LET US CATER YOUR NEXT EVENT! Packages Serves 20

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LET US CATER YOUR NEXT EVENT! Packages Serves 20 Party Package 550 4 dips • Hummus • Baba Ghanoush • Labneh • Tapenade Salad (select two) • Greek Salad • Fattouche Salad • Caesar Salad Proteins (select two) • Falafel • Chicken Taouk • Shawarma • Kafta Lebanese Rice Batata Hara Pita Bread or Pita Chips Dessert assortment Lebanese Lemonade carafes Finger Food Sampler 250 Great as an add-on to our Party Package 20 pc kibbeh 20 pc sfiha meat pies 20 pc manakish za’atar 20 pc fatayer spinach 20 pc lebanese dumplings 20 pc lebanese cheese spring rolls Call us today! (732) 825-8411 300 Main St Asbury Park, 07712 A la Carte Serves 8-10 SALADS Fattouche Salad 55 romaine lettuce, cucumbers, tomatoes, mixed peppers, red onions, radishes, mint in a homemade pomegranate vinaigrette, topped with pita chips Greek Salad 55 romaine lettuce, red onions, cucumbers, cherry tomatoes, mixed peppers, radishes, black olives & feta cheese in a balsamic vinaigrette Caesar Salad 55 romaine lettuce, tomato, parmesan cheese, croutons, served with a lemon, olive oil, garlic, anchovy dressing Niçoise Tuna Salad 70 tuna, tomato, radish, candied onions, peppers, hard boiled eggs, black olives, anchovies in a lemon olive oil vinaigrette Caprese Salad 70 tomato, mozzarella, homemade pesto, dressed in a balsamic reduction vinaigrette . Harvest Quinoa Salad 75 mesclun mixed greens salad, quinoa, red onions, pumpkin seeds, sunflower seeds, dried cranberries & apricots, roasted almonds, pistachios and pine nuts, berry vinaigrette Call us today! (732) 825-8411 300 Main St Asbury Park, 07712 A la Carte Serves 8-10 MAIN DISHES Beef Shawarma 80 marinated beef served with tomato, onion, pickles, parsley, tahini dressing and pita bread Chicken Taouk 70 marinated chicken served with tomato, onion, pickles, parsley, garlic aioli and pita bread Kafta 80 ground lamb & beef, herbs, tomato, onion, pickles, hummus dressing, and pita bread Falafel 65 chickpea patties, tomato, onion, pickles, parsley, tahini dressing and pita bread Specialty rice with Beef 65 basmati rice cooked in beef broth topped with 24-hour marinated beef, golden roasted almonds and cashew nuts Specialty rice with Kafta 65 basmati rice cooked in beef broth topped with ground lamb and beef patties, golden roasted almonds and cashew nuts. Specialty rice with Chicken 60 Basmati rice cooked in chicken broth topped with cinnamon-dusted chicken cutlets, golden roasted almonds and cashew nuts Paninis Panini Caprese 42 basmati rice cooked with house spices topped with roasted almonds and cashews Panini Pollo 48 spicy cubed potatoes, hint of lemon Call us today! (732) 825-8411 300 Main St Asbury Park, 07712 A la Carte Serves 8-10 SIDES + DIPS Lebanese Rice 40 basmati rice cooked with house spices topped with roasted almonds and cashews Batata Hara 40 spicy cubed potatoes, hint of lemon Hummus + Pita 16 Chickpeas, tahini, lemon juice, garnished with parsley Baba Ghanoush + Pita 16 grilled eggplant, garlic, lemon juice, tahini, garnished with parsley and sumac Labne + Pita 16 yogurt dip, olive garnish & olive oil . Tapenade + Pita 16 provençal olive spread BEVERAGES Lebanese Lemonade 30 Unsweetened Iced Tea 20 Iced Coffee 25 DESSERT Lebanese Baklawa 45 Greek Baklava 40 Chocolate Cake 40 Carrot Cake 40 Call us today! (732) 825-8411 300 Main St Asbury Park, 07712 .

