Orjowan, Lebanese Restaurant London

Charcoal-grilled king prawns served with a side of fragrant basmati rice and fresh herbs.

Marinated king prawns sautéed in the chef's special spicy sauce, served with aromatic rice.

Fresh sea bass, grilled or baked to perfection, served with golden spicy potatoes.

Tender sea bass fillet simmered in a spiced ratatouille sauce, served on a bed of seasoned rice.

Oven-baked sea bass fillet served over specially seasoned brown rice, topped with caramelised onions and nuts, accompanied by tahini, tomato, and parsley.

Baked seasoned aubergine simmered with rich tomatoes and hearty chickpeas, served with fluffy rice.

Fresh green beans gently cooked in a rich tomato sauce with extra virgin olive oil, served with rice.

Tender okra cooked with tomatoes, fresh coriander, and extra virgin olive oil, served alongside rice.

Crispy golden French fries, perfectly salted and freshly prepared.

Fluffy long-grain basmati rice tossed with golden toasted vermicelli noodles.

A vibrant mix of seasonal vegetables, either grilled or sautéed with olive oil and herbs.

Flavorful spiced rice topped with savory, finely minced lamb and toasted almonds.

House-made vibrant, spicy chili sauce to add an extra kick to your meal.

Smooth and creamy sesame tahini sauce with a hint of lemon and garlic.

Traditional Lebanese garlic paste (toum), whipped to a rich and fluffy consistency.

Homemade Lebanese flatbread stuffed with spiced minced lamb, onions, and parsley, baked in a stone oven.

Lebanese flatbread topped with a savory mixture of minced lamb, tomatoes, onions, and pine nuts, stone-baked.

Tender rings of ocean calamari, lightly battered and deep-fried, served with garlic sauce.

A spicy mix of fresh green chilli slices, romaine lettuce, cucumber, tomato, peppers, and radishes in a zesty lemon-olive oil dressing.

Fresh ripe tomatoes, onions, and mint dressed with lemon juice and extra virgin olive oil.

Fresh rocket leaves, tomatoes, and onions tossed with sumac, lemon juice, and extra virgin olive oil.

Grilled halloumi cheese cubes tossed with tomatoes, lettuce, and cucumber in a lemon and olive oil dressing.

A cooling blend of strained yoghurt, fresh mint, and diced cucumber.

Romaine lettuce mixed with a selection of fresh herbs and onions, dressed in lemon and extra virgin olive oil.

Comforting homemade chicken soup with tender meat and clear broth.

Traditional Lebanese lentil soup served with crispy Lebanese croutons and lemon wedges.

A sumptuous platter of three charcoal-grilled skewers featuring lamb, shish taouk, and kafta, served with rice.

Two tender lamb skewers charcoal-grilled to perfection.

Boneless baby marinated chicken, charcoal-grilled until smoky and tender.

Three skewers of minced lamb kebabs served in a rich, spicy tomato sauce.

Grilled minced lamb cooked in a savory garlic-yoghurt sauce, topped with pine nuts.

Charcoal-grilled marinated lamb cutlets served with a generous portion of French fries.

Thinly sliced, tender marinated lamb slow-roasted on a vertical skewer.

Tender slices of marinated chicken roasted to perfection on a vertical skewer.

Minced lamb and bulgur wheat balls stuffed with seasoned minced lamb, simmered in cooked yoghurt and served with rice.

Tender okra slow-cooked with succulent cubes of lamb in a savory tomato sauce, topped with fresh coriander and served with rice.

Roasted sliced lamb shank served with rice, minced lamb, nuts, and a side of Lebanese gravy.

Layers of minced lamb and bulgur wheat filled with spiced minced lamb and pine kernels, baked and served with yoghurt cucumber salad.

Handmade ravioli dumplings stuffed with seasoned ground meat and pine nuts, simmered in a warm garlic-coriander yogurt sauce and served with rice.

Creamy dip made from pureed chickpeas, tahini, and lemon juice, finished with extra virgin olive oil.

Smoky grilled aubergines blended with tahini, lemon juice, and extra virgin olive oil.

Smoked aubergines mixed with lemon, minced onions, garlic, and peppers, topped with extra virgin olive oil.

An assortment of traditional Lebanese pickles including cucumber, green chilli, and turnip.

Baby eggplants stuffed with walnuts, red peppers, and garlic, preserved in pure olive oil.

Tender vine leaves stuffed with rice, tomatoes, parsley, and onions, slowly cooked in lemon juice and olive oil.

Rich strained yoghurt garnished with mint and extra virgin olive oil.

A selection of green and black olives marinated in authentic Lebanese style.

Finely blended walnuts and red peppers with savory spices and olive oil.