• Appetizers for four persons: Vegetable plate, thyme, rocket, artichoke, olives, pickles, tabboule, goat cheese, labneh with garlic, labneh, eggplant with sesame paste, mashed potatoes, chickpeas purée, beans, chickpeas, French fries x2 = 290,000L.L
• Chickpeas with meat x2 = 36,000L.L
• Raw meat x2 = 50,000L.L
• Eggs and meat x2 = 36,000L.L
• Soujok x2 = 40,000L.L
• Makanek x2 = 40,000L.L
• Batrakh x2 = 63,000L.L
• Grilled kafta x4 skewers = 50,000L.L
• Grilled meat x4 skewers = 50,000L.L
• Grilled Tawouk x4 skewers = 50,000L.L

What! 4 skewers for 50,000L.L ! Appetizers for four? Each plate having not more than four bites for 47,500L.L/person? No way! Are the appetizers stuffed with caviar or what?

My Latest Discovery: Daran or Hlaywet is a part of the oesophagus covering the (Me3la2). Looking like a cluster of grapes. Balls of fat embracing a white tender meat. Just imagine! (excuse the amateur description but this is what I could gather of the owner).

Simply Waw. Forget about your medical problems, erase the possibility of cholesterol and plunge into this unique piece of Heaven. I grabbed one, put in my mouth to feel the hot juicy piece of meat. A slight pleasant crunch of fat covering a white meat. The fat burns on the sides creating charcoal crunchy corners full of oil and juicy fat. Mmmmm… Simply awesome. Fat, crunchy, toasted, burned, soft, tender, juicy… many consistencies and flavours at once. Nothing, nothing compares to that. You have to close your eyes and go taste it. Simply awesome. The experience continues when you lick your lips afterwards and feel the salty fat around.

“Hello sir,” I said to the man standing inside, “Can I ask you couple of questions?”

Al Hajj, opening the grill and without looking at me said “NO”

Everybody laughed and a customer looked at me smiling said: “Hay2tak jdid houn” (You seem to be new around here).

The menu, handwritten and posted on the right wall is hard to be reached. When it was my turn to order, El Hajj looked at me and said, what can I give you? I answered with a shy smile:  ”You tell me sir. This is my first time here, what should I order?”

He smiled sarcastically and said: “You don’t have much of a choice – there’s kafta and chicken liver so don’t think too much.”

While waiting, I enjoyed listening to Hanna – if this is his name- welcoming his guests with a unique vocabulary:

• Isteze, keef fine se3dak?
• Bi2amrak Ana!
• Hadde m3allemna!
• 3tine 5000L.L
• Kafta men 3aineyye
• Be3tezer 3a te2khir m3allme
• Thank you m3alme
• Merci beaucoup
• Khod hay sandwiche 3tiya la yalle warak

Helping Hanna is “the hand”. I’m assuming his name is Nassif. You don’t see a face, but just five fingers appearing through a window and quickly disappearing. Hanna calls out for some things and he delivers in a second…

I received two sandwiches:

• Kafta: The kafta is produced in a special way. A large container of kafta is always handy where Hanna grabs a chunk to spread it in the double layer of bread. It then enters a toaster, as is, to be cooked and toasted. Few minutes later, mayonnaise, tomato and pickles are added before rolling the sandwich and delivering it to the customer. This sandwich’s taste is unique reflecting what real street food is but for me its too fatty, too oily and too spicy.
• Chicken liver: Inside a soft and tender bread, chicken liver are combined with some tomatoes, pickles and coupled with a spread of garlic flavored mayonnaise.

Nothing impressive or extraordinary about the sandwiches. They are fatty, oily, too spicy and unevenly wrapped,  but it’s the simplicity that is worth trying for only 3,000L.L/piece. Don’t expect super cleanliness, the place is a mess, and honestly nobody cares. Hundreds of thousands of people have eaten and enjoyed this place and its sandwiches for decades.

Trying to take more pictures for you to understand this place, I approached to shoot the sandwiches being rolled. Here Hanna stopped what he was doing and said: “Do you all think I’m like an animal behind bars at the zoo? Hundreds come taking my pictures as if I was some miracle. I don’t understand you people…”

El Hajj looks at me and tells me that almost all politicians you see on TV today have passed by this small place. “I know them and have met them. This little place is a legendary location.”

