BALTIMORE RESTAURANT WEEK

FOURTEEN DAYS TO SAVOUR DURING

Need a Valentine's Day,
Birthday or Anniversary Present ?

Lebanese Taverna has the perfect answer
Now Available Online | Call 703.841.1562

UPCOMING COMMUNITY EVENTS
THAT LEBANESE TAVERNA WILL BE AT

THE 6TH ANNUAL SUGAR & CHAMPAGNE AFFAIR Benefiting the Washington Humane Society Law Enforcement Officers

	Thursday, January 24, 2008 7:00pm Galleria at Lafayette Center 1155 21st Street, NW Washington Tickets \| $75.00 per person Click here for more information

8th ANNUAL SISTER TO SISTER NATIONAL WOMAN'S HEART DAY HEALTH FAIR

Friday, February 1, 2008
8am – 2pm

The Verizon Center in DC

Click here for more information

THE WASHINGTON DEBUT OF TATIANA PRIMAK-KHOURI A Ukranian-Lebanese Pianist of World-Class Talent

	2 Piano Recitals Sunday, February 3, 2008 at 3pm Thursday, February 7, 2008 at 7pm Auditorium \| La Maison Francais Embassy of France 4001 Reservoir Rd. Washington, DC 20007 Tickets \| $37 \| Includes Tatiana's CD click here for more information

LEBANESE TAVERNA SUPPORT ST. JUDES

THE 10TH ANNUAL GOURMET GALA
MARDI GRASS FOR THE KIDS

Tuesday, February 5, 2008

The National Building Museum
401 F. St. Washington, DC

Rsvp by January 22, 2008
jeanie.torchio@stjude.org

GREAT TASTES CULINARY EXPO

	Saturday, February 23, 2008 11:00am – 6:00pm Tremont Grand Hotel \| Baltimore Tickets \| $50.00 in advance For more information click here

2005 Mills Reef Malbecth

We fell in love with
this wine at first sip.
A stunning wine from
New Zealand with full,
rich textures of black and red tree fruit, and berries,
with a smooth, velvety,
rich finish."

	Our Hommos secret is to soak 1 cup dried chick peas in three times their volume of water overnight with one teaspoon baking soda. This will soften the skins and therefore help reduce the cooking time. view the recipe here!

Lebanese Taverna Cooking Classes are held at
The Lebanese Taverna Market
4400 Old Dominion Drive Arlington, VA 22207
6:45 p.m. - 9:30 p.m

MARCH 2008

Tuesdays:11th and 25th \| Wednesdady: 5th and 19th Vegetarian Cooking Class

ARNABEET		Fried cauliflower with tahini sauce

HOUSE SALAD & DRESSING		Lettuce tossed with feta cheese and our special house dressing

*LABAN BEL KHAYAR (yougurt salad)*		Yogurt and cucumbers mixed with garlic and dried mint

BAKED KIBBEH		Ground beef and crushed wheat shells stuffed with lamb, beef, pine nuts & almonds

OM ALI		Bread pudding made with phyllo, pistachios, pine nuts, raising and coconut

*POTATO KIBBEH		A rolled shell of wheat

APRIL 2008

Tuesdays:8th and 22th \| Wednesdady:* 2nd and 16th *Vegetarian Cooking Class

HOMMOS		Chickpea, tahini, lemon juice and garlic garnished with olive oil

TABOULEH		Traditional parsley salad burghul, diced tomatoes, onions, fresh mint, olive oil and lemon juice

ARTICHOKE & LAMB STEW		A flavorful stew of artichoke and lamb

BAKED KIBBEH		Basmati rice with vermicelli noodles

OM ALI		Phyllo dough pastry stuffed with custard and baked in a sugary syrup

*ARTICHOKE STEW		A flavorful artichoke stew

MAY 2008

Tuesdays:6th and 20th \| Wednesdady:* 14TH and 28th *Vegetarian Cooking Class

BABA GHANOUGE		Eggplant pure with tahini, lemon juice and garlic with olive oil

AVOCADO SALAD		Avocado with garlic, tomato, scallion, lemon juice and olive oil

CHICKEN SHAWARMA		A flavorful stew of artichoke and lamb

BURGHUL PILAF		Crushed wheat pilaf and chickpead with tomato

BAKLAVA		Layered phyllo dough with pistachios or walnuts

*FATTEH BATHENJAM		Eggplant and chickpeas topped with toasted Lebanese bread, smothered with warm yogurt and sautéed pine nuts