Levant Bistro

Roasted eggplant dip with tahini and lemon, bringing depth and creaminess with a smoky flavor.

Slow-cooked fava beans seasoned with lemon, garlic, olive oil, and sometimes parsley or tomato. Earthy and nourishing.

Silky, nutty, and bright dip made from chickpeas, tahini, lemon, garlic, and olive oil. Serve with fresh vegetables or bread.

Roasted or fried potatoes tossed with garlic, cilantro, olive oil, and chili. Crisp, bold, and spicy.

Roasted or fried cauliflower served with tahini sauce, lemon, herbs, or pomegranate. Crisp edges with tender centers.

Crispy on the outside, tender and herb-forward on the inside. Made with chickpeas, parsley, cilantro, onion, garlic, and spice.

With lemon and olive oil

Lentils and rice cooked until tender, topped with deeply caramelized onions. Hearty, filling, and comforting.

Baked eggs in tomato and pepper sauce

Grape leaves wrapped around rice, herbs, tomato, lemon, and spices, then cooked until tender. Delicate and generous.

Chopped salad with lettuce, tomato, cucumber, radish, herbs, and sharp citrusy dressing. Traditionally includes toasted or fried pita pieces.

Fresh parsley-based salad with tomato, mint, lemon, and olive oil. May include bulgur or be adapted for gluten-free diets.

Simple mezze item that adds texture and variety to the meal.

Pickled vegetables that sharpen the whole meal and cut through richness.

Smooth, gently spiced lentil soup finished with lemon. Comforting, warming, and allergy-conscious.

With mint

Made with gluten-free ingredients