My favourite Lebanese establishment, Abdul Rahman Hallab & Sons is now closer to home. A place I used to purposely travel to Tripoli for, has now expanded its services. Recently opened on Jounieh highway, I was excited to have some of my favourite bites at Abdul Rahman Hallab & Sons. I decided to visit them on an early sunny morning and see what’s cooking behind this large facade.

Hungry or not, the minute you step into this establishment fresh and yummy smells will open up your appetite. Two floors, high ceiling, a variety of sweets, ice creams and ready to go items, a restaurant area upstairs where you can enjoy a cup of coffee along with a yummy breakfast… is just a few of the things that Abdul Rahman Hallab & Sons has to offer.

Facing the entrance is a long bar filled with the largest choice imaginable of delicious know-how that started in 1881. Stone arcades, marble reflective floor all perfectly lit by natural sunlight throwing spells around every corner. I couldn’t but walk around the place and saturate my eyes with the beautiful pastry pieces designed for your satisfaction. Baklava, maamoul, knefe, packaged sweets, the diet section, ice cream parlor, chocolate and much much more.

We headed upstairs to enjoy a nice breakfast.

The menu sections:

• Beverages
• Diverse items
• Occidental sweets
• Oriental sweets (baklava & maamoul, kachta items)
• The diet section

We ordered:

• Lahem Bil Ajeen 6,000 L.L: The one and only Lahme Bil Ajeen known all around the country. The famous square shaped piece of bread covered with rich meat. Nothing like the average lahem bil ajin that’s extensively in Lebanon’s bakeries. The dough is unique, thick and the filling doesn’t have garlic but pure goat meat with pomegranate molaces. It is served with a plate of vegetables. Simply excellent. Each bite is rich and tasty …

• Znoud el Sit 6,000 L.L: An indescribable potentially orgasmic piece of heavenly creation. Four small bites constitute a portion of this unique dessert. A warm rolled pastry filled with warm kachta and covered with sugar syrup. Just close your eyes and put it between your tongue and palate. Afterwards, press your tongue up your palate to dissipate all the flavors and aromas while hearing a mix of crunchiness and softness blend together. I don’t think that there is something tastier than this anywhere else on earth.

• Croissant Knefeh (kasha! Chocolat) 4,000 L.L: The inner filling is too cold and the croissant is even colder. The overall mix is served dry without any sweet syrup. I didn’t feel the chocolate flavor as I had imagined. I would add sugar syrup, a bit more chocolate and heat the sandwich to make it crunchier and the filling a bit softer. Even though I added sugar syrup to the third and fourth bite, I still felt the taste of bitterness – something I didn’t want to taste especially not during breakfast. This item needs improvement

Mona, our waitress today was nice, welcoming and professional. She smiled, explained and made our breakfast memorable, even though she didn’t approve much of me taking so many pictures. But she was nice enough to turn a blind eye.

All of this, in addition to a delicious breakfast, Espresso and Nescafé; for only 20,000 L.L.

If you’re passing along the Jounieh highway make sure to visit this castle of sweets, ready to serve you breakfast, lunch or dinner at any hour of the day.

I still remember my favourite reward, as a child, was when I went to Mr. Crepe for some crepes. The famous Mr. Crepe serves delicious round preparations from a simple container. I don’t think anybody living in Keserwan area, between Jeita and Faraya is not familiar with Mr. Crepe. A small container with a few tables upfront, opens daily for dinner from 5pm till 1am. Come rain or shine, Mr. Crepe never takes a day off.

The story all began in 1983 when Jean launched this new idea in the village of Kleiat and stayed there until 1987 when they decided to move, together with his two siblings Adel and Jeanne D’arc to Feytroun. They have served crepes in the region until 1991 where they then settled next to Supermarket Bou Khalil on the Feytroun highway leading to Mzaar Skiing Resort.

An innovative idea in the region, 80% of their daily income came from crepes, while the rest came from sales of pizzas, submarine sandwiches and burger for those who wanted to try something else. They have been serving the same quality crepe mix for the past 30 years. It was every child’s ultimate satisfaction to eat a crepe from Mr. Crepe.

We used to anxiously wait to go to Mr. Crepe at least once a week.

This year, and for the first time, Mr. Crepe has opened a second branch in Kleiat catering to a larger clientele.

