Ghenwa's Culinary Club Menu

Full Menu
Mezze Concert Menu
Mezze Symphony Menu
Mezze Platter

Full Menu
This menu is available on request for bookings in advance, catering, and offered during special events; with limitations determined by seasonal availability of fresh ingredients & with prices adjusted accordingly. *Special requests for vegetarian or vegan dishes are possible.
This menu is offered with closest attention given to sourcing of the freshest ingredients available locally and with close attention given to nutritional and health benefits derived thereof.
1. Salads and Cold Mezze
  1. Tabbouleh
    Finely chopped parsley, mint, tomatoes and onions, mixed with a pinch of bulgur wheat, zesty lemon juice and extra virgin olive oil dressing.
  2. Salatat Jarjeer (Rocket Salad )
    Rocket leaves mixed with English cucumbers and red onions, sprinkled with lemon juice and virgin olive oil.
  3. Salatat Shamandar (Beetroot Salad )
    Baked Beetroot mixed with grated ginger, lemon & orange zest while warm. Served after chilling for at least 3 hours
  4. Cucumber Salad
    Thinly sliced cucumbers mixed with crushed garlic, mint and double cream yogurt, served cold with a sprinkle of virgin olive oil.
  5. Hummus
    A tasty thick spread made from chickpea puree mixed with tahini and a pinch of cumin powder. Served with extra virgin olive oil and chopped flat leaf parsley.
  6. Baba Ghanoush
    Also called aubergine caviar, is a spread prepared from grilled egg plant mixed with tahini, finely crushed garlic, freshly squeezed lemon, oil, salt and pepper. Served cold with a sprinkle of pomegranate seeds.
  7. Beitinjan Al Rahib
    Smoked aubergines mixed with lemon, chopped onions, red & green peppers and garlic, topped with a generous serving of extra virgin olive oil. Also known as Priest Salad .
  8. Mozzabouleh
    A Ghenwa original fusion – Tabbouleh rolled in mozzarella sheets and sprinkled with extra virgin olive oil and zesty lemon juice.
  9. Fattoush
    Mixed salad topped with sumac and toasted Lebanese bread in a special house dressing.
  10. Kabees
    A selection of Lebanese pickled cucumber, green chilli, and turnip
  11. Makdous
    Baby aubergines stuffed with red peppers, walnuts, and crushed garlic, pickled in extra virgin olive oil
  12. Enab
    Also known as Dolmades – Vine leaves stuffed with rice, tomatoes, parsley, and onions, slowly cooked with lemon juice and extra virgin olive oil
  13. Labneh
    Strained yoghurt garnished with mint, topped with extra virgin olive oil (garlic optional).
  14. Olives Mixed
    A selection of green and black olives marinated the Lebanese way.
  15. Nayeh Kibbeh
    The Lebanese version of “beef tartar” – made from a mix of finely minced deboned leg of lamb mixed with bulgur wheat, chopped onions and various spices, served cold with a sprinkle of virgin olive oil, fresh mint leaves and spring onions.
2. Hot Mezze and Soups
  1. Falafel
    Chickpeas mixed with onion, garlic and a mix of fresh herbs, deep fried
  2. Mujaddara
    Green lentils cooked with rice and onions, topped with caramelised onions
  3. Cheese Samboussik
    Delicate pastry filled with a mix of three cheeses (Halloumi, Feta and Goat Cheese) and parsley.
  4. Maghamour (Vegetarian Moussaka)
    Sautéed aubergines, onions, red and green peppers mixed with tomatoes, garlic and chickpeas then baked in the oven to perfection.
  5. Loubieh B’ Zeit
    Green beans sautéed in olive oil with onions and garlic & cooked in fresh chopped tomatoes sauce.
  6. Sapanikh B’Zeit
    Chopped spinach and coriander sautéed with onions & garlic, served with fried onions.
  7. Patata Harra (Spicy Potatoes)
    Diced potatoes sautéed in extra virgin olive oil with chopped green chilli, garlic, coriander, red and green peppers
  8. Manakish B’ Zaatar
    Baked Lebanese pizza ‘like’ dough, topped with a blend of thyme, herbs, toasted sesame seeds, sumac, and extra virgin olive oil.
  9. Bamyeh (Vegan or with meat)
    Okra cooked in a fresh garlic & tomato sauce with onions and coriander.
  10. Halloumi
    Cypriot white cheese either charcoal grilled or deep fried.
  11. Spinach Fatayer
    Baked or fried handmade pastry filled with spinach, onions, sumac, and Lebanese Spices.
  12. Kibbeh Patata
    Mixed bulgur wheat & potato stuffed with spinach sautéed in sumac, lemon, onion and pecan nuts.
  13. Shawarma with Hummus
    Lamb or chicken shawarma topped with hummus.
  14. Jawaneh
    Chicken wings marinated overnight in lemon, garlic and rosemary, then grilled.
  15. Kibbeh Akrass
