Le Babour

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

Lebanese peasant salad with lettuce, tomatoes, cucumbers, and pieces of fried Lebanese bread. Dressed with sumac (tangy spice) and pomegranate molasses. Crispy and colorful.

Chickpea purée with sesame paste (tahini), lemon, and olive oil. Creamy texture and rich flavor. Eaten by dipping bread.

Grilled eggplant caviar mixed with sesame paste and lemon. Distinct smoky flavor and creamy texture.

Lentils and rice cooked together, topped with caramelized fried onions. A rustic, vegetarian, and flavorful dish.

Lebanese version of moussaka, served cold. Eggplant, chickpea, and tomato stew. Melting and rich in vegetable flavors.

Fresh cheese made by straining yogurt. Thick texture like spreadable cheese, tangy taste. Served with olive oil.

Refreshing mixture of yogurt, diced cucumber, and dried garlic or mint. Similar to Greek tzatziki but more liquid. Ideal to accompany spicy dishes.

Grape leaves stuffed with rice, tomatoes, and parsley, cooked in lemon and olive oil. Served cold. Tender and lemony.

Fried meat and bulgur ball, stuffed with spicy minced meat. Characteristic oval shape. Crispy and flavorful.

Cigars made of crispy thin dough filled with white cheese (feta or halloumi) and herbs. Melting and savory.

Portion of fried chickpea fritters. Served hot, crispy, and flavored with cumin and coriander.

Portion of classic fried potatoes. Golden and salted.

Potatoes cut into cubes, fried then sautéed with coriander, garlic, and chili. A spicy and fragrant dish.

Small triangular pastry stuffed with spinach, lemon, and sumac. Soft dough.

Small fried half-moon shaped pastry, stuffed with minced meat and pine nuts. Crispy dough.

Small fried pastry stuffed with melted cheese. Crispy on the outside and creamy on the inside.

Crushed wheat (bulgur) cooked in tomato sauce with onions and sometimes peppers. A red and flavorful side dish.

Flaky pastry with walnuts, pistachios, or pine nuts, soaked in sugar syrup. Crispy and very sweet.

Assortment of four pieces of baklava. Ideal for tasting different shapes and fillings.

Pastry made of angel hair (kadaif) rolled and fried, filled with whole pistachios. Very crispy and rich.

Yellow cake made from semolina and turmeric, garnished with almonds or pine nuts. Moist texture and subtly spiced flavor.

Semolina cake soaked in orange blossom syrup. Dense, sticky, and fragrant.

Shortbread filled with dates, walnuts, or pistachios. Often dusted with powdered sugar. Melts in your mouth.

Milk flan flavored with orange blossom water or rose water. Silky texture, served chilled, often garnished with chopped pistachios.

Gummy confectionery made from starch and sugar, flavored with rose or lemon. Tender and sweet.

Crumbly confectionery made from sesame paste (tahini) and sugar, garnished with pistachios. Sandy and melt-in-your-mouth texture.

Classic sweet carbonated drinks.

Assorted bottled fruit juices.

Refreshing lemon drink, sweet and tangy.

Bottle of still mineral water.

Bottle of carbonated mineral water.

Short and strong black coffee.

Light blonde beer imported from Lebanon (usually Almaza). Refreshing and mild.

Red, white, or rosé wine from the Bekaa Valley in Lebanon. Lebanese wines are renowned for their quality and fruity, spicy aromas.

A feast of small sharing plates, selected by the chef. Includes a variety of salads, cold dips, and hot fried bites. The best way to experience Lebanese cuisine.