Sahten Beit

Chickpea purée with tahini, lemon juice, garlic, and topped with whole chickpeas and extra virgin olive oil.

Smoked aubergine purée with tahini, yogurt, and pomegranate seeds for a burst of freshness.

Fried bulgur wheat shells filled with spiced minced lamb, pine nuts, and caramelized onions.

Crispy potato cubes sautéed with garlic, coriander, and our signature Lebanese chili paste.

Levantine bread salad with garden vegetables and pomegranate molasses dressing.

Charcoal-grilled lamb chops, chicken tawook, and kafta skewers on a bed of fresh Arabic bread.

Marinated chicken skewers, char-grilled and served with garlic toum.

Spiced minced lamb and beef, hand-shaped and grilled over charcoal.

Whole sea bass grilled with lemon, garlic, and Lebanese herbs.

Spicy baked fish fillet with a tahini-chili crust and toasted pine nuts.

A generous spread of mezza, grills, and rice — the full hearth experience. Serves 4-5.

Slow-baked lamb and spiced rice wrapped in flaky pastry, a celebration dish.

Whipped garlic sauce, silky and bold.

House-pickled turnips with beetroot, tangy and bright pink.

Vermicelli rice pilaf, toasted golden.

Date, grape molasses, and rose water, served over ice with pine nuts.

Chilled churned yogurt drink, lightly salted.

Muddled mint and lemon, lightly sweetened.

Finely ground coffee brewed with a touch of cardamom.