leaves stuffed with a filling of rice, minced lamb, tomatoes, parsley, lemon juice, and spices, then slowly simmered until tender. A labor of love that is central to Lebanese hospitality — warak enab always appears at gatherings and celebrations.

A classic Lebanese stew made from jute leaves (molokhia), cooked with tender chicken or lamb in a broth flavored with coriander and garlic. Served alongside Lebanese vermicelli rice and caramelized onions. Rich, earthy, and deeply satisfying.

Whole eggplants (aubergines) hollowed out and stuffed with a filling of spiced minced meat and pine nuts, then baked in a rich tomato sauce until completely tender. One of the great Lebanese oven dishes.

A hearty Lebanese vegan dish of green beans slow-cooked in olive oil with ripe tomatoes, onions, garlic, and fresh coriander. Simple, seasonal, and deeply satisfying. Served warm with Lebanese bread.

Green peas and tender lamb pieces cooked in a tomato-based sauce, served over or alongside vermicelli rice. A staple of the Lebanese weekly tabkha rotation — comforting and consistently good.

Crispy fried potatoes tossed with garlic, red pepper flakes, fresh coriander (cilantro), and a squeeze of lemon. A beloved Lebanese mezze and side dish with a satisfying kick. Always made fresh — never soggy.

The iconic Lebanese parsley salad: finely chopped flat-leaf parsley with fine bulgur wheat, fresh mint, ripe tomatoes, spring onions, olive oil, lemon juice, and salt. The most internationally recognized Lebanese dish, and we make it the way it should be — parsley-forward, not bulgur-forward.

Smooth, creamy chickpea dip made with tahini, lemon juice, garlic, and olive oil. Our hummus is made fresh and served with a drizzle of olive oil and a sprinkle of paprika or cumin. The foundation of any Lebanese mezze spread.

A refreshing Lebanese bread salad with romaine lettuce, tomatoes, cucumber, radishes, spring onions, and toasted or fried pieces of Lebanese bread (khobz), dressed with a tangy pomegranate molasses and lemon vinaigrette, and seasoned with sumac.