Restaurant Al Mina

A very fresh Lebanese salad composed mainly of chopped parsley, mint, tomatoes, and bulgur wheat. Simply dressed with olive oil and lemon. Herby and tangy flavor.

A creamy chickpea purée mixed with sesame paste (tahini) and lemon. A classic of Levantine cuisine, rich and creamy, ideal for spreading on bread.

A variation of classic hummus enhanced with fresh parsley and extra garlic. Offers a more aromatic and slightly pungent flavor.

Grilled eggplant caviar mixed with sesame paste (tahini) and lemon. Distinguished by its characteristic smoky flavor and silky texture.

Rolled grape leaves stuffed with a mixture of rice, tomatoes, and herbs. Slowly cooked in olive oil and lemon. Served cold, they are tender and tangy.

Cold stew of eggplants and chickpeas simmered in a tomato and onion sauce. A flavorful vegetarian dish, tender and rich in taste.

Fresh cheese salad with tomatoes and onions, sprinkled with thyme (zaatar). The herb and cheese mixture offers a typical Mediterranean flavor.

Mixture of grilled eggplants with diced fresh vegetables like tomatoes and peppers. A light salad with a smoky taste.

Marinated or grilled red peppers stuffed with a creamy cheese mixture. The combination of sweet pepper and salty cheese is very appetizing.

Creamy preparation based on emulsified fish roe. Smooth texture and pronounced marine taste. Eaten on bread.

Cold Lebanese version of ratatouille, made with peppers and mild spices. Flavored with coriander and garlic.

Fresh plain yogurt mixed with crunchy cucumber cubes and dried mint. Very refreshing and perfect to accompany spicy dishes.

Colorful salad of seasonal vegetables mixed with pieces of toasted or fried pita bread. Seasoned with sumac for a unique tangy touch.

Traditional rustic dish made from lentils and rice, topped with caramelized fried onions. Mild and earthy flavor.

Simple and crunchy mixed salad with various fresh vegetables. Light dressing with olive oil and lemon.

Traditional Lebanese lamb tartare, where very fresh meat is pounded with fine bulgur and spices. Eaten with olive oil, mint, and bread.

Raw lamb tartare served plain, without bulgur wheat. For raw meat lovers, minimally seasoned to appreciate the quality of the meat.

Raw lamb meat prepared with chopped parsley, onions, and spices. An aromatic and flavorful tartare.

Hummus served hot or warm, garnished with fried pine nuts. The crunchiness of the pine nuts contrasts deliciously with the smoothness of the purée.

A hearty dish composed of hummus topped with hot meat, either shawarma-style or in roasted cubes. A rich combination of flavors and textures.

Small triangular pastry turnovers stuffed with spinach, lemon, and sumac. Light and fragrant.

Mini turnovers or tarts filled with a mixture of minced meat, tomatoes, and spices. Flavorful and crispy.

Small fried half-moon shaped turnovers stuffed with minced meat and onions. A classic, crispy hot appetizer.

Fried turnovers stuffed with melting cheese. The golden pastry encases a heart of hot, creamy cheese.

Fried oval patties made of a meat and crushed wheat shell, stuffed with spiced minced meat and pine nuts. Crispy on the outside and soft on the inside.

Crispy thin pastry rolls stuffed with cheese. Served hot, they resemble spring rolls but with a cheesy filling.

Fried vegetarian patties made from ground chickpeas and fava beans with herbs. Crispy, fragrant, and served with a sesame sauce (tarator).

Slow-cooked fava bean stew, seasoned with garlic, lemon, and olive oil. A popular and comforting dish.

Small Lebanese sausages, spicy (Soujouk) or mild (Makanek), pan-fried with eggs. A rich and flavorful dish, often served for breakfast or as a mezze.

Spiced dried beef sausages, pan-fried and deglazed with lemon juice. Intense, spicy, and tangy flavor.

Small Lebanese sausages flavored with mild spices, sautéed and drizzled with lemon juice. Less spicy than soujouk, very aromatic.

Chicken wings marinated in Lebanese Provençal style (garlic, lemon, coriander) then grilled. Juicy and full of lemony flavor.

Pita bread stuffed with cheese (often halloumi) and tomatoes, then grilled until the bread is crispy and the cheese is melted. A delicious hot sandwich.

Pita bread stuffed with a thin layer of spiced minced meat, grilled to make the bread crispy and the meat juicy. Served hot.

Side dishes of your choice to complete your meal: vermicelli rice, cooked bulgur, or fried potatoes.