Yalla Beirut

In true Lebanese fashion, this menu is made to bring people together--it is a reflection of the city's rich history, seen through the lens of our incredible seasonal British produce. This is definitely going to be a night in Beirut to remember.

On the menu

Sardines in kataifi (crispy noodles)

Kataifi pastry, sardines stuffed with Kalamata olives tapenade in Belazu Moscatel vinegar, Aleppo chilli flakes

Selek mehshi

Spiced rice blanketed in swiss chard leaves

Aubergine m’tabal

Grilled aubergine, red radishes, Verjus, Urfa chilli

Spring tabbouleh

Belazu Moscatel vinegar, pomegranate molasses, red cabbage, blood orange

Spatchcock poussin shish tawouk

Pulled chicken shish, pickled cucumbers and turnips, toum, fresh pita


About your chef

Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. Based in the Ottolenghi Test Kitchen in Holloway, Yotam spends much of his time creating and testing recipes for his column in the Guardian, on-going cookery books and programmes for television. When he is not creating and cooking, testing, tasting and tweaking, he is overseeing the day-to-day running of the shops and restaurant. This involves more testing, tasting and tweaking so when he is not doing this he tries very hard to do something other than eat. Family life and pilates are his much-loved distractions.

Featured partners

About your host

Charlie is a Director at Rocket and has over 20 years of experience of planning the most glamorous parties. From Royal receptions to grand opening nights, Charlie is one of the most sought-after event planners in the industry. His passion for food and natural curiosity makes him the perfect co-host for A Cook’s Tour.

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