Lamb Sambousek

Signatura Bite

Feta Cheese Rolls

Amarena Meatballs

Falafel Petits

Baklawa

Mahallabiyeh (Lebanese Pannacota)

Branzino

Lebanese Almond Rice Lamb

Labanese Almond Rice Chicken

Kibbeh Nayeh (Raw Meat)

Pistachio Lamb Kebab

Tenderloin Kebab

Persian Cucumber & Greek Yogurt

Col Roll Malfouf

Mhammara

Babaghannouj

Our famous trio dessert served with magic.

Magic Aladdin

Phyllo dough layers with Pistachio and mastic gum bouza (ice cream).

Pistachio Baklawa

Lebanese Milk Pudding with orange blossom, mastika, rose petal, Lebanese cotton candy, pistachio crumbles and house made syrup

Mhalabiye

Smoked green wheat topped with our slow cooked cardamom lamb & mixed nuts.

Freekeh Lamb

Eggplant, portobello, zucchini, cauliflower, onion, tomato & serrano pepper.

Grilled Veggie Mix

Fish of the day

Fried kibbeh with yogurt ghee sauce with coriander and garlic.

Kibbeh Labanyeh

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and yeast. Let sit 5–7 minutes until foamy. In a large mixing bowl, combine flour, semolina (if using) and kosher salt. Make a well and add foamy yeast, milk and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour. Place dough in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.

Activate yeast and make dough

While dough rises, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add pine nuts and toast 2–3 minutes until golden; transfer to a plate. Add diced onion to the skillet and cook 5–6 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add ground lamb and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Prepare lamb filling

Stir in cumin, coriander, cinnamon, smoked paprika, salt and black pepper. Cook 1–2 minutes to bloom the spices. Add toasted pine nuts, chopped parsley, chopped mint and lemon zest. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature (about 15–20 minutes). If the filling is moist, transfer to a bowl and refrigerate 10 minutes to firm up — easier to stuff when cool.

Season filling

Once dough has risen, punch it down and divide into 12 equal pieces (about 1.5–1.75 oz each). Roll each piece into a ball, then flatten with a rolling pin into a 4–5 inch circle about 1/8" thick. Place approximately 1.5 tablespoons of the cooled lamb filling into the center of each circle, leaving a 1/2" border. Brush edges with beaten egg (egg wash). Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or roll and pinch to create a tight seal. Place assembled sambousek on a parchment-lined tray.

Shape sambousek

Cover assembled sambousek loosely with a kitchen towel and let rest 15 minutes at room temperature. Meanwhile, heat oil in a heavy skillet or pot to 350°F (175°C). Use a thermometer for accurate frying.

Rest before frying

While sambousek rests (or ahead of time), combine the packed mint leaves, parsley and optional cilantro in a food processor or finely chop by hand. Add minced garlic, red wine vinegar, lemon juice, crushed red pepper, salt and pepper. Pulse while streaming in the 1/2 cup olive oil until the mixture is emulsified but still slightly coarse — you want some texture. Taste and adjust acidity, salt or oil to preference. Transfer chimichurri to a small bowl and refrigerate until ready to serve. Bring to room temperature before serving for best flavor.

Heat neutral oil in a deep skillet or saucepan to 350°F (175°C). Fry sambousek in batches, 3–4 pieces at a time, without overcrowding, until golden brown on both sides, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined rack to drain. Alternatively, bake at 400°F (200°C) on a parchment-lined sheet for 18–22 minutes, brushing with olive oil or egg wash, until golden.

Serve sambousek warm with mint chimichurri spooned over or on the side for dipping. Garnish with lemon wedges and extra chopped mint if desired.

all-purpose flour

fine semolina (optional)

active dry yeast

warm water

milk

sugar

kosher salt

olive oil

ground lamb

yellow onion, finely diced

garlic cloves, minced

pine nuts

ground cumin

ground coriander

ground cinnamon

smoked paprika

fresh parsley, chopped

fresh mint, chopped

lemon zest

salt

black pepper

egg (for egg wash)

fresh mint leaves, packed

fresh flat-leaf parsley, packed

fresh cilantro (optional)

red wine vinegar

lemon juice

crushed red pepper flakes

neutral oil (vegetable or canola) for frying

lemon wedges (to serve)

Chill a rocks glass in the freezer or fill it with ice water. In a mixing glass add 2 oz London dry gin, 0.75 oz sweet vermouth, 0.5 oz aperitif liqueur and 0.25 oz amaro. These create the spirit-forward backbone of the Signatura Bite.

Combine base ingredients

Add 0.5 oz fresh lemon juice and 0.25 oz simple syrup to the mixing glass to brighten and slightly sweeten the mixture so the cocktail has a bite but remains balanced.

Add balance components

Add 2 dashes orange bitters and 1 dash aromatic bitters. Fill the mixing glass with plenty of ice (enough to chill and dilute properly).

Bitters and ice

Stir the mixture for 20–30 seconds (about 15–20 full turns) until well-chilled and slightly diluted — the outside of the mixing glass should become frosty. The goal is a silky texture and balanced dilution.

