This 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
Kebbet Jezzine
Finely ground meat mixed with bulgur shaped into ovals and stuffed with Jezzine goat cheese, caramelized onions and walnuts
"Mousakhan" composed of underground baked local free-range Chicken
Served on wood oven Jezzine bread marinated with Summak and onion sauce
OR
Roasted Chicken
Served on a bed of Freekeh (whole grain green wheat) topped with roasted almonds
Kindly note a week’s notice for our home cooked menus, with a minimum of 6 adults is greatly appreciated.