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When the Middle East cooks its range of flavors, it offers us warm and cold hors d 'oeuvre, of Syrian and Lebanese origin for most of them. Ask for an assortment whose generous variety will allow us to savor eggplants with nuts, garlic yogurt, spicy sausages, spicy spruce, cheese or spinach. The main dish reveals minced meat on the onion, marinated chicken white, citrated lamb liver. The dessert, at the very many oriental pastries, is gourmand by nature. Here's the maamil, delicate sandwiched with dates and here's the osuntied, little millew with angel hair. We'll take it twice.
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