The menu:

• Italienne (cheese, Ham) 8,000 L.L
• Chez Nous (cheese, ham, mushrooms) 8,500 L.L
• Mexicaine (cheese, hotdog, mushrooms) 8,500 L.L
• Appétissante (eggs, cheese, ham) 8,500 L.L
• Tonata (egg, cheese, tuna) 9,500 L.L
• Poulette (chicken, cheese, mushrooms, special sauce) 12,000 L.L
• Thyma (cheese, ham, mushroom, thyme, ketchup) 9,000 L.L
• Paysanna (sugar, butter, banana) 6,500 L.L
• Chocolate 7,000 L.L
• Coconuts (chocolate, coconuts)
• Negrette (chocolate, nuts) 8,000 L.L
• Chobano (chocolate, banana, nuts) 8,500 L.L
• Choco sheese (Chocolate, cheese) 8,500 L.L
• Delicieuse (jam, banana, nuts) 8,500 L.L
• Chobano extra (chocolate, nuts, banana, pineapple, creme) 10,500 L.L

If it’s your first time and want to taste something special, order one of each of the belows:

• Poulette: Crepe dough, a slice of Gruyere cheese covered with the signature Poulette sauce that contains mayonnaise and garlic. Shredded chicken breast follows, salt, pepper and mushrooms to finish the rich mix. A mix of crunchiness from the outside and juiciness from the inside make together an ultimate satisfaction. I recommend this crepe.

• Chobano: Commercial chocolate, not Nutella but definitely better for a crepe; less sweetness with harder consistency. The dough absorbs the chocolate making it crunchy and full of taste. Inside, the softness of the hot chocolate and mature bananas coupled with crunched almonds; makes this a unique piece of heaven. Mr. Crepe uses crushed almonds, which adds better taste than regular nuts.

My latest discovery:

• Tonata: Eggs, cheese and a special tuna mix marinated in lemon sauce. The eggs cooked without oil are amazing. That’s a good one even though I would have preferred it with less lemon.

Next to Bou Khalil Feytroun, inside the container, the family works like a beehive. Behind the crepe grill they help each other, working at an impressive speed. A crepe, prepared, toasted and ready to eat only takes around three minutes or less.

Watching them at work is something! I always stay mesmerised in front of Jeanne D’Arc while she cuts the bananas, very original: Remove half of the banana skin then put the banana in your hand. Consider the covered half as a protective layer for your skin from the knife. Start cutting from top to bottom, one slice after another in a synchronized movement until all is on, placed on the chocolate. I went back home and tried it a few time, until it worked…

Two grills one on low fire to prepare the crepe and another with a higher temperature to toast and cook the inner ingredients.

The minuses: The Cheese&Ham crepe has to be improved

• We ordered and unfortunately did not eat the cheese and ham crepe, which was too dry. The cheese doesn’t have time to melt, and the inner filling is not enough for the thickness of the dough. This crepe has to be filled with wrapped cheese, which will have a tastier feel, melts more and adds more flavors. As it is, since the slices of cheese and ham are too thin and the quantity minimal, the dough’s sweetness overpowers all other ingredients making it unpleasant to eat. I won’t order it if I were you.
• What I can’t understand though is why it’s so expensive. It’s illogical to charge 8,000L.L for a single slice of ham and a single slice of cheese as well as the same price for bananas, chocolate and nuts? If you insist on keeping the price, at least add more ingredients that will make each bite richer and worth every penny.

Tonight, I asked Jeanne D’Arc to try something new: A Crepe, like I always eat it at my favourite shop in Paris. We did it together and it was just awesome. I hope they start producing it. They will surely be the first to do so in Lebanon.

While passing through Faraya highway, stop by Mr. Crepe for a considerable dinner you won’t regret.

My personal suggestion: Don’t take your crepe as a take away. It will loose its crunchiness. Enjoy it live on the spot after its preparation. Go and indulge in Poulette or Chobano, these two unique crepes I highly recommend.  

I truly hope I will be able to describe my experience at the one and only Fouad. Giving justice to a place and finding the right words to describe is hard, especially when the overall experience is truly amazing. But I will try… At Fouad the experience is unique on many levels: An extraordinary welcoming, superb food, awesome choices along with well trained staff who will absolutely make you leave in total awe. Everyone I know who has visited Fouad plan on coming back again and again…

Fouad is a restaurant in Nabe3 el Mghara, Hrajel situated in a location far from tourists’ vibes. In here, they know nothing about marketing or the use of social media for advertising. But that’s just it! The best authentic Lebanese restaurant that serves food the way our ancestors used to prepare them, they don’t need advertising – they are always fully booked.

Opened since 2003, Fouad welcomes you in Hrajel from June 15 until October 15, he then takes two months break and opens again in Ain El Rihani (Aintoura) from December until June.

Fouad, enters the kitchen at 7pm every night to prepare with his own hands all orders. At Fouad’s, every dish has a story and every recipe exudes an immense passion.

