Janna Lebanese Restaurant

A refreshing Lebanese parsley salad. Finely chopped parsley is mixed with mint, tomatoes, onions, and a little bulgur wheat, then dressed with lemon juice and olive oil. Crisp, tangy, and herbal.

A smooth dip made from blended chickpeas, tahini (sesame paste), lemon, and garlic. Creamy and savory with a nutty undertone. Served with pita bread for dipping.

A spicy variation of classic hummus. The chickpea puree is enhanced with parsley, garlic, and chili pepper. Offers a zesty kick compared to the traditional version.

Smoked eggplant dip, also known as Baba Ghanoush. Roasted eggplant is mashed with tahini and lemon. It has a distinctive smoky flavor and creamy texture.

A cold stew of baked eggplant chunks, chickpeas, and tomatoes. Rich and savory with sweet vegetable notes. Unlike the Greek version, this is typically served cold as an appetizer.

A fresh garden salad with mixed vegetables and herbs. Lightly dressed with lemon and oil. A simple, crunchy palate cleanser.

A rustic salad featuring toasted or fried pieces of pita bread. Seasoned with sumac, a tangy purple spice, giving it a sour, lemony flavor profile.

Known as 'Monk's Salad', this is a simple salad of grilled eggplant flesh mixed with diced vegetables. Smoky and fresh without the tahini found in Moutabbal.

A pungent, aged sheep cheese ball coated in herbs (za'atar), crumbled and mixed with tomatoes and onions. Salty, crumbly, and intense.

Strained yogurt with a consistency similar to cream cheese but lighter and tangier. Often drizzled with olive oil. Eat with bread.

A cooling yogurt dip with diced cucumbers and dried mint. Similar to Greek Tzatziki. Refreshing and mild.

Cured fish roe (bottarga), often sliced thinly and served with garlic and oil. Extremely salty and oceanic. A delicacy for seafood lovers.

A spicy vegetable mixture typically used as a sauce for fish, but served here as a starter. Contains peppers, tomatoes, and cilantro with a spicy kick.

Highly seasoned, air-dried cured beef. Similar to pastrami or bresaola but coated with a thick spice paste including fenugreek and garlic. Salty and strong-flavored.

Green beans braised in olive oil and tomato sauce until tender. Served cold or at room temperature. Savory and simple.

A comforting dish of lentils and rice cooked together until soft, topped with crispy caramelized onions. Earthy and filling.

Grape vine leaves rolled with a filling of rice and herbs (vegetarian). Cooked in lemon juice and olive oil. Sour, tender, and bite-sized.

Traditional Lebanese raw meat dish. Very fresh raw lamb is pounded into a paste with fine bulgur wheat and spices. Eaten with olive oil, mint, and bread. Similar to steak tartare but with a grain texture.

Raw lamb meat mixed with parsley and onions. Smooth and flavorful. Consumed with bread and olive oil.

Raw lamb meat served with a potent garlic puree (toum). For those who enjoy the pure taste of meat with a strong garlic kick.

Premium cut of raw lamb filet, cubed or sliced. The most tender form of raw meat mezze.

Fresh raw liver, typically lamb, served in cubes. Rich, metallic, and sweet. A traditional delicacy often eaten with mint and onions.

A platter of fresh, whole or sliced vegetables like tomatoes, cucumbers, radishes, and onions. Used to accompany mezze dishes.

Classic hummus topped with warm, spiced sautéed meat (usually lamb or beef) and pine nuts. A richer version of the dip.

Hummus served with slices of shawarma meat (marinated roasted meat) on top. Combines the creamy dip with savory roasted meat.

Warm whole chickpeas dressed with cumin, garlic, lemon, and plenty of olive oil. Creamy texture from the cooked beans.

Stewed fava beans seasoned with garlic and lemon. A hearty, earthy dish often eaten for breakfast or as a starter.

Deep-fried balls made from ground chickpeas and herbs. Crispy on the outside, fluffy and green on the inside. Served with tahini sauce.