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Aladdins-Nutritional-Info.Pdf
The purpose of this analysis is to assist you in making the right food choices for your personal needs. All nutrition information is based on the entire plate served. Please note the generous portion sizes of our dishes; in the spirit of Lebanese tradition, many of our dishes are intended to be shared. Take home containers are available if you wish to limit your intake and save a portion of your meal for another time. APPETIZERS Serving Calories Total Fat Sat. Fat Trans Fat Chol Sodium Potassium Carb Fiber Sugars Protein Size (g) (g) (g) (mg) (mg) (mg) (g) (g) (g) (g) Hummus - Small 8oz 418 23 3 0 0 1344 - 43 11 7 16 Hummus - Regular 18oz 608 32 4 0 0 2006 - 65 16 11 24 Hummus - Large 26oz 1216 64 9 0 0 4010 - 129 33 21 48 Tabouli - Small 4oz 204 19 3 0 0 440 335 9 3 2 2 Tabouli - Regular 9oz 403 37 5 0 0 847 670 18 5 5 4 Tabouli - Large 13oz 602 56 8 0 0 1255 1005 26 7 7 6 Baba Gannouj - Small 8oz 357 28 4 0 0 1264 - 26 6 5 9 Baba Gannouj - Regular 12oz 516 39 6 0 0 1901 - 39 9 8 14 Baba Gannouj - Large 24oz 1031 78 11 0 0 3801 - 77 17 17 27 Spicy Cauliflower 9oz 140 11 2 0 0 910 - 9 5 4 4 Foole M Damas - Small 7oz 297 24 3 0 0 1037 360 15 5 5 6 Foole M Damas - Regular 14oz 749 66 9 0 0 2071 648 31 9 8 13 Loubie - Small 8oz 135 8 1 0 0 558 389 12 3 5 3 Loubie - Regular 11oz 206 11 2 0 0 976 680 21 6 9 5 Falafel - Small 5.5oz 360 14 2 0 2 1725 724 45 9 10 17 Falafel - Regular 10oz 528 17 2 0 2 2714 1291 74 15 17 26 Dawali - Small 10oz 541 37 5 0 2 1057 881 46 8 10 11 Dawali - Regular 25oz 1090 75 11 0 6 2148 1770 92 16 19 22 Kibbie 12oz 831 60 13 1 69 1265 816 51 8 10 27 Sambusek 11oz 628 21 4 0 160 580 654 70 6 9 39 Fatayer 7oz 341 4 2 0 13 540 757 63 5 4 13 Sfiha 13oz 677 26 9 1 102 1587 1001 63 4 9 41 Vegetarian Combo 27oz 1293 72 10 0 2 4582 2294 113 22 26 45 SOUP Serving Calories Total Fat Sat.
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BYW Inhouse Menu APRIL 2021
BALADE The Legend Fresh, local; used when describing produce of high quality BURGHUL Cereal made from different wheat species, such a Durum Wheat JEBNE Cheese LABAN Homemade Lebanese Yoghurt MANAKEESH Lebanese pizza that comes with a variety of toppings; enjoyed anytime of the day MEZZE Refers to a selection of small tasty dishes served in the beginning of a large-scale meal SALATA Lebanese word for salad SANDWEECHET Lebanese word for sandwich SUMAC Tart and Tangy, deep burgundy colored spice harvested from a wild berry bush TAHINI Paste of lightly toasted ground sesame seeds TARBOUSH A red felt cap with a tassle that hangs from the crown that used to be part of the traditional Middle Eastern dresswear. TOUM A Lebanese garlic aioli KHIAR A Lebanese word for cucumbers ZAATAR Spice mixture of dried wild thyme, sesame seeds and sumac; high in antioxidants * Please refer to Legend above for deﬁnitions of any starred (*) items in menu. v Please note, (v) refers to vegetarian dishes. WEEKEND SPECIAL SATURDAY & SUNDAY Mloukhie: Mallow leaves cooked with chicken, cilantro, onion vinaigrette, topped with toasted 25 pita chips served with rice SOUPS Hearty Lentil Soup (V): Swiss chard, lentils with essenstial Lebanese spices and frech lemon juice 8 Chicks & Veg: Homemade vegetable soup with tender pieces of chicken in aromatic broth 8 SALADS Taboule (v): Authentic parsley salad with burghul* mixed with chopped onions, tomatoes, olive oil, 14 and fresh lemon juice Fattoush (v): Mixture of greens with cucumber, tomatoes, onions, mint, bell peppers, sumac* and 12 extra virgin olive oil, served with toasted pita chips Artichoke (v): Combination of Cucumber, tomatoes, Scallions, Olive Oil and Fresh Lemon Juice 14 Halloume (v): Mixed green, tomatoes, cucumbers, olives served with pomegranate molasses 20 Chicken Meshwe: Chargrilled marinated boneless chicken over a mixture of greens, black olives, 19 cucumbers, tomatoes and feta cheese.
