Shrak by Yara

Tender lamb leg skewers, marinated in Lebanese spices and grilled. Served with classic accompaniments. · Rich, meaty flavor with grilled notes. · Eaten with Lebanese bread and accompaniments.

Minced meat skewers (beef or lamb) mixed with fresh parsley, onions, and spices. Fire-grilled. · Tender and juicy texture, very flavorful. · A must-have dish from Levantine cuisine.

Skewers of chicken cubes marinated in yogurt, garlic, lemon, and spices, then grilled. · Tender, tangy, and slightly garlicky. · A popular classic appreciated for its lightness.

Thin slices of beef marinated for a long time in spices and vinegar, then roasted or pan-fried. · Intense and spicy taste, melting texture. · Served traditionally with a sesame sauce (tarator).

Marinated chicken slices with spices and garlic, roasted on a spit or pan-fried. · Flavorful and juicy with a strong garlic taste. · Often served with garlic cream (toum).

Assortment allowing you to taste the three main grilled meats: lamb, kafta, and chicken. · Variety of textures and flavors in one plate. · Ideal for the undecided or those with a big appetite.

Burger revisited with Lebanese spices and flavors. · Mix of Western and Eastern cuisine. · Served with fries and tabbouleh for a complete meal.

An individual skewer of grilled lamb leg. · Perfect to complete a meal or for a small hunger.

An individual skewer of spicy minced meat. · Flavorful and easy to eat.

An individual skewer of chicken marinated in lemon and garlic. · Tender and light.

Sandwich rolled in a thin bread (Shrak) filled with chicken shawarma. · Savory mix of grilled meat, creamy garlic, and crunchy vegetables. · Lebanese street food par excellence.

Beef shawarma sandwich wrapped in homemade bread. · The tahini (sesame) sauce provides creaminess that balances the meat's spices. · Rich and satisfying.

Sandwich with grilled minced meat skewer. · Garnished with hommous for creaminess and fresh vegetables. · Smoky and herbaceous flavor.

Marinated chicken sandwich with lemon and garlic. · Very popular, with a strong garlic presence thanks to the garlic cream.

Vegetarian sandwich with fried chickpea fritters. · Crispy on the inside, wrapped in soft bread with plenty of fresh vegetables. · The tahini sauce binds everything together.

Sandwich with spicy Lebanese sausage (soujok). · Piquant and spicy flavor, softened by the hommous. · For thrill-seekers.

Lunch combo including a sandwich, fries, and a drink. · A complete and economical meal.

Lebanese flatbread spread with a mixture of dried thyme, sesame, and olive oil (Zaatar). · Served with fresh vegetables (crudités). · Herbal and earthy taste, crispy and soft texture.

Flatbread filled with drained fresh cheese (Labneh) and vegetables. · Fresh, creamy, and light. · Ideal for a light meal or breakfast.

Flatbread with melted cheese (often Akkawi or a blend). · Salty, stringy, and comforting. · A classic comparable to a white cheese pizza.

Flatbread filled with slices of spicy dried beef (Pastrami/Basturma). · Intense and spicy flavor of the meat, balanced by fresh arugula. · A more indulgent and meaty option.

Assortment of Lebanese vegetarian specialties (Mezze). · Contains purees (hommous, moutabal), salad (tabbouleh), and hot bites. · An excellent way to discover the variety of Lebanese cuisine without meat.

Complete tasting platter including meats and vegetarian options. · Arayess is a flatbread stuffed with grilled meat. The other items are mezze classics. · Perfect for tasting everything.

Chopped flat-leaf parsley salad, tomatoes, mint, onions, and bulgur. · Seasoned with olive oil and lemon. Very fresh and herbaceous. · Lebanese tabbouleh is green, unlike Western semolina tabbouleh.

Creamy chickpea puree with tahini (sesame paste) and lemon. · Rich, nutty, and slightly tangy flavor. · Eaten by dipping bread.

Grilled eggplant caviar mixed with tahini and lemon. · Creamy texture with a characteristic smoky flavor. · Another great mezze classic.

Cooked cracked wheat, often with tomato and onions. · Serves as an alternative to rice. · Tender texture with a slight grain.

Potatoes cut and fried on-site. · Crispy and golden.

Pastry made of layers of phyllo dough, crushed nuts, and sugar syrup or honey. · Crispy, sweet, and rich. · The most famous oriental dessert.

Creamy milk pudding, flavored with orange blossom water. · Sweet, fresh, and floral. · Often garnished with pistachios for crunch.

Lebanese cake, yellow from turmeric. · Soft texture (often semolina-based) with a unique sweet spice flavor. · Usually garnished with an almond or pine nut.

Semolina shortbread biscuit, filled with date paste (or sometimes nuts/pistachios). · Melts in the mouth, not too sweet on the outside but with a fruity center. · Traditionally served during celebrations.

Bottle of mineral water, still or sparkling.

Various sodas and carbonated drinks.

Bottled fruit juices.

Fresh drink prepared on-site with fresh lemon juice, water, and sugar (and often mint and orange blossom water). · Very refreshing.

Traditional anise-flavored spirit from the Levant. · Usually drunk diluted with water and ice, turning a milky white color. · Strong and aromatic, similar to ouzo or pastis.

Light lager beer, Pilsner style, very popular in Lebanon. · Crispy and refreshing.

Wines produced in the Bekaa Valley in Lebanon, a historic wine region. · Generally full-bodied, fruity, and spicy wines.

Selection of coffees and teas. White coffee is an infusion of orange blossom water (caffeine-free).