Baked phyllo, grand mariner whipped mascarpone, fig compote, seasonal fresh fig

Levantine Layers

freekeh risotto, mushrooms, sultana raisins, pomegranate, pine nuts

Freekeh

Grilled to perfection, our Vegetable Skewers feature a colorful medley of seasonal vegetables marinated in a zesty herb blend, served with a tangy dipping sauce for a refreshing bite.

Vegetable Skewers

Sweet succulent eggplant, bell peppers, fresh tomato sauce roasted together with crisp potatoes.

Kawaj

Pan-seared salmon, grilled asparagus, topped with citrus gremolata, spicy tahini, tahini, and adorned with toasted pine nuts, pomegranate, and charred lemon.

Samke Harra

smashed baby potato, spicy dressing, garlic confit, wild thyme, cilantro

Smashed Batata Harra

Family-run winery arak with smooth flavor and hints of nutmeg.

Domaine des Tourelles Le Brun Arak

Old Fashioned Date

Premium Lebanese arak aged in oak barrels for five years.

Domaine des Tourelles Le Brun Arak Reserve

Tender marinated chicken kabob served with grilled vegetables, fragrant saffron rice, and jewel-like pomegranate seeds. Accompanied by a zesty Aleppo chili and yogurt sauce, layered upon toasted spiced lavash bread.

Shish Tawouk

Fresh, tender asparagus spears lightly roasted to perfection, drizzled with a balsamic glaze and topped with shaved Parmesan for a delightful burst of flavor.

Asparagus

Coconut rice & milk pudding, confit sour cherries, coconut caramel tuile

Ruz Bil Karaz

Jeweled Rice is a fragrant and colorful blend of fluffy basmati rice, adorned with sweet dried fruits, crunchy nuts, and a hint of aromatic spices, creating a delightful celebration of flavors and textures in every bite.

Jeweled Rice

Toasted knafeh, pistachio-tahini batter, white chocolate Cremieux, caramel espresso, chocolate ganache, and crushed pistachios.

Dubai Chocolate Crunch Bar

Traditional Lebanese arak, made with aniseed and other botanicals.

El Massaya Arak

Fresh berries, pomegranate, ginger & orange blossom syrup (Vg) (GF)

Raspberry Sorbet

roasted eggplant puree, capsicums, spring onions, lemon, olive oil, pomegranate, pomegranate molasses, walnuts, micro radish

Baba Ghanouj Carpaccio

Sunflower liqueur, sparkling wine, honey, soda, chamomile

Ambar Sunbeam

Milk cream, honey, pistachio, Arabic cotton candy, rose petals

Ashta Bil Asal

Sweet and smooth Lebanese arak liquor made with quality Anise seeds.

Arak Al Jouzour

Lucian rum, apple brandy, cherry & coffee liqueurs

Dafa

Tender marinated chicken skewers served with grilled vegetables, fragrant saffron rice, and jewel-like pomegranate seeds. Accompanied by a zesty Aleppo chili and yogurt sauce, layered upon toasted spiced lavash bread.

Shish Tawouk Skewers

Arak is a trademark of Levantine hospitality, the anise-flavored liqueur.

Château Ksara Arak

roasted red peppers, red chili paste, walnuts, pomegranate molasses, tahini, olive oil

Muhamara

In a saucepan, combine dried figs, water, and lemon juice. Bring to a simmer over medium heat, then reduce to low and cook until figs are tender, about 15 minutes. Let cool and then blend until smooth.

Prepare the Fig Compote

In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and Grand Marnier. Whip until soft peaks form.

Prepare the Whipped Mascarpone

Preheat the oven to 350°F (175°C). Melt the butter and brush a baking dish with melted butter. Layer about 6 sheets of phyllo dough, brushing each layer with melted butter. Repeat for a total of 3 layers.

Layer the Phyllo

Spread a layer of fig compote over the phyllo, followed by a layer of whipped mascarpone. Add another layer of phyllo brushed with butter. Repeat the layering process until all ingredients are used, finishing with phyllo on top.

Assemble the Dish

Bake in the preheated oven for 25-30 minutes or until the top is golden and crispy.

Bake the Layers

Let cool for a few minutes, then slice and serve warm, garnished with fresh figs.

Serve

Phyllo dough

Unsalted butter

Grand Marnier

Mascarpone cheese

Heavy cream

Sugar

Fresh figs

Dried figs

Water

Lemon juice

Gather and measure all ingredients to have them ready for cooking.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Sauté Vegetables

Add the sliced mushrooms to the pot and cook until they are tender and have released their moisture, about 5-7 minutes.

Cook Mushrooms

Stir in the freekeh and cook for another 2 minutes, allowing it to toast slightly.

Toast Freekeh

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and cover the pot, letting it simmer for about 20 minutes, or until the freekeh is tender.

Add Broth

Once the freekeh is cooked, stir in the sultana raisins, salt, and black pepper. Cook for an additional 5 minutes.

Mix in Raisins and Season

Remove the pot from heat and gently fold in the pomegranate seeds, pine nuts, and chopped parsley.

Finish with Pomegranate and Pine Nuts

Serve warm, garnished with extra pomegranate seeds and pine nuts if desired.

