his menu changes with the vegetables of every season grown in the Jezzine region

Cold Starters

Lebanese Fattoush Salad
Served with Jezzine wood-oven baked bread tossed with summak and olive oil

Green Lentil Salad
Mixed with olive oil, parsley, a touch of cilantro and fresh mint leaves

Borghol Salad
Bulgur wheat salad with diced tomato and zucchini

Country Flat Green Beans
Boiled to melting point with raw white almonds marinated with lemon, olive oil and a touch of garlic

Spinach Fatayer
Homemade dough stuffed with fresh spinach, finely chopped onions and tomatoes and a dash of Summak  

Cheese Sambusek
Savory Lebanese turnover pastry hand-pies stuffed with a mix of local cheese and fresh herbs  

Hot Starters

Curry Balila
Lebanese traditional chick-pea based dish infused with curry and cilantro 

Fried Cauliflower, Zucchini & Eggplant
Sun-roasted thin slices of cauliflower, zucchini and eggplant that have been fried to a nice crisp

Cassoulet Sojok
Country flat white broad beans cooked in tomato sauce with Sojok (Lebanese spicy sausage) 

Diced Potato Cubes
Fried to a nice crisp mixed with coriander and a touch of garlic

Main Dish

Roasted Lamb
Slowly cooked for 6 hours in our "earth oven" accompanied by an assortment of roasted vegetables and baked potatoes seasoned with hints of thyme and rosemary 

Spoiler Alert: The dish above is cooked underground

Kindly note a week’s notice for our home cooked menus, with a minimum of 6 adults is greatly appreciated.