Foul - fresh fava beans in garlic, lemon and extra virgin olive oil; Sleet - sauteed dandelion greens with caramelized onions; Lubia - Lebanese style slowly stewed flat green beans in onions and extra virgin olive oil; Atafiah - Arabic wild greens caramelized with onions and blended bulgur wheat.
Ijee - an Arabic fresh-herb omelet filled with freshness; Bada bi Helyoun - Arabic asparagus and eggs with aromatics and fresh herbs; Bada bi Coosa - sauteed Coosa squash and eggs with aromatics; Bada bi Lahme - Lamb meat and eggs with aromatics, all spice and finished with fresh mint; Batata bi Zait - Arabic-style home fries with aromatics, fresh herbs and sumac spice.
Sayadeyeh - an Arabic fresh fish and rice dish; Ruz bi Saffron - Arabic rice with saffron spice; Jarjir Salata - a fresh watercress and radish salad with a toum and lemon thyme sprig sauce; Toum bi Laymoon Za'atar - a fresh garlic and lemon thyme sprig sauce with fresh lemon juice and extra virgin olive oil.
Kafta - a Middle Eastern meat kabob filled with fresh flat-leaf parsley aromatics and all spice; A Harmonization of Carmalization - a medley of fresh vegetables, herbs and aromatics; Tasty Tahini - a sesame seed sauce with fresh flat leaf parsley and mint leaves.
Heavenly Harissa - a semolina and Lebanese yogurt "Laban" sweet; Heltil bil Jibneh- a semolina and fresh mozzarella sweet sensation; Attar bi Mazaher - an orange blossom signature syrup.
Mahshi Silq bi Hummus - stuffed Swiss chard leaves filled with fresh herbs, chickpeas, long grain rice and lemon juice; Silit Salata - a Swiss chard stalk salad finished with fresh garlic, lemon and extra virgin olive oil; Hummus Salata - a fresh chickpea, vegetable and herb salad.
Mahshi Malfouf - Lebanese-style stuffed cabbage leaves; Makmoura - red and green caramelized cabbage leaves with onions and blended with bulgur wheat; Bandoura & Basal Salata - a red onion and tomato salad sprinkled with sumac spice and tossed in a traditional Arabic dressing.
Farjee - Cornish hens stuffed with Ruz bi Heshwi, baked to golden brown with an array of aromatics; Ruz Bi Heshwi - a traditional wild- and long-grain rice and meat stuffing filled with fresh herbs, seasonings and aromatics; Middle Eastern Mixed Greens - sauteed baby arugula and baby spinach leaves with caramelized onions and blended with bulgur wheat.
Queen Knafeh - a shredded Phyllo dough dessert layered between a creamy Lebanese style sweet cream; Tofaah bi Safarjal bi Knafe - a Lebanese American honey crisp apple and caramelized quince Knafe cream crumble; Arabic Apple Cider- Arabic spiced hot apple cider with anise seeds and cinnamon sticks.
Kibbet Rahib - a Lebanese lentil and lemon Swiss shard soup with petite fresh herbed bulgur wheat balls; Kharisah - a Lebanese-style potato patty filled with fresh chickpeas, herbs and bulgur wheat; Labana Herb Sauce - a Lebanese-style strained homemade yogurt "Labana" sauce overflowing with fresh herbs.
Lahme bi Ajeen - Lebanese-style meat pies; Sfeeha - a Lebanese-style open-faced meat turnovers; Sambousek - a Lebanese-style savory meat dumpling.
Shish Barak - a Lebanese yogurt "Laban" hot soup with lamb meat petite and sized tortellinis; Kishik - a Lebanese hot yogurt and bulgur wheat soup in a savory lamb meat mixture, finished with drizzles of extra virgin olive oil and toasted pine nuts; Khobz bi Mitli - freshly baked homemade pita chips simply finished with extra virgin olive oil and sprinkled with sea salt.
Magical Maamoul - a butter cookie filled with a walnut date filling, baked to golden brown and dusted with powdered and granulated sugar crystals; Ruz bi Haleeb- an Arabic-style a la Julie Taboulie rich rice pudding that is silky smooth finished with pistachio nuts.