Fouad himself, welcomes you to his house’s balcony hosting up to 180 chairs and decorated with old Lebanese farmers harvesting items. The minute you pass the doorstep, he welcomes you with a proverb depending on his mood and the season’s popular songs and always with a smile.

You automatically feel relaxed and know that the journey of enjoyment has already started.

Peaceful and down to earth:

• A generosity, close to none
• Huge portions at reasonable prices
• Arak is served for everyone
• Credit cards are not accepted
• The bill is written by hand, the old fashioned way
• Smiling and having fun are a must

The place is simple and soothing:

• A large place, distributed on two levels
• Concrete floor
• Bamboo shoots cover the ceiling
• A couple of light spots illuminate all the corners and walls
• Bamboo baskets, pending from the ceiling are turned into lights
• New metallic chairs covered with relaxing cushions surround the long rectangular tables
• Old garden tools decorate all the walls
• Two-level space, able to host up to 180 chairs

Fouad himself takes the order of every table… On the menu, the way Fouad describes them, with a melodious and singing accent:

• Tabboule am fattouch?
• Hommos! Ma3 kabis wou ba2douniss wou basal akhdar m2atta3 wou makhlout ma3o
• …A7san wou a7san…
• Hommos ma3 lahme
• Mtabbal batenjen ma3 debes remmen wou basal bi nosso, atyab may koun seda
• …Men tebe3…
• Bemye bil zeit, msa23at batenjen, hendbe?
• Batata mad2ou2a da2!
• Batata ma3 el kezbra, mouka3abet
• …Memtez…
• Arnabit toum kezebra basal akhdar tarator janba
• Basterma bidouuun shamannn! Basterma bala el ghilef el mouz3ej
• Tajen ma3 el jawz woul lawz
• Rocca, batrakh
• Ba2le batenjen ma3 debs el remmen wou basal akhdar
• Fishe bi t7ine, 3al 3edet el 2adime
• Borghol 3a banadoura
• Balila, mtarbakha etterbokh
• labnet me3ze mka3zale ma3 el jawz
• Makanek ma3 el batata. Atyab makanek bel joumhourieh kella
• Gebne baladiye, moubastar: Meghle wou salekh 3al boukhar
• …wade3 el nayy, salim 2aw ghayr salim…
• Soujouk ma3 che2af el 7amod wou el banadoura el 7arra chway
• Sawda djej ma3 debs el remmen
• Sawda ghanam me2liye bel 7amod metfiye
• Omelette bel jebneh, me2liyye ma3 2awarma laban 7adda
• Bayd 3youn me2le 3al khebez festo2 rachet mele7 wou semsom
• Shmamit mghatsa bellaban
• La7me ras asfour file ma3 debs el remmen
• Ferkha 7arra
• Batenjene bel foron jebneh 3ala wejja
• Sader m7alwan
• Haniba3el (La7met el ketef bi wara2 el ghar)
• Kebbe ma3 laban
• Halloum bel halioun el barre
• Atyab la7me mechwiyye 3a kell el 2arade el lebneniyeh. Tene wa7ad bya3mol la7me mechwe byotla3 warana ra2em 3echrine…

Men machiyon wara b3don… Weelcom! Weelcom!

Next time you visit, open this list and follow him word by word… He won’t forget a comma.

This place is truly your home away from home; Fouad Khalil’s heaven makes your smile come out naturally. Helped by a staff that believes in their patron visions, making them act, smile and welcome you the same way. No school and no training needed, they are more professional than most pretentious waiters in Beirut.

“Mech ghalat abadan” is what made Fouad famous.

We enjoyed tasting tonight:

• Fattouch: A huge plate filled to top and filled with small pieces of purslane, tomato, radish, lettuce, parsley, bell pepper, green onions and toasted bread adding to that a tiny bit of garlic, pomegranate molasses and lemon

• Tabbouleh: A rich and generous plate with more tomatoes than parsley and borghol. Super delicious and adequately seasoned. Lemon has a strong interesting aftertaste

• Mtabbal: Very nice

• Hummus Special with pickles, parsley and bell pepper. That’s awesome

• Mashed potatoes with tomato sauce in the middle. Superb!

• Labneh prepared in small balls and mixed with nuts. Simply breathtaking!

• Halloumi bel halioun: Soft and tender, juicy and seasoned with oregano. With mini wild asparagus. A great idea indeed

• Eggs with peanuts: Toasted bread with sumac, nuts and eggs

• Haniba3el with potato wou wara2 el ghar. The softest meat ever imaginable. You can’t help closing your eyes after every bite

• Kebbe and laban: Nothing close to any kebbe or laban you eat in town. Kebbe without minced meat floating on a special laban mix

• Makanek with pomegranate molasses on the side

• Hommos with soft tender meat with grilled cut almonds and pine nuts. Crunchy soft and tenderness blended together. Yum!!!!

