Ya Hala Lebanese Cuisine MenuLebanese | Portland Dinner Menu
garbanzo beans mashed with fresh garlic, lemon juice and tahini, make this a delicious staple.
a fresh, wholesome dish made from fire-roasted eggplants that have a smoky flavor, fresh garlic, tahini and lemon juice.
hand chopped parsley, onions, tomatoes, rice and spices, hand-wrapped in truly tender grape leaves and served chilled, six to a platter.
our popular lebanese salad. nutritious bulgar wheat, fresh, hand-chopped parsley, tomatoes, onions, fresh-squeezed lemon juice and extra virgin olive oil; all graced with a touch of refreshing mint.
scoop your pocket bread through our creamy yogurt cheese. topped with kalamata olives, extra virgin olive oil and sprinkled with dry mint.
an old country recipe of yogurt, cucumber, fresh garlic and dry mint; served as a cold soup.
imported semisoft, slightly salty white cheese made from ewes milk. drizzled with extra virgin olive oil and presented with mixed imported olives and fresh vegetables.
a great start or finish to a meal imported cheeses. feta from bulgaria, halloumi from cyprus (mild, minted, tangy - with a texture near mozzarella) and kashkaval from hungary (dense, amber cheese with a creamy, slightly nutty taste), string cheese from canada. served with tomatoes, cucumbers and kalamata olives.
crumpled white cheese formed into balls. aged, then dusted with thyme-based spices. served on a bed of diced onions, tomatoes and extra virgin olive oil.
baby eggplants are poached and stuffed with walnuts, garlic and chili peppers, then cured for days in the finest olive oil.
pate made from gently parboiled bulgar wheat, soaked in tomato puree, mixed with onions, potatoes, delicate herbs such as basil and cilantro, and drizzled with olive oil.
small beef tenderloins are hung and age-cured with the spice of fenugreek before being thin-sliced a la filet mignon.
five balls of a garbanzo and fava beans ground up and mixed with fresh onions, cilantro, parsley and spices and then quickly deep-fried. served with tahini sauce.
cauliflower florets, quickly deep-fried in olive oil, toweled dry and served with tahini. not breaded.
slices of fresh eggplant, cauliflower and yellow squash are deep-fried and sprinkled with fresh, grated garlic and fresh squeezed lemon juice. prepared simply, to permit the natural flavors to come through.
broiled beef sausage unavailable anywhere else, ground and stuffed locally just for us. our own recipe of special spices bears usda approval.
our spicier broiled beef sausage, also made from our own recipe.
three football-shaped servings of bulgar and lean sirloin pate, sstuffed with cooked ground beef, pine nuts, onions, cumin and cloves, and then fried. many enjoy this with yogurt.
three crescent-shaped meat pies. cooked ground beef, onions, pine nuts and spices completely enclosed in a crust that becomes crunchy when it is deep-fried. served with plain yogurt.
cooked fava beans, mashed, then mixed with fresh garlic and lemon juice. topped with extra virgin olive oil and served in a bowl.
tenderly cooked lima beans are mixed with garlic, fresh-squeezed lemon juice and hand- chopped parsley. topped with extra virgin olive oil. (add $.50 for tahini)
our most popular dish. plates of tabouli, homous, baba ghanouj, and two servings each of falafel, stuffed grape leaves and aranabeet. many guests start here for an excellent introduction to lebanese foods, prepared in a traditional style.
our popular lebanese salad. nutritious bulgar wheat, fresh, hand-chopped parsley, tomatoes, onions, fresh-squeezed lemon juice and extra virgin olive oil; all graced with a touch of refreshing mint
this unique, authentic lebanese salad is made with romaine lettuce, tomatoes, parsley, mint, radishes, bell peppers, fresh-squeezed lemon juice, extra virgin olive oil, sumac and pita chips.
lettuce, tomatoes, cucumber, topped with feta cheese, kalamata olives and our house dressing.
spinach leaves topped with feta cheese, kalamata olives and our house dressing.
lettuce, tomatoes, cucumbers and kalamata olives topped with pieces of broiled, marinated chicken and our house dressing.
red, green and yellow lentils prepared with olive oil, potatoes, garlic, onions and cumin.
chopped swiss chard prepared with lentils, potatoes, fresh garlic, cilantro and lemon juice.
marinated, premium lamb sirloin, charbroiled and served over basmati rice.
tender, marinated chicken pieces, charbroiled and served over basmati rice.
we grind onions, parsley and tasty spices into our beef sirloin, charbroiled and served over basmati rice.
one skewer each of lamb, chicken and kafta kabobss served over basmati rice.
gently marinated ahi tuna brushed with pesto sauce, charbroiled and served over basmati rice with a side of tarator.
three small pies, baked fresh when you order. vegans particularly enjoy the melange of spinach, onions, sumac and lemon juice, encased in pastry pockets.
three servings of spiced minced beef, tomato, onions and pine nuts laid open-faced on a thin piece of dough then baked.
