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Like most things Lebanese, our story begins in a most likely spot, Syria... Kibbeh is not so much one dish as an umbrella name for a variety of dishes that can be served raw, baked, or fried.
The specialty of Mont Liban is clearly and unequivocally the meze spread, at which they are masters... As far as style goes, what is more stylish than variety...
As the Kurds count the mountains as their great friends, this too is the source of a national dish known in the Kurmanji dialect by the name tirลik, a lamb and eggplant stew slow-cooked with pepper, sumac, tomato and a few other ingredients and spices.
Umut owns Venezia and has dedicated himself and his dedicated staff of just two others, to serving up plates full of dรถner, French fries and salad, smothered in the ubiquitous creamy yogurt garlic sauce beloved by German-speaking lovers of dรถner.
One of the great myths surrounding pasta is that it is Marco Polo who discovered pasta on his voyages to China... At the time of Poloโs travels in the Orient though, there were already references to pasta on the Italian peninsula.
