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Galavante Thanksgiving Favorites

Whether you are the Griswalds or the Rockwells, Thanksgiving with family and friends is a time of the year to appreciate all that you have. And if you are reading this, there is a very high probability that you have something to be very thankful for in your life. At Galavante, we are thankful for this first year of being…
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Thanksgiving
Food

A Lebanese Meze Feast

Meze are the traditional small plates served at the beginning of every proper Lebanese meal. When done right, meze are a feast for the eyes and the appetite. For many, it’s the best part of the meal, which based on Chef Ghassan Farra’s modern take on meze, is no surprise. (more…)
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CYJ_Beirut Table
Recipes

Couscous with Toasted Pine Nuts and Golden Raisins

In a small fry pan, heat ½ tablespoon olive oil and lightly toast the pine nuts for about 4 minutes. Add the golden raisins and continue to cook over medium heat for another 2-3 minutes until raisins are heated through. Set aside. Heat chicken broth until boiling; add the spice packages from the couscous until fully dissolved. Remove from heat,…
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Recipes

Sauteed Baby Broccoli

Heat the olive oil and garlic in a skillet over medium high heat. Add baby broccoli and fleur de sel and sauté, stirring frequently so the veggies don’t stick to the pan, for about 5-6 minutes until softened yet still slightly crispy. Make this simultaneously with the lamb chops, so that you can serve both immediately. (more…)
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Recipes

Mzia’s Grilled Rosemary Lamb Chops

Whoever knew that lamb chops could be so healthy, which at about 300 calories for a medium piece, makes losing weight enjoyable. This makes the choice between a frozen lean cuisine and gorgeous lamb chop dinner easy. Marinate lamb chops in olive oil, rosemary, fleur de sel and pepper to taste for at least two hours, if not overnight, in…
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Recipes

Walnut & Molasses Spread

Place walnuts in food processor and crush. Add the breadcrumbs and ½ cup of iced water to make a paste. Set aside for 20 minutes. In a separate bowl, mix the chili paste, tomato paste, pomegranate molasses, orange blossom, olive oil and cumin. Add to the walnut paste and blend to form a soft mixture. Garnish with almond slices and…
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Recipes

Stuffed Grape Leaves

To make the stuffing, mix the spring onion, tomatoes, mint, parsley, lemon juice, olive oil and rice together in a bowl. Season with salt and pepper to taste. On a clean surface, place the vine leaf flat and add 1 tsp. of stuffing to the center of the leaf. Fold the edges over like a spring roll and roll tight.…
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Recipes

Grilled Eggplant with Saffron Yogurt Dip

Cover the eggplant with foil and place in pre-heated, 350° oven. Roast for one hour, or until soft. Remove from oven and let cool slightly. While warm, remove skin and mash with a fork, mixing well. In a separate bowl, crush the garlic cloves and mix with parsley, olive oil and 1 tbsp. lemon juice. Add to eggplant mixture and…
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Recipes

Hummus with Lamb Confit

Strain the chickpeas reserving the liquid. Place chickpeas and garlic in a food processor and blend to a fine paste. If needed, add some of reserved liquid to thin the mixture. Add the tahina, olive oil and lemon juice and blend further. Season with a touch of cinnamon and salt. Separately, brown the minced lamb in a touch of oil…
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