• Borghol and tomatoes: Soft, tender and served hot with a strong spicy aftertaste. One of the best I’ve ever tasted

• Balila

• Raw meat with pine nuts and garlic slices

• Raw Kebbe

• Meat and taouk: fresh, soft, juicy and tender. Really great. The meat is unique and one of the best as Fouad describes it. Goats, called “3weiss” are the local speciality of Hrajel’s mountains. Only 15 shepherds still have this unique breed and Fouad serves it to his clientele. A meat soft and tender like nothing you tasted before

Desserts are mouthwatering:

Dessert at Fouad is something else. Every time I try it I am amazed at how good they are. Every bite is like a perfume in the mouth.

• Nammoura and Mabroum bel loz

• Helween bel joz

• Homemade Apple jam

• Mouhallabiya bakhara with meske from greece. Yes, the world’s best Mouhallabiya with no close competition.

What can I say that has not been said before? You are welcomed by Fouad, the order is taken by Fouad and you eat the food prepared by Fouad himself… All I know is that if you enjoy Lebanese food and crave for that genuine Lebanese hospitality and generosity Fouad is the place to go… I don’t think that any other restaurant in Lebanon can offer you this experience.

There are so many places in Lebanon that offer amazingly delicious bites – some you know, some you’ll get to know and some you’ll remember. Starting a new series, “Discovering the Hidden Street Food Gems of Lebanon”, I welcome you to travel with me around our beloved country to discover the tastiest items around…

If you’re a ski lover or happen to live in the Kesrerwan area, you’ll definitely know this one…

I thought starting with Afif would be a good way to introduce this new series. His humor, good food and humble attitude all combined – make this man a perfect choice.

Who’s Afif? He’s the man who makes the best lahem baajine and homemade Laban in town. Where? His place is called Mar Charbel Bakery or better yet known by “Ambaratouriyet el Lahme Beajine”, located just a few meters away from the Hrajel roundabout. This small eatery is owned and managed by Afif Zgheib and there to help him is his younger brother.

Lahmacun also lahmajun is a round, thin piece of dough topped with minced meat and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers and onions.

As soon as you enter the eatery, Afif shouts out welcoming you into his humble place. He treats you like he’s known you a long time, or that you’re an accustomed customer… He then asks you to remind him of your family name before he starts giving you a detailed report about your roots and ancestors.

From time to time, when the bakery gets too busy, he shouts out to Azar, his right man, to help him welcome the guests: “Ra7eb bel jamahir ya Azar”.

Here, Azar, with a strong mountaineer voice and accent shouts saying: “Ahla bel jami3, ahla, ahla”…

Good food, welcoming, humble, fresh homemade laban and some entertainment… The simplicity of the Zgheib brothers will definitely make you start your day with a smile …

Just imagine a thin and crunchy crust, covered with local fresh meat from the village and enjoyed with homemade yogurt “Laben”. Yes, it’s pronounced “Laben” … the Keserwani way.

Sahtein.

Next time you’re going up to Mzaar Kfardebian, make it a point to pass by Afif. It’s a discovery indeed.

(Watch the Video to live the experience with Afif)

PS: I enjoyed Afif’s character so much that I forgot to mention the lack of hygiene in this place. Even though very dirty, I don’t recall or heard about anyone getting poisoned after eating at Afif. As he says: “3al barake!”

Thank you to my friend Elie Gemayel for helping with the video shooting and editing

You can’t imagine how much I miss coming across tasty discoveries, whether in Lebanon or in different countries around the world. I love coming across something unique, tasty, found in little boxes, made by small time producers who put all their passion and know how into every bite. This is how you realize and understand that behind every box is a story and behind every bite is a pair of hands that worked hard to deliver something we do devour in seconds.

Visiting a friend on an early Thursday morning, I was introduced to a new discovery. Pascale looked at me and said: “I know that you appreciate good things. I got you this box of French cookies to enjoy.”

I got all excited about it and initially examined it with my eyes and decided to take them back home for an extensive tasting.

Patamay, produces simple jam stuffed sables. A simple unsophisticated plastic box, decorated with a stripe of red and blue sticker, fitting 500g of sables. Clean, clear and light in color, these sables are mouthwatering. You feel that each one of them has carefully been prepared as if it was the last. Every piece is neatly placed.