mozzarella cheese, sprinkled with nigella (black caraway seeds) is placed on three rounds of thin dough then baked.
three rounds of thin dough are covered with a paste prepared from dried yogurt mixed with diced fresh tomatoes, onions, and olive oil and then baked.
three pieces of flat dough; baked with a mixture of thyme, sumac, sesame seeds paste and the finest olive oil
a riot of vegetables. yellow squash, mexican squash and zucchini are tenderly simmered in our freshly made tomato sauce with onions, fresh garlic, mint and lemon juice.
baby okra, carefully prepared with our fresh made tomato sauce, garlic, cilantro and onions.
tenderly prepared with our fresh made tomato sauce, garlic and onions.
one full order each of homous, baba ghanouj, tabouli, falafel, grape leaves, makaly, labne, fatayer and vegetarian kibbeh. one skewer each of lamb, chicken, ahi tuna and kafta kabobs. this is the kind of dish we would linger over with our neighbors at home. may we suggest some wine?
at your leisure we will bring two order of homous and baba ghanouj and one order each of tabouli, falafel, fatayer, grape leaves, vegetarian kibbeh, cheese platter, imported olives, soujouk, nakanik, sfeeha and mackdous. with two skewers of lamb, chicken, kafta and ahi tuna kabobs, you will no doubt dine like a king!!
a whole leg of top-quality, new zealand lamb is slow-cooked (on the bone) in our oven after bathing in a marinade of the finest saffron, fresh ground nutmeg and cinnamon, fresh ginger and garlic and vine-ripend tomatoes. served on a platter of saffron basmati rice, sauteed vegetables and topped with pine nuts and roasted almonds. this hearty, home- cooked fare will revitalize anyone after a day of hard work. this feast is served with homous, baba ghanouj and four fatoush salads.
braised among bay leaves and other delicate herbs and spices. hearty portions arrive on the bone, beneath our saffron cream and garlic sauce. served on either a bed of bulgar wheat or basmati rice.
in lebanon, makloube means turned upside down, which is how this eggplant casserole is presented. prepared with layers of basmati rice and either tender pieces of braised lamb or vegan style, substituting fresh-cooked tomatoes, yellow squash and bell peppers for the meat. (vegan customers please request no yogurt)
choose either slices of lamb sirloin or chicken pieces that we slowly marinate. we will grill them and serve them atop a bed of homous.
we lay tender pieces of beef shank that have been slowly braised upon a bed of gently spiced bulgar wheat, mixed with chick peas and onions. topped with roasted almonds and served with a side of yogurt.
the lebanese long ago made this their own delicacy. brought to the table in two dishes; you may combine tender pieces of beef shank and chicken simmered in its own broth with caraway, a large grained couscous that is steamed and mixed with chick-peas, onions and exotic spices that have been sauteed in butter. served with a side of yogurt.
we braise succulent pieces of chicken. baked when we take your order, the fowl is set upon a mixture of spiced ground beef and basmati rice. garnished with roasted almonds and pine nuts. served with a side of yogurt.
ground sirloin patty; seasoned with onions, parsley and spices; is charbroiled and layered among potatoes, tomatoes and onions in a casserole that is simply baked to perfection.
we repeatedly grind our beef until it becomes a fine pate, then mix it with cracked wheat until, as dough, it forms two layers encasing a filling of seasoned ground beef, onions and pine nuts. the dish is then baked to perfection and served with a side of yogurt.
ahi tuna prepared in our traditional lebanese manner; sauteed as a steak among onions and then baked with a bright lemon tahini sauce. served with basmati rice.
(vegan or beef) tender baby eggplants are sauteed then stuffed with cooked ground beef, seasoned with spices, onions and pine nuts before they are simmered in our homemade tomato sauce. served with either bulgar wheat or basmati rice. (for vegan, please request vegetable stuffing)
(vegan or beef) our imported artichokes receive quite a bit of preparation. we braise them, saute the hearts, and then stuff them with either ground beef, onions and pine nuts or a delicious melange of carrots, potatoes, squash and onions. choose a garlic cream sauce or, as our vegan customers prefer, chefs fresh tomato onion sauce. served with basmati rice.
phillo dough rolled in the shape of a horn and stuffed full of mirnas creamy custard. sprinkled pistachios top this delicacy. served in rose water syrup, it is worth waiting for
your choice of four kinds. choose flaky filo or shredded kataife dough, and fillings of either walnuts and cashews or pistachio. served beneath a drizzle of our light, sweet homemade rosewater syrup.
we soak farina overnight in rosewater. choose walnuts or dates as the filling for this sweet dough that we press into a mold and bake on the premises. date confections dusted with powdered sugar
shredded kataife dough filled with cream and drizzled with rosewater syrup. served warm.
thick moist cake, baked with ghirardelliTM premium chocolate, presented with mirnas homemade chocolate mousse.
date mamoule, walnut mamoule and baklava.
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