Al Aseel Restaurant Liverpool (The Paper Mill)

Minimum 4 guests · Served to share

chickpeas, tahini, lemon, olive oil

hommos, lemon, boiled fava beans, garlic, fresh herbs, olive oil

smoked eggplant, tahini, labneh, olive oil

strained yoghurt, mixed olives, fresh mint, olive oil, house-blend dukkah, diced vegetables

sun-dried bell pepper, walnuts, breadcrumbs, tahini, pomegranate reduction

hommos beiruti, baba ghanouj, beetroot dip, crisp herbed lebanese bread

fresh roasted beetroot, garlic, tahini

endive, extra virgin olive oil, lemon and garlic dressing, topped with caramelised onion

cheese aged in zaatar and mild chilli, tomato, red onion, cucumber, dukkah wafer

fire-roasted eggplant, tomato and red pepper salsa, pomegranate reduction

fried eggplant duo, garlic, onion, bell pepper, tomato

slow-cooked and hand-rolled grapevine leaves of spiced rice, tomato, lemon

hommos, pan-fried lamb mince, toasted pine nuts, sizzling ghee