Beirut Bowl by Etoile Du Liban

Chickpea purée with sesame paste (tahini), lemon, and olive oil. Creamy texture and nutty flavor. Traditionally enjoyed with Lebanese bread.

A variation of classic hummus enhanced with parsley, garlic, tomatoes, and sometimes chili. A fresher, spicier flavor.

Grilled eggplant caviar mixed with sesame paste (tahini) and lemon. Offers a characteristic smoky flavor and creamy texture.

Traditional Lebanese salad composed mainly of chopped flat-leaf parsley, mint, tomatoes, onions, and a little bulgur. Dressed with olive oil and lemon for a very fresh and tangy taste.

Fresh yogurt mixed with diced cucumber, garlic, and dried mint. A refreshing accompaniment similar to tzatziki.

Eggplant stew cooked with tomatoes, onions, and chickpeas. Served cold as an appetizer (different from the Greek baked moussaka).

Rolled vine leaves stuffed with a mixture of rice, tomatoes, and parsley. Simmered in olive oil and lemon, they are tender and tangy.

Peasant salad of raw vegetables (lettuce, tomatoes, cucumbers, radishes) mixed with crispy fried pieces of Lebanese bread. Seasoned with sumac, a red spice with a lemony taste.

Fresh cheese obtained by draining goat yogurt. Thick and creamy texture, with a rich and slightly tangy taste.

Fermented and aged goat cheese with spices (often thyme), presented as a crumbled ball. Served with tomatoes and onions, it has a strong, pungent taste.

Small, half-moon shaped fried pastry pocket. Stuffed with minced meat, onions, and pine nuts.

Small fried pastry pocket, filled with melted cheese. Crispy on the outside and soft on the inside.

Fried filo pastry rolls, stuffed with a cheese mixture. Very crispy and light.

Oval patty made from meat and cracked wheat (bulgur), stuffed with spicy minced meat and pine nuts, then fried. Crispy and flavorful.

Oven-baked triangular pastry pocket, stuffed with spinach seasoned with lemon and sumac. Characteristic tangy taste.

Fried patty made from ground chickpeas and fava beans with herbs and spices. Vegetarian, crispy on the outside and tender on the inside.

A rich dish composed of creamy hummus topped with small pieces of pan-fried meat and toasted pine nuts.

Chicken wings marinated with garlic, lemon, and olive oil (Jawaneh), then grilled or fried. Lemony and garlicky flavor.

Grilled Lebanese bread stuffed with cheese (often halloumi) that melts during cooking. The bread becomes crispy like toast.

Lebanese bread stuffed with spicy minced meat (kafta) and grilled. The bread absorbs the meat juices and becomes crispy.

Small spicy and garlicky sausages (soujouk type), cut and sautéed. Intense and spicy flavor.

Semi-firm cheese originating from Cyprus. Served grilled or pan-fried, it retains its shape and offers a pleasant, slightly elastic texture.