Neomonde

Neomonde offers a wonderful mix of traditional and contemporary Mediterranean dishes that are made fresh daily from the family’s personal recipe stash. Since 1977, they have have proudly offered flavorful, gourmet quality dishes at an affordable price. See their website for hours and address.

The Silik Road (Greenwheat Freekeh Pilaf and Red Chard with Taro Root)

Neomonde dishFreekeh and Butternut squash topped with Swiss Chard, pine nuts sauté and a Taro/Beet root puree

Availability: Lunch and Dinner

Pricing: $10.99

Allergens: gluten

Dish Inspiration:
Going back to basics in our cuisine to me is essential in keeping with our traditions of Lebanon and the Middle East. Silik means Chard in Lebanese and Freekeh is one of those basic ingredients which is considered a Super grain full of nutrition and flavor. It’s an ancient process used to roast and dry the wheat while it’s still a young green plant, thus giving it its uniquely delicious flavor. It’s one of our favorite ingredients among the Neomonde staff! Swiss Chard, Taro root are also popular in Lebanon and I thought to pair these ingredients together with the butternut squash, beets and herbs for this recipe and call it The Silik Road. I hope our customers enjoy it!

Chef Betty Saleh

Neomonde chef

I was born in north Lebanon and moved to the United states at the age of 8. I moved to Raleigh in 1975 with my husband Samir (Sam) Saleh, one of the founders of Neomonde. While Neomonde was getting established, I raised our two wonderful children and worked in the travel business. Traveling to numerous countries around the world including my home country Lebanon, ignited the love of the connection that brought culture and food together. Cooking became my newfound passion and I started collecting cookbooks and immersing myself in them. Entertaining on a regular basis at home provided me the ability to feed that passion and hone my cooking skills.

In 2008 Sam and I collaborated with Greg Hatem to create Sitti Restaurant in downtown Raleigh. In 2011, Sam and my son Chris asked me to join Neomonde to be the R&D chef and I’ve enjoyed the creative outlet it has provided.

My mission is to offer the finest ingredients possible by using locally sourced produce and that quality comes first in order to introduce healthy Lebanese cuisine in a revolving seasonal menu to our customers. Food styling, food photography and social media are also a key part of my job which I enjoy immensely!