I asked him, “So, now that I ate from your sandwiches, would I be a politician?” I continued, making him smile as I take more pictures and ask more questions.

“Yes my dear, it’s a package. Now you started with two sandwiches, while leaving make sure you steal something and you’re almost there to reaching your goal to become a politician.”

We all laughed out loud, and after paying  my dues, I stood up on the sidewalk to eat like everybody else.

A friend if mine, whom I met over there, followed me out with another sandwich – the dessert this time: Cream, bananas and chocolate he says is exquisite.You still have two months left to meet Hajj Nasr. You’ll surely meet a special character, in a unique setting and most importantly be sharing a part of Beirut’s history to talk about with your kids.

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.

Two days ago, I published on Instagram and Facebook the picture of a Labneh cake. Following many inquiries about the origin and recipes behind this creation, I succeeded to get you the needed details.

This cake  is extracted from a new cookbook: The Jewelled Kitchen by Bethany Kehdy. “It’s an improvised version as I could not find quark cheese, I substituted labneh and also did not use gelatine as the recipe calls for.” Bethany tells me. 

We were twenty persons enjoying that cake and loved it so very much. It’s ingenious!

It’s a bold statement, but it’s safe to say that this marvellous cake falls into my “top five favourite cakes” category. The following Middle Easternized version is based on my friend Sascha Minn’s quark summer cake rather than a classic dessert from the region. It’s an elegant cake: summery, zesty, light and fluffy. The quark cheese keeps the fat content to a minimum, and Greek yogurt can be substituted if you’re unable to find quark. If you’re averse to raw eggs, you can omit them, although it will affect the filling’s texture. Either way, wash a slice of this cake down with a glass of bubbly and forget your worries.

Preparation:

1. Separate two of the eggs; put the egg whites in a glass mixing bowl and the egg yolks into a large mixing bowl. (If you have time, chill the glass bowl first, as this will improve the texture of the egg whites.)
2. Whisk the egg whites vigorously for 2 minutes until you achieve soft peaks, keeping the mixer or whisk moving around the edges and the centre at all times to ensure that all the egg white is mixed thoroughly. Set aside.
3. Add a whole egg to the egg yolks in the large mixing bowl along with 100g/31⁄2oz/1⁄2 cup of the sugar and 1 tablespoon water. Beat for about 1 minute until you achieve a creamy consistency.
4. Add the lemon zest to the bowl, and sift in the flour. Beat for about 1 minute to incorporate. Next, add in the whisked egg whites and fold in thoroughly with a large metal spoon, making sure to remove any lumps. Try not to tap the bowl with the spoon as you’ll lose the air, which will reduce the general fluffiness of the cake.
5. Preheat the oven to 170 ̊C/325 ̊F/Gas 3. Put the butter in the centre of a deep, springform 20cm/8in cake tin and line with parchment paper, cutting around the edges closely so it fits the base. (The butter will help the parchment paper to stick to the tin.) Pour the mixture into the prepared cake tin and level it with the back of a spoon.
6. Bake in the oven for 35–40 minutes on the top shelf or until the cake is lightly golden and a skewer inserted into the centre comes out clean.
7. Leave the cake to cool for about 20 minutes before releasing the base and carefully peeling off the parchment paper. Using a serrated knife, carefully slice the cake horizontally into two layers, turning it as you go to help keep the knife level. Transfer the two cake layers to a wire rack to cool.
8. Put the cream in a medium bowl and whip for about 2 minutes until soft peaks form. Be careful not to over-whip. Set aside.
9. Cut up the leaf gelatine, if using, into smaller pieces using kitchen scissors. Put in a small bowl, cover with cold water and leave to soak for 2 minutes, then drain well. Return to the bowl and pour over 4 tablespoons hot water as you whisk vigorously, making sure all the gelatine dissolves and there are no lumps remaining. Alternatively, follow the packet instructions if using the powdered gelatine.
10. Separate the two remaining eggs. Whisk the egg whites as in step 2. Put the yolks and remaining sugar in a large mixing bowl and beat vigorously for 1–2 minutes, then pour in the gelatine and continue beating vigorously.
11. Add the quark, whipped cream, lemon juice and rosewater, if using, and fold into the mixture with a large metal spoon. Add the whisked egg whites and fold in gently, just enough to incorporate with no remaining lumps. Add the pomegranate seeds and gently fold in.
12. Place the cake tin, base removed, on a serving plate, add the base layer of the sponge cake, cut-side up, and lock the tin. Pour in the filling, gently spread it to level and then cover with the other sponge cake layer. Transfer to the fridge and leave to chill for at least 1 hour until the filling sets. Dust with icing sugar and sprinkle with extra pomegranate seeds and mint and serve.