Stir

Dump the ice water from the chilled rocks glass and strain the stirred cocktail over a large ice cube (or fresh ice) into the rocks glass.

Prepare serving glass

Express an orange peel over the drink by holding it skin-side down above the glass and giving it a firm twist to release oils; run the peel around the rim and drop it into the glass. Optionally, add a second small flamed twist for a smoky orange aroma. Serve immediately.

Garnish and finish

London dry gin

Sweet vermouth

Aperitif liqueur (e.g., Lillet Rouge or Cocchi Americano Rosso)

Amaro or bitter liqueur (mild, e.g., Averna or Montenegro)

Fresh lemon juice

Simple syrup (1:1)

Orange bitters

Angostura or aromatic bitters

Large ice cube(s)

Garnish: expressed orange peel

Crumble the feta into a medium bowl. Add the ricotta to soften the texture and make the filling creamy.

Stir in the egg until combined—this binds the filling so it holds shape during baking.

Add the chopped parsley and dill (if using), lemon zest, black pepper and red pepper flakes. Mix thoroughly and taste; adjust seasoning if desired (feta is salty, so no extra salt is typically needed).

Cover and refrigerate the filling while you prepare the pastry so it firms slightly and is easier to roll.

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Unroll the phyllo sheets and keep them covered with a lightly damp kitchen towel to prevent drying. Prepare a small bowl with the melted butter mixed with the olive oil.

Working with one phyllo sheet at a time, brush the entire sheet lightly with the butter-oil mixture. Fold the sheet in half lengthwise to form a long rectangle (if you want smaller rolls, cut the sheet into two lengthwise strips before folding).

Place about 2 tablespoons of the feta filling near one short end of the phyllo strip, leaving a 1 cm (1/2 inch) margin on the sides.

Fold the bottom edge up over the filling, then fold in the sides and continue rolling tightly until you reach the end of the strip, forming a neat cigar-shaped roll. Brush the outside with a little more butter mixture as you go to seal layers.

Place the finished roll seam-side down on the prepared baking sheet. Repeat with remaining phyllo and filling. You should get about 8 rolls from this quantity (adjust if you cut sheets into more strips).

If using, brush the tops with milk (for color), sprinkle with sesame or nigella seeds and a light pinch of coarse salt.

Bake in the preheated oven for 18–22 minutes, until the phyllo is golden brown and crisp (rotate the sheet halfway through baking for even color).

Remove from oven and let the rolls rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

feta cheese

ricotta cheese

fresh parsley, finely chopped

fresh dill, finely chopped (optional)

red pepper flakes (optional)

phyllo (filo) pastry sheets

unsalted butter, melted

milk (for brushing, optional)

sesame seeds or nigella seeds (optional)

coarse salt (for sprinkling)

Place the fresh breadcrumbs in a medium bowl and pour the milk over them. Stir and let sit 5 minutes until the breadcrumbs absorb the milk and are moist.

Prep breadcrumbs

Add the ground beef, ground pork, egg, grated Parmigiano-Reggiano, minced shallot, minced garlic, chopped parsley, Dijon mustard, Kosher salt, and black pepper to the bowl with the soaked breadcrumbs.

Using clean hands or a sturdy spoon, mix just until combined. Avoid overworking the meat to keep meatballs tender.

Portion the mixture into 1- to 1¼-inch meatballs (about 24 meatballs). Roll gently between your palms to form smooth balls. Place them on a parchment-lined baking sheet.

Heat a large heavy skillet over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown meatballs on all sides, turning frequently, about 6–8 minutes total, until nicely caramelized but not fully cooked through.

Transfer browned meatballs to a plate. Reduce heat to medium and wipe out any excessive burnt bits, leaving fond to flavor the glaze.

In the same skillet over medium heat, add the reserved Amarena cherry syrup (about 1/4 cup) and 1/2 cup stock, scraping up any browned bits from the pan with a wooden spoon.

Add 1/2 cup drained Amarena cherries and 1 tablespoon brown sugar. Bring to a gentle simmer and cook 3–4 minutes to soften the cherries and concentrate flavors.

Stir in 1 tablespoon aged balsamic vinegar and 1 teaspoon fresh lemon juice. Taste and add 1/4 teaspoon salt and 1/8 teaspoon black pepper if needed.

Whisk the cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering pan. Continue to cook, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes.

Turn the heat to low and swirl in 1 tablespoon unsalted butter until melted and emulsified for a silky finish.

Return the browned meatballs to the skillet, nestling them into the glaze. Spoon glaze over meatballs to coat, cover the skillet, and simmer gently on low for 6–8 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and the glaze has fully coated them.

If the glaze becomes too thick, add up to 2 tablespoons warm stock to loosen and spoon over the meatballs.

Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if a brighter note is desired. If you kept 2–3 whole cherries reserved, slice them in half and toss them on top for presentation.

Transfer meatballs to a serving dish and spoon additional Amarena glaze over them so they are glossy and well coated.

