Lebanon [ 12/07/2017 | 7-10pm ]

Thursday, December 7, 2017
Surprisingly, given its compact size, Lebanon is geographically and climatically diverse, with warm subtropical coastal plains and fertile moisture-laden valleys nestled in snowy mountains; the food is local, diverse, and seasonal.

Filfil bel T’heeneh:  Roasted Green Peppers with Tahini
Hommos bel Lahm wel Snobar:  Hummus with Lamb and Pine Nuts
Hommos bel Shamandar:  Roasted Beet Hummus
Habbar Mahshi ma’ T’heeneh bel Carry:  Rice, Spice and Nut Stuffed Squid on a Tahini Curry Sauce
Farrouj Barri Mhammar ma’ Za’atar:  Roasted Game Birds with Zaatar
Salatet Freekeh o Teen ma’ Jibn o Basal:  Warm Freekeh, Fig, Cheese and Caramelized Onion Salad 
Yakhnet Khodaar ma’ Bharat:  Butternut Squash and Winter Vegetable Stew with 7 Spices
(Dessert will be served, but as always, will be a surprise.)
Out of Stock
SKU: Fall 2017-2
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