MAZA

Cold Mezze~

Manouche with whipped labne and zaytoun
za’atar flatbread, homemade labne “cheese” marinated in herb oil and crusted with pistachio and basil flower, Nablus olives from Palestine.

Lahme Baajine with hummus and pickled turnip
minced beef and veggie flatbread— translates to “Meat in Dough”, housemade hummus, pickled turnips infused with beet.

Tabouli
parsley grows wild in the mountains of Lebanon. This salad is the essence of my country- served in a spicy mustard leaf from Sugar Brown Farm.

Mains~

Warak Inab Syeme
grape leaves stuffed with rice, parsley, green onion and tomato filling.

Kibbeh, served with khyar ou laban
mince pie with a beet infused tzaziki topped with mint oil and Sugar Brown Farm microgreens.

"Heloo"~

Nammoura
semolina cake doused in orange blossom water served with meringue mountains and a mint espuma.

Wine Pairings~

Catena Malbec-
I loved the full body of this wine paired with the richness of the nammoura.

Obsession Symphony-
I chose this wine to go particularly with the mezze plate. I love the sweetness of the wine paired with the freshness of the tabouli!