Many lebanese foods are naturally vegetarian, and there's no better example of this than our traditional
We take pride in grinding our lentils, garbanzos, and fava beans every morning. The coarse dough, combined with some special herbs and
spices, take a dip in our fryer so they become outrageously golden brown and delicious, its crunch more than willing to stand up to our
hearty tahini sauce.
We throw it in a pita with some fresh vegetables and kabees el lift, the original pickled turnips of the
Middle East, to provide a sharp contrast to the rich tahini and to make the kind of complex and delicious sandwich you deserve.