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Recipe Fuul Mudammas EGYPT
M * Fuul Mudammas * Recipe Fuul Mudammas EGYPT Egypt’s breakfast of champions is the country’s national dish. Served up YOU'LL NEED METHOD as a sandwich fi ller, this spice-fest of a stew keeps the 80-million-strong 2 cups of dried broad beans (fava Broad Beans population on the move throughout the day. beans) – the small, round kind (or Note: you can skip this step by using canned beans. cheat by using 4 cups canned cooked 1. Soak the dried fava beans in cold water for 24 hours (make sure beans) they are completely covered by the water), then drain and rinse. 7 cups of water What is It? Tasting 2. In a large pot bring 7 cups of water to the boil. Forget waking up to cornfl akes or muesli. This broad Wafts of garlic hang over the street. Some of the 1 onion, fi nely diced 3. Add the fava beans to the pot and boil for 10–15 minutes, bean (fava bean) dish is a high-energy, supremely swelling crowd are clutching empty containers ready 3–4 garlic cloves, fi nely chopped making sure to skim any foam off the top. nutritious kick-start to your day. Slow-cooked, until to be fi lled. Squeeze your way up to the front, where 1 tomato, fi nely chopped easily mashed, the broad beans are mixed with the vendor is working up a sweat and the customers 4. Reduce heat, cover pot and leave to simmer for eight hours. ⅛ cup squeezed lemon juice tomatoes, onion, garlic and lemon juice, spiced with are yelling with impatience.
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Cocktail Menu | Beverages
menus INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages InterContinental Rio Av. Aquarela do Brasil, 75 São Conrado | Rio de Janeiro, 22610-010 | Brazil Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | bUffeTs | plaTeD menus
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Vegan Street Food
Indice delle ricette 189 indice delle ricette Europa Mediterranea Spagna Andorra Bocadillos piccante 58 Botifarra amb mongetes 30 Churros 58 Tortilla 61 Bosnia ed Erzegovina Cevapcici 31 Lepinje 32 europa Continentale Belgio Francia Waffle 64 Crêpe suzette 34 Bulgaria Gallettes de sarrasin 32 Banitsa 64 Croque-Monsieur 35 Boza 65 Rotolino di baguette 36 Danimarca Grecia AEbleskiver 66 Gyros pita veggie 36 Spanako pita 38 Georgia Tzatziki 39 Khachapuri 66 Italia Germania Tegole 40 Bretzel 69 Miasse 41 Currywurst veg 69 Gelato banana e melone 42 Inghilterra Panissa 43 Brownies 70 Cuculli 44 Cornish Pasty 70 Mondeghili 44 Vegan Rolls 72 Fritole 45 Irlanda Crescione 46 Jacket Potatoes 73 Gnocco fritto 47 Castagnaccio 48 Norvegia Olive ascolane 48 Pølse Med Lompe 74 Torta al testo 49 Smørrebrød 74 Supplì 49 Olanda Arrosticini 50 Poffertjes 76 Pizzette fritte 51 Vlaamse frites light 77 Panzerotti 51 Polonia Nduja 52 Obwarzanki 79 Pane e panelle 53 Pierogi dolci 80 Pizzette sarde 53 Zapiekanka vegan 81 Macedonia Repubblica Ceca Tavce Gravce 54 Smazeny syr 83 Portogallo Romania Ginjinha 54 Langosi 83 Pasteis de nata 57 http://www.gruppomacro.com/prodotti/vegan-street-food 190 Vegan street food Russia Dalaut ki Chaat 115 Bliny dolci 84 Dosa 117 Mandorle pralinate 85 Jalebi 117 Kartoshka 85 Masala Chai 118 Pelmeni 86 Pakora 119 Pyshki 87 Samosa 120 Ungheria Iran Kürtőskalács 88 Pane lavash 121 Töltött Káposzta 89 Iraq Kleeja 122 africa Egitto Israele Falafel 93 Succo di melagrana 123 Ful Medames 94 Libano Koshari 94 Man’oushe 124 Ghana Sfiha 125
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Lunch & Dinner
Lunch & Dinner Aperitifs Seasonal Bellini 8.5 Mezze Hommus (v) 6.5 Arak and Plum 7 Add Parsley, Jalapeño & Spices 7.5 Thyme and Rose Gin & Tonic 9 Add Hand Cut Lamb & Pine Nuts 9.75 Baba Ghannouj (v) 7.75 Aubergine Dip, Pomegranate Seeds Nibbles Aline’s Roasted Nuts 3.5 Marinated Lebanese Olives 4 Tabbouleh (v) 7.75 Crudités with Green Tahini Dip 6 Crostini Labneh and Za’atar 4 Fattoush (v) 7.5 Lentil Soup 6.5 Mixed Herbs, Tomato, Cucumber, Onion, Toasted Pita, Sumac & Pomegranate vinaigrette Labneh (v) 6 Oven Lebanese Pita 4 Strained Yoghurt, Olive Oil Man’ousheh 5 Individual Flat Breads topped Vine Leaves (v) 6 with Za’atar and Olive Oil Stuffed with Rice, Herbs, Tomato, Onion, Sumac Sfiha 6 Small Pies with Lamb, Tomato, Reqaqat Jibneh 6.5 Onion and Pine Nuts Spicy Cheese Rolls