Tripoli Restaurant - Brooklyn, NY

500ml

Mashed chickpeas and sesame paste with garlic and lemon (dip for bread).

Fava beans with garlic, lemon and parsley.

Yogurt spread with olive oil.

Stuffed with spinach, onions and pomegranate nectar.

Mashed smoked eggplant and sesame paste with garlic and lemon (dip for bread).

Fried spiced vegetable ball, served with tahini sauce.

Cheese and olives.

Combination appetizer plate consisting of humus, babaganouj, cheese, olives and falafel.

Served hot.

Yogurt and cucumber salad made with garlic and mint.

Mixed spring green lettuce and tomato.

Mixed salad with lettuce, tomato, walnuts, feta cheese, olives, spices, oil and vinegar.

Special Lebanese salad made with chopped parsley, tomatoes, onion and cracked wheat.

Mixed salad with lettuce, tomatoes, parsley, toasted pita bread and pomegranate nectar.

Mashed chickpeas and sesame paste with garlic and lemon (dip for bread).

Yogurt spread with olive oil.

Charcoal broiled lamb and vegetables.

Grilled boneless chicken marinated in a special Lebanese garlic sauce.

Mashed eggplant and sesame paste with garlic and lemon (dip for bread).

Fried spiced vegetable ball, served with tahini sauce.

With hummus.

Fresh okra cooked in a tomato sauce made with garlic and onions, served with rice.

Grape leaves stuffed with vegetables. Served cold.

Lebanese omelet made with fresh herbs, onions and spices. Served with salad.

Vegetarian favorite. Celery and black eye beans sauteed with a mixture of onion, garlic and fresh coriander. Served with salad.

Sauteed cauliflower, potato, and garlic in a tahini sauce. Served with rice.

Lentils cooked with cracked wheat and onions, served with fatoush (mixed salad with pomegranate nectar).

Eggplant stewed with potatoes and onions in tomato sauce served with rice.

Lentils cooked with rice and onions, served with khlar b'leban (yogurt and cucumber salad).

Pressed potatoes and cracked wheat stuffed with onions, walnuts and raisins. Served with salad.

Grilled boneless chicken marinated in a special Lebanese garlic sauce, served with rice and salad.

Served with rice.

Charcoal broiled lamb and vegetables served with rice and salad.

Served with rice and salad.

Tripoli lamb sausage made with pine nuts and special spices, served with fried potatoes and salad.

Pressed kibee, baked. Served with salad.

Lebanese omelet made with fresh herbs, onions, pine nuts and ground lamb. Served with salad.

Fresh okra cooked with lamb chunks in a tomato sauce made with pomegranate nectar. Served with rice.

Cabbage stuffed with ground lamb, cumin, rice and pomegranate nectar.

Sauteed spinach, ground lamb, and pine nuts, served with rice and yogurt.

Stew of lamb chunks cooked in yogurt. Served with rice.

Choice of beef or lamb curry served with rice.

Charcoal broiled ground leg of lamb mixed with vegetables and spices, served with rice and hummus.

Shish kebob, kifta mishwiye and shish taouk. Served with rice and salad.

Small Lebanese meat pie dumplings cooked in and served in a yogurt sauce made with garlic cilantro, served with rice.

Sauteed eggplant cooked in a tomato sauce, and topped with ground lamb and pine nuts. Served with rice.

Sauteed eggplant cooked with yogurt, garlic and mint, topped with ground lamb and pine nuts. Served with rice.

Served with a variety of vegetables, lamb, beef and chicken stewed in a tomato sauce.

Grape leaves stuffed with ground lamb and rice

Sauteed wild fish filet cooked in a spicy sauce made with chopped almonds and walnuts.

Wild shrimp sauteed in provencale sauce, prepared with garlic, cilantro and butter. Served with salad.

Sauteed wild fish filet cooked in a tahini sauce made with chopped almonds and walnuts. Served with rice.

Served with rice.

Layered filo dough stuffed with walnuts.

Rice pudding. Made with rose water, topped with nuts.

Filo dough stuffed with walnuts and pistachios.