Bethany is launching her new cookbook this wednesday the 11th, at 6pm at Hotel Le Gray Beirut.

On 11th September, Bethany Kehdy is proud to invite you to the official Beirut launch of her new book, The Jewelled Kitchen, a stunning collection of Lebanese, Moroccan and Persian recipes. After its UK release on 5th July, it has received rave reviews, being featured in The Times, in addition to being named as The Daily Telegraph’s ‘Book of the Week.’ Moreover, two of the doyens of Middle Eastern cookery seem to agree!

You can buy the book online

At BUNZ, we serve freshly baked buns, a crunchy coffee crust on the outside, soft and fluffy on the inside with a buttery like taste literally melting in your mouth. The sweet smell of our buns with a hint of a coffee aroma is a mouthwatering experience, capturing you when walking by our shop. Our fresh New York style bagels are toasty and soft with all sorts of varieties, a perfect bite for anytime of the day. The best complement to our buns and bagels is a wide selection of BUNZ signature beverages for the coffee and non-coffee lovers alike.

 Candied Pumpkin Jam and Labneh Cheesecake

• Recipe by Bethany Kehdy
• Photographed by Sarka Babicka

This recipe is partly inspired by the Turkish Kabak Tatlisi, partly inspired by the cheesecake and of course, partly inspired by Thanksgiving’s pumpkin pie. I do prefer this to the traditional pumpkin pie, as it’s far less sickly. The pumpkin really gets to shine and it also melds well with the zesty labneh and the subtle hint of anise. It’s also refreshingly light without trying too hard. This is not a cheesecake per se though, since it is strained yogurt. Therefore, it’s true that this cheesecake is a bit of a misnomer. When working with phyllo, ensure it is always covered with a moist towel as you butter each layer; otherwise it tends to dry up quickly. Also, if you prefer a stronger hint of anise, you can grate in another star anise to taste.

• Serves 6
• Prep time: 15 minutes, plus 1 hour for straining.
• Cooking time: 40 minutes

Ingredients:

• 500g/1 lb 2 oz/1 tub of Fage Total full fat Greek yogurt
• 60ml/4 tbsp double cream
• 1 star anise, ground
• 700g/1lb 9 oz butternut squash or pumpkin, peeled
• 250g/9 oz caster sugar
• Pinch of nutmeg
• A knob of unsoftened butter
• 60g/2 1/4 oz butter, melted
• 8 sheets of phyllo, thawed
• 50g/1 3/4 oz walnuts, roughly chopped

 The recipe:

1. Pre-heat the oven to 180C/350F/4G. To a mixing bowl, add the yogurt, cream and star anise and mix well to combine. Secure a colander over a mixing bowl, line the colander with a doubled muslin cloth and pour over the yogurt. Bring together the edges of the muslin cloth to cover the yogurt and set it all aside in the fridge to strain for about 1 hour as you continue with the preparations.
2. Slice the butternut squash into 3/4 inch/2 cm cubes, trying to get them as even as possible. Transfer the butternut squash to a mixing bowl, sprinkle over the sugar and nutmeg and toss to combine. Line a baking tray with parchment paper and then add the tossed butternut squash mixture with any sugar remaining in the bowl and bake in the oven for about 20-25 minutes until soft. Turn grill on to high and grill for 2 minutes, till the edges are golden and caramelised. Set aside and leave to cool. Keep the oven on.
3. Meanwhile, line a baking tin or about 8 1/2 in/22cm in diameter and 2 inch/5 cm deep (I used a pyrex tart pan) with parchment paper by adding a small knob of butter to the center of the tart pan and then use this to stick the parchment paper in place. Next, use a pastry brush to lightly butter the parchment paper. Add a layer of the phyllo, brush with a little more butter and repeat for the remaining sheets, switching the overlying edges to create a balance. Cut off excess phyllo around the edges and then turn under the edges of phyllo dough up the height of the baking tin to form an even edge. Brush all the edges around generously. Blind bake for 10-15 minutes until the edges are a light golden brown. Remove and leave to cool on a wire rack.
4. Once the butternut squash jam has cooled, scrape it around from the edges saving as much of the caramelisation as possible. Remove the yogurt from the fridge and discard the liquid or whey from the mixing bowl in which the yogurt has been straining. Transfer the yogurt from the muslin cloth into this bowl and then add in half of the butternut squash jam. Mix well to combine and then fill the cavity of the phyllo pie, gently spreading it to an even surface. Crumble over the walnuts and place a spoonful dollop in the center. Serve immediately with extra jam on the side. The jam will also keep well sealed in the fridge for a month and is incredible with buttered toast for breakfast.

