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Sami Saba
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PUMPKIN KIBBY:

Another extremely popular item here at cafe Beirut. We take pumpkin, bulgur wheat, walnuts, onions, raisins, pomegranate molasses and spices then mix it all together. This mixture is then spread in a sheet tray and baked. Think of it as a really yummy vegetarian meatloaf.
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BAKED LAMB:

This is a very popular dish. It all starts with large chunks of leg of lamb that is marinated for 6 days in a bath of aromatics. On the last day we cook it for a minimum of 12 hours on low heat. When done, the meat is so tender, it falls apart. So we shred the meat and it is served over a bed of saffron infused basmati rice with ground lamb. It is topped with fried onion strings and toasted almonds and pine nuts. Served with cafe Beirut salad, assorted Lebanese pickles, pita bread, and a side of yogurt & cucumber with mint.
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SHAWARMA COMBO PLATE:

Both types of shawarma in one dish. A heaping portion of chicken shawarma and beef & lamb shawarma with cafe Beirut salad, assorted Lebanese pickles, tahini sauce, garlic spread, pita bread, and your choice of rice or French fries
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VEGGIE COMBO PLATE:

The perfect option if you can’t make up your mind. Two falafel balls, 2 vegetarian Grapeleaves, some hommous, baba Ghanoosh, Tabooli, rice pilaf, and cafe Beirut salad all served on one plate. It is served with pita bread and a side of tahini sauce.
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MIXED GRILL:

One skewer of chicken kebob, one skewer of beef kebob, and one skewer of kafta kebob, served atop a bed of fluffy rice pilaf- or, French fries, If you choose-with a side of cafe Beirut salad, assorted Lebanese pickles, tahini sauce, garlic spread, and pita bread
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BAKED EGGPLANT W/CHICKPEAS AND OKRA STEW:

This dish is a combination of two other dishes, the baked eggplant with chickpeas and the okra stew (you can tell we are not very original with our dish names). For the eggplant dish, we start by cooking the sauce which is made up of chickpeas, carrots, onions, bell peppers, garlic, tomato paste, salt, pepper, and other top secret spices. This yummy sauce is then ladled over a bed of thickly cut discs of eggplant and then baked. The okra stew is made in a similar fashion. Baby okra is stewed with carrots, onions, bell peppers, garlic, tomato paste, salt, pepper, and other spices. A big scoop of each of these items is served over a bed of rice Pilate and comes with cafe Beirut salad, assorted Lebanese pickles, and some pita bread.
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FRIED EGGPLANT:

Breaded fried discs of eggplant are topped with a little lemon juice and drizzled with tahini sauce
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MOUJADARA:

A simple, yet extremely flavorful item. Green lentils and rice are cooked with onions and a bit of secret spices. Topped with fried onion strings and served with a side of yogurt & cucumber with mint
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BATATA HARRA:

Literally translated, means spicy potato. Cubed potatoes are fried then tossed in cilantro, chile flake, garlic and other spices. Drizzled with a little tahini….YUM!
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FRIED CAULIFLOWER:

Cauliflower + hot oil, that’s it. No fancy batters or marinades. Topped with a little lemon juice and tahini sauce.
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