RESTAURANT AL BACHA PARIS

A very fresh Lebanese salad made mainly of chopped flat-leaf parsley and mint. Garnished with tomatoes, onions, and a little fine bulgur. Dressed with lemon and olive oil, it is served cold.

A colorful peasant salad mixing various raw vegetables and fresh herbs. Its uniqueness comes from the pieces of toasted Lebanese bread that add crunch. Dressed with a tangy vinaigrette, sometimes with sumac.

A creamy puree made from chickpeas and tahini (sesame cream). Enhanced with lemon juice. A classic mezze to spread on Lebanese bread.

Also called Baba Ghanouj, it is a puree of grilled eggplants mixed with tahini (sesame cream). It offers a characteristic smoky flavor and a silky texture. Eaten fresh with bread.

Crumbled sheep's cheese, often aged and spiced, mixed with diced fresh vegetables. Served with olive oil, it has a strong and salty taste.

A cold stew composed of eggplant pieces and whole chickpeas in a rich tomato sauce. Tender and flavorful, it is enjoyed like ratatouille.

A rustic and comforting dish made of lentils and rice cooked together. Topped with caramelized fried onions that add crunch and a sweet-savory flavor.

Rolled vine leaves stuffed with a vegetarian mixture of rice and herbs. Gently cooked, they are tender and infused with a lemony flavor.

A bright red spread made from roasted red peppers, walnuts, and breadcrumbs. Slightly spicy and sweet from pomegranate molasses. Gritty texture and complex flavor.

The classic hummus base topped with sautéed minced meat (lamb or beef) and pine nuts. A savory hot-cold mixture rich in protein.

Small fried or grilled artisanal sausages, seasoned with mild spices. Served with a tangy lemon sauce that balances the richness of the meat.

Spicy and flavorful sausages, often beef-based, with garlic and chili. Flambéed with lemon for a tangy and zesty touch.

Grilled or fried chicken wings, marinated in a garlic and lemon sauce (Provençale). Tender inside and crispy outside.

Sautéed poultry livers, coated in a rich sweet and sour sauce with pomegranate molasses. Melting texture and intense flavor.

Hummus served with slices of Lebanese pastrami (spiced cured meat). The salty and spicy meat contrasts with the sweetness of the chickpea puree.

Fried patties with a crispy shell made of bulgur and meat, filled with a mixture of minced meat and spices. A staple of Levantine cuisine.

Fried vegetarian patties made from ground chickpeas and fava beans with herbs. Crispy on the outside and soft on the inside, often served with tahini sauce.

Small pastry pockets filled with a tangy mixture of spinach, onions, and sumac. Baked until golden.

Small fried or baked pastry pockets, filled with seasoned minced meat and pine nuts. Crispy and savory.

Crispy pastry rolls filled with a mixture of melting cheeses and herbs. Served hot to enjoy the stringy cheese.

Crispy pastry rolls filled with spicy sausage (soujouk) and cheese. A rich and spicy combination.

Crispy cigars filled with bastourma (cured and spiced beef). Offers an intense and salty flavor.

Pastry pockets filled with a mixture of cheeses and pine nuts. A vegetarian version of the classic sambousek.

Small Lebanese pizzas with thin crust, topped with minced meat, tomatoes, and spices. Baked and served hot.

Grilled halloumi cheese slices until golden. This cheese has the characteristic of not melting and retains a firm, rubbery texture.

Grilled pita bread sandwich stuffed with halloumi or sheep's cheese, with tomatoes and mint. The bread becomes crispy and the cheese warm.

Pita bread stuffed with spicy minced meat then grilled. The meat cooks inside the bread, making the whole thing juicy and crispy.

Fried potato cubes then sautéed with garlic, fresh cilantro, and chili. A spicy and flavorful side dish.

Skewers of tender veal cubes, marinated in oriental spices and grilled over wood fire or charcoal.

Grilled lamb chops, subtly flavored with wild thyme. The meat is juicy with an herbaceous taste.

Minced meat skewers seasoned with fresh parsley and onions. Grilled to a tender and smoky texture.

A variation of kafta served on a bed of spicy and garlicky tomato sauce. Richer and juicier than classic kafta.

A tasting platter including a selection of the best grilled meats: chicken, beef, and lamb. Ideal for discovering the different flavors of Lebanese barbecue.

Skewers of white chicken cubes marinated for a long time in lemon, garlic, and yogurt or tomato. The meat remains tender and juicy after cooking.

Half a chicken prepared butterfly-style (flat), marinated with spices and grilled. The skin is crispy and the meat is flavorful.

A complete dish including kafta skewers (spiced minced meat) served with a fresh fattoush salad.

A complete dish with marinated chicken skewers (chich taouk) and a fresh vegetable salad.

Grilled lamb skewers served with Salade du Moine (grilled eggplant salad and vegetables).

A generous plate combining three types of grilled meats with two of the most popular mezzes: hummus and tabbouleh.

A large tasting platter offering a panorama of cold and hot Lebanese appetizers. Ideal for a varied meal without choosing a single dish.

A selection of meatless mezzes, highlighting vegetables, legumes, and dairy products like labneh.

A traditional dish composed of layers of crispy bread, chickpeas (or eggplant), topped with a garlic yogurt sauce and garnished with roasted pine nuts.

Tender octopus pieces mixed with crunchy vegetables and a lemony vinaigrette. A fresh and marine starter.

Squid rings or pieces served as a salad with peppers and onions. Light seasoning to preserve the seafood flavor.

Small whole fish fried until crispy. Often eaten with fingers, dipped in tarator sauce (sesame).

Grilled or fried sardines, generously seasoned with a parsley and garlic-based sauce.

Shrimp sautéed in a pan with plenty of garlic and herbs. A fragrant and flavorful dish.

Octopus pieces sautéed with garlic and cilantro. Firm texture and zesty flavor.

A seafood version of traditional kibbeh, replacing meat with white fish. Flavored with saffron for a unique color and taste.

Classic hummus served hot or warm, topped with sautéed shrimp. A rich and refined dish.

Fish dish baked in a rich tahini-based sauce (sesame cream), topped with caramelized onions and crunchy walnuts.

Spicy fish (literal meaning) cooked with a tomato sauce enhanced with peppers and spices.

Layered dish with crispy bread, garlic yogurt, and shrimp. A combination of creamy and crunchy textures.

Assortment of fried seafood (calamari, shrimp), served hot and crispy with lemon.

Whole grilled fish, served simply to appreciate the delicate flavor of the flesh.

Large grilled shrimp in their shells to retain juices, seasoned with aromatic herbs.

Fried red mullet, a highly prized fish in Lebanon for its delicate flesh. Served crispy.

Whole grilled sea bass, white and firm flesh. Served with steamed potatoes.

A generous assortment of grilled or fried fish and seafood, to share.

Oriental pastries made of multiple layers of filo dough, filled with crushed nuts and drizzled with sugar syrup. Crispy and sweet.

Small shortbread cookies made from semolina, filled with date or dried fruit paste. Often flavored with rose water.

Dry pistachio biscuits served with Natef, a light white cream similar to meringue, made from soapwort root.

Sweet pastry pockets with cheese and semolina, filled with milk cream (achta). Served fresh with syrup.

A hot dessert composed of a layer of desalted melted cheese and a golden crust of semolina or angel hair. Drizzled with sweet syrup.

A creamy milk custard thickened with cornstarch, flavored with orange blossom water. Served cold.

Dessert made of two layers of crispy vermicelli (knafeh) enclosing a creamy milk custard. Served with syrup.