See more on: Dirty Kitchen Secrets

More recipes in The Jewelled Kitchen Book

It was truly love at first sight, the minute I laid eyes on SUD. A restaurant that’s really special in so many ways is the same that has set a name for itself this summer in Lebanon… A place that’s fully booked every day, no matter what the situation. This stands for something – good food, good ambiance, nice set up, original flavours and more importantly passionate people behind a unique concept that has gained success in Lebanon’s culinary scene. 

• Brusquettes Chorizo-Ricotta: Chorizo bruschetta, ricotte, cherry tomatoes, wild rocket, walnuts.

With this plate, simplicity is key. A beautifuly-decorated plate combines green, red, white, brown and burgundy into, where each bite of come with different textures and flavors.

• Poivron Farci au Chevre: Roasted bell pepper rolls stuffed with goat cheese and basil.

For you fine gourmets, this is a plate not to be missed. Five fingers of roasted bell peppers, stuffed with goat cheese and seasoned with balsamic vinegar and basil slices. It’s really a plate worth offering in a fine dining restaurant.

• La Rioja Pizza: Chorizo, ricotta, black olives, basil, tomato confit.

The pizza looks nice and appetizing as it lands on the table. Before even tasting it, it looks and smells great. Covered with cut black olives, chorizo, green slices of basil and a strong taste of dried tomatoes. The huge difference is created by the pronounced flavors of cheese. I would have preferred the dough to be a bit thicker and the borders crunchier. For a French restaurant, the Pizza is even better than many Italian pizzerias around town.

• Burger Maison: 200g patty, tomato, onion, iceberg, white mushrooms, cheddar, house sauce.

Served with iceberg coleslaw and French fries. A premium non frozen meat with a rich selection of vegetables laying one on top of the other inside a brioche bun. Even though I found it too peppery, my wife who ordered the burger, loved it so much

• Filet de Thon Rouge a la Nicoise: Seared tuna steak, cherry tomaotes, black olives, capers, pine nuts, and anchovy-lemon sauce.

Served over a ratatouille with chickpeas. This is what I call creative and tasty. Yummy!

• Pain Perdu Caramélisé: Caramelized French toast served with vanilla ice cream.

A big improvement. I can now say that SUD’s pain perdu is worth trying. The changes are clear. What looks like a burger bun, is soaked in milk and sugar than toasted from the outside making it soft and juicy as well and slightly crunching around the borders. This is a good dessert: Bravo.

• Mangue rotie et fruits frais: Roasted mango and fresh fruits. Orange wafer, filed with Malagasy vanilla pannacotta.

Impressive! I didn’t expect to eat something with such finesse in a French bistro. A thick piece of mango, slightly roasted to extract all the flavors, is covered with a fruit salad of fine little cubes and served with a cylinder wafer filled with pannacotta that explodes with premium vanilla flavors. The sauce adds the required juiciness you would expect from this dessert to be just perfect.

• Rondin Rouge, farci aux epinards. Croutes de chorizo et emulsion de citron et menthe. A premiere, coming on the menu soon. Simply fantastic! Bravo chef!

Just take a few steps up from the MarMikhael’s street to discover SUD and its beautiful ambiance decorated with summer’s finest colors that welcomes you for lunch and dinner. Orange, yellow, blue and beige in a garden of trees and stones. A lovely environment which acts as a perfect escape from the hustle and bustle of the city…

Last week, Nespresso welcomed a few people to its beautiful location at ABC Achrafieh to come and enjoy a good cup of coffee with Master Celebrity Chef Joe Barza. A unique experience where good coffee was enjoyed with a selection of freshly prepared bites by Chef Barza.

