Our Appetizer platter (Mezza) brings together a burst of tastes. The little spanakopitas and sanbousiks melt in your mouth. They are filled with spinach and feta cheese with just the right blend of spices.  Our hummos and baba ghannouj have the real homemade Lebanese taste.  Falafel, "the vegetarian hamburger" is  a crunchy, very tasty bite sized bean patty with lots of spices. With calamata olives and bits of pita bread, a perfect start for a special meal.

Kibbi: The traditional dish of Lebanon, can be made with lamb or beef. Our ancestors stripped the fat from the most tender pieces of meat and pounded it in a stone mortar with a  pestle into a pulp and then added onions, cracked wheat spices and blended it into the right consistency to shape it and fry or bake it. And if you knew your butcher, you could eat it raw with olive oil, pita and fresh mint (kibbi nayeh). 

In Lebanon, the main meal of the day is at mid-day, so to make a pot of stuffed grape leaves, you would start in the morning. I often sat at the table and tried to roll the grape leaves with my mother and whoever stops by for morning coffee.  Then we waited over two hours while it simmered and the aroma of blended peppers, tomatoes, rice and freshly picked grape leaves were done.
We have done our best to recreate that flavor, if not the scene! 

Have you ever  tasted okra cooked the Lebanese way? You are in for a treat, even if you do not like okra. We cook whole okra with tender care so as to keep its shape, with fresh cilantro, onion wedges and fresh tomatoes, you could take a step into the exotic... 

I have been cooking Middle Eastern food for many years.  Middle Eastern food has evolved over several thousand years.  Many of the dishes are done with variations in different countries in the area, but the diet has sustained its nutritious value, which undoubtedly lent a vast contribution to the world's cuisine.