Teta

Sayadieh (N)

Sayadieh is the classic fish and rice dish named after the fisherman's catch. Perfectly seared seabass rests atop fragrant spiced rice infused with fish stock, garnished with golden caramelised onions and toasted pine nuts, and finished with a drizzle of rich, savoury gravy.

Kafta Bill Sanieh

Slow cooked minced lamb Kafta patties topped with oven roasted potatoes which is then simmered with a Lebanese seasoned tomato and onion sauce. Served on a bed of vermicelli rice.

Riz a Jej

This traditional Lebanese chicken and rice dish is a national treasure. Flavourful, seasoned lamb rice, topped with juicy chicken and studded with roasted nuts. Topped with a chicken broth.

Riz bi Lahme

Succulent slow cooked lamb shank pieces on a bed of lamb rice topped with mixed roasted nuts and served with a rendered lamb gravy and yogurt and cucumber dip.

Warakenab Vine Leaves

Vine leaves wrapped around a filling of rice, tomato and parsley cooked in lemon juice and olive oil.

Red Pepper Hummus

Red pepper added as a purée, adding colour and sweetness to the dish. Served with fresh Lebanese flat bread.

Hummus Awarma

Hummus Topped with warm spiced lamb and pine nuts

Mujadara

A combination of seasoned lentils and rice topped with caramelised onions.

Beetroot Hummus

Hummus flavoured with fresh beetroot. Served with fresh Lebanese flat bread.

Classic Hummus

A purée of chickpeas flavoured with tahini and garnished with olive oil. Served with fresh Lebanese flat bread.