During the event, Nespresso has launched a new machine, the Umilk which I acquired. To tell you the truth, with its simplicity and milk function, this machine is a must have. It has changed the way I appreciate my espresso.

During this event, Chef Barza prepared a special Nespresso drink with a Lebanese twist

Latte Special Arabia: The Kazaar Nespresso prepared with the Umilk machine and mixed with milk. A Halawa cream previously prepared by the chef comes on top adding a rich flavors to this preparation specially with the rose water and blossom water it contains. Decorate it with some crushed pistachios and enjoy – what a coffee… it’s more of a tale of 1001 Arabian Nights…

• Red fruits tart: Colorful bites filled with strawberries, blueberries and blackberries stuffed into a puff pastry bowl in bite size. Slightly chewy with a hint of crunchiness, this bite is tasty specially with its soft cream and sugar powder decoration on top that add the needed finesse to this simple creation

• As simple as it can be: A slice of bresaola rolled around a rocket leaf and decorated with half of a cherry tomato

• A non oily premium smoked salmon rolled around itself and filled with sour cream than topped with lamp fish and decorated with a tiny slice of unpeeled lemon. I liked the crunch of the lemon peel that we usually tend to remove.

• In the middle of the tray, dried plums filled with Roquefort cheese and a walnut. This is indeed a good creation where cheese and dried plums blend together in a fine and classy bite

• Goat labneh bite covering a piece of pate a choux and decorated with a slice of sun dried tomato and an olive. Softness and a slight chewiness of the sundries tomatoes with a light lemony feel of the labneh ending the experience with a tiny mint leaf that makes a difference. Nice.

• Chocolate truffles: Crunchy on the outside and soft in the inside with dark chocolate I expected to feel. These truffles are very good

• Macarons: Flavors include pistachio, rose water and red berries, presented in a bowl with biscuits. These were my least favorite as the macarons are too sweet for my taste.

A pleasant morning spent enjoying good coffee in the company of Master Celebrity Chef Joe , while learning more about the U Machine.

Offering convenient and sophisticated technology, the U machine model range has been designed to suit modern life and its demands as it allows you to prepare in one single gesture your favorite Grand Cru. With clever, modular design, U can change its shape to fit contemporary living spaces and interiors, while its cutting edge technology delivers a perfect coffee, time after time.  A pleasure to use and display, U is the machine for those who seek ultimate simplicity, the highest quality coffee, and pure design.

Umilk has an integrated fresh milk solution providing coffee and milk lovers with further flexibility and convenience. Umilk is the most accessible fresh milk solution to date with the new Aeroccino3 milk frother, incorporated into the Umilk machine, delivering smooth and finely textured milk froth for hot and cold milk recipes, while also offering improved cleanliness.

In addition to a quick heat up time of 25 seconds, the Umat and Umilk feature automatic brewing, so your coffee begins the second you drop your Nespresso capsule and effortlessly close its neat slider.  This same process creates an ideal coffee extraction, delivering an optimum result as Umat and Umilk stop automatically when desired. The immediate cut-off is the new drop stop feature making them some of the cleanest machines – stopping any coffee drops and automatically ejecting each capsule.  Alongside all the cutting-edge functionality, however, users’ consciences can rest at ease as Umat and Umilk possess the optimum energy profile for its class of machine.

I now have it at home and assure you that it’s worth having.

I don’t know why a lot of people don’t like Al Balad and many of these people are actually my close friends. Is it because they have had bad experiences at their Sahel Alma branch or maybe their Downtown Beirut branch? I really am not sure and personally like it a lot. I have visited Al Balad twice in the last six months and have enjoyed tasty Lebanese food in a pleasant ambiance with professional and welcoming waiters who are here to make you smile. Tasty food at a good price, isn’t this what we all ask for?

Enter the atrium of Blueberry Square and find Al Balad occupying the corner of the back area on your right. A large squared space with high ceiling welcomes you. A smiling staff stands by as you walk into an oriental ambiance with soft musical tunes playing in the background.

We decided to sit outside as the majority wanted to smoke. Dinner started with black olives and a basket of bread: Zaatar toasted bread and a bag of round Lebanese pita bread especially made for Al Balad.

