HOUMMOS

A colorful variation of traditional hummus, incorporating beetroot for a sweet and earthy flavor. Creamy texture and vibrant pink hue. Enjoyed with Lebanese bread.

Classic chickpea puree, mixed with sesame paste (tahini), lemon, and garlic. Creamy texture and rich sesame flavor. A must-have with pita bread.

Grilled eggplant caviar, mashed and seasoned with tahini and lemon. Characteristic smoky flavor. Served cold as an appetizer.

A hearty mix of stewed fava beans and chickpeas, seasoned with garlic, lemon, and olive oil. A rich and nourishing dish, often eaten for breakfast or as a hot appetizer.

Crispy fried fritter made from ground chickpeas or fava beans, mixed with herbs and spices. Soft green interior. Eaten on its own or in a sandwich with tarator sauce.

Small shortcrust pastry pocket filled with melted cheese. Crispy on the outside and soft on the inside. A very popular hot mezze.

Crispy thin pastry rolls (filo type), filled with cheese. Cigar shape, very crunchy texture. Served hot.

Small triangular pastry filled with spinach, seasoned with lemon and sumac. Soft or slightly crispy dough. A classic vegetarian option.

Fried cauliflower served with a sesame sauce (tahini). The cauliflower is tender and caramelized, contrasting with the creamy sauce. Served hot or warm.

Very thin traditional pastry, filled with crushed walnuts and soaked in sweet syrup. Crispy and rich. A classic of oriental pastries.

Shortbread pastry made from semolina, filled with dried fruits or dates. Melting texture and flavored with orange blossom or rose water. Often sprinkled with powdered sugar.

Fried crispy pastry threads (angel hair) rolled around whole pistachios. Very crispy texture and crunchy center.

Original moist cake incorporating the sweetness of pumpkin and the crunch of dried fruits. Served with a touch of whipped cream.

Fried crispy pastry rolls filled with a creamy milk cream (Ashta). The hot-crispy contrast and creamy center are enhanced by the flavored syrup.

Hot dessert composed of a layer of melting, stretchy cheese, covered with golden crispy semolina. Served drizzled with sugar syrup. A sweet and savory delight.

Silky and light Lebanese milk pudding, flavored with floral waters. Served chilled with crushed pistachios for crunch.

Dessert composed of two layers of crispy vermicelli (Kadaif) enclosing a creamy milk cream. Drizzled with flavored syrup.

Iced version of Ossmaliyeh, replacing the cream with traditional Ashta ice cream. A mix of icy and crispy textures with a hint of halva.

Traditional Lebanese ice cream with a unique elastic texture thanks to mastic (gum arabic). Flavored with milk cream (Ashta) or rose, and often coated with crushed pistachios.