Ginger-soy glazed salmon, stir-fried rice, bean sprouts, chili flakes, soy sauce, sesame oil, edamame, and a sunny side up egg

Salmon Fried Rice*

Lebanese Wine

Baklava

Grilled beef or chicken kabobs served with sides.

Kebabs

Marinated chicken served with rice and vegetables.

Shawarma Plate

Fresh parsley salad with tomatoes and bulgur wheat.

Tabbouleh

Authentic Lebanese hummus served with pita bread.

Hummus

RALEIGH TIMES

RALEIGH TS

Pizza Times

Whole Cooked Hog

Empire Eats

Hopfly Sour Stripes Candy Sour - Charlotte, NC

Cider infused with passionfruit pulp and dry hopped with Mosaic.

Potters Mosaic Passionfruit  Dry Cider- Charlottesville, VA

Watermelon Gose with just enough sea salt to balance sweetness with acidity. Clean, dry finish.

Anderson Valley Briney Melon Gose - Boonville, CA

A peanut butter and jelly sandwich-inspired brown ale conditioned on house-toasted peanuts and raspberries.

Fonta Flora Arlo's Original Brown Ale—Nebo, NC

Crisp, medium bodied ale with a deep copper color and a rich, caramel, malty sweetness.

Southern Appalachian Copperhead Amber - Hendersonville, NC

666, a hell of a combination. Let yourself be swept away by the dance of the hop devils.

Duvel 666 Belgian Blonde - Puurs-Sint-Amands, Belgium

Top fermenting Blonde ale with notes of pear, apple, and brandy. Very boozy finish.

Piraat Belgian Blonde Ale - Ertvelde, Belgium

This Traditional Bavarian wheat beer has hints of banana & clove.

Clouds El Hefe Wheat - Raleigh, NC

Kool-Aid inspired fruit punch hard seltzer. Need we say more?

Funguys Frozen Pizza Fruit Punch Seltzer - Raleigh, NC

Melted cheddar blend, scallions, and bacon; served with a side of our house-made Ranch

Loaded Fries

Served on grilled corn tortillas with pickled onion, pico de gallo, cilantro, cotija cheese, avocado ranch and salsa verde

Street Tacos (Mix & Match) Black Bean

Grilled shiitake mushrooms in Al Pastor sauce with pineapple; served on grilled corn tortillas with pickled onion, cilantro, cotija cheese, and salsa verde

Street Tacos (Mix & Match) Al Pastor-Style Shiitake Mushroom

In a small bowl, mix together soy sauce and grated ginger. Marinate the salmon fillets in this mixture for at least 15 minutes.

Prepare the Salmon

Heat a non-stick skillet over medium heat. Add a little oil and cook the marinated salmon for about 4-5 minutes on each side or until cooked through. Remove from the pan and set aside.

Cook the Salmon

In the same skillet, add sesame oil. Once hot, add the cooked rice, breaking up any clumps. Stir-fry for about 3-4 minutes.

Stir-fry the Rice

Add bean sprouts and edamame to the rice, stir-frying for another 2-3 minutes. Season with soy sauce, chili flakes, salt, and pepper to taste.

Add Vegetables

In a separate pan, fry the eggs sunny-side up to your liking.

Cook the Eggs

Divide the fried rice among plates, top with the glazed salmon, and place a sunny-side up egg on each serving. Garnish with sliced green onions.

Serve

Salmon fillet

Soy sauce

Ginger (grated)

Rice (cooked, preferably day-old)

Bean sprouts

Edamame (shelled)

Chili flakes

Sesame oil

Eggs

Green onions (sliced)

Salt

Pepper

Chill the white and rosé wines in the refrigerator for at least 2 hours before serving.

Chilling the Wines

Open the bottles of red wine and Arak just before serving to allow them to breathe.

Opening the Bottles

Serve the wines in appropriate wine glasses. Red wine should be served in larger glasses, while white and rosé wines can be served in standard wine glasses.

Glassware

Pair the wines with traditional Lebanese dishes such as kibbeh, tabbouleh, or grilled meats.

Pairing Suggestions

Chateau Musar Red

Kefraya Red

Lebanese White Wine

Lebanese Rosé Wine

Arak

In a bowl, mix the chopped walnuts, chopped pistachios, and ground cinnamon together. Set aside.

Prepare the Nut Filling

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with melted butter. Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.

Layer the Phyllo Dough

Spread half of the nut mixture evenly over the phyllo layers. Add 4 more sheets of phyllo dough, each brushed with butter. Top with the remaining nut mixture.

Add the Nut Filling

Layer the remaining phyllo dough on top, brushing each sheet with butter, and finish with a final layer of 8 sheets.

Finish Layering

Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for about 50 minutes, until golden brown.

Cut the Baklava

While the baklava is baking, combine sugar, water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes.

Prepare the Syrup

Once the baklava is done baking, immediately pour the hot syrup over it. Allow it to soak for several hours or overnight before serving.

