Breakfast
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Tagliatelle Bolognese Ragù with Vegetables and Pancetta
In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for “classic Bolognese ragù” with the Bologna Chamber of Commerce. The academy’s version is presented here.
Sold Out Ultimate Steak & Mushroom Sandwich
A super Kids friendly Sandwich. The english Muffin and Mushrooms elevates this heart warming meal to a whole new level.
Sold Out Lebanese Shish Barak / Meat Pastry balls in Garlicky Yogurt Stew
Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name) that belongs to the “Tabeekh” traditional Lebanese category. However if you frequent Afghan restaurants you’ll be surprised to find that the “Mantu” dish is a cousin of Shish Barak.
Vegan & Traditional Armenian “Itch” Salad
This Armenian Bulgur Salad, called Itch or Eech, is so similar to tabbouleh, but with much less parsley and much less chopping. Here Chef Aline proposes a Version of it, an easy, delicious fresh grain salad, filling enough for lunch or perfect as a side dish with dinner. To be Served Cold or Hot.
Sold Out Lebanese Kebbeh bil Keshek – Meat Balls in Keshek Soup
Keshek is a very traditional food made every year by Lebanese villagers with bulgur and milk (either cow’s or goat’s) at the end of summer as part of winter’s provisions.Here we Present to you one of the ways its cooked in Lebanon.
