La Franco Libanaise de Gastronomie

Crispy fried patties made from chickpeas and fava beans. The inside is tender and flavored with herbs. Traditionally served in flatbread with fresh vegetables and a sesame sauce (tarator).

Thin slices of marinated meat roasted on a vertical spit. The meat is juicy and rich in oriental spices. Enjoyed in a sandwich with crudités and garlic or sesame sauce.

Chicken breast skewers marinated in lemon, garlic, and spices. The meat is tender and grilled. Classically accompanied by a creamy garlic sauce (toum).

Ground lamb meat mixed with fresh parsley, onions, and spices. Grilled on a skewer for a smoky and savory flavor. Served with hummus for creaminess.

Pan-fried chicken livers with onions and tomatoes, sometimes enhanced with pomegranate molasses. Melting texture and rich taste. Ideal with Lebanese bread.

Small Lebanese sausages made from spicy ground meat, often sautéed and drizzled with lemon juice. Tangy and fragrant flavor. Pairs perfectly with hummus.

Fish fillet prepared with a rich sauce based on sesame paste (tahini) and citrus (Samke Harra). Nutty and slightly tangy flavor. A Lebanese coastal specialty.

Dried and spicy beef sausage, generously seasoned with garlic and cumin. Piquant and intense flavor. Served hot, it releases powerful aromas.

Aged cheese in balls, coated with herbs (often thyme) and spices. Crumbly texture and strong, fermented, salty taste. Served crumbled with tomato and olive oil.

Fresh sandwich with white, salty Feta cheese. Granular texture. Accompanied by tabbouleh and crunchy vegetables for a light meal.

Fresh cheese obtained by draining yogurt. Thick and creamy texture, fresh and tangy taste. Served simply with olive oil and olives.

Vegetarian assortment including moussaka (eggplant with tomato and chickpeas) and potatoes. Simmered Mediterranean flavors. Tender and rich in taste.

Lebanese bread flatbread baked in the oven topped with melted cheese. Soft dough similar to pizza. This version is enhanced with spicy sausage (soujok).

Lebanese bread flatbread topped with a mixture of ground meat, tomatoes, onions, and spices (Lahm bi Ajin). Baked in the oven for a crispy edge texture. Rich and aromatic flavor.

Traditional Lebanese bread flatbread topped with salted white cheese (Akkawi or blend). The cheese melts when cooked. Eaten hot, folded or open.

Pastry or flatbread filled with fresh spinach, onions, and sumac. Sumac adds a characteristic lemony note. A flavorful vegetarian option.

The most classic version, topped with a mixture of dried thyme, sesame, and sumac (Zaatar) mixed with olive oil. Herbal, earthy, and tangy flavor.

Extra portion of meat to add to your sandwich or plate.

Extra portion of fresh vegetables or cheese to enhance your dish.