“Patamay, l’art du fait maison” is sold at Golden Star Jounieh. I called them and May Chbeir enthusiastically answered all my questions. Mrs. Chbeir, a housewife prepares a large variety of sweet and salted goods sold only at Golden Star Jounieh. Chocolate and jam sablés, tea biscuits, biscuits with dates as well as some salty varieties like sambousik and kebbe, known to be prepared in Lebanese homes.

The sables are 4.5cm in diameter each. A fine light and homogenous color surrounded by a strip of dark cooked dough flattened on the sides to follow the layer underneath. Two layers, stuck together with a thin layer of jam in between. In the middle, a small hole showing a colorful stuffing.

I loved the taste. No burning after taste or any other unpleasant feeling that may spoil the enjoyment.

Bite into it and feel it crumbling under your teeth. A rich buttery sablé explodes into a hundred pieces releasing the adequate quantity of sugar, the needed amount of butter and a tasty thin inner layer of jam.

I started eating them, one bite leading to another…  and another…adequately sweet, adequately cooked with just the perfect texture… I couldn’t stop eating them – until the box was removed from under me.

Enjoy deliciously prepared bites, while supporting Lebanese home cooked goodies…

Call Patamay at +9619850818 and tell me what you think!

I tried the Four Cheese, the Turkey and Swiss as well as the Halloumi and all were superb. Without going into all the details, let me assure you that the sandwiches are exquisite; soft and tender bread filled with premium ingredients and  perfectly seasoned. I really enjoyed them.

After visiting Zaatar W Zeit Zalka with my family last week, I decided to give this place another try before drawing any conclusions. As a small recap, my last experience was unacceptable.  I headed down to another branch just to see how the experience will turn out; I loved it. ZWZ is not a bakery anymore but a revisited diner – a full-fledged restaurant with new expectations. This only means that the actual problem is having an inconsistency in service and attitude between branches… Pay attention guys… don’t let such things affect the reasons why people come to you…

The last time, I decided not to give it a full review and wrote:

So, our day started at Zaatar W Zeit Zalka. I thought, well this could be a cool place to take my daughter. A place where a variety of foods that children enjoy are served. I discovered for the first time the new wide menu while dining in-house, which I enjoyed. The menu, the variety, the images on the menu, this place has become more restaurant than just a mankoushe spot. Sadly the place was not a cheerful one. It was like Christmas Scrooge passed by here recently; No music, the staff were grim and down, unwelcoming – not a smile was seen. They saw that a kid was with us, but no reaction. No one even gave her some coloring pencils until I asked for some and ended up with one that included used pencils.

Afterwards was ordering time. A kid, sorry but she doesn’t even deserve the title of waitress, approached us for the order. So unpleasant and so unprofessional she was moving her head and mimicking the way spoiled kids talk with their parents. Minutes later, we received the food. I liked and enjoyed the Zaatar light with no oil as well as the turkey and cheese sandwich. On another hand the Lahme Beajine and the cheese and ham were tasteless. It’s unacceptable to serve food on chipped plates. The labneh plate is chipped from all sides like in old Lebanese restaurants.

Anyway the food was not the main issue today but the bad service and unwelcoming ambiance and attitude towards kids. More so, the place was dirty. The floor is covered with breadcrumbs, hair all over the floor and dirt stuffed in the corners, then left searching for something else that will make Enya smile and maybe a coffee for us since we still didn’t have anything to drink.

I went down to their Byblos branch where I enjoyed a nice breakfast with my friend Zeina. I ordered a lot, so just imagine I was there with a bunch of friends. Breakfast on the last day of the year was nice in this stand-alone location where positive vibes seem to naturally flow in the air. 

The place is superb:

• A stand alone building on the Byblos-Tripoli highway
• The floor leading to the restaurant is covered with old Lebanese tiles. A great impression
• Expect to be amazed as you walk inside. A large square space with high ceiling. The use of wood, metal, fabrics, leather, and stainless are here and there to decorate the place. All blend in together beautifully
• The floor is covered with grey vinyl on one side and wood parquet on the other
• The walls are all painted in grey
• White and black lights pending from the ceiling add a touch of style
• The place is decorated with three pictures covering a large portion of the wall
• Facing the dining area, a rectangular wall displays food related messages with an interesting typography
• Facing the entrance you will find a long bar with quick ready made sandwiches to go – “Pret a Manger” style
• Filling the space are dozens of light wood tables surrounded with wood and white-metallic chairs
• Two, nicely designed silver chairs add a difference to the mix
• Facing the highway, a Starbucks style area welcomes you to relax on a few couches
• The best part are the high glass facades that allows the needed amount of natural light into the place
• Stainless ducts add an industrial touch

Zaatar W Zeit new menu:

