Tahini (طحينة)
Sesame paste sauce; tahini thinned with lemon, water, garlic.
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.
Sesame paste sauce; tahini thinned with lemon, water, garlic.
Tabbouleh in bread; parsley salad with bulgur.
Tangy red spice; from sumac berries, adds sourness.
Spinach sandwich; sautéed spinach.
Dibs rumman; thick, tangy-sweet syrup for meats and salads.
Mutabal in bread; eggplant dip with tahini.
Muhammara in bread; spicy red pepper and walnut spread.
Warm hummus with whole chickpeas; looser texture than regular hummus.
Lentils and rice in bread; with caramelized onions.
Stuffed preserved eggplant; with walnuts, peppers, garlic.
Stuffed eggplant sandwich; baby eggplants stuffed with walnuts, red pepper, garlic, preserved in olive oil. Spread or eaten whole in bread.
Green beans sandwich; stewed green beans with tomato.
Pickled turnips; pink from beet juice, essential side.
Labneh sandwich; strained yogurt spread on bread, often with olive oil, mint, or za'atar.
Labneh balls preserved in olive oil; spread on bread.
Labneh with za'atar; classic breakfast combination.
Hummus with shawarma; shaved meat on top.
Hummus with meat; topped with spiced ground lamb and pine nuts.
Hummus with awarma; topped with preserved lamb.