Crispy cigar-shaped pastry rolls filled with a blend of cheeses. Crunchy and gooey.

Slices of semi-hard, salty cheese grilled until golden and slightly squeaky. Savory and chewy.

Triangular baked pastries filled with a sour spinach mixture (spinach, lemon, sumac, onion).

Deep-fried pastry crescents filled with spiced ground meat and onions. Crispy shell with a savory filling.

Deep-fried pastry crescents filled with cheese.

Miniature open-faced meat pies. The topping is a mix of ground meat, tomatoes, and spices baked on dough.

Fried croquettes made of a bulgur and meat shell, filled with spiced ground meat and pine nuts. Known as Kibbeh. Crunchy outside, savory inside.

Spicy, garlic-heavy sausages sautéed in a lemon and tomato sauce. Pungent and flavorful.

Small Lebanese sausages spiced with cloves and nutmeg, sautéed and glazed with lemon juice or pomegranate molasses.

Chicken livers sautéed until tender and glazed with sweet and sour pomegranate molasses. Rich and tangy.

Chicken wings marinated in garlic, lemon, and oil, then grilled. Smoky and citrusy.

Toasted pita bread sandwiches filled with melted cheese and tomatoes. Crispy and gooey.

Toasted pita bread filled with a thin layer of spiced ground meat. The fat from the meat makes the bread crispy and savory.

Classic fried potatoes.

Steamed white rice, often cooked with vermicelli noodles in the Lebanese style.

A sampler plate featuring 7 popular vegetarian mezze items including dips, salads, and pastries. Great for trying a variety of flavors.

Grilled marinated chicken skewers served with two classic sides: hummus and taboulé salad.

Roasted marinated beef slices (shawarma) served with hummus and taboulé salad.

Grilled ground lamb skewers spiced with parsley and onion, served with hummus and taboulé.

A mixed grill plate with one skewer each of chicken, ground lamb, and lamb chunks. Served with hummus and taboulé.

A vegetarian platter with 7 different mezze items, including dips, salads, cheese rolls, and spinach pastries.

Two skewers of grilled marinated lamb chunks, served with hummus and taboulé.

Tender cubes of lamb marinated and grilled on skewers. Smoky and savory.

Lamb chops grilled on the bone. Juicy and rich in flavor.

Marinated beef roasted on a spit and sliced. Served as a main dish portion.

Skewers of ground lamb mixed with spices, parsley, and onions. Juicy and aromatic.

A mixed grill platter featuring chicken, ground lamb, and lamb chunks.

A grand assortment of hot and cold mezze dishes to share. The variety scales with the number of people.

The premium mezze selection with an even larger variety of dishes, offering a complete tour of Lebanese appetizers.

Whole grilled sea bream, a white fish with mild, sweet flesh. Served with rice and a side of tahini sauce (tarator).

Large grilled prawns seasoned with herbs. Served with rice.

Lunch set menu available weekdays. Choose two courses: Starter & Main or Main & Dessert.

Layers of flaky phyllo dough filled with crushed nuts and soaked in sugar syrup. Sweet, crunchy, and sticky.

Shortbread cookie filled with date paste or nuts (pistachio/walnut). Buttery and crumbly.

A rich dessert made of pistachio dough topped with clotted cream (ashta) and nuts. Dense and very sweet.

Pistachio-filled cookies served with a special marshmallow-like cream called 'Natef'.

Sweet cheese dough rolled with fresh cream (ashta). Served with syrup. Soft, chewy texture with a delicate floral flavor.

Folded pancakes filled with cream (ashta) or nuts. Served with syrup.

Warm melted cheese topped with a semolina crust, soaked in syrup. Stretchy, sweet, and savory.

Milk pudding flavored with orange blossom water. Silky and fragrant.

Seasonal fresh fruit platter.

Three scoops of ice cream or sorbet.

Pear sorbet served with pear brandy.

Ice cream sundae with either chocolate or coffee ice cream, sauce, and whipped cream.

Lemon sorbet served with vodka. A refreshing digestive dessert.