• Breakfast (TO share, Manakeesh)
• Salads
• Platters
• Teazers
• Pizzas
• Specialty wraps
• Redefining light
• Desserts
• Beverages

We tried today:

• Halloum w Bacon: (Halloumi cheese and bacon topped with tomatoes and mayo served on sun-dried tomato dough) the one and only sun-dried tomato filled with grilled halloumi cheese. The halloum’s crunchiness and the richness followed by the juiciness of the sauce and freshness of tomatoes is simply superb. My favorite sandwich is now for 11,000L.L

• Traditional Pizza: (Tomato sauce with mozzarella cheese, ham and fresh mushrooms) Lebanese style spread of spongy dough with basic pizza ingredients, like most local bakeries. Good for what it is

• Labneh Aarouss: (Traditional cream cheese spread on sun-dried tomato dough. Served with tapenade, tomatoes, cucumbers and fresh mint leaves) WOW! A labneh sandwich like no other. As you crunch into the sandwich all the freshness burst into your mouth makes you smile. Smooth labneh, thin sliced cucumbers, mint and olive tapenade with olive oil. Really amazing for a simple labneh sandwich. A hint of sweetness is enjoyed with a mix of ingredients spread on my favorite sun dried tomato mix dough

• Oil Free Zaatar: (The same great taste without the guilt. Delicious dried thyme mixed with water and a bit of sesame topped with cucumbers, tomatoes, mint, purslane and rocca) I ordered it again and will do so again and again. Even though without oil and baked on brown dough, this sandwich is juicy and the Zaatar does not give any heartburn. I loved it: healthy and light

• Low Cal Turkey and Cheese: (A classic combination of melted cheese topped with slices of turkey, pickles, lettuce and tomatoes seasoned with our light mustard sauce)  A subtle taste of cheese and turkey, delicious sauce and fresh and crunchy vegetables, this meal is great for those looking to enjoy a tasty yet light meal.

• Chocolate and Banana Wrap: (Melted hazelnut milk chocolate spread, topped with slices of banana) Nice overall taste but the dough is too chewy and the sandwich doesn’t look like the picture. I enjoyed the generosity and size of the nuts, the softness of the banana and use of Nutella but in order for this wrap to be perfect, a thinner layer of dough should be used and definitely serve it like the picture without cutting it in six pieces.

PS: Why are the prices going up so fast that high? The halloum and bacon, for example, was for 9,000L.L just nine months ago. Are we looking for 10$/sandwich by the end of 2014? Are they planning on serving only the rich?

My suggestion: Since the same team that trained Roadster’s staff help with the ZwZ one since you’re one company now. The difference in knowhow and savor faire is tremendous.

Zaatar W Zeit’s new concept, intertwining the best of all worlds into a “Lebanese style” cafe is a big success. You get a Starbucks ambiance, mixed with the Pret A Manger menu and concept, adding to it some unique Lebanese spells… you’ll get a recipe for success: “Zaatar W Zeit”.

I’ll be coming back for a lunch review soon.

It was barely 9am on a Saturday morning and the Paul Bakery in Ghazir was almost full. Although it has been open for sometime now, I never had the chance to stop-by before. I was truly amazed to say the least. This branch on the Tripoli highway is something special. A huge garden terrace with an army of trees that act as a buffer separating the French bakery from the busy highway. Inside you enter a whole new world.

Chayeb… I think many of you already know them or have heard about them – A bakery specialized in whole wheat bread and Kaak. Chayeb has been known to provide Lebanon, specialized products based on wheat with the utmost professionalism and perfection. I’ve been a fan of this product for so long and decided to pay the company a visit.

Mhanna Sur Mer is one of my favorite Lebanese/Seafood restaurants for as long as I can remember. It has been an address I head down to year after year to enjoy some good and tasty local cuisine by the Mediterranean seashore . I have given it a 91/100 the first time and a 94/100 on another occasion… Let’s see what they get this time round.

Located in the heart of Amchit, up the rock cliff next to Camping Amchit and few meters before Babel Bahr, is a fine Lebanese seafood restaurant that offers an experience that’s never deceiving. Professional and welcoming, good waiters and some fine food is what you can expect as you enter Mhanna Sur Mer.

• Reach the entrance and take the elevator to level zero where an open space welcomes you in.
• A well lit rectangular shaped room with a high ceiling and a relaxing ambiance of white and beige colors.
• To the right, a welcoming area with sofas and a large LCD TV showing a DVD about sea life.
• Take the two steps down to the dining space where tables are set up on both sides, they’re beige with white stripes table cloths covering them.
• At the end, you’ll find the bar and where the accounting team controls everything.
• Large glass facades give away the beautiful view.

