Gourmet Saad

Our Menu

• Warak Arish

  ورق عنب

  Warak Arish — grape vine leaves hand-rolled one by one around a filling of short-grain rice, minced lamb, tomatoes, and aromatic herbs — is Lebanon's most celebrated stuffed dish. The rolls are packed tightly in a pot and slow-simmered until the leaves are silky-tangy and the rice has absorbed every nuance of the fragrant cooking liquid. 🍲 Serves 4–5 persons

  $35

• Kousa Mehshi

  كوسا محشي

  Kousa Mehshi — literally "stuffed zucchini" — is one of the most beloved dishes in Lebanese home cooking. Small, tender zucchini are hollowed out by hand and packed with a fragrant mixture of short-grain rice, minced lamb, seven-spice, and fresh herbs, then slow-simmered in a rich, gently spiced tomato broth until silky and perfectly cooked through. 🍲 Serves 4–5 persons

  $25

• Siyadieh

  سياديه

  Siyadieh is the great Lebanese fish dish — flaky white fish over golden caramelised-onion rice, finished with warm spices, toasted pine nuts, and a fragrant golden broth. The onions are cooked low and slow until dark and sweet, the rice toasted in their juices, the fish spiced and seared — no shortcuts. 🍲 Serves 4–5 persons

  $35

• Kibbeh b Laban

  كيبة بالبن

  Kibbeh b Laban — hand-shaped torpedo kibbeh of fine bulgur and minced lamb, poached in a silky stabilised yoghurt sauce with garlic and dried mint. The sauce is never curdled, never thin: a proper creamy laban that envelops each kibbeh. One of the most refined and technically demanding dishes in Lebanese home cooking. 🍲 Serves 4–5 persons

  $25

• Shish Barak

  شيش برك

  Shish Barak — tiny crescent-shaped meat dumplings simmered in a warm garlicky yoghurt sauce perfumed with dried mint. Every dumpling is rolled and filled by hand; the sauce is carefully stabilised so it never curdles. Deeply comforting Lebanese winter cooking at its finest. 🍲 Serves 4–5 persons

  $25

• Molokhia

  ملوخية

  Molokhia is one of the most beloved dishes in Lebanese home cooking — a rich stew of finely chopped jute leaves (ملوخية) simmered with tender chicken, garlic, and cilantro until the broth turns thick, fragrant, and deeply savory. Gourmet Saad makes it the traditional way: real chicken stock, fresh garlic fried in butter and folded in at the end for that signature punch of flavor, served over rice with vermicelli. 🍲 Serves 4–5 persons

  $25

• Mehshi Malfouf

  محشي ملفوف

  Mehshi Malfouf — stuffed cabbage rolls with spiced rice and minced lamb, packed tightly with garlic, tomatoes, and lemon, slow-cooked until the cabbage is silky-tender and the rice has absorbed all the fragrant cooking juices. A cornerstone of Lebanese winter cooking. 🍲 Serves 4–5 persons

  $25

• Mehshi Selk

  محشي سلق

  Mehshi Selk uses Swiss chard leaves in place of cabbage — the result is strikingly different in character. The chard has a more pronounced earthy flavour and cooks to a silky-firm texture. Same rice-and-lamb filling as Mehshi Malfouf, but the chard wraps it in its own distinct, slightly mineral personality. 🍲 Serves 4–5 persons

  $20

• Mujaddara

  مجدرة

  Mujaddara is Lebanon's ultimate vegetarian comfort food — a humble dish of lentils and rice crowned with deeply caramelized onions that have been cooked low and slow until sweet, dark, and almost crispy. The combination of earthy lentils, fragrant rice, and those sticky sweet onions creates something far more than the sum of its parts. 🍲 Serves 4–5 persons

  $20