The place:

• A squarish restaurant with an outside terrace
• A bar on the right side of the place welcomes you
• Glass lamps pending from the ceiling
• Couches on the sides and wooden tables in the middle surrounded by violet tissue relaxing chairs
• Mirrors here and there make the place look bigger
• Super ugly cheap plastic tables on the outside that rock like a boat during a hurricane: I didn’t like them at all
• Fayrouz tunes play softly in the background
• An oil bottle as well as salt and pepper shakers are placed on every table

One of the things I never do, usually, is order the formula in Lebanese restaurants. A formula where you are charged a fixed amount of money and get served with small and stingy plates chosen by the management. Usually half of these plates are vegetables among other cheap things – maximizing their profit. After experiencing a rich fulfilling and generous dinner at Al Balad Blueberry Square for only $33TTC, I was proven wrong. We were served and ate all of the below:

• Open soft drink: 48,000L.L
• Open regular bar: 58,000L.L
• Open premium bar: 68,000L.L

Cold appetizers:

• Vegetables Platter
• Labneh Al Balad
• Hommos Al Balad
• Hommos
• Mutabal Aubergine
• Tabouleh
• Fattouch
• Samkeh Harra
• Tomato Garlic
• Warak Aarich

Hot mezze:

• Mix Rkakat
• Lame Beajine
• Chicken Liver
• Potato Coriander
• Halloum Al Balad
• Soujouk Tomato
• Potato Chicken Al Balad

From the Grill:

• Kbeibet
• Kebbeh Al Balad
• Kebbeh Festok
• Kebbeh Awarma
• Chicken Kabab

Mix Grill:

• Meat
• Taouk
• Kafta

Desserts:

• Al Balad Homemade Ismalieh
• Seasonal Fruits

Yes, all of the above, one plate for every six persons for only $33/person. I won’t go into much details since Al Balad has been reviewed before, but be assured that the food today was very, very good. The hummus, labneh, fattouch, makanek, soujok, rakakat, meat, chicken, lame beajine, moutabbal and all the others were all delicious. I really enjoyed my dinner to the max.

My favorite plates:

• Tajen is exceptional
• The cheese rolls are crunchy and rich
• The fried halloumi with almonds is simply awesome
• The makanek are unique
• The mashed potato with chicken is majestic
• The meat is tender and tasty

What I didn’t like: The “From the Grill” section is not my favorite – especially the kebbe selection. They did not look appetizing to start with and their taste is dull.

To make the night memorable we were offered the Al Balad Homemade Ismalieh: Ouf! That’s something WOW! I haven’t eaten a tasty and crunchy Ismalieh like this one for years. All the ones served around town are chewy and lack the freshness expected. Today’s was super crunchy, light and full of taste. Bravo.

As I previously said, I have always loved Al Balad since the beginning. This place has excelled tremendously. A bigger menu and better service that will make any customer happy.

If you want to inviting a group out, I would suggest Al Balad for sure. A nice place, good food, pleasant ambiance, at a reasonable price.

See you there.

It was 8am when my friend and I reached Al Falamanki. Nestled in the heart of Achrafieh, facing Dunkin Donuts on Sodeco, this restaurant is a piece of heaven amidst Beirut’s busy life. Hearing the news that Al Falamanki has introduced a special breakfast formula, to celebrate their 5th year anniversary, I rushed to try it out… The experience was awesome. Mind you, Al Falamanki has already been serving breakfast, which I make sure to enjoy at least once a month, but they have officially created an inexpensive breakfast formula…

Not only is this place a source of peace, the story behind it is really something. You will be taken into Khalil’s world in an instant… a typical story of “poor gone good.” But who’s Khalil you may be asking.

Well, in a nutshell, Al Falamaki restaurant was created by Anis Falamanki who wanted to honor his father Khalil Al Falamanki.

Khalil was born in 1917. he was not able to get much of an education due to his father’s early death, which drove him to move down to Beirut from the mountains. But Khalil’s talent for sports helped him become a renowned professional wrestler. An injury forced him to stop his wrestling career. But one fan, a wealthy Egyptian businessman Tarek Fakhry hired Khalil as his bodyguard. He then became his confident and they traveled the world together for many years. During his travels, Khalil met celebrities who admired his absolute loyalty to Tarek, as well as his charm and charisma. He was close friends with people like Alfred Hitchcock, Kirk Douglas and Maria Callas to name but a few.