Fatayer Sabenegh 5 Falafel (v) 6.75 Individual Pies with Spinach, Sumac, Onion and Pine Nuts Kibbeh 6 Minced Lamb and Burghul Balls, Stuffed with Lamb, Onion and Pine Nut Pumpkin Kibbeh (v) 6 Pumpkin and Burghul Balls, Stuffed Grill Shish Taouk 16.5 with Onion, Chickpea, Walnuts and Pine Nuts All grilled Marinated Chicken Kebabs over charcoal Sujuk 8.5 Lahm Meshwi 17 Sautéed Spicy Sausages, Tomato Marinated Beef Kebabs Batata Harrah (v) 7.5 Kafta 16.5 Spicy Potatoes with Red Pepper, Minced Lamb Kebabs Coriander, Garlic Lamb Chops 18 Fatteh (v) 9 Chickpea, Yoghurt, Pan-Fried Lebanese Pita Mixed Grill 20.50 and Pine Nuts A selection of Chicken Kebabs, Lamb Kebabs & Kafta Cauliflower Shawarma 8 King Prawns 24 Tahini Sauce, Pomegranate Seeds, Aleppo Pepper Sea Bass
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Sfiha – Lebanon and Syria
Sfiha – Lebanon and Syria (Small Middle Eastern Pizza) For lack of a better description these resemble pizzas in that they are thin rolled dough that is topped with various ingredients. These are commonly found in the Middle East as a starter course, particularly in Lebanon and Syria. Yield – 2lbs of Dough Mixing Method – Straight Dough Cooking Method - Baking Ingredients For Making the Dough 3 oz Warm Water 1/2 tsp Sugar 1 oz Fresh Compressed Yeast 10 oz Yogurt (brought to room temperature – can be achieved by putting in mixing bowl set into container of warm water) 2 oz Extra Virgin Olive Oil 18 oz Bread Flour, sifted 2 tsp Salt Procedure For Making the Dough 1. Combine the water, sugar and fresh compressed yeast in a mixing bowl and mix well to combine, cover and set aside to assure the yeast is active and viable (should be able to smell yeast activity within 10 minutes) 2. Once the yeast is shown to be viable add the yogurt and extra virgin olive oil to the bowl with the yeast and water 3. In a separate bowl combine the flour and salt and mix to combine and then add three quarters of the flour and salt mixture to the mixing bowl with the yogurt and yeast and mix with a dough hook attachment to incorporate the flour to the liquid mixture and then slowly add more of the flour mixture until the dough is no longer sticking to the inside of the bowl and a smooth non-sticky dough is formed (may not need to use all of the flour mixture or may need to add slightly more depending on flour strength).
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Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
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Appetizers Salads Pita Pitza Soups
R Menu Soups Chicken Sambusek Salads V-Nine Char-grilled curry chicken combined with onions, Homemade Dressings: A homemade and hearty tomato and veggie peas, herbs and spices folded into a pita pie, Aladdin’s, Almond Nut, Sesame, Balsamic base with chuncks of fresh vegetables. topped with diced tomatoes and scallions. Vinaigrette, Honey Dijon, Tahini Yogurt and With Chicken Fatayer Zesty Sweet Tomato. A spinach, onions and feta cheese pita pie, Lentil Aladdin’s Salad Cooked lentils, swiss chard, celery and topped with feta cheese and scallions. Mixed greens, calamata olives, cucumbers and potatoes, with sautéed onions and garlic. Sfiha sliced tomatoes, topped with feta cheese and scallions. A combination of ground beef, tomatoes, onions, With Chicken Aladdin’s dressing on the side. Vegetarian Chili pine nuts and herbs folded into a pita pie, Red kidney beans, vegetables and fresh topped with cheddar cheese and scallions. Almond Salad chunks of tomatoes are the base for this Dawali Mixed greens tossed with Almond Nut dressing, topped mildly spicy and hearty chili. Grape leaves stuffed with rice, chick peas, with roasted almonds, parmesan cheese, cucumbers, mushrooms, scallions and alfalfa sprouts. With Chicken tomatoes and parsley topped with Aladdin’s Dressing, feta cheese and parsley. Pita on the Len-Chili Spinach Salad side. Half lentil, half chili. Spinach, cucumbers, mushrooms, scallions, alfalfa Kibbie With Chicken sprouts and sliced tomatoes. Your choice of cheddar Three, lean beef and crushed wheat shells or feta cheese and dressing. Add cheddar or feta cheese stuffed with spiced ground beef, roasted onions, Chicken Salad No sulfites or any type of preservatives are used in pine nuts then deep fried in peanut oil.