An unpleasant fact. This is the first time we sit inside as we wanted to sit in an air-conditioned room and away from the smoking area. For the love of God, why? Why allow smoking inside? With a terrace that can host a 1,000 guests, why break the law, why oblige us all to be second hand smokers? Why the unprofessionalism, why? Have you heard of Law 174?

Dinner started with complementary plates of green peas and greengage plums.

The food was great, as Always:

• The stuffed vine leaves were so light, so fresh and so soft. Adequately sour and just plain tasty. The goat cheese labneh is cylinder-shaped and hard as a rock, that is what makes its unique. Just add olive oil and enjoy. The tabbouleh was fresh, cut in small cubes and almost without borghol. Battenjen was well dosed without a strong acidic eruption that tickles your palate. Hommos was served lightly warm, flowing on your tongue in style. The mashed potato the excellent and beautifully seasoned… The food was excellent. All were enjoyed with Mhanna’s homemade Lebanese bread, in a size bigger than the normal one we know.
• Mezze done, now let’s move to some serious things. Halloum wrapped in Lebanese bread, covered with zaatar and topped with a cherry tomato; very innovative and tasty. The halloum alone is unique, so imagine it with all the rest. Cheese rakakat, each 15cm, not spilling, crunchy, stuffed, non salty and tasty. The kebbe was crunchy, an enjoyable thin envelope and stuffed with premium meat. Sambousik, don’t ask, I had three. The birds with pomegranate molasses were excellent. Yum! Try the makanek with pomegranate molasses, their tenderness and rich sauce. The taouk was tender and tasty. Dinner put a smile on all our faces.
• The only thing I’d improve was the meat and hommos plate. This plate was too salty, the meat too chewy, the fat bits too prominent and the overall mix too dry. Even the pine nuts were not fried enough. I’d use meat that’s tenderer, use less fat, keep the meat and pine nuts mix on top and the final taste should be less salty and there we are. Reconsider this please.

Every Detail Counts:

• Branded plates and cups
• A nice cozy lighting illuminates the inner and outer space
• Continuous fresh air from dozens of fans that will sooth off the summer’s heat
• Homemade hot bread served generously
• Rich portions, nicely presented
• Plates are not thrown on the table one on top of the other, service is handled with style

And now, enough food and time for desserts: A feast for your eyes… a whole table filled with watermelon, melon, mespilus, bananas, blackcurrants, strawberries and pears along with some carefully crafted desserts. Individual portions of sweets: nylon wrapped biscuits and Turkish delights on nylon paper floating on the plate. A complementary table for this exquisite dinner, we paid $50 per person, all inclusive.

Yes, I do still recommend Mhanna and would come back again, but I will sit outside, enjoy the view and ambiance while indulging in some fine Lebanese cuisine.

I’ve been asked by my friends to come visit Sandwiched and here I am. What I thought to be a new sandwicheria has been open for the last four years. I was expecting a kiosk but we landed in front of a fully fledged diner, a blend of Roadster and Classic Burger Joint combined. I will say that the name doesn’t help the concept much.

Nestled in the heart of Jounieh, a few meters away from Habana, is Sandwiched. You’ll reach a large space, a long bar with high stools for smokers and inside a diner filled with leather sofas, wooden tables and the vibes of an American eatery.

Sandwiched is more than a sandwich place, it offers a selection of burgers, appetizers, salads and interesting starters. So we sat and asked for help. The owner, Wissam Farhat, approached us with his suggestions of which we chose the beef and wine sandwich, the Mighty, the cheeseburger and some mozzarella sticks.

• Facing the entrance is an open kitchen broadcasting soothing sounds of grilling and frying
• All around the space are black benches around light wooden tables. Dark leather with white stripes surrounds them
• Inside the wall facing every table is a cavity where Heinz mustard, ketchup, tobacco, salt and pepper are laid out
• Two LCD TVs display sports
• The main wall is covered with red bricks the other is painted in light grey
• Black, grey and light orange tones are used all over the venue
• It’s a well lit space dissipating positive vibes
• Large glass facades open up the view of the neighborhood
• From the ceiling, eight lamps hang from the ceiling
• Small decorative items, displayed here and there add a touch of style
• There’s a clear banner telling visitors that there’s no smoking inside; smokers can use the outside counter for this purpose

While eating, I couldn’t help but go back to the dippers bowl and continue eating the potatoes. I really enjoyed them.

What I liked:

• I enjoyed the vibes of this place, a kind of neighborhood diner
• The place mats are printed on thin absorbent paper and are the restaurant’s newsletter. They are already on Volume 12
• The food is very good. A fine quality and innovative menu produced with love and clear passion

The minus:

• Restrooms have to be maintained more meticulously

If the food was good why not check out their dessert? The house chocolate cake is the recommendation.

