Beit Bayrut

Creamy chickpea dip with tahini, lemon and olive oil, topped with pine nuts.

Smoked aubergine dip with tahini, garlic and pomegranate.

Mixed greens, tomato, cucumber, sumac and toasted pita with pomegranate molasses.

Fresh parsley, tomato, bulgur wheat, mint and lemon.

Crispy chickpea and fava bean fritters with tahini sauce.

Bulgur shells filled with spiced minced lamb, onion and pine nuts.

Marinated chicken skewers with garlic toum, fries and pickles.

Hand-rolled lamb skewers with onion, parsley and Lebanese spices.

Shish taouk, lamb kofta and lamb kebab with rice, grilled veg and sauces.

Marinated lamb cubes chargrilled, served with vermicelli rice.

Roasted chicken with sumac-caramelised onions on taboon bread.

Whole sea bass with tahini sauce, lemon and sumac onions.

Marinated chicken, toum garlic sauce, pickles and fries in saj bread.

Spiced beef, tahini, tomato, parsley and pickles in saj.

Falafel, hummus, pickles and salad in warm Lebanese bread.

Grilled haloumi, za'atar, tomato and rocket in saj.

Crispy fries tossed in za'atar and sumac.

Long-grain rice with toasted vermicelli noodles.

Warm Lebanese flatbread, baked fresh.

Layered filo with pistachios, walnuts and rose-water syrup.

Shredded filo with sweet cheese and rose syrup, served warm.

Rose-water milk pudding topped with pistachio.

Blended lemon, fresh mint and a touch of rose water.

Traditional Levantine drink with dates, grape molasses and pine nuts.