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Food Plays a Very Important Part in the Social and Family Life of Lebanon; It Is All About Enjoying, Sharing and Having a Good Time
Food plays a very important part in the social and family life of Lebanon; it is all about enjoying, sharing and having a good time. Lebanese cuisine is an exploration of an abundant array of healthy dishes; mostly based on cereal(s), pulses and fresh vegetables, that when combined with exotic Arabic spices, results in the most exquisite healthy food. Here at Du Liban, we promise to guide you through this culinary discovery and provide you with the best of what the Mediterranean flavours have to offer. ﻟﻠﻄﻌﺎم دور أﺳﺎﺳﻲ ﻓﻲ اﻟﺤﻴﺎة اﺟﺘﻤﺎﻋﻴﺔ اﻟﻠﺒﻨﺎﻧﻴﺔ، ﻓﻤﻦ ﺧﻼﻟﻪ ﻧﺘﺸﺎرك ّﻟﺬة اﻛﻞ واوﻗﺎت اﻟﺠﻤﻴﻠﺔ. إن اﻟﻤﻄﻌﻢ اﻟﻠﺒﻨﺎﻧﻲ ﻫﻮ ﻋﺒﺎرة ﻋﻦ ﺳﻔﺮة واﺳﻌﺔ ﻣﻦ اﻃﺒﺎق ّاﻟﺼﺤﻴﺔ ّاﻟﻤﻜﻮﻧﺔ ﻣﻦ اﻟﺤﺒﻮب واﻟﺒﻘﻮل واﻟﺨﻀﺎر اﻟﻄﺎزﺟﺔ اﻟﺘﻲ ﻳﺘﻢ ﻃﺒﺨﻬﺎ ﻣﻊ اﻟﺒﻬﺎرات ّاﻟﻌﺮﺑﻴﺔ ﻟﺘﻌﻄﻲ أﺷﻬﻰ وأﺑﻬﻰ اﻟﻄﻌﺎم ّاﻟﺼﺤﻲ. ﻧﻌﺪﻛﻢ ﻫﻨﺎ ﻓﻲ "ﻣﻦ ﻟﺒﻨﺎن" ﺑﺄن ﻧﺄﺧﺬﻛﻢ ﻓﻲ رﺣﻠﺔ اﺳﺘﻜﺸﺎف ﻟﻤﻄﺒﺨﻨﺎ، ﺣﻴﺚ ﺳﺘﺘﺬوﻗﻮا ﻃﻌﺎﻣﻨﺎ اﻟﻐﻨﻲ ﺑﺎﻟﻨﻜﻬﺎت اﻟﻤﺘﻮﺳﻄﻴﺔ. La comida tiene un papel central en la cultura del Líbano, constituyendo un acto social que invita a compartir, disfrutar y pasar un buen rato entre amigos o en familia. La cocina libanesa ofrece una rica diversidad de platos basados, fundamentalmente, en cereales, legumbres y verduras que en combinación con sus especias exóticas da como resultado una gastronomía de lo más saludable y exquisita. Aquí, en Du Liban, nos compromentemos a guiarlos a través de esta experiencia culinaria y esperamos poder compartir con ustedes la riqueza de sabores que nos brinda el Mediterráneo. ESTAFETA 2, PLAZA DE LA FUENTE • LA MORALEJA • 28109 MADRID • WWW.DULIBANRESTAURANTS.COM • RESERVAS 916 250 072 ”إﺧﺘﺒﺎرات ”ﻣﻦ ﻟﺒﻨﺎن DU LIBAN EXPERIENCES Absolut mezze (ideal for 2) 60€ ﺛﻤﺎﻧﻴﺔ أﺻﻨﺎف ﻣﻦ ّاﻟﻤﻘﺒﻼت: ّﺣﻤﺺ، ّﺗﺒﻮﻟﺔ، ﻓﻼﻓﻞ، ﻓﻄﺎﺋﺮ، ّﻛﺒﺔ ّﻣﻘﻠﻴﺔ، ورق ﻋﻨﺐ وﺑﻄﺎﻃﺎ ّﺣﺮة.