Garnish with chopped fresh parsley and toasted sesame seeds or microgreens if using. Serve warm as an appetizer with toothpicks or over creamy polenta, mashed potatoes, or buttered noodles as a main.

ground beef (80/20)

ground pork

fresh breadcrumbs

whole milk

large egg

grated Parmigiano-Reggiano

minced shallot

minced garlic

Dijon mustard

Kosher salt

freshly ground black pepper

olive oil (for browning)

Amarena cherries (jarred), drained, reserve 2–3 cherries

Amarena cherry syrup (from jar) or cherry juice

chicken or beef stock

aged balsamic vinegar

cornstarch

cold water

brown sugar

unsalted butter

fresh lemon juice

toasted sesame seeds or microgreens (optional)

Rinse 2 cups dried chickpeas under cold water. Place in a large bowl and cover with at least 4 cups cold water. Soak 12–24 hours at room temperature, stirring once or twice; they will swell. Drain and rinse thoroughly when ready.

Soak the chickpeas

Drain the soaked chickpeas and pat lightly to remove excess water. In a food processor fitted with the blade, add chickpeas, roughly chopped onion (about 3/4 cup), parsley, cilantro, dill (if using), and 3 garlic cloves. Pulse in 8–12 short bursts until the mixture is coarse but uniform — it should hold together when pressed but not be a paste. Scrape down the bowl as needed.

Prepare the mixture

Transfer mixture to a bowl and stir in 2 tsp ground cumin, 1.5 tsp ground coriander, 1/2 tsp black pepper, 1/4 tsp cayenne (optional), 1.5 tsp salt, 1/2 tsp baking powder, and 2 tbsp flour. Mix thoroughly. Refrigerate the mixture for 30–45 minutes to firm up; this makes shaping easier.

Season and bind

Using wet hands or a small cookie scoop (about 1 tbsp capacity) form the mixture into small rounds or patties ~1 to 1 1/4 inches wide (bite-sized 'petits'). Press gently to compact but avoid overworking. You should get about 30–36 petits depending on size.

Form the petits

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/4–1/3 inch depth. Heat over medium-high until a small breadcrumb sizzles and browns in ~30 seconds (about 350°F / 175°C). Fry the falafel petits in batches, 2–4 minutes per side, turning once, until deep golden brown and crisp. Do not overcrowd. Maintain oil temperature; reduce heat if they brown too fast. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Sprinkle a light pinch of salt over warm falafel.

Heat oil and fry

For a lighter option: preheat oven to 400°F (200°C). Place petits on a parchment-lined sheet, brush or mist with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp at edges.

Alternative: Bake

In a small bowl whisk together 1/2 cup well-stirred tahini, 1/4 cup Greek yogurt, 2 tbsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp ground cumin and 1/4 tsp salt. The mixture may seize and thicken; gradually whisk in up to 2 tbsp water, 1 tablespoon at a time, until a smooth, pourable cream is achieved. Taste and adjust lemon, salt, or garlic. Drizzle 1 tsp olive oil into the finished sauce for sheen if desired.

Arrange warm falafel petits on a platter. Spoon or pipe tahini cream alongside or over the petits. Sprinkle chopped parsley and a light dusting of sumac or smoked paprika for color and brightness. Serve with lemon wedges for squeezing.

Storage: Refrigerate leftover falafel in an airtight container up to 3 days; reheat in a hot oven or air fryer to restore crispness. Tahini cream keeps 2–3 days refrigerated.

dried chickpeas

cold water (for soaking)

yellow onion, roughly chopped

fresh parsley, packed

fresh cilantro, packed

fresh dill (optional), chopped

garlic cloves

ground black pepper

ground cayenne (optional)

baking powder

all-purpose flour (or chickpea flour for gluten-free)

vegetable oil (for shallow frying)

lemon wedges (for serving)

tahini (well-stirred)

plain Greek yogurt (or dairy-free yogurt)

water (to thin)

garlic, minced

olive oil (optional finish)

sumac or smoked paprika (optional)

Preheat the oven to 350°F (175°C). Melt the unsalted butter in a small saucepan or in the microwave until fully liquid. Brush a 9x13-inch (or similar) baking pan with about 1–2 tablespoons of the melted butter to coat the bottom and sides.

Preheat and prep

In a bowl, combine the finely chopped walnuts (or pistachios/almonds), 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves (if using). Mix thoroughly so the spices and sugar are evenly distributed through the nuts.

Prepare nut filling

Unroll the phyllo sheets and cover them with a damp kitchen towel to prevent drying. Place one sheet into the buttered pan and brush it lightly with melted butter. Repeat layering and buttering for 6 sheets (or half the number of sheets), brushing each sheet thoroughly so all layers are well buttered.

Layer phyllo

Evenly spread the nut mixture over the layered phyllo in the pan, leaving about 1/2-inch space at the edges. Gently press the nut mix down so it forms an even layer.

Add nut filling

Continue layering the remaining phyllo sheets over the nut layer, brushing each sheet with melted butter as before, until all sheets are used. Reserve about 1–2 tablespoons of butter for the top. If your phyllo comes in more than 12 sheets or you prefer a thicker pastry, adjust layers evenly and ensure nuts are sandwiched between equal numbers of sheets.