Beitna

A smooth dip made from blended chickpeas, tahini (sesame paste), lemon, and garlic. Savory, nutty, and creamy. Best enjoyed scooped up with pita bread.

A smoky roasted eggplant dip mixed with tahini and lemon. Creamy texture with a distinct charred flavor. Served cold as an appetizer with bread.

A rich, spicy-sweet dip made from roasted red peppers, walnuts, and pomegranate molasses. Slightly grainy texture with complex flavors. Eaten as a spread on bread.

Strained yogurt cheese with a thick, creamy consistency similar to cream cheese. Tangy and fresh. Served drizzled with olive oil and eaten with bread.

A fresh garden salad featuring fried or grilled pieces of pita bread for crunch. Dressed with tangy sumac and pomegranate molasses. Crisp and refreshing.

Grape vine leaves rolled around a filling of seasoned rice and herbs. Tender and slightly sour from lemon juice. Served cold as an appetizer.

A chilled eggplant dish cooked in a rich tomato sauce with chickpeas. Savory and tender. Typically served as a cold appetizer or side dish.

A herb-heavy salad made primarily of finely chopped parsley, with mint, tomatoes, and bulgur wheat. Zesty and very fresh. Eaten with lettuce leaves or bread.

A roasted eggplant salad with fresh vegetables and herbs. Smoky flavor balanced by the sweetness of pomegranate molasses. Chunky texture compared to dips.

Aged spicy cheese balls made from cow or sheep milk, crumbled into a salad. Strong, salty, and pungent flavor. Mixed with fresh vegetables.

A simple, fresh vegetable salad with a light vinaigrette. Crisp and palate-cleansing. Served as a side or starter.

Small, crescent-shaped savory pastries filled with seasoned minced meat. The dough is soft and slightly chewy. Served warm as an appetizer.

Deep-fried cheese rolls made with thin pastry dough. Very crispy on the outside with a melted cheese center. Savory and rich.

Deep-fried balls made from ground chickpeas and herbs. Crispy exterior with a soft, fluffy green interior. Served with tahini sauce.

Chicken livers cooked in a tangy sauce of pomegranate molasses or lemon. Rich, creamy texture with a sweet and sour glaze. Eaten with bread.

Pita bread stuffed with seasoned minced meat and grilled until crispy. Smoky, savory, and juicy. Similar to a quesadilla but with meat filling.

Spicy fried potato cubes tossed with garlic, coriander, and chili. Crispy on the outside and soft inside. A popular hot mezze dish.

Open-faced meat pies with a thin crust. Topped with a seasoned mixture of minced meat and tomatoes. Baked until golden.

Fried oval-shaped shells made of bulgur wheat and meat, stuffed with spiced minced meat and pine nuts. Crunchy outer shell with a savory filling.

Triangular savory pies filled with a seasoned spinach mixture. The dough is soft and the filling is tangy from lemon or sumac. A classic vegetarian appetizer.

Grilled pita bread stuffed with melted cheese and mint. Crispy outside and gooey inside. Served warm.

Simple fried potato cubes seasoned with salt. Crispy and starchy side dish.

Seasoned rice dish, often cooked with vermicelli noodles. Fluffy and savory. A standard accompaniment to stews and grills.

A comprehensive meal for one person featuring a variety of small appetizers (mezzé) followed by grilled skewers. Offers a complete taste of Lebanese cuisine.

A shared feast focusing on appetizers (mezzé). Includes both cold dips and hot pastries, followed by dessert. Designed for sharing among two or more people.

An extensive tasting menu for two or more. Includes a wide selection of appetizers, grilled meat skewers, and dessert. A full dining experience.

A single plate featuring a variety of vegetarian and meat appetizers. Ideal for a lighter meal or quick lunch.

A mixed grill platter with three types of meat: lamb chunks, chicken, and spiced minced meat (kafta). Grilled over charcoal for a smoky flavor. Served with a choice of side.

Tender lamb cubes marinated in spices and grilled on skewers. Juicy and savory. Served with your choice of side dish.

Chicken breast cubes marinated in garlic, lemon, and oil, then grilled. Known as Shish Taouk. Tender and garlicky. Served with a side.

Minced lamb mixed with fresh parsley, onions, and spices, formed onto skewers and grilled. A staple Lebanese kebab. Juicy and flavorful.

Marinated beef strips cooked until tender and flavorful. Traditionally roasted on a vertical spit, but here pan-fried. Served with a side dish.

Layers of filo pastry filled with chopped nuts and sweetened with syrup. Crispy, flaky, and sweet. A famous Middle Eastern dessert.

A creamy milk pudding thickened with cornstarch and scented with floral waters. Smooth and silky texture. Served cold with a nut garnish.

Crumbly semolina cookies filled with a sweet date or nut paste. Often dusted with powdered sugar. Traditional festive cookies.

A warm dessert made of melted sweet cheese topped with crunchy pastry shreds or semolina crust. Drenched in syrup. Rich, stretchy, and sweet.

Small folded pancakes stuffed with a clotted cream filling (ashta). Served with syrup. Soft and spongy texture.

A turmeric cake with a distinct yellow color. Flavor is mild and earthy with anise notes. A simple, egg-free dessert.

Traditional elastic ice cream made with mastic gum and orchid root flour (salep). Creamy and chewy texture. Flavored with rose or orange blossom.

A tasting platter of mini desserts served alongside a hot beverage. Allows you to try multiple sweets.

Gel-like sweet cubes dusted with powdered sugar, also known as Turkish Delight. Chewy texture and floral rose flavor.

Lebanon's most famous pilsner beer. Light, crisp, and refreshing.

A traditional clear, unsweetened anise-flavored distilled alcoholic drink. Turns milky white when mixed with water.

Premium anise-flavored spirit from Château Ksara. Served by the bottle.

A cocktail made with white wine and a dash of sweet syrup like rose or date. Sweet and aromatic.

A popular French cocktail made with a measure of fruit liqueur topped up with white wine.

An aromatic fortified wine (vermouth), available in red (sweet) or white (dry) styles.

A sweet Portuguese fortified wine. Rich and heavy, often served as a dessert wine.

An anise-flavored spirit and apéritif from France. Typically diluted with water.

Distilled alcoholic beverage made from fermented grain mash. Choice of Bourbon or Scotch.

A popular blended Scotch whisky. Smooth and balanced flavor.

Still mineral water from the French Alps.

Sparkling mineral water from France. Naturally carbonated.

Sparkling mineral water, highly carbonated and refreshing.

Classic carbonated soft drink with a cola flavor.

Sugar-free cola soft drink.

Sweet flavored syrup drink diluted with water. Rose or date flavors are traditional.

Freshly squeezed lemonade infused with aromatic orange blossom water. Sweet, tart, and floral.

A concentrated coffee brewed by forcing hot water through finely-ground beans. Strong and rich.

Two shots of espresso. Stronger and larger volume than a single shot.

Coffee flavored with hazelnut essence. Nutty and aromatic.

Finely ground coffee boiled in a pot (rakwe) often with cardamom. Served unfiltered in a small cup. Let the grounds settle before drinking.

Not actual coffee, but hot water infused with orange blossom water. Soothing and caffeine-free.

Light, unoxidized tea. Mild and grassy flavor.

Green tea served with fresh mint leaves. Refreshing and digestive.

Caffeine-free infusion made from dried herbs or flowers. Calming and soothing.