Lebanese food may not be discernible to all, but there are definite distinctions from the cuisine of other Middle Eastern countries.
Like other cultures in the Mediterranean Sea region, the Lebanese enjoy hummus, grape leaves and baklava. But the Lebanese process and product are noticeably different.
“Much like the Mexican food around here is mostly Tex-Mex, there is not traditional Lebanese [available],” Genoveva Ancer said.
To satisfy her own cravings, for years Ancer would either commit to the laborious process of making the authentic dishes herself, or have to travel to Tulsa or Kansas City, Mo.
Then the opportunity arose to rent a space at the back of Teatro Scarpino, and Ancer opened Coco’s Lebanese Cafe last October.
Lebanese food is more than a symbol of her heritage — it is an expression of living.
That carries over to the ambiance of Coco’s, which is suitable for students to savor a cup of Turkish coffee with baklava, faculty to have a meeting over Pasha’s Harem Platter or a family to enjoy a fresh, healthy meal.
The menu includes babaganoush, hummus, tabouleh and stuffed grape leaves. Sampler platters give guests opportunity to share and try a variety of items. Fresh salads, house-marinated olives, labne yogurt and Bedouin eggplant are also featured.
Specialties, such as cabbage leaves and Kibbeh, won’t be found at other area restaurants. Basic dishes, such as Coco’s pita or Amira’s kafta, are recommended for those with simpler tastes.
Along with the baklava, house-made desserts include Sahara dates, and Bazaar prunes or apricots. For care-free ordering, the menu offers descriptions of each dish and items are marked as vegan, vegetarian or with meat.
Lebanese cuisine parallels many of the progressive trends in food today, in that is centered around local, seasonal, fresh and organic ingredients. The tradition of using ingredients straight from the garden and making everything from scratch is passed down through generations. At a young age, children are given tasks, such as gathering fresh herbs from the garden.
“By the time I was 3, I could tell the difference between parsley, mint and basil,” said Jeny Ancer, Genoveva’s daughter.
The preparation of Lebanese food is labor-intensive and methodical. Items like the grape or cabbage leaves are rolled individually. Parsley leaves are hand-picked off the stem. Each dish is made with hands-on diligence.
At Coco’s, extensive measures are taken to make everything from scratch and without preservatives.
“There are no fillers, no canned food, no iodized salt. As much as we can, we get locally... and we use organic herbs,” Ancer said.
“People can have a chance to taste the freshness.”
Coco’s Lebanese Cafe is at 329-A West Ave. in Fayetteville, behind Teatro Scarpino. The entrance faces the bike trail behind the building. More information is available on Facebook or by calling (479) 799-0322.