Appetizers, Dessert

Baklava is a Middle Eastern dessert made of dough, sesame wheat, nuts and fruits, sweetened with syrup that has been claimed by many ethnic groups; however there is strong evidence that it originated in Central Asia with its current form being developed in the imperial kitchens of the Topkapi Palace. The Sultan presented trays of baklava to the janissaries every 15th of the month of Ramadan in a ceremonial procession called the Baklava Alayı. One of the oldest presentations of this dish dates back to 1330 found in a Chinese cookbook for the Yuan (Mongol) dynasty, where it is served in layers of phyloo dough, put in one by one in warm milk with sugar, walnuts and fresh pomegranate. Turkey is famous for its pistachio baklava. While in Albania, baklava dough may include egg yolks and walnuts in the filling. Iran uses a drier version of baklava, cooked and presented in smaller diamond-shaped cuts flavored with rose water.

Ma’amoul (Dates & Pistachios Filled Cookies)

On these famous Middle Eastern cookies fine Saudi Arabian or Tunisian pitted dates, pistachios and wooden ma’amoul mold from the only ethic grocery store in our small town, Ghossians Middle East Bakery. Exquisite, one of a kind sweet cookies a delicious paradox, they have a mildly sweet, crisp and grainy outside because of semolina and insides are moistly sweet and tender.

Kufta Kabob, Beef Kabob, Chicken Kabob

Even if you have tried the most fascinating and delicious foods from around the globe, you still will come back to our authentic classic food. Try out this classic Chicken Kabab

Humus

As an appetizer and dip, hummus is scooped with flatbread or served as an accompaniment to falafel and garnished with tomato, cucumber, parsley, caramelized onions, sautéed mushrooms, and hard-boiled eggs. Outside the Middle East, hummus is served with tortilla chips or crackers. Humus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas provide protein and dietary fiber, while the sesame seeds in the tahini are an excellent source of the amino acid methionine. Hummus may be described as a very ancient food or connected to famous historical figures. Indeed, while its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten for a millennia, there is no specific evidence for this purported ancient history of hummus bi tahini. Puréed chickpeas eaten cold with tahini do not appear until the 13th century Egypt.

Falafel

(with Lebanese Bread) Falafel ball or patty made from ground chickpeas, fava beans, or both. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze. Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The fritters are now found around the world as a replacement for meat and as a form of street food.

Grape Leaves

(with Lebanese Bread) Grape Leaves are commonly served as appetizers or as a main dish in a number of cuisines including Turkish, Greek, Bulgarian and Arab where they are most often picked fresh from the vine, boiled or steamed and stuffed with a mixture of rice, meat and spices. The leaves can be sold in jars, usually packed in rolls in a brined solution of water, salt, citric acid, sodium benzoate, potassium sorbet and sodium bisulfate for preservatives.

Shawerma

Meat preparation, where lamb, placed on Lebanese bread, and may be grilled for as long as a day shavings are cut off the block of meat for serving, although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat.

Mediterranean Pizza

Made on Lebanese bread, one of a kind.