Hummus

Spiced rice, tomato, onion, rolled in grape leaves, slow roasted, drizzled with warm yogurt.

Warak Enab

Baba Ganoush

Locally sourced Lebanese green beans braised in olive oil, garlic and tomatoes until tender, served on a bed of riz bi sharieh.

Loubieh Zeit

Seasoned & marinated for 24 hours served with riz OR Habibi fries, small hummus, assorted pickles.

Kabobs & Kafta Kabobs

Pressed sandwich with beef donair, cheese, tomato, diced red onion, Bassem's special sweet sauce.

Donair

Small, round and delicious, available in various flavors.

Manakish

Pressed sandwich with seasoned meats or vegetarian options.

Shawarma

Double ground beef and lamb seasoned with peppers, herbs and spices, grilled served cheese, tomato, onion, lettuce.

Kafta Burger

Warmed assorted olives in a house made marinade.

Mediterranean Olives

Labneh

Seasoned lamb marinated for 24 hours, herbs, spice blend, slow roasted served with red wine mushroom glaze.

Lamb Shank

Pickled eggplant stuffed with walnut and herbs, soaked in olive oil.

Makdous

Lebanese cabbage rolls with spiced rice, tomato, onion slow roasted in a tomato based sauce, sprinkled with mint.

Malfouf

Minced raw AAA beef mixed with fine bulgur, garlic, peppers and spices. Topped with ovo, capers and served with crunchy crustini's.

Kibbeh Nayyeh

Assorted Baklava, Maamoul cake, and much more.

Assorted Baklava

Sautéed in seasoned oil, garlic, olives and tomatoes served on a bed of riz bi sharieh.

Jumbo Prawns

Authentic Lebanese Fattoush salad made with house made pita chips, seasonal vegetables and tossed in a zesty sumac dressing.

Fattoush

Lebanese vermicelli rice - basmati rice, ovo, fried vermicelli noodles, garlic, spices.

Riz Bi Shareeh

Football-shaped or round croquettes with a flavorful blend of herbs and spices, filled with beef, onion and herbs.

Kibbeh

Large bowl of classic steak fries, seasoned with special spice blend served with toum.

Habibi Fries

Fried and drizzled with tarator and sprinkled with special spice blend.

Fried Cauliflower

Mediterranean parsley salad with bulgar, bright and refreshing flavors.

Tabbouleh

Ask for today's soup. Always delicious and always vegan.

Today's Soup

Drain and rinse the canned chickpeas under cold water.

Prepare the Ingredients

In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, ground cumin, and salt.

Blend the Ingredients

Blend until smooth, adding water a tablespoon at a time until the desired consistency is reached.

Add Water

Taste the hummus and adjust seasoning, adding more salt or lemon juice as needed.

Taste and Adjust

Transfer the hummus to a serving bowl and drizzle with olive oil. Serve with pita bread or veggies.

Serve

Canned chickpeas

Tahini

Olive oil

Lemon juice

Garlic cloves

Ground cumin

Salt

Water

In a pot, combine rice with 2 cups of water. Bring to a boil, then reduce heat and simmer until rice is cooked and water is absorbed. Set aside.

Cook the Rice

In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add ground beef or lamb, cooking until browned. Stir in diced tomato, parsley, mint, cinnamon, allspice, salt, and pepper. Mix well and cook for 5 minutes.

Cook the Meat

Add the cooked rice to the meat mixture, stirring to combine evenly. Remove from heat and let cool.

Combine Rice and Meat

If using jarred grape leaves, rinse them under cold water to remove excess brine. If fresh, blanch in boiling water for a minute to soften.

Prepare Grape Leaves

Place a grape leaf on a clean surface, vein side up. Add a spoonful of the rice filling at the base of the leaf. Fold in the sides and roll tightly from the base to the tip. Repeat with remaining leaves and filling.

Roll the Leaves

In a large pot, layer any leftover grape leaves on the bottom. Arrange the rolled grape leaves seam side down in the pot. Add enough water to cover the rolls, and place a plate on top to keep them submerged. Cover and simmer on low heat for about 45 minutes.

Layer and Cook

In a bowl, combine yogurt with minced garlic and a pinch of salt. Mix well and set aside.

Mix Yogurt

Once cooked, remove Warak Enab from the pot. Serve warm drizzled with the yogurt sauce and a drizzle of olive oil.

