Roanoke’s annual Lebanese Festival kicks off Friday, May 30 at St. Elias Maronite Catholic Church and lasts all weekend.
Now in its 16th year, food and festivities begin at 11 a.m. each day and continue until 10 p.m. on Friday and Saturday – with food served until 9 p.m. – and 8 p.m. on Sunday. Admission and parking are free, and the event will continue rain or shine with plenty of indoor seating in the church’s banquet hall.
Come out to enjoy authentic Lebanese food and drinks, live Arabic music and traditional dances led by the youth group. For children, there will be a moon bounce, inflated obstacle course, face painting, hot dogs and cotton candy.
Festival-goers can learn about the country of Lebanon via artifacts, musical instruments, clothing and paintings that will be on display. The church will also offer tours so that visitors can experience some of the beauty and history of Maronite Catholicism. There will be a silent auction, featuring Oriental rugs and goods from local vendors, as well as cultural items on sale.
The star of the Lebanese Festival, though, is truly the food. Located on the Mediterranean, Lebanon’s cuisine shares an affinity for olive oil, garlic and lemon juice popular in Greek and Italian cooking. There will be plenty of grilled kabobs, kafta – a spiced ground beef specialty – and meat pies. The vegetarian options include tabbouleh – a parsley-based salad with tomatoes and bulghur wheat, refreshing yogurt and cucumber – Lebanese potato salad, a new fava bean salad and everyone’s favorite: hummus. This year’s Friday Feature Dish (limited supply) is an eggplant, meat and tomato casserole. There are many desserts to choose from, such as baklava, pastries and Lebanese versions of cheesecake and funnel cake.
The full menu is available on the festival website (www.lebanesefestival.steliaschurch.org). The church will accept to-go orders online. Some items are also available frozen in bulk.
If you have any questions, contact the church office at secretary@steliaschurch.org or (540) 562-0012.
Submitted by Jennie Salamoun