Noura Opéra

An assortment of six cold and hot Lebanese specialties. Ideal for discovering the variety of flavors, from creamy chickpeas to fresh salads. · Variety of Mediterranean textures and flavors. · To be enjoyed with pita bread for sharing.

A more complete tasting platter including eight Lebanese classics, with meat and vegetarian options. · Rich and varied, offering a balance between freshness and crispy fried items. · Perfect for a complete meal or for sharing.

A vegetarian version of the discovery platter with eight meat-free varieties. · Focuses on vegetables, herbs, and cheeses. · Ideal for vegetarians wanting a complete experience.

Raw lamb tartare mixed with bulgur wheat and spices. Tender and slightly grainy texture. · Fresh and spicy flavor. · Traditionally eaten with bread, mint, and olive oil.

Raw lamb meat finely minced with parsley and onions. · Soft and herb-scented texture. · A delicate dish for raw meat lovers.

Raw lamb meat pounded until smooth, seasoned with garlic. · Very creamy texture, almost like a meat paste. · Intense lamb and garlic flavor.

Thin slices of raw lamb fillet served carpaccio-style. · Tender and melt-in-your-mouth, seasoned with mild spices. · An elegant presentation of Lebanese tartare.

Customizable assortment of four hot Lebanese bites. · Mix of crispy textures and flavorful fillings. · Ideal as a starter or for sharing.

The most famous Lebanese dip, made from blended chickpeas and tahini (sesame paste). · Smooth and creamy texture, rich sesame and slightly lemony taste. · Best enjoyed by dipping pita bread.

A spicy variation of classic hummus with paprika and chili. · Creamy texture with a spicy touch. · For those who like a bit more character in their hummus.

Also known as Baba Ghanouj, it's a purée of smoked grilled eggplants. · Distinct smoky flavor mixed with the sweetness of sesame. · Garnished with pomegranate seeds for a sweet and crunchy touch.

Grape leaves rolls stuffed with a vegetarian mixture of rice and herbs. · Tender texture and tangy flavor thanks to lemon. · A refreshing classic served cold.

Lebanese version of moussaka, served cold as a vegetable stew. · Melting eggplants in a rich tomato sauce. · Tasty and juicy vegetarian dish.

Crumbled white cheese, often served as a salad. · Strong and salty taste, balanced by fresh vegetables. · A unique cheese specialty from the Levant.

A spicy mix of vegetables and nuts, traditionally served with fish but here as a mezze. · Intense Mediterranean flavors with the crunch of almonds and pine nuts. · Rich and fragrant.

Thick yogurt mixed with crunchy cucumber and mint. · Very fresh and thirst-quenching. · Ideal to accompany spicy dishes.

Strained white cheese (Labneh) creamy like thick cream. · Sprinkled with Zaatar, a spice mix of wild thyme and sesame. · Mild and herbaceous, eaten with bread.

A fresh composed salad combining the sweetness of avocado and the saltiness of feta. · Crispy and creamy. · A light and modern option.

The quintessential Lebanese salad, composed mainly of fresh parsley, not bulgur. · Very green, tangy, and herbaceous. · Refreshing and rich in vitamins.

Lebanese peasant salad with pieces of fried or grilled pita bread. · Seasoned with sumac, a dark red tangy spice. · Crispy and full of zest.

Salad highlighting smoked eggplant. · Melting texture with the freshness of crunchy vegetables. · Smoky and sweet flavors.

Whole chickpeas served hot in their seasoned broth. · Flavored with cumin and olive oil. · A rustic and comforting dish.

Classic hummus topped with hot chawarma meat. · Delicious contrast between the cold purée and the hot spicy meat. · A rich and filling dish.

Hummus topped with pan-fried lamb pieces and pine nuts. · The crunch of pine nuts adds a pleasant texture. · Tasty and protein-rich.

Pan-fried chicken livers deglazed with pomegranate molasses. · Unique sweet and sour taste of pomegranate that coats the livers. · Tender and rich in flavor.

Grilled semi-firm halloumi cheese, which does not melt when cooked. · Pleasant chewy texture (squeaky cheese) and salty taste. · Served with herbs and olive oil.

Armenian-Lebanese spicy sausages. · Strong, garlicky, and spicy taste. · Pomegranate molasses adds a sweet and sour touch.

Fragrant small Lebanese sausages, less spicy than soujouk. · Often seasoned with cinnamon and cloves. · Served hot, often deglazed with lemon.

Classic French fries. · Crispy and golden.

Cubes of potatoes sautéed with garlic, coriander, and chili. · Spicy and fragrant, crispy on the outside. · A very tasty popular side dish.

Rice cooked with thyme for an aromatic flavor. · Light and fragrant side dish.

Traditional Lebanese rice pilaf mixed with fried vermicelli. · Light texture with a slight nutty flavor from the golden vermicelli. · The standard accompaniment for sauced dishes.

Lebanese flatbread topped with a mixture of thyme, sesame, sumac, and olive oil. · The Lebanese breakfast 'pizza', aromatic and crispy. · Intense herbal flavor.

Galette topped with a melting mixture of three cheeses. · Rich and tasty, flavored with nigella. · Similar to a white cheese pizza.

Thin pastry topped with a mixture of minced meat, tomatoes, and spices. · Often called Armenian or Lebanese meat pizza. · Crispy and tasty.