After Tarek’s death, these celebrities stayed in close touch with him… Along the years, Khalil collected a lot of memorabilia, photos and so much more.  Anis decided to give his late father’s many memorabilia a suitable home and, at the same time, honor his father’s other passions which included food and music by creating Al Falamanki.

Who by now is not familiar with Al Falamanki – a wide space in the heart of Achrafieh area, boasting an open terrace with a Lebanese style indoor seating serving a wide range of Middle Eastern and authentic Lebanese preparations. Al Falamanki welcomes you 24 hours a day, 7 days a week serving breakfast, lunch and dinner as well as a full day Arguile service.

Al Falamanki is the place to enjoy your time, nibble on special Lebanese food in a nice atmosphere, meet up with old and make new friends while enjoying the history behind the place.

I this think, that this year can officially be called “The year of Breakfast“. Many restaurants have introduced the breakfast/brunch concept creating special formulas for that. Al Falamanki officially created a breakfast formula to celebrate their 5th year anniversary. At a very reasonable price, this formula can be enjoyed starting 7am until 4pm excluding Sundays and public holidays.

The formula is simple, affordable and fulfilling:

• Tray mix 12,000L.L: Kishk, Al Falamanki labneh mix, thyme & olives, Khalil’s cheese, olives, 1 drink

• Manoushe combo 10,000L.L: Meat mix, kishk, thyme, cheese, cheese & apricot jam, vegetable selection, 1 drink

The place is wonderful… I love it:

• Give your car to the valet, climb up a few stone steps and be welcomed into a large terrace that will transmit your sense far from Beirut’s chaos
• The rich greenery adds a touch of freshness while blocking strong summer sun spells from the sofas and tables below
• At the very end, a house, with its high ceiling. It is kept to look as a hangar or what was known as “ahwet el ezez” in the early days
• Pink walls, old Lebanese tiles and glass facades make this space relaxing a soothing one
• All the walls are decorated with musical instruments, old paintings, backgammon boxes and Turkish hats
• The L-shaped space is divided in the middle by the open kitchen and furnace
• The kitchen is clean and interesting. Utensils are well displayed
• You can find square tables, others rectangular and relaxing sofas around, that can host hundreds of customers who normally gather during the afternoons for a match of backgammon and after party hours for breakfast
• My favourite spot is the large dining table that is surrounded with 12 chairs. It really makes me feel at home
• Earth colors perfectly blend together in this space that I enjoy

The menu:

• The story of Khalil Al Falamanki
• Seasonal sides
• Salads
• Al Falamanki after-hours and breakfast
• Combos
• Hot appetizers
• Cold appetizers
• Eggs
• Grills and Other
• Oven
• Saj
• Deck of cards for 7,500L.L
• Desserts
• Drinks
• Shishas

On today’s breakfast:

• A platter of mannish  Zaatar, meat, cheese, kechek, Akawi cheese and peach jam. Simply superb. A soft and tender dough covered with fresh and warm ingredients. The zaatar, my favorite is one of its kind. I enjoyed it more than I had expected, and the best part was I felt no heart burns side effects. Imagine 5 tasty manakish served with a selection of local vegetables for only 10,000L.L. Impressive!
• A platter of Lebanese mezze: Labnet el Falamanki, zaatar, jennet khalil, green olives, kechek and a mix of vegetables. My favorite items at Al Falamanki, the ones I always order are now offered in one single platter for only 12,000L.L.  Extraordinary!
• We ordered on the side: Steak halloum, the one and only grilled piece of halloum served with fig jam.Yum!

• Scrambled eggs with awarma were the least impressive this morning as they are richer in oil than anything else. Soggy, oily and lack seasoning. I was expecting much better

With tea on the side, we enjoyed a rich, generous and very affordable breakfast in a pleasant atmosphere. If you still don’t know what Al Falamanki is, believe me, you are missing out on a lot. My suggestion for a first impression, don’t visit it after-hours or late afternoon when shisha smoke reaches the street. Come for lunch or breakfast.

I love:

• Al Falamanki’s bread is exquisite. Homemade signature thick Markouk bread like no other
• The presentation of food is always perfect
• The ambiance and style of the restaurant
• The prices are really cheap
• The waiters have been working here for the last five years and know the accustomed customers by name

It was already 10am and I was enjoying my start of day, but reality checks in having to run back to work. If you were to ask me today, where a good spot for breakfast can be enjoyed in Beirut, I can honestly say that this is one of my favorites.