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Catering

MEZZA

  • Kibbeh Nayi – Tartare of fine ground lamb, burghul wheat blended with a selection of fresh herbs and spices
  • Samki Harra – Grilled fish fillet topped with the traditional rich and spicy tahini sauce
  • Vine Leaves – Rolled vine leaves filled with rice, onions, tomatoes, salt and spices, stove top cooked with added lemon juice
  • Wara-ineb – Rolled vine leaves filled with rice, onions, tomatoes, salt and spices, stove top cooked with added lemon juice.
  • Makanek – Pan-fried Lebanese sausage
  • Foul Moudammas – cooked fava beans, blended with lemon & garlic
  • Kalamata olives
  • Mixed pickles
  • Lebanese bread (toasted or fried) – Freshly baked white or wholemeal

 

DIPS

  • Hommos – a fine blend of chickpeas, tahini, garlic & lemon juice
  • Baba Gannouj – grilled eggplant, pureed with tahini & lemon juice
  • Labneh – condensed yoghurt, served with olive oil
  • Toom – The traditional creamy garlic dip with only oil, water, lemon juice and salt
  • Labneh Bil Toom – condensed yoghurt blended with garlic & dried mint
  • Labneh Khiear – Lebanese style tzatziki
  • Carrot – roasted carrot mixed with yoghurt, garlic and olive oil
  • Capsicum – roasted capsicum with yoghurt and garlic

 

SALADS

  • Tabouli – Parsley, tomatoes, mint, shallots, burghul wheat, lemon juice, salt and pepper.
  • Fatoush – Lettuce, tomatoes, cucumber, toasted Lebanese bread, parsley, mint, spring onions, with a sumac, olive oil, lemon and pomegranate juice, and salt dressing.
  • Greek Salad – Tomatoes, cucumbers, red onion, black kalamata olives, feta cheese, drizzled with an olive oil and oregano dressing.
  • Potato salad – New potatoes with shallots, parsley and white wine vinigarette.

 

FINGER FOOD

  • Makanek – Lebanese sausage served with tomato sauce.
  • Kafta skewer – Lamb mince, onions, parsley, mint, salt and spices on mini skewer, barbecued.
  • Kafta balls – Lamb mince, onions, parsley, mint, salt and spices, deep fried.
  • Sambousik – Semicircular shaped pastry, filled with minced meat, fried onions, roasted pine kernels, salt and spices, deep fried.
  • Sambousik – Semicircular shaped pastry filled with spinach and cheese, deep fried.
  • Falafel – Broad beans, chickpeas, garlic, fresh herbs and spices, formed into balls deep fried.
  • Fatayer – Handmade pastry filled with spinach, tomatoes, onions, salt and spices, oven baked.
  • Oregano manoush – Handmade dough topped with a ground mixture of oregano, thyme, roasted sesame and olive oil, oven baked.
  • Ajie – A traditional Lebanese frittata of eggs, flour, fresh herbs and spices pan fried.
  • Kibbi – A blend of fine ground lamb, burghul wheat, salt and spices oval shaped and filled with minced meat, fried onions, roasted pine kernels, salt, herbs and spices, deep fried.
  • Mini laham bi ajeen – Pastry pockets filled with a blend of minced lamb, tomatoes, salt and spices, oven baked.
  • Mini pizza – Handmade pastry topped with pizza sauce, cheese, two meats, capsicum, mushroom, onions and black olives, oven baked.
  • Mini pizza – Handmade pastry topped with pizza sauce, cheese, capsicum, mushroom, onions and black olives, oven baked.
  • Kibbi bil sayniyeh – Fine ground lamb, bulgur wheat, and spices spread in one layer, oven baked.
  • Shish tawook – Pieces of chicken breast on mini skewers, marinated and barbecued.
  • Jwenih – Chicken wingetts marinated with herbs and spices, crumbed and deep fried.

 

MAIN MEALS

  • Riz a dajaj – Rice cooked in chicken stock with a blend of minced meat and spices topped with chicken meat, roasted pine kernels and almonds.
  • Dajaj mihshe – Whole chicken stuffed with rice, minced meat, roasted pine kernels, roasted almonds, salt and spices, oven roasted.
  • Kousa mihshe – Cored zucchini stuffed with rice, minced meat and spices, stove top cooked
  • Kebbe bil sayniyeh – A blend of fine ground meat, bulgur wheat, and spices spread in two layers filled between with minced meat, fried onions, roasted pine kernels and spices, oven baked
  • Shish tawook – Pieces of chicken breast on mini skewers, marinated and barbecued.
  • Lamb Shawarma – sliced kebab style marinated lamb served on a bed of onions
  • Kafta skewer – Lamb mince, onions, parsley, mint, salt and spices on mini skewer, barbecued.
  • Bazela – Peas cooked with lamb pieces in a tomato sauce served with a side dish of Lebanese fried rice with vermicelli.
  • Sabanigh – Spinach cooked with lamb pieces in a lemon flavoured sauce served with a side dish of traditional fried rice with vermicelli
  • Burghul a banadoora – Lamb pieces with burghul wheat cooked in a tomato sauce.
  • Kafta – Kafta patties with chunky potato slices in a tomato sauce, oven baked.
  • Fasoulia – Slow cooked lima bean stew in a rich tomato sauce served with rice with vermicelli.
  • Bamyah – Whole okra cooked in a tomato sauce served with a side dish of rice with vermicelli.
  • Mjadara – Rice, borlotti beans, caramelised onions, topped with golden brown crispy onion wedges.

 

DESSERT

  • Baklava – filo pastry with cashews and syrup topped with crushed pistachio
  • Ladies finger – filo pastry, cashews and syrup
  • Turkish Delight – squares of almond flavoured gelatine coated in powdered sugar
  • Knefi – cheese pastry soaked in sweet sugar-based syrup
  • Numoora – Semolina, coconut and syrup

 

 

CONTACT

Email: enquiries@middleeasterncatering.com.au

Ph: 9459 8511