Sandwich grilled in a crispy pita bread stuffed with halloumi cheese. · The bread becomes like a crispy wafer around the melted cheese. · Simple and delicious.

Pita stuffed with kafta meat then grilled until the bread is crispy and the meat is cooked. · Juicy inside, crispy outside. · A popular and filling snack.

Tender lamb cube skewers grilled on the barbecue. · Served with fattoush salad and moutabal. · Smoky and spicy flavor of grilled meat.

Spicy minced meat skewers, served with a spicy tomato sauce (Khachkhach). · Served with fattoush and hummus. · Juicy and spicy.

Marinated chicken breast skewers with lemon, garlic, and spices. · The marinade makes the chicken very tender and white. · A classic of Lebanese grills.

Thin slices of chicken roasted vertically. · Served on a plate with hummus and tabbouleh. · Garlic and mild spice flavors.

Mixture of beef and lamb roasted chawarma-style. · Tender and juicy meat. · A complete dish with its side dishes.

The best of both worlds: chicken chawarma and meat chawarma. · For those who don't want to choose. · Hearty and varied plate.

A royal assortment of the three main skewers: lamb, chicken, and kafta. · The best way to taste all the grilled meats. · Served with classic hummus and tabbouleh.

Tender lamb chops grilled over a wood fire. · Fragrant with wild herbs. · Pink and flavorful meat.

Half a whole grilled chicken with crispy skin. · Juicy meat marinated with herbs. · A generous dish for big appetites.

Oven-baked version of Kebbé, presented as a cake or loaf. · Layers of meat and bulgur stuffed with minced meat and pine nuts. · Less greasy than the fried version, but just as tasty.

Sandwich rolled in Lebanese bread with chicken chawarma. · Garnished with raw vegetables and garlic cream. · A classic on-the-go meal.

Beef and lamb chawarma sandwich. · Rich in flavor with its tahini sauce (tarator). · Hearty and tasty.

Vegetarian sandwich with crushed falafel patties. · Mix of hot (falafel) and cold (raw vegetables). · Drizzled with creamy tahini sauce.

Fresh and light sandwich with strained white cheese. · Flavored with thyme and mint with crunchy vegetables. · Ideal for a light lunch.

Halloumi cheese sandwich, usually grilled. · Firm texture and salty taste. · Served with fresh vegetables.

Grilled minced meat sandwich served in bread. · Garnished with hummus for creaminess. · A taste of barbecue in a sandwich.

Sandwich with marinated grilled chicken cubes. · Garlic cream (toum) is the essential accompaniment. · Tender and lemony.

Grilled lamb cube sandwich. · Tender and flavorful meat. · A classic of Lebanese street food.

Spicy sausage sandwich. · Choice between makanek (mild) or soujouk (spicy). · Rich and very fragrant.

A complete and economical meal deal for takeaway. · Includes a main course, two side dishes, a dessert, and a drink. · Allows you to taste a bit of everything.

Small triangular spinach pastry. · Tangy flavor characteristic of lemon or sumac. · Thin and golden dough.

Open-faced meat tartlet. · Tasty and juicy filling. · A mezze classic.

Crispy vegetarian patty. · Tender green heart with herbs. · A must-have street food item.

Fried phyllo pastry cigar stuffed with cheese. · Very crispy and melt-in-your-mouth inside. · Light herbal taste.

Oval-shaped patty made from meat and crushed wheat. · Stuffed with minced meat and pine nuts. · A unique blend of textures.

Fried pastry pocket stuffed with meat. · Crispy dough and spicy filling. · Similar to a small empanada.

Fried pastry pocket stuffed with melted cheese. · Gourmet and comforting. · Appeals to everyone.

Trays combining two popular cold mezzés. · Perfect for a light meal or a side dish. · Allows for variety at a low price.

Takeaway portion of the famous parsley salad. · Fresh and healthy.

Smoky and refreshing salad. · Takeaway tray format.

Crispy salad with fried bread. · Takeaway tray format.

Portion of golden fries.

Homemade potato chips seasoned with tangy sumac. · An original alternative to fries.

Spicy sautéed potatoes. · Takeaway side dish format.

Assortment of Lebanese pickles (pink turnips) and olives. · Adds acidity and spiciness to accompany the meal.

Traditional Lebanese flatbread. · Essential for eating mezzés.

Extra sauce pot of your choice.

Crispy pastries filled with crushed dried fruits and soaked in syrup. · Sweet, rich, and textured. · The most famous oriental dessert.

Shortbread cookies filled with pistachio, meringue cream with orange blossom & rose water. · Natef is a type of no-cook meringue made from soapwort root. · Delicate and fragrant.

Dessert made from sweet cheese paste and semolina, filled with cream (ashta). · Soft and elastic texture. · Drizzled with fragrant syrup.

Pastry made of grilled semolina, sugar, and butter, topped with milk cream. · Rich and creamy. · A royal dessert.

Bread or rusk soaked in syrup, topped with a thick layer of cream. · Melt-in-your-mouth and very sweet. · Garnished with pistachios.

Warm melted cheese cake topped with a golden semolina crust. · Served hot with syrup. · A decadent sweet and savory mix.

Square of white angel hair (not golden) pressed with a filling of whole pistachios. · Very dense in pistachios. · Crispy and sticky.

Milk pudding flavored with orange blossom. · Silky and light texture. · A fresh and delicate dessert.