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Lebanese Mix



I remember Beirut.

There was baba ghanoush. The iconic roasted eggplant dish was served at nearly every restaurant. Servers would bring it to the table without skipping a beat.

And there was shish tawook. These marinaded and grilled chicken skewers were so tender. Usually served with blackened bell peppers, fresh tomatoes, and cucumber.

Fattoush? Can’t forget it. This crispy salad’s dressing had a nice flavor of sumac. And the bottom of the bowl always had a nice base layer of fried pita chips.

See? I told you I didn’t spend all my time drinking that delicious, delicious anise-flavored liquor, aka “arak.”


  • cayenne
  • cinnamon
  • paprika