Grape leaves stuffed with vegetables (served cold)
Wara’anib B’ziat
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Eggplant Stew
Eggplant stewed with potatoes and onions, in tomato sauce, served with rice
Ajhi B’ziat
Lebanese omelet made with fresh herbs, onions and spices, served with salad
Mjudra B’riz
Lentils cooked with rice & onions, served with Khiar B’leban (yogurt and cumcumber salad)
Seleck B’loubia (vegetarian favorite)
Celery and black eye beans sauteed with a mixture of onion, garlic and fresh coriander, served with salad
Kibee B’ziat
Pressed potatoes and cracked wheat stuffed with onions, walnuts and raisins, served with salad
Batata B’tahini
Sauteed cauliflower, potato and garlic in a tahini sauce, served with rice
Sumki Hara
Sautéed wild fish filet cooked in a spicy sauce made with chopped almonds and walnuts, served with rice
Sumuk B’tahini
Sautéed wild fish filet cooked in a tahini sauce made with chopped almonds and walnuts, served with rice
Tripoli Shrimp
Wild shrimp sautéed in Provençale sauce, prepared with garlic, cilantro and butter, served with rice and salad