The interior of Ranoush, located at 6501 Delmar Boulevard.
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A hookah in the window.
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Owner Aboud Alhamid pouring a cup of Mint Tea.
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Mint tea.
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The interior of Ranoush, which "takes over the space long occupied by the Lebanese restaurant Saleem's, where garlic was king but, over its final years, the $1 PBR night seemed more popular." Read the rest of Ian Froeb's review of Ranoush.
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Let's head into the kitchen...
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Cooking the meats (chicken, lamb and beef) for the Ranoush Mixed Grill.
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Chef Wesam Hamed preparing the hummus plate.
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Chef Wesam Hamed, as he prepares kibbeh, a traditional Syrian dish of fried balls of spiced meat and burghal.
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Chef Hamed rolls kibbeh balls at Ranoush.
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Chef Ahmend as he's placing the kibbeh in the freezer prior to frying.
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A hummus plate at Ranoush.
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Chock-full of seasonings and heated to serve, the Baba Ganoush of Ranoush.
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The finished Ranoush Mixed Grill.
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Time for dessert: Knafeh, Ranoush’s signature dessert. A hybrid of baklava and cheesecake – sweet soft cheese sandwiched between layer’s of bird’s nest phyllo topped with pistachio nuts.
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Traditional and tasty, baklava at Ranoush.
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Now, to enjoy the meal with Ranoush owner Aboud Alhamid.