Plate and Drizzle

Long-grain rice

Ground beef or lamb

Onion, finely chopped

Tomato, diced

Parsley, chopped

Mint, chopped

Cinnamon

Allspice

Black pepper

Grape leaves, jarred or fresh

Yogurt

Garlic, minced

Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife in a crisscross pattern. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, until the flesh is soft and the skin is charred.

Roast the Eggplant

Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add tahini, crushed garlic, lemon juice, olive oil, salt, and smoked paprika. Process until smooth and creamy, scraping down the sides as needed.

Prepare the Dip

Transfer the baba ganoush to a serving bowl. Drizzle with additional olive oil and sprinkle with chopped fresh parsley. Serve with pita bread or fresh vegetables.

Garnish and Serve

Eggplant

Garlic

Smoked paprika

Fresh parsley

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté the garlic

Add the Lebanese green beans to the skillet and sauté for 5 minutes until they start to soften.

Cook the green beans

Stir in the diced tomatoes, salt, black pepper, and water. Bring to a simmer.

Add tomatoes and seasonings

Cover the skillet and reduce heat to low. Let it cook for about 20-25 minutes, or until the green beans are tender.

Braised until tender

In a separate pot, heat the olive oil over medium heat. Add the vermicelli noodles and toast until golden brown.

Toast the vermicelli

Add the basmati rice, water, and salt to the pot. Stir and bring to a boil.

Cook the rice

Once boiling, reduce heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and water is absorbed.

Simmer the rice

On a serving plate, create a bed of riz bi sharieh. Spoon the braised Loubieh Zeit over the rice and serve warm.

Plate the dish

Lebanese green beans

Garlic cloves, minced

Tomatoes, diced

Basmati rice

Vermicelli noodles

In a large bowl, combine the ground beef or lamb, chopped onion, parsley, minced garlic, cumin powder, paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Prepare the Meat Mixture

Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.

Marinate

Preheat the Grill

Take the marinated meat mixture and shape it around the skewers, forming long kabob shapes. Make sure they are compact.

Shape and Skewer

Lightly brush the kabobs with olive oil and place them on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.

Grill the Kabobs

While the kabobs are cooking, prepare the rice according to package instructions.

Serve the kabobs with a side of rice or Habibi fries, a small bowl of hummus, and assorted pickles.

Plate the Dish

Cumin powder

Paprika

Skewers

Rice

Assorted pickles

Habibi fries

Cook the beef donair meat in a skillet over medium heat until browned and cooked through, about 8-10 minutes. Season with salt and pepper to taste.

Prepare the Beef Donair

Dice the tomato and red onion. Set aside.

Prepare Vegetables

Lay the pita bread flat and spread half of the Bassem's special sweet sauce on each piece. Evenly distribute the cooked donair meat, mozzarella cheese, diced tomato, and red onion on top.

Assemble the Sandwich

Drizzle olive oil on a pan and heat over medium heat. Place the assembled pita sandwiches in the pan and press down with a spatula. Cook for about 3-4 minutes on each side until the bread is golden and the cheese is melted.

Press the Sandwich

Remove from heat, slice in half, and serve with extra sweet sauce if desired.

beef donair meat

pita bread

mozzarella cheese

tomato

red onion

Bassem's special sweet sauce

olive oil

salt

pepper

In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.

Knead the Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour until doubled in size.

Let it Rise

In a small bowl, mix za'atar spice and olive oil until combined.

Make the Za'atar Mixture

Preheat Oven

Divide the dough into small balls (about the size of a golf ball). Roll each ball into a small round flatbread.

Shape the Dough

Place the rolled dough on a baking sheet, spread the za'atar mixture on top, and add any optional toppings like cheese or olives.

Add Toppings

Bake in the preheated oven for 8-10 minutes or until the edges are golden brown.

Bake

All-purpose flour

Warm water

Active dry yeast

Sugar

Za'atar spice mix

Cheese (Feta or Akkawi)

Olives

Fresh herbs (parsley or mint)

In a bowl, combine the chicken thighs, garlic, cumin, coriander, paprika, turmeric, olive oil, salt, and black pepper. Mix well and let it marinate for at least 1 hour in the refrigerator.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest for a few minutes.

Cook the Chicken

While the chicken is resting, prepare the diced tomatoes, cucumbers, red onions, and parsley. Mix them in a bowl.

Prepare the Vegetables

Once the chicken has rested, slice it into thin strips.

Slice the Chicken

Take a piece of pita bread, spread tahini sauce on it, add the sliced chicken, and top with the vegetable mixture and a drizzle of lemon juice. Wrap the pita around the filling.