A smooth, velvety blend of slow-cooked chickpeas, rich tahini, fresh lemon juice, served with a drizzle of extra-virgin olive oil and pita bread.  

Mashed charred eggplant blended with tahini, olive oil, lemon juice, and garlic 

Fire-roasted bell peppers, thickened with breadcrumbs and walnuts. Gently sweetened with a drizzle of tangy pomegranate molasses 

Flame-broiled eggplants, garlic, chopped bell peppers, finished with a drizzle of extra-virgin olive oil. 

Golden-fried potato cubes tossed in olive oil, crushed garlic, fresh cilantro, and chili flakes. 

Swiss chard leaves and earthy black-eyed peas slowly simmered in  extra-virgin olive oil, crushed garlic, and fresh coriander.  Finished with a splash of lemon juice

Tangy Middle Eastern strained yogurt cheese, served with a drizzle of olive oil, mint flakes, and black seeds (Habat al Barakeh) 

A blend of thick labneh and finely diced crisp cucumbers, garlic and dried mint. Finished with extra-virgin olive oil.  

Beef tenderloin cured and air-dried in a crust of ground fenugreek, crushed garlic, and warm Aleppo spices. Sliced paper-thin and served chilled. 

Mini sausages filled with ground beef and a variety of Levantine spices.  

Ground beef, spiced with garlic, cumin, fenugreek, and Aleppo pepper.   

Oven-roasted cauliflower tossed in extra virgin olive oil, garlic, and fresh herbs, served with Tahini sauce. 

Roasted eggplant seasoned with sea salt, garlic, extra virgin olive oil. 

Roasted Zucchini seasoned with sea salt, garlic, extra virgin olive oil.

Cold cut beef mixed with garlic and Arabic seven-spices, stuffed with whole raw pistachios 

Fried dough filled with seasoned ground beef, sautéed onions, and Middle Eastern spices. 

Fried dough filled with mixed cheese, parsley, and black seeds (Habat al Barakeh) 

Deep-fried fritters made from a blend of ground chickpeas, herbs, and garlic