Join us from Sept 23rd till Oct 21st for tasty eats and shopping treats.
Manushe Special: Labne, Mint, Tomato, Cucumber, Olives
Kafta Arayess Lebanese: Lamb & Beef, Home Made Harissa, Eggplant, Lettuce
Pressed Chicken: Pulled Chicken, Garlic Whip, Lebanese Pickles
Whole Roasted Lamb Shawarma
Chicken Shawarma with Garlic Whip and Lettuce
SIDES & SWEETS
Phoenician Fries: Home made, tossed with Sumac & Salt
Baklava: Home made with Pine Nuts and Cashew, Orange and Rose Simple Syrup
Long Island award winning Paumanok wine on tap, Lebanese Almaza beer, Greek Marathon Beer, and Green Lemonade.
Join us for the inaugural ilili Lamb Roast Dinner at Paumanok Vineyards on Long Island this July 3rd, as hosted by Philippe’s uncle Charles Massoud and family. The buffet style dinner including roast lamb, zaatar salad and an assortment of mezza style seasonal, local vegetables, accompanied by award-winning Paumanok wines. It’s the perfect start to the summer so don’t miss out!
Tickets are $80 per person, $70 per person for Paumanok Club members. Tax is additional. To make a reservation, call us at (631) 722-8800 or email us at firstname.lastname@example.org.
Za’atar is the generic name for a family of herbs in the Oregano, Basil and Thyme family. Just think of za’atar as their sexier Middle-Eastern cousin. A condiment made from dried za’atar, sesame seeds, salt and other spices has been used in Arab cuisine since the medieval times.
At ilili a paste made from za’atar and olive oil is spread on fresh bread dough and baked. At home za’atar can be enjoyed on crudités with just a dash of lemon, or sprinkled on freshly strained yoghurt and eaten with pita chips. We encourage you to try spreading the za’atar olive oil paste onto store bought pita bread, pizza dough or phyllo pastry. Take our word for it; there are few olfactory experiences that compare to za’atar and olive oil sizzling away in the oven.
Aleppo pepper, a variety of Capsicum, takes its name from the northern Syrian town of the same name. It’s used as a spice in Middle Eastern cuisine in the form of dried and crushed flakes, known as pul biber (flake pepper) in Turkish. Most Aleppo peppers are grown in Syria.
At ilili we rely on Aleppos to create the heat in our dishes. More than simply a chili, Aleppo pepper has a depth of flavour not found in its spicy counterparts. Great on all grilled meats, mixed with mayo for an easy condiment perfect for spicing up a deli-style sandwich, sprinkled on pizzas to impart an oriental flair, or mixed with oil and garlic as a condiment for crudités.
Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially Sicily and southern Italy, and parts of the Middle East, notably Iran. It is an essential ingredient in Arabic cooking, being preferred to lemon for its sourness and astringency. Many other varieties of sumac occur in temperate regions of the world.
At ilili sumac is served with salt at the table because Chef Philippe believes it is a natural salt substitute. Using sumac in addition to salt on all our kebabs allows us to put less salt on the meat. Both sumac and salt are on our fries and naturally enough on the rim of our Sumac Margarita. With two seemingly contradictory flavors, earth and lemon, sumac nevertheless inspires the taste buds leaving them clamouring for more.