Mushrooms (sliced)

Sultana raisins

Pomegranate seeds

Pine nuts

Vegetable broth

Onion (chopped)

Garlic (minced)

Olive oil

Salt

Black pepper

Fresh parsley (chopped)

Preheat your grill or oven to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Preparation

Cut the bell peppers, zucchini, red onion, and mushrooms into bite-sized pieces.

Chop Vegetables

Thread the chopped vegetables onto the skewers, alternating between different types. Leave a little space between each piece to allow for even cooking.

Assemble Skewers

In a small bowl, mix the olive oil, garlic powder, dried oregano, salt, and black pepper. Brush the mixture onto the skewers.

Seasoning

Place the skewers on the grill or in the oven. Cook for about 10-15 minutes, turning occasionally until the vegetables are tender and slightly charred.

Grilling

Remove from heat and let cool for a few minutes before serving. Enjoy your delicious vegetable skewers!

Bell peppers (red, yellow, green)

Zucchini

Cherry tomatoes

Red onion

Mushrooms

Garlic powder

Dried oregano

Skewers (wooden or metal)

Wash and chop the eggplant, bell peppers, and fresh tomatoes into bite-sized pieces.

Prepare the Vegetables

Peel and cut the potatoes into cubes. Boil them in salted water for about 5 minutes until slightly tender, then drain.

Prepare the Potatoes

In a pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the chopped tomatoes, salt, and pepper, and cook for 10 minutes until the sauce thickens.

Make the Sauce

In a large mixing bowl, combine the eggplant, bell peppers, and boiled potatoes. Drizzle with the remaining olive oil, and season with salt, black pepper, and fresh basil. Mix well.

Roast the Vegetables

Spread the vegetable mixture in a single layer on a baking sheet. Pour the tomato sauce over the top. Roast in a preheated oven at 400°F (200°C) for about 30 minutes, or until the vegetables are tender and slightly caramelized.

Combine and Roast

Remove from the oven and let cool slightly before serving. Enjoy your Kawaj!

Eggplant

Bell peppers

Fresh tomatoes

Potatoes

Garlic

Fresh basil

In a bowl, combine chopped parsley, lemon zest, orange zest, and minced garlic. Mix well and set aside.

Prepare the Gremolata

In a small bowl, whisk together tahini, water, sriracha, and lemon juice until smooth. Adjust with more water if necessary.

Prepare the Spicy Tahini

Preheat a grill or grill pan over medium-high heat. Toss asparagus in olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.

Cook the Asparagus

In a skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Sear the salmon for about 4-5 minutes on each side or until cooked through and crispy on the outside.

Cook the Salmon

In a small dry skillet over medium heat, toast pine nuts for 3-4 minutes, stirring frequently until golden brown.

Toast the Pine Nuts

On each plate, arrange grilled asparagus and top with a salmon fillet. Drizzle with spicy tahini, sprinkle with gremolata, toasted pine nuts, and pomegranate seeds. Serve with charred lemon wedges.

Plate the Dish

salmon fillets

asparagus

olive oil

salt

black pepper

pine nuts

pomegranate seeds

lemon

Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

In a small saucepan, combine garlic cloves with 1/2 cup of olive oil. Cook over low heat until the garlic is soft and golden, about 15-20 minutes. Remove from heat and set aside.

Make Garlic Confit

Once the potatoes are cool enough to handle, gently smash each potato with the bottom of a glass or a potato masher until flattened but still in one piece.

Smash the Potatoes

In a large bowl, combine the smashed potatoes with the remaining olive oil, salt, black pepper, red chili flakes, lemon juice, wild thyme, and half of the garlic confit. Toss to coat evenly.

Season and Dress

Preheat the oven to 200°C (400°F). Transfer the seasoned potatoes to a baking sheet and roast in the oven for 25-30 minutes, until crispy and golden.

Bake the Potatoes

Once done, remove the potatoes from the oven and drizzle with the remaining garlic confit and garnish with fresh cilantro before serving.

baby potatoes

garlic cloves

wild thyme (or regular thyme)

fresh cilantro, chopped

red chili flakes

lemon juice

Crush the anise seeds using a mortar and pestle to release their oils.

Prepare the Anise

In a large fermentation vessel, combine the crushed anise seeds, water, and sugar. Stir until the sugar is fully dissolved.

Mix Ingredients

Sprinkle the yeast over the mixture and stir gently to combine.

Add Yeast

Cover the vessel with a cloth and let it ferment at room temperature for about 7 to 10 days, stirring daily.

Fermentation

After fermentation is complete, transfer the mixture to a distillation apparatus and distill to extract the arak. Collect the distillate.

Distillation

Add ground nutmeg to the distilled arak and let it steep for a couple of days to infuse the flavor.

Flavoring

Once the flavor has infused, strain the arak to remove any sediment, then bottle it for storage. It can be enjoyed neat or mixed.

Bottling

Anise seeds

Nutmeg (ground)

Yeast

Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly.

Preheat the Oven

In a mixing bowl, combine the rye flour, ground cardamom, baking powder, and salt. Mix well.

Mix Dry Ingredients

In another bowl, whisk together the eggs and honey until well combined. Stir in the orange zest.

Prepare the Wet Mixture

Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chopped dates and pistachio nuts.

Combine Ingredients

Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow to cool for a few minutes before slicing. Serve warm or at room temperature.