Lebnani
Lebnani Restaurant
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
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Authentic Lebanese Cuisine and Cooking Experiences
valutazione
Recensioni
fotografia
menù
Chickpeas, tahini, garlic, lemon
Charcoal grilled aubergine, tahini, garlic, pomegranate
Roasted walnuts, charred bell pepper, pomegranate, halaby pepper, EVOO
Natural cream yoghurt, cucumber, mint, EVOO
Romaine lettuce, vine tomato, radish, red onion, mint, pomegranate dressing, sumac tossed khobez pitta
Parsley, mint, vine tomato, brown bulgur, lemon, EVOO
Vine leaves, rice, tomato, fresh mint, lemon, EVOO
Spiced lamb, confit onion, brown bulgur, cucumber labné
Charcoal grilled chicken wings marinated in toum, lemon and pomegranate
Koffmann spiced fried potato, coriander, fresh chilli, cumin
Chickpeas, broad beans, tahini, pickled turnip
Mint, kalamata olives, roasted red pepper, zaa'tar, EVOO
Mix of lahéh keshké, shish tauk and lamb kafta, toum, harissa, sumac tabtila salad
Chicken breast marinated in lemon, red pepper paste, baharat, toum with our beity rice
Spiced minced lamb shoulder, onion, all spice, tahini with our beity rice
Chunks of grass-fed lamb rib marinated in sumac, yoghurt, harissa with our beity rice
Overnight marinated thighs, baharat, toum, charred pitta, harissa
Overnight marinated with baharat, sumac tabtila salad, tahini, char grilled tomato
Roasted cauliflower with tahini, harissa and sumac labné
Roasted aubergine with rich tomato ragú, chickpeas, mint with beity rice
Fluffy vermicelli basmati rice cooked in ghee
Pickled turnips, cucumber, green chilli pickles
Marinated black and green Lebanese olives
The traditional start to every Lebanese feast — a bubbly glass for each guest, marinated new-season olives, pickles, and warm khobez.
Silky hummus topped with turkey shawarma marinated in cardamon, pomegranate and date molasses.
A vibrant winter salad of crispy sweet potato, roasted beetroot, charred fennel, and toasted almonds, with a crumble of creamy feta.
Golden-fried lamb kibbé stuffed with a rich mix of walnuts, sweet raisins, pomegranate, and slow-caramelised onions.
Slow-roasted whole goat shoulder, deeply marinated in baharat and citrus, served over brown bulgur with chickpeas, sultanas, and a rich, spiced broth.
Whole spatchcock chicken marinated in garlic, sumac, and pomegranate and grape molasses, oven-roasted and served over brown bulgur with chickpeas and a rich, spiced broth.
Butter beans and tender mallow leaves gently simmered in a slow-cooked tomato and garlic stew, finished with caramelised onions and fresh coriander.
Sticky, sweet, and utterly irresistible, a date and carob pudding served with our house fig and walnut ice cream.
The traditional start to every Lebanese feast — a bubbly glass for each guest, marinated new-season olives, pickles, and warm khobez.
Silky hummus topped with turkey shawarma marinated in cardamon, pomegranate and date molasses.
A vibrant winter salad of crispy sweet potato, roasted beetroot, charred fennel, and toasted almonds, with a crumble of creamy feta.
Golden-fried lamb kibbé stuffed with a rich mix of walnuts, sweet raisins, pomegranate, and slow-caramelised onions.
Slow-roasted whole goat shoulder, deeply marinated in baharat and citrus, served over brown bulgur with chickpeas, sultanas, and a rich, spiced broth.
Whole spatchcock chicken marinated in garlic, sumac, and pomegranate and grape molasses, oven-roasted and served over brown bulgur with chickpeas and a rich, spiced broth.
Butter beans and tender mallow leaves gently simmered in a slow-cooked tomato and garlic stew, finished with caramelised onions and fresh coriander.
Sticky, sweet, and utterly irresistible, a date and carob pudding served with our house fig and walnut ice cream.
Chickpeas, tahini, garlic, lemon
Charcoal grilled aubergine, tahini, garlic, pomegranate
Roasted walnuts, charred bell pepper, pomegranate, halaby pepper, EVOO
Natural cream yoghurt, cucumber, mint, EVOO
Romaine lettuce, vine tomato, radish, red onion, mint, pomegranate dressing, sumac tossed khobez pitta
Parsley, mint, vine tomato, brown bulgur, lemon, EVOO
Vine leaves, rice, tomato, fresh mint, lemon, EVOO
Spiced lamb, confit onion, brown bulgur, cucumber labné
Charcoal grilled chicken wings marinated in toum, lemon and pomegranate
Koffmann spiced fried potato, coriander, fresh chilli, cumin
Chickpeas, broad beans, tahini, pickled turnip
Mint, kalamata olives, roasted red pepper, zaa'tar, EVOO
Mix of lahéh keshké, shish tauk and lamb kafta, toum, harissa, sumac tabtila salad
Chicken breast marinated in lemon, red pepper paste, baharat, toum with our beity rice
Spiced minced lamb shoulder, onion, all spice, tahini with our beity rice
Chunks of grass-fed lamb rib marinated in sumac, yoghurt, harissa with our beity rice
Overnight marinated thighs, baharat, toum, charred pitta, harissa
Overnight marinated with baharat, sumac tabtila salad, tahini, char grilled tomato
Roasted cauliflower with tahini, harissa and sumac labné
Roasted aubergine with rich tomato ragú, chickpeas, mint with beity rice
Fluffy vermicelli basmati rice cooked in ghee
Pickled turnips, cucumber, green chilli pickles
Marinated black and green Lebanese olives
The traditional start to every Lebanese feast — a bubbly glass for each guest, marinated new-season olives, pickles, and warm khobez.
Silky hummus topped with turkey shawarma marinated in cardamon, pomegranate and date molasses.
A vibrant winter salad of crispy sweet potato, roasted beetroot, charred fennel, and toasted almonds, with a crumble of creamy feta.
Golden-fried lamb kibbé stuffed with a rich mix of walnuts, sweet raisins, pomegranate, and slow-caramelised onions.
Slow-roasted whole goat shoulder, deeply marinated in baharat and citrus, served over brown bulgur with chickpeas, sultanas, and a rich, spiced broth.
Whole spatchcock chicken marinated in garlic, sumac, and pomegranate and grape molasses, oven-roasted and served over brown bulgur with chickpeas and a rich, spiced broth.
Butter beans and tender mallow leaves gently simmered in a slow-cooked tomato and garlic stew, finished with caramelised onions and fresh coriander.
Sticky, sweet, and utterly irresistible, a date and carob pudding served with our house fig and walnut ice cream.