Add Syrup to Baklava

Phyllo dough

Chopped walnuts

Chopped pistachios

Ground cinnamon

Unsalted butter, melted

Sugar

Water

Honey

Vanilla extract

In a bowl, combine olive oil, minced garlic, paprika, cumin, salt, and black pepper. Add the cubed beef or chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Marinate the Meat

If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, make sure they are clean and ready to use.

Prepare the Skewers

Thread the marinated meat, bell peppers, and onion onto the skewers, alternating between meat and vegetables until the skewers are filled.

Assemble the Kebabs

Preheat the grill to medium-high heat. Place the assembled skewers on the grill and cook for 10-15 minutes, turning occasionally, until the meat is cooked through and has nice grill marks.

Grill the Kebabs

Remove the kebabs from the grill and let them rest for a few minutes before serving. Enjoy with your choice of sides.

Beef or Chicken (cubed)

Bell Peppers (cut into squares)

Onion (cut into squares)

Olive Oil

Garlic (minced)

Paprika

Cumin

Black Pepper

Skewers (wooden or metal)

In a large bowl, mix together olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and lemon juice.

Prepare the Marinade

Add the chicken thighs to the marinade, coating them well. Cover and refrigerate for at least 1 hour or overnight for best flavor.

Marinate the Chicken

Preheat the grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.

Cook the Chicken

chicken thighs

olive oil

garlic, minced

ground cumin

ground coriander

paprika

ground turmeric

ground cinnamon

salt

black pepper

lemon juice

In a medium saucepan, bring the water to a boil. Add the bulgur wheat, stir, cover, and remove from heat. Let it sit for about 20 minutes until the bulgur is tender and the water is absorbed.

Prepare the Bulgur

While the bulgur is soaking, chop the parsley, tomatoes, cucumber, green onions, and mint.

Chop the Vegetables

In a large bowl, combine the cooked bulgur, chopped vegetables, lemon juice, olive oil, salt, and black pepper. Mix well until all ingredients are evenly coated.

Combine Ingredients

Cover the tabbouleh and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Chill and Serve

Bulgur wheat

Fresh parsley, finely chopped

Tomatoes, diced

Cucumber, diced

Green onions, chopped

Fresh mint, finely chopped

Lemon juice

Olive oil

Black pepper

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

Blend Hummus

If the hummus is too thick, add water one tablespoon at a time until you reach your desired consistency.

Adjust Consistency

Taste the hummus and adjust the seasoning, adding more salt or lemon juice if necessary.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika. Serve with pita bread.

Chickpeas (canned or cooked)

Tahini

Garlic cloves (minced)

Ground cumin

Paprika (for garnish)

Pita bread (for serving)

In a cocktail shaker filled with ice, combine the bourbon, sweet vermouth, honey syrup, fresh lemon juice, and Angostura bitters.

Mix the Ingredients

Shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Express the oils from the orange twist over the drink and then drop it in as a garnish.

Garnish

Bourbon

Sweet Vermouth

Honey Syrup

Fresh Lemon Juice

Angostura Bitters

Orange Twist (for garnish)

In a mixing bowl, combine the ground beef, salt, and black pepper. Form the mixture into two equal-sized patties.

Prepare the Patties

In a skillet over medium heat, cook the bacon strips until crispy. Remove and place on paper towels to drain excess fat.

Cook the Bacon

In the same skillet or on a grill, cook the patties for about 4-5 minutes on each side for medium doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Grill the Patties

On the bottom half of the hamburger bun, place a lettuce leaf, followed by the patty with melted cheese, bacon strips, tomato slice, onion slices, and a drizzle of BBQ sauce. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your choice of sides.

Ground beef

Cheddar cheese

Bacon strips

Hamburger buns

Lettuce

Tomato

Onion

BBQ sauce

In a small bowl, combine warm water, sugar, and yeast. Let it 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 frothy yeast mixture and olive oil.

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.

Salmon Fried Rice*

Lebanese Wine

Baklava

Kebabs

Shawarma Plate

Tabbouleh

Hummus

Raleigh Times

Raleigh Ts

Pizza Times

Whole Cooked Hog

Empire Eats

Hopfly Sour Stripes Candy Sour - Charlotte, Nc

Potters Mosaic Passionfruit Dry Cider- Charlottesville, Va

Anderson Valley Briney Melon Gose - Boonville, Ca

Fonta Flora Arlo's Original Brown Ale—nebo, Nc

Southern Appalachian Copperhead Amber - Hendersonville, Nc

Duvel 666 Belgian Blonde - Puurs-sint-amands, Belgium

Piraat Belgian Blonde Ale - Ertvelde, Belgium

Clouds El Hefe Wheat - Raleigh, Nc

Funguys Frozen Pizza Fruit Punch Seltzer - Raleigh, Nc

Loaded Fries

Street Tacos (mix & Match) Black Bean

Street Tacos (mix & Match) Al Pastor-style Shiitake Mushroom