We make everything fresh-to-order using real, high quality ingredients. We go to market ourselves and ensure we get the best ingredients, and we deal directly with our butchers to select natural meats. No hormones. No bulking. We believe the health benefits (as well as the taste) is worth the little extra time and expense. Rita also spent two years combing the towns and villages of Lebanon, accompanied by her good Finnish friend Tuula, speaking with town elders and discovering hidden stories including the origin of some of the most famous dishes of Lebanon and the Levant. Coupled with family recipes handed down to her from her mother and aunts, she has an extensive repertoire of traditional and original dishes from Lebanon. Did you know, for example, that every village has their own variation of the lamb Kibbeh? Or that different regions of the Levant use different herbs in Kibbeh Labanieh? Or the Egyptians eat Foul Moudammas for breakfast with a boiled egg? Or pizza originated in the Ajines (oven-baked doughs) of the Levant? Or even that Fajitas are the Mexican equivalent of Shawarma created by Lebanese settlers using local ingredients? Or that Lebanese baklava are not dripping in honey like the Greek or Turkish varieties?