• What the hell is that! A huge piece of chocolate cake that’s surely not from planet Earth. I started by the extremities and at first was not impressed. One side was tender and the other toasted until you reach the middle; here is where the passion is. Honestly… That’s heaven on a plate. A triangular shaped cake covered with a dark chocolate sauce floating on three layers of sponge cake separated one for the other by a melted milk chocolate sauce similar to Nutella. Press the fork on top until it touches the plate and make sure to grab a bite of all the layers combined. As your tongue feels the different textures and different flavors, you start feeling heaviness along your eyes as they close all by themselves. Make sure not to moan to loudly… An interesting sponginess, a lovely sweetness, a condensed richness and a cake that definitely will be part of the best 10 desserts you can have in Lebanon. If I was to change something, I’d still serve it warm, but change the way it is heated so the sides don’t get toasted.

I was impressed by the quality and taste off Sandwiched’s offerings. I was expecting to eat street food, or “snack” quality dishes, and landed in a diner that will be competing with the big names over the years. Thank you for the dessert that was offered; a very professional and generous initiative.

We ate all of the above for below $25 per person.

Want to change and discover something new? Sandwiched is an address to consider.

In a large beer glass, we received a mountain of fruits on top of strawberry juice.

The cup comes fully loaded, with fruit hanging on wooden sticks, a layer of white ashta cream and a cup filled to the top with fruit cubes bathing in freshly squeezed strawberry juice.

• Half a kiwi for decoration and the other half cut in cubes on top of the ashta
• A large piece of melon
• Two cubes of mango
• A strawberry
• A quarter slice of pineapple
• Almonds
• Ashta: fresh and not synthetic
• Honey

Inside: Strawberries, bananas, avocado, mango, a super cold real strawberry mix with crushed ice.

With the cup, we received a fork and knife, along with a long spoon placed inside. I took a deep breath and plunged into this fresh mix to dicover what makes Frulatte different and more expensive than all other cocktail shops around.

The Holy Spirit University of Kaslik (USEK) organized its 11th Festival of Traditional Cuisine entitled “Monarchies of Europe”. Second year students gathered to present the best of each country: Belgium, Denmark, Monaco, Holland, Liechtenstein, Norway, United Kingdom and Sweden.

This event, hosted by the Department of Human Nutrition and Dietetics of the Faculty of Agricultural and Food Sciences, took place on Thursday May 15, 2014, on the Esplanade of the Faculty of Agricultural and Food Sciences, Building E, at USEK Main Campus. Dressed the typical way, ladies with a smile on their face were offering each country’s national dish.

Program:

• 3:00 Inauguration of the 11e Festival of Traditional Cuisine and public reception 
• 3:20 Speech by the Dean of the Faculty of Agricultural and Food Sciences, Dr. Lara Hanna Wakim 
• 3:30 Traditional artistic performances 
• 5:30 Distribution of prizes 
• 6:00 End of the Festival

The different countries and their offerings:

• Belgium: Chef Georges Khalaf: Carbonates flamantes, poulet au fenouil
• Denmark: Chef Elie Gharib: Ableskiver – Danish Doughnuts, Danish “Brun Kager” Brown Cookies, Fig & Blue Cheese Tart, Danish Apple Slaw, Pickled Fried Herring, Shrimp with Dill And Lemon
• Holland: Chef Georges Khalaf: Bitter gartinour, Boerenkool, hotspot a la poitrine de boeuf, Gaussre, apple slappen
• Lichtenstein: Chef Georges Khalaf: Kaskanopsle, risotto au poulet, ragout d’igname, semolina
• Luxembourg: Chef Mickael Gantner: Quenelle de brochet, judd matt bounen, pate de vigneron, soupe de poireau et pomme de terre, streseul a la crème, moilleux aux pomme
• Monaco: Chef Remie Salloum: Barbagiuan, Scampi Monte Carlo, The Monaco, Antipasto della Casa, Fraise millefeuille
• Norway: Chef Ibrahim Zouein: cake au saumon et noix de saint jacques, Kjottkaker (gâteau de viande), Gravlax (saumon mariné), Gâteau du 17 mai, Krumkaker
• United Kingdon: Chef Sleiman Khawand: Pigs in blanket, Ploughman’s salad, fish and chips, beef wellington, vanilla cupcake, chocolate pudding
• Sweden: Chef Michel El Rif: Köttbullar, toast skagen. kladdkaka

The second year students realized this project entitled community nutrition inviting the ambassadors of the represented countries as well as the USEK students to participate and celebrate.