    Minced Lamb mixed with bulgur wheat to create an egg-shaped shell, then filled with lamb mince, caramelised onions and pine nuts, deep fried
  16. Sambousek belahme
    Delicate hand-made pastry filled with minced lamb, pine nuts and herbs.
  17. Dejaj Sawdet Dejaj
    Chicken liver, flambéed in lemon juice, and pomegranate syrup.
  18. Arayes belahmeh
    Homemade Lebanese bread filled with minced lamb, onion and parsley then baked.
  19. Lahem Belajin
    Baked Lebanese pizza ‘like’ dough, topped with a mixture of minced lamb, tomatoes, onions, and pine nuts.
  20. Adass Behamoud
    Lentil soup prepared with swiss chard seasoned with mint and lemon juice, served with sprinkle of virgin olive oil
  21. Harrira Soup
    Cubes of lamb or beef accompanied by lentils and chickpeas cooked with variety of greens and spices. Served with pinch of fresh coriander and a few lemon slices.
3. Main Courses
  A Lebanese & Levantine favourite, the Mehshi stuffed various vegetables, prepared either classic style with minced Lamb or Beef or Vegetarian style. Artichoke Mehshi (Stuffed Artichoke Hearts)
  Mehshi Kossa (Stuffed Zucchini)
  Filfil Mehshi (Stuffed Bell Peppers)
  Banadura Mehshi (Stuffed Tomatoes)
  1. Batenjan Mehshi (Stuffed Aubergine)
    Mince sautéed with onions, spices and nuts, mixed with rice and used as a filling for the above prepared vegetables and cooked in a tomato paste sauce.
  2. Rosto Madqouqa
    Baked rolls of lean minced beef mixed with diced carrots and an array of Lebanese spices and pistachio, served with potato and special sauce
  3. Freekeh with Chicken
    Freekeh is an ancient grain, made from green durum wheat that is roasted and rubbed to createa unique flavour with chicken & toasted nuts
  4. Meshwi Lahem
    Lamb meat cubes on skewers, charcoal grilled to perfection
  5. Lamb Shawarma
    Slices of marinated lamb, slow roasted on a skewer, served in freshly baked Lebanese bread.
  6. Kibbeh Bel Sanieh
    Minced lamb and bulgur wheat layers filled with minced lamb and pine kernels, oven-baked and served with yoghurt & cucumber salad
  7. Lamb Cutlets
    Charcoal grilled marinated lamb cutlets served with French fries.
  8. Lamb Shanks
    A Ghenwa special, slow cooked lamb shank with saffron, various spices and pomegranate molasses, served with a savoury bulgur wheat mixed with roasted pine nuts
  9. Kibbeh Bel laban
    Minced lamb and bulgur wheat balls filled with seasoned minced lamb, cooked in delicate yoghurt sauce and served with rice.
  10. Kaftah Bel Tahini
    Grilled lamb Kaftah balls cooked in citrus tahini sauce.
  11. Shish Tawook
    Marinated chicken skewers, charcoal grilled.
  12. Chicken Shawarma
    Slices of marinated chicken roasted on a skewer.
  13. Ruz Maa Dajaj (Chicken with Rice )
    This traditional Lebanese dish typically served for special occasions, exemplifies the importance of spices in the Lebanese cuisine. The delicately spiced lamb and rice stopped with cinnamon dusted chicken, golden almonds, and pine nuts
  14. Sayadieh Samak
    Fish fillets with aromatic spices and rice , the rice cooked with the caramelised onions and aromatic fish stock sprinkle with roasted almonds.
  15. Samakah Harrah Spicy Fish
    Fillet of fish marinated in coriander & spices then baked in orange & tahini sauce, served with fried pita bread.
4. Treats & Desserts
  1. Baklava
    Made with layers of filo pastry filed with chopped nuts (almonds, pistachios or pecan), served with a sprinkle of orange blossom jam & crushed pistachio nuts.
  2. Mhallabieh
    Orange blossom milk pudding served with rose syrup and garnished with crushed pistachios, served cold.
  3. Maamoul
    Assorted short crust pastries filled with either walnut, pistachios, dates, or almonds.
  4. Rice Pudding
    Lebanese rice pudding infused with mastic & orange blossom water, sprinkled with pistachios.
  5. Knafeh
    A delicate Lebanese pastry filled with cheese and spices, sprinkled with crushed pistachio nuts and orange blossom syrup.
  6. Layali Lubnan (Lebanese Nights)
    Made from a silky semolina-based pudding topped with Ashta (clotted fragrant cream) This delicacy is known for its fragrant smell of roses and orange blossoms and is topped with pistachios and orange blossom jam (Zaher al Bousfeer).
  7. Meghli
    A rice flour pudding spiced with anise, caraway and cinnamon, garnished with coconut flakes and various nuts such as almonds, walnuts, pine nuts and pistachios.
Menu last updated: 14 Oct 2025
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

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Ghenwa's Culinary Club