Matbucha b'Pita (מטבוחה בפיתה)
Cooked tomato-pepper salad in pita.
Welcome to our Tartines category – a tour through the delicious world of these open-faced delights! Though not a sandwich in the traditional sense, tartines are closely sandwich-adjacent, balancing delicate flavors on a single slice of bread. From the classic French breakfast tartine with butter and jam, to the sophisticated combinations of gourmet ingredients, we're serving up a feast for the eyes and palate.
Cooked tomato-pepper salad in pita.
Finely diced tomato, cucumber, onion, parsley, lemon, olive oil.
Diced tomato, cucumber, onion, parsley in pita.
Chickpea dip; smooth puree of chickpeas, tahini, lemon, garlic.
Hummus topped with sautéed mushrooms.
Hummus topped with spiced ground lamb or beef, pine nuts.
Warm hummus with whole chickpeas; looser texture, served with pita.
Hummus with fava beans (ful medames); Egyptian-Jewish influence.
Hummus with pita; smooth chickpea dip served with warm pita for scooping. Can be a complete meal.
Hummus from legendary Abu Hassan (Ali Karavan); considered among the best.
Shredded cabbage; common falafel topping.
Pickled mango sauce; tangy, slightly spicy, with fenugreek. Essential for sabich, optional everywhere else.
Olives; green or black, served with sandwiches.
Herb mixture; wild thyme, sumac, sesame seeds. Mixed with olive oil.
Za'atar and olive oil; mixed, spread on bread or dipped.
Stuffed grape leaves in bread; vine leaves stuffed with rice and herbs.
Sweet items from Tripoli; city famous for sweets, some eaten sandwich-style.
Lebanese garlic sauce; garlic, oil, lemon juice emulsified to fluffy white cream. Essential for shawarma and shish taouk.