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Bacchus Specials by Restaurants in the Triangle
Bacchus Specials by Restaurants in the Triangle Sassool Cafe (Cary & Raleigh) Country of focus: Turkey Bacchus Special: Lahem B'ahjeen / Meat Pizzette Sassool Cafe is a family owned business making homemade Lebanese dishes located in Cary and Raleigh. Inspired by their Grandmother who they call “Sassool,” they love using what they’ve learned on their travels to Lebanon in their Triangle restaurants. Co-owners Mounir Saleh, Simone Lawson, and Noelle Scott are excited to offer a delicious Bacchus special for the month of August: a flatbread of ground beef mixed with tomatoes, herbs and spices and baked on Sassool’s thin pita dough. The Turkish Lahmacun is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked. The Lebanese share the same dish, but call it Lahm Ba’jeen (literally translating to meat in the dough). Sassool offers the Lahm Ba’jeen (also called a Meat Pizzette) on their thin pita dough baked in the bread oven. Authentically these thin “pizzas” are stretched across a dome oven to bake. The Turkish and Lebanese take this recipe of the baked dough and spiced meat mix and form the dough into different styles for different ways to eat it. For example, when the dough is smaller and the edges are pinched, it is eaten as more of an appetizer and called “sfiha”. You will also see the “pizzas” folded over to be eaten like a sandwich. Asali Desserts and Cafe, (Cary) Country of focus: Turkey Bacchus Special: Sahlab Drink Finish your date night off with a ride to MacGregor Village in Cary for a sweet nightcap at Asali Desserts and Cafe.
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Celebra En Beytna
Celebra en Beytna Disfruta de encuentros especiales entre amigos y familiares. Acompaña tu cena de empresa con los mágicos sabores de la auténtica cocina Jordana. ¡Ven a vivir una experiencia mágica! Menú A ENSALADAS TABBOULEH Ensalada de perejil picado con tomate, limón, menta fresca, cebolla y Bulgur FATOOSH Ensalada mixta con pan de pita tostado y Sumac (condimento tradicional árabe) ENTRANTES FRÍOS HUMMUS Crema de garbanzos con Tahini (salsa de sésamo) y ajo aderezada con limón y aceite de oliva virgen extra MUTABBAL Crema de berenjena ahumada con Tahini (salsa de sésamo) y ajo MUHAMMARAH Pimientos rojos asados cremosos con Bulgur, nueces y sirope de granada YALANJI / HOJAS DE PARRA Rollitos de hojas de parra rellenos con arroz y verdura picada cocinados lentamente con aceite de oliva CALIENTES FALAFEL Croqueta árabe de garbanzos con finas hierbas y cebolla KUBBEH FRITO Croquetas de carne y Bulgur con cebolla y piñones FATAYER DE ESPINACAS Empanadillas triangulares de espinacas con especias de Sumac SFIHA DE CARNE Pan horneado con carne picada a las finas hierbas PLATO PRINCIPAL TAJÍN DE KOFTA Y TAHINI Carne picada de cordero con Tahini (salsa de sésamo), cocinada en olla de barro sellada con pan de pita LUBINA Lubina marinada a la brasa servida con salsa de pimiento verde PARRILLA VARIADA Mezcla de carnes, kebab, cordero, dados de pollo y chuletas de cordero, servidas con tomate y cebolla POSTRES BEYTNA BAKLAWA Finas hojas de hojaldre rellenas de pistacho molido y jarabe de azahar HALAWET EL JIBN Rollitos de sémola rellenos de crema de queso, pistacho y jarabe de azahar Tarta JORDANA DE NAVIDAD Tarta especial de fruta confitada, dátiles y frutos secos marinados en ron BEBIDAS Copa de bienvenida: CAVA Agua, refrescos, cerveza, vino tinto COTO IMAZ RESERVA 2014 RIOJA, vino blanco NAIA 2018 Rueda, café o infusiones.
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