Pre-order online until THU Oct 15, 10pm
Pick up on FRI Oct 16, 6-7:30pm
Bilad al-Sham is the Arabic name for what is known in the West as the Levant, the lands and cultures of the south-eastern Mediterranean incorporating present-day Palestine, Israel, Jordan, Lebanon, and Syria, bleeding over into some of Egypt and eastern Turkey. It is understood as the “land to the north”, or more literally “land on the left-hand” from the vantage point of someone in Mecca, at the center of the Islamic world. This region is home to one of the most ancient culinary traditions in the world, reaching back thousands of years across eras of Phoenician, Roman, Greek, Persian, Byzantine, Egyptian, Arab, and Ottoman Turk rule.
Contemporary Lebanese cuisine embodies much of this ancient history, together with more modern, cosmopolitan influences. Chef Sana Mahmoud has curated a selection of classic Lebanese dishes that showcase the diverse flavours, and healthy, fresh ingredients that have made Mediterranean food so popular the world over.
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Salata
Colourful salad of chopped romaine lettuce, tomatoes, bell pepper, onions, cucumber, with a lemony-mint and pomegranate dressing. #vegan
Kibbeh
Considered the national dish of Lebanon; these pointy, torpedo-shaped dumplings feature a crunchy shell made of bulgur, semolina, minced beef, onions, marjoram and baharat, the classic 7-spice blend of the Levant. It is stuffed with halal ground beef & onions, and deep fried until deep mahogany and delightfully crispy. The vegan version is made from potato & bulgur, and feature a lemony spinach and chickpeas filling. #halal beef or #vegan
Warak Enab
Grape leaves stuffed with a mixture of rice, fresh tomato, parsley, mint, onions, allspice, and pomegranate molasses, slowly cooked in a lemony broth and finished with olive oil. #vegan
Bamia
This hearty Lebanese recipe is a rich stew of okra with chunks of halal beef in a tomato-based sauce with cilantro, garlic and sautéed onions. It is served with riiz bi sh’arieh, a Lebanese staple of toasted vermicelli pasta cooked together with medium grain rice and butter.
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Bulgur Dafeen
An aromatic, biryani-like pilaf made with bulgur, lentils, and a mix of veggies (fresh carrots, green peas, mushrooms and squares of fried potato), scented with herbs & baharat, turmeric & paprika, and topped with fried onions, raisins and nuts. Served with a tangy, tomato-based gravy infused with garlic, onion, ginger and spices like cumin, paprika, coriander, and nutmeg. #vegan
Tamar Cake
Sweet dates — tamar in both Arabic and Hebrew — are used widely throughout the Levant and there are many regional versions of this rich, dark brown cake, which is likely the ancestor of British sticky toffee pudding. Flavoured with dates, brown sugar, cardamom, and rose water, and topped with a buttery, sticky brown sauce and walnuts. A #vegan version is also available.
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Halal Beef, Vegan or 1/2+1/2
Lebanese Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS 6-7:30PM
Sana Mahmoud has always been passionate about cooking and baking. She believes that food is a way to express love and caring and it is a common language that brings people together and creates feelings of connection and happiness. Throughout a 20+ year career in academic teaching, her most joyful moments were sharing her creative dishes with her students and team and has finally quit her day job to focus on catering. Chef Sana chose to specialise in the Lebanese cuisine as she thinks it is one of the healthiest, freshest and most delicious cuisines.
